ATE12338T1 - Fettarmer brotaufstrich und verfahren zur herstellung desselben. - Google Patents
Fettarmer brotaufstrich und verfahren zur herstellung desselben.Info
- Publication number
- ATE12338T1 ATE12338T1 AT82201220T AT82201220T ATE12338T1 AT E12338 T1 ATE12338 T1 AT E12338T1 AT 82201220 T AT82201220 T AT 82201220T AT 82201220 T AT82201220 T AT 82201220T AT E12338 T1 ATE12338 T1 AT E12338T1
- Authority
- AT
- Austria
- Prior art keywords
- cream
- making
- low
- same
- fat
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
Landscapes
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB8130323 | 1981-10-07 | ||
EP82201220A EP0076549B1 (de) | 1981-10-07 | 1982-09-30 | Fettarmer Brotaufstrich und Verfahren zur Herstellung desselben |
Publications (1)
Publication Number | Publication Date |
---|---|
ATE12338T1 true ATE12338T1 (de) | 1985-04-15 |
Family
ID=10525009
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT82201220T ATE12338T1 (de) | 1981-10-07 | 1982-09-30 | Fettarmer brotaufstrich und verfahren zur herstellung desselben. |
Country Status (8)
Country | Link |
---|---|
US (1) | US4515825A (de) |
EP (1) | EP0076549B1 (de) |
JP (1) | JPS5871844A (de) |
AT (1) | ATE12338T1 (de) |
AU (1) | AU548795B2 (de) |
CA (1) | CA1190431A (de) |
DE (1) | DE3262809D1 (de) |
ZA (1) | ZA827303B (de) |
Families Citing this family (39)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4546003A (en) * | 1982-07-28 | 1985-10-08 | Lever Brothers Company | Edible composition comprising discrete fat-bearing particles in a fat-bearing matrix |
US4734287A (en) | 1986-06-20 | 1988-03-29 | John Labatt Limited | Protein product base |
US5098728A (en) | 1989-06-16 | 1992-03-24 | John Labatt Limited/John Labbat Limitee | Reduced fat food product |
US5139811A (en) | 1984-05-04 | 1992-08-18 | John Labatt Limited | Viscous salad dressing |
US4961953A (en) | 1986-06-20 | 1990-10-09 | John Labatt Limited/John Labatt Limitee | Fat emulating protein products and process |
US5102681A (en) | 1984-05-04 | 1992-04-07 | John Labatt Limited/John Labatt Limitee | Reduced fat salad dressing |
GB2161496B (en) * | 1984-05-14 | 1988-04-07 | Unilever Plc | Two phase fat product |
CH659765A5 (fr) * | 1984-07-30 | 1987-02-27 | Battelle Memorial Institute | Procede de fabrication d'un concentre epaississant pour sauces liees. |
CH662707A5 (fr) * | 1985-03-19 | 1987-10-30 | Nestle Sa | Preparation de produits alimentaires gelifies. |
FI89448C (fi) * | 1986-03-06 | 1993-10-11 | Unilever Nv | Foerfarande foer framstaellning av en bredning |
EP0244009B2 (de) * | 1986-04-28 | 1999-04-14 | Unilever N.V. | Brotaufstriche |
US5096730A (en) | 1986-06-20 | 1992-03-17 | John Labatt Limited/John Labatt Limitee | Reduced fat sour cream |
US4820541A (en) * | 1987-04-16 | 1989-04-11 | Lever Brothers Company | Spread containing dairy fat |
US4978553A (en) * | 1987-11-02 | 1990-12-18 | Jules Silver | Method of making low-fat butter or margarine spread and resulting product |
US4849243A (en) * | 1987-12-21 | 1989-07-18 | Lever Brothers Company | Process for producing low fat spreads by phase inversion |
DE3913125A1 (de) * | 1988-05-31 | 1989-12-14 | Maroudas Johann | Verfahren zur herstellung eines nahrungsmittels |
CA1332045C (en) * | 1988-06-16 | 1994-09-20 | Johannes Visser | Edible plastic composition |
GB8817093D0 (en) * | 1988-07-18 | 1988-08-24 | Unilever Plc | Treatment of gelling agents |
GB8819444D0 (en) * | 1988-08-16 | 1988-09-21 | Unilever Plc | Spread & process for preparing spread |
US5021248A (en) * | 1988-09-19 | 1991-06-04 | Enzytech, Inc. | Hydrophobic protein microparticles and preparation thereof |
GB8826994D0 (en) * | 1988-11-18 | 1988-12-21 | Unilever Plc | Low fat spread |
US5096731A (en) | 1989-06-16 | 1992-03-17 | John Labatt Limited/John Labatt Limitee | Reduced fat yogurt |
US5104679A (en) * | 1989-07-11 | 1992-04-14 | The Clorox Company | Dressing or marinade of the multiple-phase separating type |
US5080921A (en) * | 1990-02-05 | 1992-01-14 | Pfizer Inc. | Low calorie fat substitute |
GB9100761D0 (en) * | 1991-01-14 | 1991-02-27 | St Ivel Ltd | Process for making a vegetable fat cream and cheese product therefrom |
GB9101461D0 (en) * | 1991-01-23 | 1991-03-06 | Unilever Plc | Edible spread |
US5413804A (en) | 1991-04-23 | 1995-05-09 | Cacique, Inc. | Process for making whey-derived fat substitute product and products thereof |
US5120561A (en) * | 1991-04-25 | 1992-06-09 | American Lecithin Company | Food composition and method |
NL9202245A (nl) * | 1992-12-23 | 1994-07-18 | Ver Coop Melkind | Werkwijze voor het bereiden van een emulsie met instelbare viscositeit; de aldus bereide emulsie en voedingsmiddel verkregen onder toepassing van deze emulsie. |
NL9202246A (nl) * | 1992-12-23 | 1994-07-18 | Ver Coop Melkind | Werkwijze voor het bereiden van een emulsie met instelbare viscositeit. |
US6136364A (en) * | 1994-09-08 | 2000-10-24 | Kraft Foods, Inc. | Microcapsule flavor delivery system |
US20030161935A1 (en) * | 2000-04-20 | 2003-08-28 | Yukio Kakuda | Process for preparing high liquid oil margarine |
NZ518223A (en) * | 2000-08-11 | 2004-11-26 | Novozymes North America Inc | Whey protein emulsion |
US7314045B2 (en) * | 2001-07-26 | 2008-01-01 | Tru-Fire Corporation | Bow string release having floating jaws and a trigger force adjustment mechanism |
WO2005041677A1 (en) | 2003-10-30 | 2005-05-12 | Arla Foods Amba | Stabilisers useful in low fat spread production |
US20070048431A1 (en) * | 2005-08-31 | 2007-03-01 | Budwig Christopher E | Emulsions for confectionery applications |
US7927646B2 (en) * | 2006-11-03 | 2011-04-19 | Land O'lakes, Inc. | Refrigeration-temperature spreadable butter-based product |
JP5128982B2 (ja) * | 2008-02-21 | 2013-01-23 | 株式会社Adeka | 油中水型クリーム |
JP6002491B2 (ja) * | 2012-07-27 | 2016-10-05 | ミヨシ油脂株式会社 | 二重乳化油脂組成物の製造方法 |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1023781A (fr) * | 1950-08-25 | 1953-03-24 | Procédé de fabrication de crème et produit obtenu par ce procédé | |
GB1091593A (en) * | 1964-03-25 | 1967-11-22 | Unilever Ltd | Fatty emulsions and their preparation |
US3729325A (en) * | 1971-07-07 | 1973-04-24 | Procter & Gamble | Process for forming a stable oil and water-soluble protein-containing emulsion and product thereof |
GB1440181A (en) * | 1972-05-18 | 1976-06-23 | Unilever Ltd | Food compositions |
US3892873A (en) * | 1973-11-19 | 1975-07-01 | Kraftco Corp | Emulsified oil dressing |
US3892039A (en) * | 1974-01-21 | 1975-07-01 | Fred W Fisher | Compound removal tool |
GB1564400A (en) * | 1975-11-07 | 1980-04-10 | Unilever Ltd | Proteinaceous low fat spread |
JPS55120745A (en) * | 1979-03-09 | 1980-09-17 | Asahi Denka Kogyo Kk | Oil-in-water-in-oil type double emulsified oil composition |
NL8002925A (nl) * | 1980-05-21 | 1981-12-16 | Unilever Nv | Werkwijze ter bereiding van vetarme olie-in-water-in-olie emulsies. |
ATE9430T1 (de) * | 1980-11-27 | 1984-10-15 | Unilever Nv | Verfahren zur herstellung einer kontinuierlichen fettemulsion, bestehend aus einer fettmischung mit hohem gehalt an festem fett bei verhaeltnismaessig hohen umgebungstemperaturen. |
-
1982
- 1982-09-30 AT AT82201220T patent/ATE12338T1/de not_active IP Right Cessation
- 1982-09-30 EP EP82201220A patent/EP0076549B1/de not_active Expired
- 1982-09-30 US US06/431,986 patent/US4515825A/en not_active Expired - Lifetime
- 1982-09-30 DE DE8282201220T patent/DE3262809D1/de not_active Expired
- 1982-10-04 AU AU88995/82A patent/AU548795B2/en not_active Ceased
- 1982-10-05 ZA ZA827303A patent/ZA827303B/xx unknown
- 1982-10-06 CA CA000412976A patent/CA1190431A/en not_active Expired
- 1982-10-06 JP JP57176023A patent/JPS5871844A/ja active Granted
Also Published As
Publication number | Publication date |
---|---|
AU8899582A (en) | 1984-04-12 |
CA1190431A (en) | 1985-07-16 |
ZA827303B (en) | 1984-05-30 |
AU548795B2 (en) | 1986-01-02 |
DE3262809D1 (en) | 1985-05-02 |
JPS5871844A (ja) | 1983-04-28 |
EP0076549A1 (de) | 1983-04-13 |
EP0076549B1 (de) | 1985-03-27 |
JPS6217495B2 (de) | 1987-04-17 |
US4515825A (en) | 1985-05-07 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
UEP | Publication of translation of european patent specification | ||
REN | Ceased due to non-payment of the annual fee |