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MX2019001505A - Emulsion base para la preparacion de glaseado, relleno y cubiertas. - Google Patents

Emulsion base para la preparacion de glaseado, relleno y cubiertas.

Info

Publication number
MX2019001505A
MX2019001505A MX2019001505A MX2019001505A MX2019001505A MX 2019001505 A MX2019001505 A MX 2019001505A MX 2019001505 A MX2019001505 A MX 2019001505A MX 2019001505 A MX2019001505 A MX 2019001505A MX 2019001505 A MX2019001505 A MX 2019001505A
Authority
MX
Mexico
Prior art keywords
cyclodextrin
icings
toppings
fillings
oil
Prior art date
Application number
MX2019001505A
Other languages
English (en)
Inventor
Michael Hesler William
Elizabeth Dann Orelia
Richard Hart Andrew
Original Assignee
Csm Bakery Solutions Europe Holding B V
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 Csm Bakery Solutions Europe Holding B V filed Critical Csm Bakery Solutions Europe Holding B V
Publication of MX2019001505A publication Critical patent/MX2019001505A/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 OR 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • 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 OR TREATMENT THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • 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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5112—Cyclodextrin
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5118—Starch

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)
  • Colloid Chemistry (AREA)

Abstract

La invención se relaciona con una emulsión de aceite y agua que incluye una fase acuosa y una fase de aceite, dicha emulsión contiene: 15-40 wt.% de agua; 30-60 wt. % de aceite; 1.5-18 wt.% de ciclodextrina seleccionada de alfa-ciclodextrina, beta-ciclodextrina y combinaciones de estas; 12-50 wt.% de sacáridos seleccionados de monosacáridos, disacáridos, oligosacáridos no cíclicos, polialcoholes y combinaciones de estos. De acuerdo con la presente invención, las emulsiones son altamente estables en condiciones ambientales, se pueden utilizar fácilmente como una base para la fabricación de glaseados, rellenos y cubiertas. Estas emulsiones base se pueden airear (batir) apropiadamente para producir glaseados o rellenos cremosos, o una cubierta batida con una excelente estabilidad a temperatura ambiente.
MX2019001505A 2016-08-05 2017-08-03 Emulsion base para la preparacion de glaseado, relleno y cubiertas. MX2019001505A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201662371501P 2016-08-05 2016-08-05
PCT/EP2017/069643 WO2018024823A1 (en) 2016-08-05 2017-08-03 Base emulsion for the preparation of icings, fillings and toppings

Publications (1)

Publication Number Publication Date
MX2019001505A true MX2019001505A (es) 2019-09-06

Family

ID=59631742

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2019001505A MX2019001505A (es) 2016-08-05 2017-08-03 Emulsion base para la preparacion de glaseado, relleno y cubiertas.

Country Status (4)

Country Link
US (2) US11291216B2 (es)
CA (1) CA3033006A1 (es)
MX (1) MX2019001505A (es)
WO (1) WO2018024823A1 (es)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA3033006A1 (en) 2016-08-05 2018-02-08 Csm Bakery Solutions Europe Holding B.V. Base emulsion for the preparation of icings, fillings and toppings
WO2019066645A1 (en) * 2017-09-28 2019-04-04 JPN Business Development B.V. NUTRIENT BEVERAGE COMPRISING VIRGIN OLIVE OIL
US20210213091A1 (en) * 2018-09-13 2021-07-15 Poviva Corp. Lipophilic active agent infused tobacco leaves and/or tobacco materials and methods of use thereof
WO2021175415A1 (en) 2020-03-03 2021-09-10 Wacker Chemie Ag Heat stable frostings containing either liquid or solid fats or blends of the liquid and solid fats
JP7579677B2 (ja) * 2020-11-17 2024-11-08 株式会社カネカ 起泡性水中油型乳化油脂組成物
FR3126598A1 (fr) * 2021-09-07 2023-03-10 Biscuit Holding Composition alimentaire texturée par des fibres alimentaires et à base d’huile végétale

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JPS63248433A (ja) * 1987-03-31 1988-10-14 Kanegafuchi Chem Ind Co Ltd 流動性を改良した乳化油脂及びその製造方法
JPH03187340A (ja) * 1989-12-15 1991-08-15 Tsukishima Shokuhin Kogyo Kk 超泡性乳化油脂及びスポンジケーキ類の製造法
US5102680A (en) 1991-04-16 1992-04-07 General Mills, Inc. Reduced fat ready-to-spread frosting
JP3230884B2 (ja) * 1993-03-18 2001-11-19 日清製油株式会社 冷凍解凍耐性のあるクリーム状組成物及びその製造方法
ES2174935T5 (es) 1994-02-14 2012-07-25 Rich Products Corporation Alimentos con termoestabilidad y rendimiento de batido mejorados
JP3132974B2 (ja) 1994-08-12 2001-02-05 花王株式会社 起泡性水中油型乳化物
WO1998031236A1 (en) 1997-01-22 1998-07-23 Rich Products Corporation Whipped topping
WO2002019840A2 (en) 2000-09-05 2002-03-14 Rich Products Corporation Whipped food products
US7351440B2 (en) 2003-05-14 2008-04-01 Rich Products Corporation Whippable food product with improved stability
EP1477072A1 (en) 2003-05-16 2004-11-17 Cerestar Holding B.V. Reduced fat foodstuff with improved flavour
US20070003681A1 (en) * 2005-06-30 2007-01-04 Kraft Foods Holdings, Inc. Stable aerated food products containing oil and cyclodextrin
DE602006006597D1 (de) 2005-12-21 2009-06-10 Unilever Nv Durchlüftetes nahrungsmittel und verfahren zu seiner herstellung
CA2663105C (en) 2006-09-19 2015-04-28 Kraft Foods Global Brands Llc Gasified food products and methods of preparation thereof
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CA3033006A1 (en) 2016-08-05 2018-02-08 Csm Bakery Solutions Europe Holding B.V. Base emulsion for the preparation of icings, fillings and toppings

Also Published As

Publication number Publication date
US20190200634A1 (en) 2019-07-04
US11291216B2 (en) 2022-04-05
US20180035678A1 (en) 2018-02-08
WO2018024823A1 (en) 2018-02-08
CA3033006A1 (en) 2018-02-08

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