EA201691209A1 - Способ приготовления эмульсии масло-в-воде - Google Patents

Способ приготовления эмульсии масло-в-воде

Info

Publication number
EA201691209A1
EA201691209A1 EA201691209A EA201691209A EA201691209A1 EA 201691209 A1 EA201691209 A1 EA 201691209A1 EA 201691209 A EA201691209 A EA 201691209A EA 201691209 A EA201691209 A EA 201691209A EA 201691209 A1 EA201691209 A1 EA 201691209A1
Authority
EA
Eurasian Patent Office
Prior art keywords
high pressure
water
emulsion
dispersion
oil content
Prior art date
Application number
EA201691209A
Other languages
English (en)
Other versions
EA030674B1 (ru
Inventor
Тьерк Бауман
Хюбертус Корнелис Ван Гастел
Астрид Хаусер
Original Assignee
Юнилевер Н.В.
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=EA201691209(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Юнилевер Н.В. filed Critical Юнилевер Н.В.
Publication of EA201691209A1 publication Critical patent/EA201691209A1/ru
Publication of EA030674B1 publication Critical patent/EA030674B1/ru

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)

Abstract

Задачей настоящего изобретения является обеспечение способа приготовления эмульсии масло-в-воде, такой как майонез, имеющей сниженное содержание масла. Такая эмульсия со сниженным содержанием масла, тем не менее, обладает теми же свойствами, что и варианты с более высоким содержанием масла. Эту задачу решают посредством способа, в котором дисперсию целлюлозных волокон нагревают перед смешиванием с другими ингредиентами эмульсии. Либо такую дисперсию целлюлозных волокон гомогенизируют в гомогенизаторе высокого давления при относительно высоком давлении, либо итоговую эмульсию, содержащую дисперсию целлюлозных волокон, гомогенизируют в гомогенизаторе высокого давления при относительно высоком давлении.
EA201691209A 2013-12-10 2014-11-03 Способ приготовления эмульсии масло-в-воде EA030674B1 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP13196457 2013-12-10
PCT/EP2014/073515 WO2015086223A1 (en) 2013-12-10 2014-11-03 Method for preparation of an oil-in-water emulsion

Publications (2)

Publication Number Publication Date
EA201691209A1 true EA201691209A1 (ru) 2016-12-30
EA030674B1 EA030674B1 (ru) 2018-09-28

Family

ID=49724522

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201691209A EA030674B1 (ru) 2013-12-10 2014-11-03 Способ приготовления эмульсии масло-в-воде

Country Status (9)

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

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
WO1994027451A1 (en) 1993-05-28 1994-12-08 The Procter & Gamble Company 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
CA2540312C (en) 2003-10-24 2012-05-15 Unilever Plc Low carbohydrate fiber containing emulsion
US20050089621A1 (en) 2003-10-24 2005-04-28 Unilever Bestfoods, North America Reduced oil emulsion with viscosity-building emulsifier
US7510737B2 (en) 2003-10-24 2009-03-31 Unilever Bestfoods, North America, Division Of Conopco, Inc. Low carbohydrate fiber containing emulsion
RU2359476C2 (ru) 2004-05-07 2009-06-27 Форскарпатент И Сюд Аб Способ получения заместителя жира, заместитель жира (варианты) и содержащий его мясопродукт (варианты)
PT1784087E (pt) 2004-07-12 2012-12-24 Cargill Inc Processo de extracção de fibra cítrica de vesículas cítricas
EP2081444A1 (en) * 2006-10-17 2009-07-29 Unilever N.V. Food composition comprising gas bubbles and process for preparing it
US10131771B2 (en) 2006-11-23 2018-11-20 Cargill, Incorporated Natural equivalent of chemically modified starch
ES2424265T3 (es) * 2009-03-11 2013-09-30 Unilever Nv Procedimiento de preparación de una emulsión que contiene fibras
WO2012016190A1 (en) 2010-07-30 2012-02-02 Cargill, Incorporated Process for obtaining citrus fiber from citrus pulp
ES2689864T3 (es) 2010-07-30 2018-11-16 Cargill, Incorporated Procedimiento para modificar las propiedades de la fibra cítrica
GB201016895D0 (en) 2010-10-07 2010-11-17 Bakkavor Ltd Edible emusion
ES2523933T3 (es) 2010-12-02 2014-12-02 Unilever Nv Postres congelados que comprenden fibra de cítricos
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
WO2013109721A2 (en) * 2012-01-20 2013-07-25 Cargill, Incorporated Process for obtaining citrus fiber from citrus peel

Also Published As

Publication number Publication date
CL2016001369A1 (es) 2017-02-24
CA2932632A1 (en) 2015-06-18
BR112016013202A2 (ru) 2017-08-08
US10912313B2 (en) 2021-02-09
EA030674B1 (ru) 2018-09-28
EP3131421A1 (en) 2017-02-22
WO2015086223A1 (en) 2015-06-18
BR112016013202B1 (pt) 2022-04-05
ES2674918T3 (es) 2018-07-05
US20160295875A1 (en) 2016-10-13
CA2932632C (en) 2021-10-12
EP3131421B1 (en) 2018-03-21
MX2016006739A (es) 2016-08-12

Similar Documents

Publication Publication Date Title
BR112017025808A2 (pt) fibrilas, processo de preparação de fibrilas, papel, processo de produção de papel, modificador da viscosidade, emulsificante e uso de fibrilas
EA201691209A1 (ru) Способ приготовления эмульсии масло-в-воде
BR112015017606A2 (pt) composição, método de produzir a composição, utilização da composição e combustível obtido a partir da composição
CL2017002401A1 (es) Anticuerpos contra icos
BR112015022072A8 (pt) processo para modificar os atributos otimizadores de resistência ao estouro de papel de celulose microfibrilada, suspensão aquosa, composição de fabricação de papel e produto de papel
MX2017004806A (es) Pestañasde aplicacion heterogeneas.
BR112017001247A2 (pt) divisores dinâmicos de juntas para janelas de aplicação
NZ715815A (en) High-stability t-cell receptor and preparation method and application thereof
BR112018007809A2 (pt) composição de agente de resistência a seco, método para melhorar a força a seco de papel, e, uso de uma composição
BR112015022734A2 (pt) dispersões aquosas compreendendo celulose nanocristalina, e composições para impressão a jato de tinta comercial
MX2015011848A (es) Una fibra kraft de baja viscosidad que tiene un contenido de carboxilo mejorado, y metodos para fabricar y usar la misma.
BR112017008656A2 (pt) composição, método de produção da composição, usos da composição, método de preparo de combustível, e combustível
MX364379B (es) Un metodo para preparar una fibra kraft altamente funcional y de baja viscosidad, usando una secuencia de blanqueamiento acido, y una fibra hecha por el proceso.
BR112018076770A2 (pt) composição, método de preparação da composição, uso da composição, combustível obtido a partir da composição, e compósito
BR112017000852A2 (pt) ?aparelho e método para gerar um sinal melhorado utilizando enchimento de ruído independente?.
BR112017008786A2 (pt) um método para fabricar polissacarídeo microfibrilado
BR112018003225A2 (pt) composições de gordura vegetal, métodos de fabricação e seus usos
BR112016002498A2 (pt) método para reduzir o teor de ácidos hexenurônicos em uma polpa celulósica química e/ou melhorar o brilho de polpa celulósica química, composição aquosa, e, utilização de uma haloperoxidase
BR112016013316A8 (pt) método para a produção de furfural e uso de ácido metanossulfônico
BR112016010365A2 (pt) Processo para desidratação de celulose microfibrilada
EA201690856A1 (ru) Применение жирной кислоты таллового масла в связывании токсинов
BR112018009618A2 (pt) processo para fabricação de uma dispersão aquosa compreendendo farelo de mostarda, emulsão de óleo em água e processo de fabricação de uma emulsão de óleo em água
BR112017028065A2 (pt) sistema de bioacabamento
BR112017007477A2 (pt) método para a produção de celulose microfibrilada e de celulose microfibrilada
BR112017013703A2 (pt) composição de polímero, seu método de preparação, seu uso e composição compreendendo a mesma

Legal Events

Date Code Title Description
MM4A Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s)

Designated state(s): AM AZ BY KZ KG TJ TM

PC4A Registration of transfer of a eurasian patent by assignment