CL2016001369A1 - Procedimiento para la preparación de un emulsionado de aceite en agua - Google Patents

Procedimiento para la preparación de un emulsionado de aceite en agua

Info

Publication number
CL2016001369A1
CL2016001369A1 CL2016001369A CL2016001369A CL2016001369A1 CL 2016001369 A1 CL2016001369 A1 CL 2016001369A1 CL 2016001369 A CL2016001369 A CL 2016001369A CL 2016001369 A CL2016001369 A CL 2016001369A CL 2016001369 A1 CL2016001369 A1 CL 2016001369A1
Authority
CL
Chile
Prior art keywords
procedure
oil
preparation
water emulsifier
emulsifier
Prior art date
Application number
CL2016001369A
Other languages
English (en)
Inventor
Tjerk Bouman
Gastel Hubertus Cornelis Van
Astrid Hauser
Original Assignee
Unilever Nv
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=49724522&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=CL2016001369(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Unilever Nv filed Critical Unilever Nv
Publication of CL2016001369A1 publication Critical patent/CL2016001369A1/es

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
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • 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
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24—Cellulose or derivatives 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A23L35/10—Emulsified foodstuffs
    • 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)
  • 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)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Colloid Chemistry (AREA)
  • Edible Oils And Fats (AREA)
CL2016001369A 2013-12-10 2016-06-03 Procedimiento para la preparación de un emulsionado de aceite en agua CL2016001369A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP13196457 2013-12-10

Publications (1)

Publication Number Publication Date
CL2016001369A1 true CL2016001369A1 (es) 2017-02-24

Family

ID=49724522

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2016001369A CL2016001369A1 (es) 2013-12-10 2016-06-03 Procedimiento para la preparación de un emulsionado de aceite en agua

Country Status (9)

Country Link
US (1) US10912313B2 (es)
EP (1) EP3131421B1 (es)
BR (1) BR112016013202B1 (es)
CA (1) CA2932632C (es)
CL (1) CL2016001369A1 (es)
EA (1) EA030674B1 (es)
ES (1) ES2674918T3 (es)
MX (1) MX2016006739A (es)
WO (1) WO2015086223A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10287366B2 (en) 2017-02-15 2019-05-14 Cp Kelco Aps Methods of producing activated pectin-containing biomass compositions
IT201700040003A1 (it) * 2017-04-11 2018-10-11 Gea Mech Equipment Italia S P A Composizione grassa alimentare tipo margarina e procedimento per prepararla
CN109232914B (zh) * 2018-07-27 2021-10-29 江西莱檬生物科技有限责任公司 一种柑橘纤维乳液及其制备方法
WO2023175028A1 (en) 2022-03-17 2023-09-21 Unilever Ip Holdings B.V. Semi-solid oil-in-water emulsified food composition comprising cellulose microfibrils
WO2023175027A1 (en) 2022-03-17 2023-09-21 Unilever Ip Holdings B.V. Plant based semi-solid oil-in-water emulsified food composition comprising cellulose microfibrils

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5011701A (en) * 1988-12-30 1991-04-30 Kraft General Foods, Inc. Low calorie food products having smooth, creamy, organoleptic characteristics
AU6917094A (en) 1993-05-28 1994-12-20 Procter & Gamble Company, The Method for producing a natural citrus pulp thickener, stabilizer and cloud agent for beverages
EP0888179A1 (en) 1996-03-14 1999-01-07 Gist-Brocades B.V. Vegetable fibre
US20020127324A1 (en) 2001-03-07 2002-09-12 Aurelia Maza Process for producing emulsified salad dressings
US20050271790A1 (en) 2002-11-06 2005-12-08 Fiberstar, Inc. Reduced fat shortening, roll-in, and spreads using citrus fiber ingredients
US7914838B2 (en) * 2003-10-24 2011-03-29 Conopco, Inc. Low carbohydrate fiber containing emulsion
US7510737B2 (en) 2003-10-24 2009-03-31 Unilever Bestfoods, North America, Division Of Conopco, Inc. Low carbohydrate fiber containing emulsion
US20050089621A1 (en) 2003-10-24 2005-04-28 Unilever Bestfoods, North America Reduced oil emulsion with viscosity-building emulsifier
DK1765093T3 (da) 2004-05-07 2008-08-04 Forskarpatent I Syd Ab Vegetabilsk fedterstatning i ködprodukter
PL1784087T3 (pl) 2004-07-12 2013-03-29 Cargill Inc Sposób ekstrakcji błonnika cytrusowego z wakuoli cytrusów
AU2007312499B2 (en) * 2006-10-17 2011-09-15 Unilever Plc Food composition comprising gas bubbles and process for preparing it
ES2397119T3 (es) 2006-11-23 2013-03-04 Cargill, Incorporated Equivalente natural del almidón químicamente modificado
ES2424265T3 (es) 2009-03-11 2013-09-30 Unilever Nv Procedimiento de preparación de una emulsión que contiene fibras
WO2012016201A2 (en) 2010-07-30 2012-02-02 Cargill, Incorporated Process for modifying the properties of citrus fiber
US20130131012A1 (en) * 2010-07-30 2013-05-23 Cargill, Incorporated Process for obtaining citrus fiber from citrus pulp
GB201016895D0 (en) 2010-10-07 2010-11-17 Bakkavor Ltd Edible emusion
EP2645873B1 (en) 2010-12-02 2014-09-17 Unilever PLC Frozen confections comprising citrus fibre
EP2484218A1 (en) 2011-02-03 2012-08-08 Bunge ZRt. New process for preparing stable oil in water emulsion without additives
WO2013092086A1 (en) * 2011-12-22 2013-06-27 Unilever N.V. Edible oil-in-water emulsion comprising ground pulse seed and seed mucilage gum
RU2603582C2 (ru) 2012-01-20 2016-11-27 Карджилл, Инкорпорейтед Способ получения цитрусового волокна из кожуры цитрусовых

Also Published As

Publication number Publication date
CA2932632C (en) 2021-10-12
EP3131421B1 (en) 2018-03-21
MX2016006739A (es) 2016-08-12
BR112016013202A2 (es) 2017-08-08
US20160295875A1 (en) 2016-10-13
WO2015086223A1 (en) 2015-06-18
ES2674918T3 (es) 2018-07-05
EA030674B1 (ru) 2018-09-28
EP3131421A1 (en) 2017-02-22
CA2932632A1 (en) 2015-06-18
EA201691209A1 (ru) 2016-12-30
US10912313B2 (en) 2021-02-09
BR112016013202B1 (pt) 2022-04-05

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