BR9505744A - Emulsão de óleo-em-água termicamente estável e processo para sua preparação - Google Patents

Emulsão de óleo-em-água termicamente estável e processo para sua preparação

Info

Publication number
BR9505744A
BR9505744A BR9505744A BR9505744A BR9505744A BR 9505744 A BR9505744 A BR 9505744A BR 9505744 A BR9505744 A BR 9505744A BR 9505744 A BR9505744 A BR 9505744A BR 9505744 A BR9505744 A BR 9505744A
Authority
BR
Brazil
Prior art keywords
water emulsion
preparation
stable oil
thermally stable
oil
Prior art date
Application number
BR9505744A
Other languages
English (en)
Inventor
Lydia Campbell
Hans Uwe Trueck
Original Assignee
Nestle 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 Nestle Sa filed Critical Nestle Sa
Publication of BR9505744A publication Critical patent/BR9505744A/pt

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
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • 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
    • A23L23/00—Soups; Sauces; 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Colloid Chemistry (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
BR9505744A 1994-12-13 1995-12-12 Emulsão de óleo-em-água termicamente estável e processo para sua preparação BR9505744A (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94119664A EP0716811B1 (en) 1994-12-13 1994-12-13 Heat stable oil-in-water emulsions containing egg yolk and process for its preparation

Publications (1)

Publication Number Publication Date
BR9505744A true BR9505744A (pt) 1997-12-23

Family

ID=8216526

Family Applications (1)

Application Number Title Priority Date Filing Date
BR9505744A BR9505744A (pt) 1994-12-13 1995-12-12 Emulsão de óleo-em-água termicamente estável e processo para sua preparação

Country Status (12)

Country Link
US (1) US5773072A (pt)
EP (1) EP0716811B1 (pt)
AT (1) ATE199484T1 (pt)
BR (1) BR9505744A (pt)
DE (1) DE69426823T2 (pt)
DK (1) DK0716811T3 (pt)
ES (1) ES2155461T3 (pt)
GR (1) GR3035972T3 (pt)
NZ (1) NZ280647A (pt)
PL (1) PL182081B1 (pt)
PT (1) PT716811E (pt)
ZA (1) ZA9510571B (pt)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3464560B2 (ja) * 1995-04-14 2003-11-10 旭電化工業株式会社 水中油型乳化脂及びその製造法
JP3419957B2 (ja) * 1995-06-06 2003-06-23 花王株式会社 味覚改質剤
EP0788747B1 (en) * 1996-02-08 2003-05-02 Societe Des Produits Nestle S.A. A mayonnaise-like product and a process for its manufacture
BR9808971A (pt) * 1997-04-24 2000-08-01 Unilever Nv Composição de gordura despejável e processo para preparar a mesma
CA2263736C (en) 1998-02-28 2005-01-25 Kraft Foods, Inc. Food product dressings and methods for preparing food product dressings
DE69931857T2 (de) * 1998-04-24 2007-02-15 Unilever N.V. Durchsichtige Salatsosse mit getrennten Öl- und Wasserschichten
JP2001120221A (ja) * 1999-10-28 2001-05-08 Ajinomoto Co Inc 水中油型乳化食品の製造法
WO2002034071A1 (en) * 2000-10-27 2002-05-02 Unilever N.V. Emulsified food composition
EP1206914A1 (en) * 2000-11-20 2002-05-22 Societe Des Produits Nestle S.A. An oil-in-water emulsion and a process for its preparation
PE20020564A1 (es) * 2000-11-20 2002-07-24 Nestle Sa Emulsion alimenticia aceite en agua de tipo mayonesa que tiene un nivel reducido de grasa, y proceso para su preparacion
PL202234B1 (pl) * 2000-12-07 2009-06-30 Unilever Nv Rozlewna, z ciagłą fazą wodną kompozycja do smażenia oraz sposób jej wytwarzania
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs
US20060141107A1 (en) * 2004-12-29 2006-06-29 Kraft Foods Holdings, Inc. Method and system for controlling product density
GB0428515D0 (en) * 2004-12-30 2005-02-09 Unilever Plc Edible compositions and their preparation
US20110015277A1 (en) * 2007-12-17 2011-01-20 Wilhelmus Johannes Gertrudes Thielen Method of producing egg yolk based functional food product and products obtainable thereby
US20120034353A1 (en) * 2010-08-09 2012-02-09 Joerg Eggeling High Pressure Homogenization In Combination With Functionalized Egg For Production Of Emulsion-Based Food Products
EP2825055B1 (en) 2012-03-15 2016-11-16 Unilever N.V. Heat-stable oil-in-water emulsion
US10306907B2 (en) * 2013-11-29 2019-06-04 Kewpie Corporation Acidic oil-in-water type emulsified condiment

Family Cites Families (23)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3892873A (en) * 1973-11-19 1975-07-01 Kraftco Corp Emulsified oil dressing
GB1525929A (en) 1974-11-25 1978-09-27 Unilever Ltd Stabilised emulsions comprising phospholipoprotein
SE401602B (sv) * 1976-06-18 1978-05-22 Nedre Norrlands Producentsfore Sett att framstella lagkaloriprodukter av typ majones och dressing
NL7907831A (nl) * 1979-10-25 1981-04-28 Unilever Nv Werkwijze ter bereiding van een conserveermiddel-vrije olie-in-water emulsie.
AU3111384A (en) * 1983-08-02 1985-02-07 Battelle Memorial Institute Mayonnaise foam
NL8401026A (nl) * 1983-11-09 1985-06-03 Unilever Nv Eetbare w/o/w emulsie.
JPH0648963B2 (ja) * 1985-03-11 1994-06-29 アサヒフ−ズ株式会社 起泡性水中油型乳化組成物の製造方法
JPS63185350A (ja) * 1986-06-18 1988-07-30 Asahi Denka Kogyo Kk 醤油を主成分とする水相への油脂の乳化法
JP2547199B2 (ja) * 1986-06-28 1996-10-23 旭電化工業株式会社 乳化油脂組成物
EP0319064B1 (en) * 1987-12-03 1992-05-13 Unilever N.V. Process for the preparation of a water and oil emulsion
US4923707A (en) * 1989-01-06 1990-05-08 Kraft, Inc. Low oil mayonnaise and method of making
ES2043279T3 (es) * 1989-06-07 1993-12-16 Kao Corp Emulsion comestible de aceite en agua.
BE1002997A4 (nl) * 1989-06-08 1991-10-15 Revi Nv Saladeprodukt en een olie-emulsie daarvoor.
US5213968A (en) * 1989-08-21 1993-05-25 Nestec S.A. Process for preparing emulsifying agents
US5082684A (en) * 1990-02-05 1992-01-21 Pfizer Inc. Low-calorie fat substitute
JP3090725B2 (ja) * 1991-07-31 2000-09-25 ミヨシ油脂株式会社 粉末油脂の製造方法
EP0547647A1 (en) * 1991-11-12 1993-06-23 Unilever N.V. Low fat spreads and dressings
ES2115605T3 (es) * 1991-12-12 1998-07-01 Nestle Sa Emulsion de aceite-en-agua estable al calor y procedimiento para su preparacion.
ZA931327B (en) * 1992-02-26 1994-08-25 Unilever Plc Water-continuous emulsions based on polysacharides
BE1005742A3 (nl) * 1992-03-09 1994-01-11 Tessenderlo Chem Nv Hydrocolloide dispersie voor voedingen.
FR2688384B1 (fr) * 1992-03-13 1994-12-09 Gerard Lecoindre Sauce alimentaire de type mayonnaise, procede de preparation d'une telle sauce et preparation alimentaire la contenant.
US5501869A (en) * 1992-12-28 1996-03-26 Kraft Foods, Inc. Fat-free tablespread and method of making
US5387428A (en) * 1993-10-18 1995-02-07 Chapman; Scott M. Method for making a base for a hollandaise-type sauce and products thereof

Also Published As

Publication number Publication date
PL182081B1 (pl) 2001-11-30
ES2155461T3 (es) 2001-05-16
ATE199484T1 (de) 2001-03-15
US5773072A (en) 1998-06-30
ZA9510571B (en) 1997-06-12
PT716811E (pt) 2001-07-31
DE69426823T2 (de) 2001-06-13
PL311776A1 (en) 1996-06-24
GR3035972T3 (en) 2001-08-31
DK0716811T3 (da) 2001-07-09
DE69426823D1 (de) 2001-04-12
NZ280647A (en) 1998-05-27
EP0716811A1 (en) 1996-06-19
EP0716811B1 (en) 2001-03-07

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Legal Events

Date Code Title Description
EG Technical examination (opinion): publication of technical examination (opinion)
FC Decision: refusal
B15K Others concerning applications: alteration of classification

Ipc: A23D 7/01 (2006.01), A23L 23/00 (2016.0