IT1269213B - Crema allo yogurt con lattobacilli vitali - Google Patents

Crema allo yogurt con lattobacilli vitali

Info

Publication number
IT1269213B
IT1269213B ITMI940186A ITMI940186A IT1269213B IT 1269213 B IT1269213 B IT 1269213B IT MI940186 A ITMI940186 A IT MI940186A IT MI940186 A ITMI940186 A IT MI940186A IT 1269213 B IT1269213 B IT 1269213B
Authority
IT
Italy
Prior art keywords
vital
lattobacilli
cream
yogurt cream
yogurt
Prior art date
Application number
ITMI940186A
Other languages
English (en)
Inventor
Antonio Lauro
Original Assignee
Barilla Flli G & R
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 Barilla Flli G & R filed Critical Barilla Flli G & R
Priority to ITMI940186A priority Critical patent/IT1269213B/it
Publication of ITMI940186A0 publication Critical patent/ITMI940186A0/it
Priority to EP95200234A priority patent/EP0666031A3/en
Priority to CA002141721A priority patent/CA2141721A1/en
Priority to JP7015874A priority patent/JPH0833456A/ja
Priority to AU11585/95A priority patent/AU1158595A/en
Publication of ITMI940186A1 publication Critical patent/ITMI940186A1/it
Application granted granted Critical
Publication of IT1269213B publication Critical patent/IT1269213B/it

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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • 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
    • A23L29/065—Microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biophysics (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)

Abstract

E' descritta una crema per pasticceria industriale a base di grassi alimentari anidri contenente lattobacilli vitali ed avente un valore di Aw di 0,30-0,50. Tale crema unisce le proprietà nutrizionali dello yogurt fresco alle proprietà organolettiche di un prodotto di pasticceria e può essere conservata a temperatura ambiente per un periodo non inferiore a tre mesi.
ITMI940186A 1994-02-02 1994-02-02 Crema allo yogurt con lattobacilli vitali IT1269213B (it)

Priority Applications (5)

Application Number Priority Date Filing Date Title
ITMI940186A IT1269213B (it) 1994-02-02 1994-02-02 Crema allo yogurt con lattobacilli vitali
EP95200234A EP0666031A3 (en) 1994-02-02 1995-01-31 Cream based on anhydrous fat, containing viable lactobacillus.
CA002141721A CA2141721A1 (en) 1994-02-02 1995-02-02 Cream for industrial confectionery including viable lactobacilli
JP7015874A JPH0833456A (ja) 1994-02-02 1995-02-02 生きた乳酸菌を含有する工業的な菓子製造用のクリーム
AU11585/95A AU1158595A (en) 1994-02-02 1995-02-02 Cream for industrial confectionery including viable lactobacilli

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITMI940186A IT1269213B (it) 1994-02-02 1994-02-02 Crema allo yogurt con lattobacilli vitali

Publications (3)

Publication Number Publication Date
ITMI940186A0 ITMI940186A0 (it) 1994-02-02
ITMI940186A1 ITMI940186A1 (it) 1995-08-02
IT1269213B true IT1269213B (it) 1997-03-21

Family

ID=11367735

Family Applications (1)

Application Number Title Priority Date Filing Date
ITMI940186A IT1269213B (it) 1994-02-02 1994-02-02 Crema allo yogurt con lattobacilli vitali

Country Status (5)

Country Link
EP (1) EP0666031A3 (it)
JP (1) JPH0833456A (it)
AU (1) AU1158595A (it)
CA (1) CA2141721A1 (it)
IT (1) IT1269213B (it)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997016077A1 (de) * 1995-11-02 1997-05-09 Ed. Haas Nährmittel Gesellschaft Mbh Probiotisch wirksame formulierungen
IT1284649B1 (it) * 1996-05-24 1998-05-21 Foodinvest Group Srl Composizione di crema allo yogurt per trancini alla crema.
FR2754979B1 (fr) * 1996-10-31 1999-01-22 Gervais Danone Co Composition alimentaire solide formee d'un fourrage foisonne a base de produit laitier frais fermente et d'une couche de protection, procede de preparation d'une telle composition
AT1759U1 (de) * 1996-11-04 1997-11-25 Haas Naehrmittel Fab Ed Probiotisch wirksame formulierungen
FI108512B (fi) * 1997-08-22 2002-02-15 Danisco Finland Oy Tahnamainen nautittavaksi tarkoitettu koostumus, sen käyttö ja sitä sisältävät tuotteet
AU732879B2 (en) * 1997-08-28 2001-05-03 Societe Des Produits Nestle S.A. Cream-based food composition and process for the manufacture thereof
EP0948896A1 (en) * 1998-04-09 1999-10-13 Quest International B.V. Confectionary cream containing probiotic microorganisms
IT1304170B1 (it) * 1998-12-15 2001-03-08 Novartis Nutrition Ag Composti organici
DE20110409U1 (de) * 2001-06-26 2001-09-27 Wikana Keks Und Nahrungsmittel Masse für Lebensmittel
EP1287745A1 (en) 2001-08-24 2003-03-05 The Procter & Gamble Company Chewable compositions with probiotic agents
EP1470759B1 (en) * 2003-04-24 2007-02-21 Frito-Lay Trading Company (Europe) GmbH Snack food and method for preparation thereof
AU2005224162A1 (en) 2004-03-19 2005-09-29 Danisco A/S Emulsifier composition for shortening
WO2006007463A1 (en) * 2004-07-01 2006-01-19 General Mills, Inc. Cultures encapsulated with compound fat breakfast cereals coated with compound fat and methods of preparation
DE102004061187A1 (de) * 2004-12-20 2006-07-06 Fuchs Gmbh Mischung zur Herstellung fermentierter Fleischwaren, Verwendung der Mischung in einem Verfahren zur Herstellung von Fleischwaren und danach hergestellte Fleischware
JP4527005B2 (ja) * 2005-06-01 2010-08-18 明治乳業株式会社 発酵乳食品とその製造方法
ES2644073T3 (es) * 2012-06-08 2017-11-27 Generale Biscuit Producto alimenticio con relleno de gran cantidad de cultivos lácticos vivos

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4150163A (en) * 1977-11-14 1979-04-17 Beatrice Foods Co. Yogurt flavored confectioneries
US4205132A (en) * 1978-07-17 1980-05-27 Microlife Technics, Inc. Lyophilization of bacteria
JPS562908A (en) * 1979-06-20 1981-01-13 Nikken Kagaku Kk Preparation of stable live bacterial pharmaceutical remedy
JPS60221078A (ja) * 1984-04-18 1985-11-05 Morinaga Milk Ind Co Ltd 有用微生物粉末の粒状製品およびその製造法
IT214332Z2 (it) * 1988-06-16 1990-05-03 Ad Alba Cuneo Tavoletta di cioccolato e wafer

Also Published As

Publication number Publication date
ITMI940186A0 (it) 1994-02-02
CA2141721A1 (en) 1995-08-03
EP0666031A3 (en) 1996-07-24
EP0666031A2 (en) 1995-08-09
AU1158595A (en) 1995-08-10
JPH0833456A (ja) 1996-02-06
ITMI940186A1 (it) 1995-08-02

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Legal Events

Date Code Title Description
0001 Granted
TA Fee payment date (situation as of event date), data collected since 19931001

Effective date: 19990226