BR112015003612A2 - composição alimentar compreendendo uma mistura de permeado de leite e de farinha vegetal - Google Patents

composição alimentar compreendendo uma mistura de permeado de leite e de farinha vegetal

Info

Publication number
BR112015003612A2
BR112015003612A2 BR112015003612A BR112015003612A BR112015003612A2 BR 112015003612 A2 BR112015003612 A2 BR 112015003612A2 BR 112015003612 A BR112015003612 A BR 112015003612A BR 112015003612 A BR112015003612 A BR 112015003612A BR 112015003612 A2 BR112015003612 A2 BR 112015003612A2
Authority
BR
Brazil
Prior art keywords
food composition
mixture
vegetable flour
milk permeate
mpa
Prior art date
Application number
BR112015003612A
Other languages
English (en)
Inventor
Bonnotte Amandine
Garem Anita
Taillan Eric
Da Silva Gislene
Original Assignee
Gervais Danone Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Gervais Danone Sa filed Critical Gervais Danone Sa
Publication of BR112015003612A2 publication Critical patent/BR112015003612A2/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Water Supply & Treatment (AREA)
  • Mycology (AREA)
  • Dairy Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

resumo da patente de invenção para: “composição alimentar compreendendo uma mistura de permeado de leite e de farinha vegetal”. a invenção refere-se a uma composição alimentar que compreende, em porcentagem de peso em relação ao peso total da composição: de 0,5% a 5%, de preferência de 1% a 2%, mais preferivelmente de 1% a 1,5%, e mais preferivelmente 1,2% de farinha vegetal; de 6% a 20%, preferivelmente de 6% a 10%, mais preferivelmente de 8% a 10%, e mais preferivelmente 9,1% de permeado de leite caracterizado pelo fato de que a referida composição tem uma viscosidade, medida usando o aparelho rheomat rm 200 a uma temperatura de 10° c e com um cisalhamento de 64 s-1, de entre 200 e 4000 mpa.s, de preferência entre 300 e 3700 mpa.s , de preferência entre 400 e 3000 mpa.s, mais preferivelmente entre 1000 e 2500 mpa.s, e mais preferivelmente cerca de 2500 mpa.s.
BR112015003612A 2012-08-21 2012-08-21 composição alimentar compreendendo uma mistura de permeado de leite e de farinha vegetal BR112015003612A2 (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/FR2012/051915 WO2014029923A1 (fr) 2012-08-21 2012-08-21 Composition alimentaire comprenant un melange de permeat de lait et de farine vegetale

Publications (1)

Publication Number Publication Date
BR112015003612A2 true BR112015003612A2 (pt) 2017-07-04

Family

ID=46981004

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112015003612A BR112015003612A2 (pt) 2012-08-21 2012-08-21 composição alimentar compreendendo uma mistura de permeado de leite e de farinha vegetal

Country Status (8)

Country Link
US (1) US20150216211A1 (pt)
EP (1) EP2887814A1 (pt)
CN (1) CN104640454A (pt)
BR (1) BR112015003612A2 (pt)
MA (1) MA37863B2 (pt)
MX (1) MX2015002290A (pt)
RU (1) RU2599627C1 (pt)
WO (1) WO2014029923A1 (pt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3300606A1 (de) 2016-09-28 2018-04-04 DMK Deutsches Milchkontor GmbH Aufschäumbare milchzubereitung
CN111479469A (zh) * 2017-12-19 2020-07-31 方塔拉合作集团有限公司 乳制品及工艺

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US3510316A (en) * 1964-12-31 1970-05-05 Clinton W Decker Nonfat frozen dairy dessert
US3721571A (en) * 1971-01-14 1973-03-20 Gen Foods Corp Pudding compositions
FR2533417B1 (pt) 1982-09-23 1987-09-04 Westhove Moulins
US4623552A (en) * 1985-06-19 1986-11-18 Nabisco Brands, Inc. Pudding composition and process for preparing puddings therefrom
JP2559867B2 (ja) * 1988-06-03 1996-12-04 ザ ヌトラスウィート カンパニー 冷凍デザートおよびその製造法
US5143741A (en) * 1988-06-03 1992-09-01 Podolski Joseph S Concentrated, substantially non-aggregated casein micelles as a fat/cream substitute and a method for reducing the fat content in food products
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Also Published As

Publication number Publication date
MA37863A1 (fr) 2017-10-31
MA37863B2 (fr) 2019-01-31
MX2015002290A (es) 2015-10-09
US20150216211A1 (en) 2015-08-06
WO2014029923A1 (fr) 2014-02-27
RU2599627C1 (ru) 2016-10-10
CN104640454A (zh) 2015-05-20
EP2887814A1 (fr) 2015-07-01

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Legal Events

Date Code Title Description
B15K Others concerning applications: alteration of classification

Ipc: A23C 9/142 (2006.01), A23C 9/154 (2006.01)

B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]

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