MX172350B - Metodo para producir dispersiones complejas microfragmentadas anisotropicas de xantano/proteina y las dispersiones producidas - Google Patents
Metodo para producir dispersiones complejas microfragmentadas anisotropicas de xantano/proteina y las dispersiones producidasInfo
- Publication number
- MX172350B MX172350B MX015863A MX1586389A MX172350B MX 172350 B MX172350 B MX 172350B MX 015863 A MX015863 A MX 015863A MX 1586389 A MX1586389 A MX 1586389A MX 172350 B MX172350 B MX 172350B
- Authority
- MX
- Mexico
- Prior art keywords
- protein
- complex
- fibers
- xanthan
- dispersions
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
- A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
-
- 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
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/06—Gelatine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/225—Texturised simulated foods with high protein content
-
- 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
-
- 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
- A23L29/231—Pectin; 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
- 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
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
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)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Peptides Or Proteins (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
La presente invención se refiere a metodo para producir una dispersión compleja microfragmentada anisotrópica de xantano/proteína, el cual se caracteriza por comprender las etapas de formar una suspensión acuosa de fibras complejas de xantano/proteína de una manera molecularmente íntima, que comprende por lo menos 10 por ciento en peso de goma xantano con referencia al peso total de los sólidos de esas fibras y conducir la suspensión acuosa de fibras a traves de una zona de alto desgarre para fragmentar las fibras bajo condiciones suficientes de desgarre y duración para reducir básicamente todas las fibras a microfragmentos de un complejo xantano/proteína, que tengan una dimensión máxima de menos de aproximadamente 15 micras.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US18828388A | 1988-04-29 | 1988-04-29 | |
US29256888A | 1988-12-30 | 1988-12-30 |
Publications (1)
Publication Number | Publication Date |
---|---|
MX172350B true MX172350B (es) | 1993-12-14 |
Family
ID=26883907
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX015863A MX172350B (es) | 1988-04-29 | 1989-04-28 | Metodo para producir dispersiones complejas microfragmentadas anisotropicas de xantano/proteina y las dispersiones producidas |
Country Status (13)
Country | Link |
---|---|
EP (2) | EP0414776A4 (es) |
JP (1) | JPH03505814A (es) |
KR (1) | KR900700020A (es) |
CN (1) | CN1038571A (es) |
AU (1) | AU623656B2 (es) |
BR (1) | BR8907406A (es) |
CA (1) | CA1334354C (es) |
DK (1) | DK259790A (es) |
IL (1) | IL90063A0 (es) |
MX (1) | MX172350B (es) |
NZ (1) | NZ228927A (es) |
PT (1) | PT90413B (es) |
WO (1) | WO1989010068A1 (es) |
Families Citing this family (59)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5370894A (en) * | 1988-06-24 | 1994-12-06 | The Nutrasweet Company | Carbohydrate cream substitute |
US5153020A (en) * | 1988-06-24 | 1992-10-06 | The Nutrasweet Company | Carbohydrate cream substitute |
US5403610A (en) * | 1989-06-15 | 1995-04-04 | Kraft General Foods, Inc. | Process for preparing baked goods containing fibers and hydrocolloids |
US5336515A (en) * | 1989-06-15 | 1994-08-09 | Kraft General Foods, Inc. | Polysaccharide hydrocolloid-containing food products |
US5368878A (en) * | 1990-02-20 | 1994-11-29 | A. E. Staley Manufacturing Company | Reduced fat meat products |
US5378491A (en) * | 1990-02-20 | 1995-01-03 | A. E. Staley Manufacturing Co. | Method of preparing a starch hydrolysate, an aqueous starch hydrolysate dispersion, method of preparing a food containing a starch hydrolysate, and a food formulation containing a starch hydrolysate |
US5387426A (en) | 1990-02-20 | 1995-02-07 | A.E. Staley Manufacturing Company | Method of preparing reduced fat foods |
JPH05506776A (ja) | 1990-02-20 | 1993-10-07 | エー.イー.ステーリー マニュファクチュアリング カンパニー | 低脂肪食品の製造方法 |
US5374442A (en) | 1990-02-20 | 1994-12-20 | A. E. Staley Manufacturing Company | Method of preparing reduced fat foods |
US5372835A (en) | 1990-02-20 | 1994-12-13 | A. E. Staley Manufacturing Company | Method of preparing reduced fat foods |
US5395640A (en) * | 1990-02-20 | 1995-03-07 | A.E. Staley Manufacturing Company | Method of preparing reduced fat foods |
US5409726A (en) | 1990-02-20 | 1995-04-25 | A. E. Staley Manufacturing Co. | Method of preparing reduced fat foods |
US5436019A (en) * | 1990-02-20 | 1995-07-25 | A. E. Staley Manufacturing Co. | Method of preparing reduced fat foods |
DE69117059T2 (de) * | 1990-06-19 | 1996-06-27 | Mars Inc | Fettersatz und verfahren zur herstellung von organischen mikrokugeln |
US5262187A (en) * | 1990-06-28 | 1993-11-16 | The Pillsbury Company | Low-fat cereal-grain food composition |
TW219890B (es) * | 1990-09-25 | 1994-02-01 | Cpc International Inc | |
NZ239858A (en) * | 1990-09-25 | 1994-08-26 | Cpc International Inc | No fat or low fat mayonnaise product including microcrystalline cellulose,polydextrose and egg white |
WO1992006598A1 (en) * | 1990-10-23 | 1992-04-30 | Kraft General Foods, Inc. | Non-fat natural cheese |
US5190776A (en) * | 1991-01-10 | 1993-03-02 | Kraft General Foods, Inc. | Low/no fat bakery ingredient |
US5108773A (en) * | 1991-02-19 | 1992-04-28 | Kraft General Foods, Inc. | Method of making a non-fat cream cheese product |
US5160758A (en) * | 1991-05-31 | 1992-11-03 | Protein Technologies International, Inc. | Process for the production of a protein granule suitable for use as a meat extender |
EP0564077A3 (en) * | 1992-02-20 | 1994-08-17 | Gen Foods Inc | Low-fat confectionary material and process for making same |
US5376399A (en) * | 1992-05-15 | 1994-12-27 | A.E. Staley Manufacturing Co. | Reduced fat cremes |
USH1395H (en) * | 1992-05-22 | 1995-01-03 | A. E. Staley Manufacturing Company | Composition and method of preparing reduced fat spreads |
USH1394H (en) * | 1992-05-22 | 1995-01-03 | A. E. Staley Manufacturing Company | Method of preparing reduced fat spreads |
PL174160B1 (pl) * | 1992-12-23 | 1998-06-30 | Unilever Nv | Środek zastępujący tłuszcz w produktach spożywczych lub kosmetycznych i sposób wytwarzania środka zastępującego tłuszcz w produktach spożywczych lub kosmetycznych |
CA2125914A1 (en) * | 1993-06-25 | 1994-12-26 | Pharmacia Corporation | Oil-coated microparticulated gellan gum |
US5645880A (en) * | 1993-07-08 | 1997-07-08 | Mcardle; Blaise | Protein-polysaccharide complex composition and method of use |
US20020039613A1 (en) * | 1993-08-09 | 2002-04-04 | The Pillsbury Company | Process for making shelf stable dairy products |
ATE206871T1 (de) * | 1995-07-07 | 2001-11-15 | Nestle Sa | Molkeprotein/polysaccharide gel, hergestellt durch hochdruckbehandlung |
AU2485299A (en) * | 1998-01-30 | 1999-08-16 | Procter & Gamble Company, The | Agent for imparting creamy lubricious mouthfeel to foods and beverages |
DE69900412T2 (de) * | 1998-01-30 | 2002-07-18 | THE PROCTER & GAMBLE COMPANY, CINCINNATI | Getränke mit verbesserter textur und aromaintensität bei vermindertem feststoffgehalt |
GB9817021D0 (en) * | 1998-08-06 | 1998-09-30 | Cerestar Holding Bv | Total gelatine replacement in chewy candy and/or fruit chews |
US6544573B1 (en) | 1999-08-16 | 2003-04-08 | Lipton, Division Of Conopco, Inc. | Gum combination for liquid condiment systems |
JP4211217B2 (ja) | 1999-12-01 | 2009-01-21 | 味の素株式会社 | 食用油脂代替物 |
DE60220992T2 (de) | 2001-03-16 | 2008-03-06 | The Procter & Gamble Company, Cincinnati | Aufbrühgeräte zur herstellung von sahnigen getränken |
US6900290B2 (en) | 2001-03-20 | 2005-05-31 | Wisconsin Alumni Research Foundation | Fractionation of whey proteins by complex formation |
WO2004020977A2 (en) * | 2002-08-29 | 2004-03-11 | University Of Massachusetts | Utilization of emulsion interface engineering to produce oxidatively stable lipid delivery systems |
AU2007302872B2 (en) * | 2006-10-03 | 2013-04-18 | Friesland Brands B.V. | Fibrous food material |
EP1911355A1 (en) * | 2006-10-03 | 2008-04-16 | Friesland Brands B.V. | Fibrous food material |
PL2196097T3 (pl) | 2008-12-04 | 2014-12-31 | Nestec Sa | Hydrolizowane kompleksy białko-polisacharyd |
DE102009019550B4 (de) | 2009-04-30 | 2016-06-09 | Optisens Gmbh | Zusammensetzung aus einer phasenstabilen Öl-in-Wasser-Emulsion, Verfahren zu deren Herstellung, diese enthaltende Formulierung und deren Verwendung |
DE102009019551B4 (de) | 2009-04-30 | 2016-06-09 | Optisens Gmbh | Sensorisch und ernährungsphysiologisch veränderte Nahrungsmittel und Verfahren zu deren Herstellung |
CA2760490A1 (en) | 2009-04-30 | 2010-11-04 | Optisens Gmbh | Concentrated, creamy to solid and dry compositions of an oil-in-water emulsion, method for the production thereof and use thereof for producing improved foods in terms of sensory aspects and nutrition physiology |
BRPI1011056A2 (pt) * | 2009-05-19 | 2019-09-24 | Cargill Inc | composições de polissacarídeos. |
US20100303991A1 (en) * | 2009-05-27 | 2010-12-02 | Kraft Foods Global Brands Llc | High fiber and high protein baked goods production |
JP5329506B2 (ja) * | 2010-09-24 | 2013-10-30 | 森永乳業株式会社 | ホエイ蛋白質組成物の製造方法 |
JP5605173B2 (ja) * | 2010-11-05 | 2014-10-15 | キユーピー株式会社 | 冷菓の製造方法、及び冷菓 |
WO2012084441A1 (en) | 2010-12-22 | 2012-06-28 | Unilever Nv | Compositions in the form of fibres |
WO2012084427A1 (en) | 2010-12-22 | 2012-06-28 | Unilever Nv | Compositions comprising structured non-aqueous liquid phase |
WO2012084421A1 (en) | 2010-12-22 | 2012-06-28 | Unilever Nv | Production of fibres by spinning |
JP6061201B2 (ja) * | 2010-12-23 | 2017-01-18 | ディーエスエム アイピー アセッツ ビー.ブイ. | 植物タンパク質−ダイズ多糖類複合体を含有する脂溶性活性成分組成物 |
US20140234521A1 (en) * | 2011-11-04 | 2014-08-21 | Samsung Fine Chemicals Co., Ltd | Low fat mayonnaise composition and method of producing the same |
WO2013092024A1 (en) | 2011-12-21 | 2013-06-27 | Unilever N.V. | Compositions comprising structured fat phase |
WO2016204765A1 (en) | 2015-06-18 | 2016-12-22 | General Mills, Inc. | Food protein gel matrix gluten analog |
US20200288759A1 (en) * | 2017-11-02 | 2020-09-17 | San-Ei Gen F.F.I., Inc. | Method for producing water-soluble or water-dispersible microparticles, use or method for use as substitute having emulsifying function, method for producing emulsion, method for producing food and food containing emulsion |
CN109645370B (zh) * | 2018-12-19 | 2022-04-22 | 江西农业大学 | 一种淡奶油专用脂肪替代品及其制备方法 |
CN111530205B (zh) * | 2020-05-08 | 2021-11-30 | 山东东源新材料科技有限公司 | 一种工业含油废气处理用吸附净化装置 |
WO2023057785A1 (en) * | 2021-10-04 | 2023-04-13 | Hofburg Food Technologies Llc | Food thermoreversible gel seasoning |
Family Cites Families (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3455697A (en) * | 1968-07-25 | 1969-07-15 | Archer Daniels Midland Co | Aluminum-modified alginate fiber |
US3627536A (en) * | 1968-11-04 | 1971-12-14 | Gen Foods Corp | Method of producing proteinaceous fibers |
SU301939A1 (ru) * | 1970-04-24 | 1976-06-25 | Институт элементоорганических соединений АН СССР | Способ приготовлени пищевых продуктов |
US3792175A (en) * | 1971-10-21 | 1974-02-12 | American Cyanamid Co | Fibrillar soy whey protein complex |
US4173657A (en) * | 1978-02-21 | 1979-11-06 | Ralston Purina Company | Vegetable protein ingredient for Kamaboko products containing a polysaccharide |
US4423083A (en) * | 1980-04-04 | 1983-12-27 | General Foods Corp. | Fabricated protein fiber bundles |
US4308294A (en) * | 1980-06-20 | 1981-12-29 | General Foods Corporation | Oil replacement composition |
US4762726A (en) * | 1983-12-30 | 1988-08-09 | Kraft, Inc. | Shelf stable acid food dressings containing fibrous protein complexes |
US4563360A (en) * | 1983-12-30 | 1986-01-07 | Kraft, Inc. | Edible xanthan gum-protein fibrous complexes |
US4559233A (en) * | 1983-12-30 | 1985-12-17 | Kraft, Inc. | Edible fibrous serum milk protein/xanthan gum complexes |
US4563362A (en) * | 1984-03-26 | 1986-01-07 | General Foods Corporation | Meat analog having a protein-gum-starch matrix |
-
1989
- 1989-04-24 IL IL90063A patent/IL90063A0/xx unknown
- 1989-04-28 NZ NZ228927A patent/NZ228927A/en unknown
- 1989-04-28 CN CN89104397A patent/CN1038571A/zh active Pending
- 1989-04-28 AU AU35742/89A patent/AU623656B2/en not_active Ceased
- 1989-04-28 EP EP19890905909 patent/EP0414776A4/en not_active Withdrawn
- 1989-04-28 EP EP19890304316 patent/EP0340035A3/en not_active Withdrawn
- 1989-04-28 MX MX015863A patent/MX172350B/es unknown
- 1989-04-28 PT PT90413A patent/PT90413B/pt not_active IP Right Cessation
- 1989-04-28 BR BR898907406A patent/BR8907406A/pt unknown
- 1989-04-28 JP JP1505929A patent/JPH03505814A/ja active Pending
- 1989-04-28 WO PCT/US1989/001813 patent/WO1989010068A1/en not_active Application Discontinuation
- 1989-05-01 CA CA000598326A patent/CA1334354C/en not_active Expired - Fee Related
- 1989-12-29 KR KR1019890702491A patent/KR900700020A/ko not_active Application Discontinuation
-
1990
- 1990-10-29 DK DK259790A patent/DK259790A/da not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
AU623656B2 (en) | 1992-05-21 |
BR8907406A (pt) | 1991-04-23 |
CN1038571A (zh) | 1990-01-10 |
JPH03505814A (ja) | 1991-12-19 |
DK259790D0 (da) | 1990-10-29 |
WO1989010068A1 (en) | 1989-11-02 |
CA1334354C (en) | 1995-02-14 |
EP0340035A3 (en) | 1991-09-04 |
EP0414776A1 (en) | 1991-03-06 |
IL90063A0 (en) | 1989-12-15 |
PT90413A (pt) | 1989-11-10 |
NZ228927A (en) | 1991-05-28 |
PT90413B (pt) | 1994-11-30 |
EP0414776A4 (en) | 1991-09-18 |
DK259790A (da) | 1990-12-27 |
AU3574289A (en) | 1989-11-24 |
KR900700020A (ko) | 1990-08-11 |
EP0340035A2 (en) | 1989-11-02 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
MX172350B (es) | Metodo para producir dispersiones complejas microfragmentadas anisotropicas de xantano/proteina y las dispersiones producidas | |
ATE102687T1 (de) | Abreisskopfschraube. | |
AR012049A2 (es) | Metodo para preparar una composicion emulsionante que posee propiedades emulsionantes realzadas en una emulsion de aceite en agua o agua en aceite, ycomposicion emulsionante preparada por dicho metodo | |
ES2051483T3 (es) | Procedimiento de triturado fino de minerales y triturador para la realizacion de este procedimiento. | |
FR2436159A1 (fr) | Composition de resine de polyamide ralentissant la combustion, procede de production et fibres textiles qui en sont obtenues | |
SE8903777D0 (sv) | Liposome/doxorubicin, komposition och foerfarande | |
DE68910336D1 (de) | Verfahren zur Zubereitung einer emulgierten Ziehfett- und Ölzusammensetzung. | |
DE102006052471A1 (de) | Fahrzeug zum Verbessern der Erkennungsgenauigkeit sichtbarer Information | |
PT93536A (pt) | Processo para a preparacao de anticorpos monoclonais (acm) contra antigenes associadas a tumores e de composicoes farmaceuticas e de diagnostico que os contem | |
EP0926004A3 (de) | Vorrichtung zur Beleuchtung eines Vorfeldes eines Fahrzeugteils | |
CO4870785A1 (es) | Composicion de tinta termica directa alta en solidos y meto- do de elaboracion y uso de la misma | |
ES2073511T3 (es) | Procedimiento para el refinado de aceite de oliva virgen. | |
BR0214414A (pt) | Processo para recuperar caprolactama | |
FI864820A (fi) | Fast dubb, resp. holkdubb, anordnat i ett fordonsdaeck. | |
BE902265A (fr) | Bogie et vehicule ferroviaire ainsi que procede pour realiser une suspension de secours. | |
MX169241B (es) | Fibras de p-aramida de alta resistencia y proceso para su preparacion. | |
DE59605232D1 (de) | Einrichtung zur Führung von Fahrzeugen | |
DE602004012001T2 (de) | Anzeigeleuchte für Kraftfahrzeuge mit polarisiertem Licht | |
ES2192786T3 (es) | Procedimiento para preparar emulsiones concentradas y calibradas en una fase de viscosidad elevada, en particular emulsiones de betunes. | |
ES2054431T3 (es) | Procedimiento para producir componentes de gasolina. | |
ATE88957T1 (de) | Wechselsystem an einer mittelkupplung von schienenfahrzeugen. | |
KR910007615A (ko) | 기다란 홈파기 또는 나사절삭 공구 | |
ATE105239T1 (de) | Zusatzvorrichtung fuer ein zugfahrzeug, insbesondere einen gelaendewagen. | |
EP0999361A3 (de) | Vorrichtung mit Bohrungsverschneidung | |
MOORHOUSE et al. | Spatial variations of the 3 micron emission features within nebulae(Abstract Only) |