UY26655A1 - Composiciones gelificadas y gelificables para productos alimenticios - Google Patents
Composiciones gelificadas y gelificables para productos alimenticiosInfo
- Publication number
- UY26655A1 UY26655A1 UY26655A UY26655A UY26655A1 UY 26655 A1 UY26655 A1 UY 26655A1 UY 26655 A UY26655 A UY 26655A UY 26655 A UY26655 A UY 26655A UY 26655 A1 UY26655 A1 UY 26655A1
- Authority
- UY
- Uruguay
- Prior art keywords
- compositions
- food product
- food products
- gelificable
- gelified
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/027—Preserving by means of inorganic salts by inorganic salts other than kitchen salt, or mixtures thereof with organic compounds, e.g. biochemical compounds
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
Procesos y composiciones para el tratamiento de productos alimenticios que comprenden anadir al producto alimenticio una composición acuosa que es gelificable en el producto alimenticio. El proceso puede incluir donde la composición comprenda un gel tixotrópico que se ha afinado por agitación y se anade al producto alimenticio en un estado afinado por agitación, así como donde la composición acuosa comprenda una composición que no forma un gel externamente al producto alimenticio y cuya composición es gelificable en el producto alimenticio.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US09/542,991 US6685978B1 (en) | 2000-04-04 | 2000-04-04 | Gelled and gellable compositions for food products |
Publications (1)
Publication Number | Publication Date |
---|---|
UY26655A1 true UY26655A1 (es) | 2001-10-25 |
Family
ID=24166141
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
UY26655A UY26655A1 (es) | 2000-04-04 | 2001-04-04 | Composiciones gelificadas y gelificables para productos alimenticios |
Country Status (13)
Country | Link |
---|---|
US (1) | US6685978B1 (es) |
EP (1) | EP1272052B1 (es) |
CN (1) | CN100429992C (es) |
AR (1) | AR033518A1 (es) |
AT (1) | ATE328492T1 (es) |
AU (1) | AU2001255221A1 (es) |
CL (1) | CL2010000388A1 (es) |
DE (1) | DE60120384T2 (es) |
DK (1) | DK1272052T3 (es) |
ES (1) | ES2263615T3 (es) |
PE (1) | PE20020069A1 (es) |
UY (1) | UY26655A1 (es) |
WO (1) | WO2001074176A2 (es) |
Families Citing this family (40)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6479649B1 (en) * | 2000-12-13 | 2002-11-12 | Fmc Corporation | Production of carrageenan and carrageenan products |
SE0203371L (sv) * | 2002-11-15 | 2003-10-07 | Tripasin Ab | Förfarande för förblötning och förstärkning av icke ätbart kollagenskinn |
US20040121054A1 (en) * | 2002-12-20 | 2004-06-24 | Berrier Arthur L. | Method of preparing food |
US6987182B2 (en) * | 2003-03-26 | 2006-01-17 | North Carolina State University | Process for producing cold-gelling hydrocolloids |
GB0312386D0 (en) * | 2003-05-30 | 2003-07-02 | Scott Bill | Improvements in and relating to food preparation |
US8092853B2 (en) | 2003-12-02 | 2012-01-10 | Purina Mills, Llc | Gel based livestock feed, method of manufacture and use |
US7163642B2 (en) * | 2004-10-11 | 2007-01-16 | Hagquist James Alroy E | Composition inhibiting the expansion of fire, suppressing existing fire, and methods of manufacture and use thereof |
JP5530631B2 (ja) | 2005-07-14 | 2014-06-25 | プリナ ミルズ, エルエルシー | 子豚用家畜飼料の製造方法、及び給餌方法 |
US8691315B2 (en) * | 2005-10-19 | 2014-04-08 | Hill's Pet Nutrition, Inc. | Process for preparing a food composition |
CA2645323A1 (en) * | 2006-03-16 | 2007-09-27 | Matthew Gardner | Meat brines |
US20070292480A1 (en) * | 2006-06-14 | 2007-12-20 | Conopco, Inc., D/B/A Unilever | Delivery System for Ingestible Components |
US20070292482A1 (en) * | 2006-06-14 | 2007-12-20 | Conopco, Inc., D/B/A Unilever | Delivery System |
WO2008106566A1 (en) * | 2007-02-28 | 2008-09-04 | The Arnhem Group | Use of hydrocolloid coating solutions in food products |
CN101662946B (zh) * | 2007-04-24 | 2013-06-12 | Fmc有限公司 | 共沉淀角叉菜胶/黄原胶组合物及其制备方法 |
EP2005843A1 (en) * | 2007-06-12 | 2008-12-24 | Unilever N.V. | Packaged concentrate for preparing a bouillon,soup,sauce,gravy or for use as seasoning,the concentrate comprising xanthan and guar gum |
DE602007001969D1 (de) * | 2007-06-12 | 2009-09-24 | Unilever Nv | Abgepacktes Konzentrat zur Zubereitung von Bouillon, Suppe, Sauce, Tunke oder zur Verwendung als Würze sowie das Konzentrat mit Konjac-Mannan |
CA2709145A1 (en) * | 2007-12-11 | 2009-06-18 | Aegs Ventures, Llc | Solid alcohol product and process |
AU2010246892B2 (en) | 2009-05-14 | 2016-01-21 | Cavitus Pty Ltd | Density modification |
US8192653B2 (en) | 2009-09-30 | 2012-06-05 | EarthCleanCorporation | Fire suppression biodegradable suspension forming compositions |
WO2011127037A1 (en) | 2010-04-05 | 2011-10-13 | Earthclean Corporation | Non-aqueous fire suppressing liquid concentrate |
CN101940333B (zh) * | 2010-08-19 | 2013-04-10 | 华东师范大学 | 一种肉制品粘合剂及其制备方法 |
CN101983973B (zh) * | 2010-10-08 | 2013-01-23 | 青岛聚大洋海藻工业有限公司 | 一种卡拉胶的提取与加工工艺 |
BR112013024988B1 (pt) * | 2011-03-29 | 2019-05-28 | Nestec S.A. | Métodos, molho e gel adequados à preservação do frescor de produtos alimentícios tipo massa uniforme |
EP2532249A1 (en) * | 2011-06-09 | 2012-12-12 | Lubrizol Advanced Materials, Inc. | Meat paste compositions having improved creaminess |
CA2874335C (en) * | 2012-05-21 | 2020-08-11 | Nestec S.A. | Canned food products having one or more fillings |
DE102013103541A1 (de) * | 2013-04-09 | 2014-10-09 | Growth Finance Plus Ag | Flüssiges Tierfutter für Hauskatzen oder Hunde und Verfahren zu seiner Herstellung |
KR101586381B1 (ko) * | 2013-06-26 | 2016-01-18 | 충북대학교 산학협력단 | 저장성 및 냉해동성이 개선된 신선 편의 과일 코팅제 및 이의 제조방법 |
CN105828632B (zh) * | 2013-12-10 | 2020-03-17 | 雀巢产品有限公司 | 具有易剥凝胶涂层的冰冻糖食产品及其制造方法 |
CN105105164B (zh) * | 2015-09-21 | 2018-08-31 | 滁州学院 | 一种生鲜调理肉类嫩化的工艺方法 |
CN105380199A (zh) * | 2015-10-19 | 2016-03-09 | 湖南农业大学 | 一种凉粉籽胶风味食品及加工方法 |
CN105778122B (zh) * | 2015-12-01 | 2018-06-05 | 大连工业大学 | 一种Iota型卡拉胶和Kappa型卡拉胶混合凝胶及其制备方法 |
MX2018007642A (es) * | 2015-12-23 | 2018-09-21 | Unilever Nv | Concentrado alimenticio en forma de un gel que comprende xantana y segundo agente gelificante seleccionado de galactomananos y/o glucomananos. |
GB201607518D0 (en) * | 2016-04-29 | 2016-06-15 | Andalay Technologies Ltd | Mouthwash composition |
CN106213471A (zh) * | 2016-07-21 | 2016-12-14 | 河南隆霄生物科技有限公司 | 一种含卡拉胶的复配胶体、其复水胶体及制备方法和应用 |
CN109277007B (zh) * | 2018-09-20 | 2021-05-04 | 佛山市海天(江苏)调味食品有限公司 | 一种粘性物料的溶解工艺 |
CN109984310B (zh) * | 2019-04-01 | 2024-02-20 | 浙江麦尚食品有限公司 | 一种牛肉制品的加工方法 |
WO2020221400A1 (de) * | 2019-05-02 | 2020-11-05 | Herbstreith & Fox Gmbh & Co. Kg Pektin-Fabriken | Zusammensetzung zur herstellung eines injektionsmittels für fleisch zur herstellung einer kochpökelware |
US20220232853A1 (en) * | 2019-05-17 | 2022-07-28 | New Wave Foods | Simulated shellfish product of improved texture |
CN111454705A (zh) * | 2020-02-17 | 2020-07-28 | 西南石油大学 | 高密度盐水刺激交联型堵剂及其制备方法和应用 |
CA3178754C (en) * | 2020-05-15 | 2023-10-24 | Wilson A. Lee | Shear-thinning cosmetic composition |
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DE3335593A1 (de) | 1983-09-30 | 1985-04-11 | Diamalt AG, 8000 München | Gelier- und verdickungsmittel auf der basis von cassia-galactomannanen |
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JP3099760B2 (ja) | 1996-12-04 | 2000-10-16 | 雪印食品株式会社 | 不透明物質包含カラギーナンキセロゲル粉末及びそれを含有する食品 |
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JP2000207219A (ja) | 1999-01-18 | 2000-07-28 | Fujitsu Ten Ltd | 車載端末とセンタ―との間の通信システム、及び、通信システムに使用する車載端末 |
EP1078578A1 (en) | 1999-08-20 | 2001-02-28 | Michael Laurence Murphy | A cream |
-
2000
- 2000-04-04 US US09/542,991 patent/US6685978B1/en not_active Expired - Fee Related
-
2001
- 2001-04-03 DE DE60120384T patent/DE60120384T2/de not_active Expired - Lifetime
- 2001-04-03 EP EP01928351A patent/EP1272052B1/en not_active Expired - Lifetime
- 2001-04-03 ES ES01928351T patent/ES2263615T3/es not_active Expired - Lifetime
- 2001-04-03 AT AT01928351T patent/ATE328492T1/de not_active IP Right Cessation
- 2001-04-03 AU AU2001255221A patent/AU2001255221A1/en not_active Abandoned
- 2001-04-03 WO PCT/US2001/010747 patent/WO2001074176A2/en active IP Right Grant
- 2001-04-03 CN CNB018106366A patent/CN100429992C/zh not_active Expired - Fee Related
- 2001-04-03 DK DK01928351T patent/DK1272052T3/da active
- 2001-04-04 AR ARP010101595A patent/AR033518A1/es active IP Right Grant
- 2001-04-04 UY UY26655A patent/UY26655A1/es not_active Application Discontinuation
- 2001-04-04 PE PE2001000308A patent/PE20020069A1/es not_active Application Discontinuation
-
2010
- 2010-04-20 CL CL2010000388A patent/CL2010000388A1/es unknown
Also Published As
Publication number | Publication date |
---|---|
EP1272052A2 (en) | 2003-01-08 |
DE60120384D1 (de) | 2006-07-20 |
ES2263615T3 (es) | 2006-12-16 |
DE60120384T2 (de) | 2007-05-31 |
PE20020069A1 (es) | 2002-02-06 |
ATE328492T1 (de) | 2006-06-15 |
CN1447652A (zh) | 2003-10-08 |
CL2010000388A1 (es) | 2010-07-19 |
DK1272052T3 (da) | 2006-09-11 |
EP1272052B1 (en) | 2006-06-07 |
AU2001255221A1 (en) | 2001-10-15 |
AR033518A1 (es) | 2003-12-26 |
CN100429992C (zh) | 2008-11-05 |
WO2001074176A3 (en) | 2002-06-06 |
US6685978B1 (en) | 2004-02-03 |
WO2001074176A2 (en) | 2001-10-11 |
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Legal Events
Date | Code | Title | Description |
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109 | Application deemed to be withdrawn |
Effective date: 20151021 |