AR006025A1 - Un metodo para preparar formulaciones emulsionadas para alinos de alimentos aceite en agua y formulaciones obtenidas con dicho metodo - Google Patents
Un metodo para preparar formulaciones emulsionadas para alinos de alimentos aceite en agua y formulaciones obtenidas con dicho metodoInfo
- Publication number
- AR006025A1 AR006025A1 ARP970100792A ARP970100792A AR006025A1 AR 006025 A1 AR006025 A1 AR 006025A1 AR P970100792 A ARP970100792 A AR P970100792A AR P970100792 A ARP970100792 A AR P970100792A AR 006025 A1 AR006025 A1 AR 006025A1
- Authority
- AR
- Argentina
- Prior art keywords
- water
- formulations
- oil
- inulin
- premix
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title abstract 4
- 235000013305 food Nutrition 0.000 title abstract 3
- 239000000203 mixture Substances 0.000 title abstract 3
- 102000002322 Egg Proteins Human genes 0.000 abstract 2
- 108010000912 Egg Proteins Proteins 0.000 abstract 2
- 229920001202 Inulin Polymers 0.000 abstract 2
- 239000002253 acid Substances 0.000 abstract 2
- 235000013345 egg yolk Nutrition 0.000 abstract 2
- 210000002969 egg yolk Anatomy 0.000 abstract 2
- 239000000839 emulsion Substances 0.000 abstract 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 abstract 2
- 229940029339 inulin Drugs 0.000 abstract 2
- 229920002472 Starch Polymers 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 239000007764 o/w emulsion Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
- Colloid Chemistry (AREA)
Abstract
Un método para preparar emulsiones de alino para alimentos aceite-en-agua que no contienen almidón o gomas. Según el método, se proporciona una premezclaque incluye una grasa, tal como un aceite vegetal, inulina, un ácido comestible, yema de huevo y agua. La premezcla es sometida a emulsión de altacizalla transportando la premezcla a través de un homogenizador de tipo impacto operado a una presión de al menos 34.500 kPa para obtener una emulsión aceite-en-agua que tiene gotitas de aceite suspendidas en un complejo inulina-yema de huevo. También se describen una formulación de alino para alimento obtenidascon dicho método que consiste en una grasa, inulina, yema de huevo, un ácido comestible y agua.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US08/609,453 US5795614A (en) | 1996-03-01 | 1996-03-01 | Method of making a reduced fat emulsified dressing |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AR006025A1 true AR006025A1 (es) | 1999-07-21 |
Family
ID=24440863
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ARP970100792A AR006025A1 (es) | 1996-03-01 | 1997-02-28 | Un metodo para preparar formulaciones emulsionadas para alinos de alimentos aceite en agua y formulaciones obtenidas con dicho metodo |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US5795614A (es) |
| EP (1) | EP0792587A3 (es) |
| AR (1) | AR006025A1 (es) |
| AU (1) | AU1498897A (es) |
| CA (1) | CA2198539C (es) |
| PA (1) | PA8425701A1 (es) |
Families Citing this family (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6231913B1 (en) | 1998-02-28 | 2001-05-15 | Kraft Foods, Inc. | Food product dressings and methods for preparing food product dressings |
| CA2284402A1 (en) * | 1998-09-30 | 2000-03-30 | Kraft Foods, Inc. | One-pot preparation of viscous dressing products |
| ATE324803T1 (de) | 1999-12-10 | 2006-06-15 | Nestle Sa | Pastöses gekochtes lebensmittel |
| PE20020564A1 (es) * | 2000-11-20 | 2002-07-24 | Nestle Sa | Emulsion alimenticia aceite en agua de tipo mayonesa que tiene un nivel reducido de grasa, y proceso para su preparacion |
| EP1206914A1 (en) * | 2000-11-20 | 2002-05-22 | Societe Des Produits Nestle S.A. | An oil-in-water emulsion and a process for its preparation |
| US20050031764A1 (en) * | 2000-12-21 | 2005-02-10 | G.C. Hahn & Co. | Creamy, milk-free o/w emulsion, process for its preparation and its use |
| DE10064061B4 (de) * | 2000-12-21 | 2005-07-14 | G.C. Hahn & Co. Coordinationsgesellschaft Mbh | Rahmartige, proteinfreie, lagerstabile und aufschlagbare, saure O/W-Emulsion, Verfahren zu deren Herstellung und deren Verwendung |
| AR045290A1 (es) | 2003-08-21 | 2005-10-19 | Monsanto Technology Llc | Acido graso desaturasas de primula |
| EP2902021B1 (en) * | 2004-04-16 | 2018-11-14 | Monsanto Technology LLC | Expression of fatty acid desaturases in corn |
| US20060141107A1 (en) * | 2004-12-29 | 2006-06-29 | Kraft Foods Holdings, Inc. | Method and system for controlling product density |
| CN101411416B (zh) * | 2007-10-19 | 2011-03-30 | 张瑞 | 新疆特色风味色拉酱复合稳定剂配方 |
| US20090110800A1 (en) * | 2007-10-24 | 2009-04-30 | Wilkes Richard S | Food compositions incorporating additional long chain fatty acids |
| US20100028518A1 (en) * | 2008-07-30 | 2010-02-04 | Leslie George West | Oxidation Stability Using Natural Antioxidants |
| US20120053251A1 (en) * | 2010-09-01 | 2012-03-01 | Antioxidant Superfoods, Inc. | Fat emulsion providing improved health and taste characteristics in food |
| GB201016895D0 (en) † | 2010-10-07 | 2010-11-17 | Bakkavor Ltd | Edible emusion |
| ES2621987T5 (es) * | 2012-12-21 | 2020-05-22 | Deutsches Inst Fuer Lebensmitteltechnik E V | Procedimiento para la producción de emulsiones de aceite en agua bajas en grasa |
| WO2014145720A2 (en) * | 2013-03-15 | 2014-09-18 | Antioxidant Superfoods, Inc. | Fat emulsion providing taste masking for active health and wellness ingredients |
| WO2015169506A1 (en) * | 2014-05-06 | 2015-11-12 | Unilever N.V. | Composition in the form of an oil-in-water emulsion comprising ground white or yellow mustard seed |
| MX377254B (es) | 2014-05-06 | 2025-03-07 | Unilever Ip Holdings B V | Composicion en forma de emulsion aceite en agua que comprende semilla de mostaza blanca o amarilla molida. |
| CN105341561A (zh) | 2014-08-18 | 2016-02-24 | 塔特和莱利瑞典公司 | 具有改善口感的降脂肪组合物 |
| US20190174787A1 (en) | 2016-05-17 | 2019-06-13 | Zaida Maria Salazar | Oil-in-water emulsion containing wheat flour and physically modified starch |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2944906A (en) * | 1957-12-23 | 1960-07-12 | Carter Prod Inc | Mayonnaise product and method of manufacture |
| US3804957A (en) * | 1972-02-10 | 1974-04-16 | Procter & Gamble | Method for producing mayonnaise |
| US3955010A (en) * | 1974-07-03 | 1976-05-04 | Kraftco Corporation | Emulsified oil dressings |
| US4283432A (en) * | 1978-12-12 | 1981-08-11 | Mitchell William A | Natural beverage powders from dahlia extracts |
| DE3508387C1 (de) * | 1985-03-08 | 1986-07-17 | Günter Prof. Dr.-Ing. 1000 Berlin Bärwald | Verfahren zur Herstellung eines glukosearmen Aufschlussproduktes aus inulinhaltigen Pflanzenteilen |
| US4565705A (en) * | 1985-03-12 | 1986-01-21 | Show-Me Low Calorie Foods, Inc. | Production of Jerusalem artichoke flour |
| CA1324022C (en) * | 1987-08-07 | 1993-11-09 | Hiroshi Yamazaki | Process for preparing flour from jerusalem artichoke tubers |
| US4923707A (en) * | 1989-01-06 | 1990-05-08 | Kraft, Inc. | Low oil mayonnaise and method of making |
| BE1005438A4 (fr) * | 1991-10-04 | 1993-07-27 | Raffinerie Tirlemontoise Sa | Compositions de cremes contenant du fructane, procede de preparation de ces compositions et leur utilisation. |
| US5169671A (en) * | 1991-08-30 | 1992-12-08 | Ajinomoto Co., Inc. | Food containing fructose polymer |
| US5501869A (en) * | 1992-12-28 | 1996-03-26 | Kraft Foods, Inc. | Fat-free tablespread and method of making |
| DE4341780A1 (de) * | 1993-12-08 | 1995-06-14 | Suedzucker Ag | Hydrierte Fructooligosaccharide |
-
1996
- 1996-03-01 US US08/609,453 patent/US5795614A/en not_active Expired - Lifetime
-
1997
- 1997-02-26 CA CA002198539A patent/CA2198539C/en not_active Expired - Fee Related
- 1997-02-27 EP EP97301326A patent/EP0792587A3/en not_active Withdrawn
- 1997-02-27 AU AU14988/97A patent/AU1498897A/en not_active Abandoned
- 1997-02-28 AR ARP970100792A patent/AR006025A1/es unknown
- 1997-03-03 PA PA19978425701A patent/PA8425701A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP0792587A3 (en) | 1997-09-10 |
| CA2198539C (en) | 2007-07-17 |
| EP0792587A2 (en) | 1997-09-03 |
| US5795614A (en) | 1998-08-18 |
| PA8425701A1 (es) | 2000-05-24 |
| AU1498897A (en) | 1997-09-04 |
| CA2198539A1 (en) | 1997-09-01 |
| MX9701517A (es) | 1997-09-30 |
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