MX2016006739A - Metodo para la preparacion de una emulsion de aceite en agua. - Google Patents

Metodo para la preparacion de una emulsion de aceite en agua.

Info

Publication number
MX2016006739A
MX2016006739A MX2016006739A MX2016006739A MX2016006739A MX 2016006739 A MX2016006739 A MX 2016006739A MX 2016006739 A MX2016006739 A MX 2016006739A MX 2016006739 A MX2016006739 A MX 2016006739A MX 2016006739 A MX2016006739 A MX 2016006739A
Authority
MX
Mexico
Prior art keywords
oil
high pressure
preparation
emulsion
dispersion
Prior art date
Application number
MX2016006739A
Other languages
English (en)
Inventor
BOUMAN Tjerk
Cornelis Van Gastel Hubertus
Hauser Astrid
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=MX2016006739(A) "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 MX2016006739A publication Critical patent/MX2016006739A/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)

Abstract

El objetivo de la presente invención es proveer un método para la preparación de una emulsión de aceite en agua, tal como una mayonesa, que tiene un contenido reducido de aceite. Tal emulsión reducida en aceite debe tener sin embargo las mismas propiedades que las variantes con un contenido mayor de aceite. Este objetivo ha sido satisfecho por un método en donde una dispersión de las fibras celulósicas es calentada, antes de ser mezclada con otros ingredientes de la emulsión. Ya sea la dispersión de las fibras celulósicas es homogeneizada en un homogeneizador de alta presión a una presión relativamente elevada, o la emulsión final que contiene la dispersión de las fibras celulósicas es homogeneizada en un homogeneizador de alta presión a una presión relativamente elevada.
MX2016006739A 2013-12-10 2014-11-03 Metodo para la preparacion de una emulsion de aceite en agua. MX2016006739A (es)

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 (1)

Publication Number Publication Date
MX2016006739A true MX2016006739A (es) 2016-08-12

Family

ID=49724522

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2016006739A MX2016006739A (es) 2013-12-10 2014-11-03 Metodo para la preparacion de una emulsion 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
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 (es) 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
EA201691209A1 (ru) 2016-12-30

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