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AR002764A1 - Gel que contiene cuando menos un polisacarido y proteinas de suero lacteo y procedimiento para prepararlo. - Google Patents

Gel que contiene cuando menos un polisacarido y proteinas de suero lacteo y procedimiento para prepararlo.

Info

Publication number
AR002764A1
AR002764A1 ARP960103469A AR10346996A AR002764A1 AR 002764 A1 AR002764 A1 AR 002764A1 AR P960103469 A ARP960103469 A AR P960103469A AR 10346996 A AR10346996 A AR 10346996A AR 002764 A1 AR002764 A1 AR 002764A1
Authority
AR
Argentina
Prior art keywords
polysaccharide
preparing
procedure
gel containing
serum proteins
Prior art date
Application number
ARP960103469A
Other languages
English (en)
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of AR002764A1 publication Critical patent/AR002764A1/es

Links

Classifications

    • 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
    • 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
    • A23L29/231—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 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
    • A23L29/256—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 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
    • A23L29/269—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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Dairy Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Gel obtenido por un tratamiento de presión hidrostática elevada de una solución coloidal que contiene cuando menos un polisacárido y proteínas desuero lácteo.
ARP960103469A 1995-07-07 1996-07-05 Gel que contiene cuando menos un polisacarido y proteinas de suero lacteo y procedimiento para prepararlo. AR002764A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP95810451A EP0752211B1 (fr) 1995-07-07 1995-07-07 Gel de protéines de lactoserum et polysaccharide obtenu par traitement haute pressions

Publications (1)

Publication Number Publication Date
AR002764A1 true AR002764A1 (es) 1998-04-29

Family

ID=8221770

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP960103469A AR002764A1 (es) 1995-07-07 1996-07-05 Gel que contiene cuando menos un polisacarido y proteinas de suero lacteo y procedimiento para prepararlo.

Country Status (9)

Country Link
US (1) US5932272A (es)
EP (1) EP0752211B1 (es)
JP (1) JPH0923829A (es)
CN (1) CN1146291A (es)
AR (1) AR002764A1 (es)
AT (1) ATE206871T1 (es)
BR (1) BR9602983A (es)
CA (1) CA2180667A1 (es)
DE (1) DE69523296T2 (es)

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EP0750854B1 (en) * 1995-06-29 2001-10-24 Societe Des Produits Nestle S.A. Process for encapsulating a core material with a polymer by high-pressure treatment
CA2270255A1 (en) * 1996-10-29 1998-05-07 Unilever Plc Method for the preparation of a foodstuff
FR2796248B1 (fr) * 1999-07-12 2003-04-04 Skw Biosystems Article de confiserie gelifie, non aere, a base de carraghenane
JP2001238622A (ja) * 2000-02-29 2001-09-04 Fuji Oil Co Ltd 麺類のホグレ改良剤及びその製造法
WO2001095742A1 (en) * 2000-06-14 2001-12-20 San-Ei Gen F.F.I., Inc. Novel gel compositions and utilization thereof
FR2821244B1 (fr) * 2001-02-27 2004-12-31 Rhodia Chimie Sa Composition contenant un melange de polysaccharides et de proteine(s) globulaire(s), son procede de preparation et leurs utilisations
JP2003288237A (ja) * 2002-03-27 2003-10-10 Hitachi Ltd 制御装置における実行時間測定装置及び実行時間測定方法
US7455869B2 (en) 2002-12-19 2008-11-25 San-Ei Gen F.F.I., Inc. Composition for preparing artificial fruit flesh and food product containing the same
DE102005062822B4 (de) * 2005-12-27 2013-10-02 P.F.C. Pro Food Co. Gmbh & Co. Kg Strukturiertes Lebensmittel mit einer fleischähnlichen Struktur sowie Verfahren zu dessen Herstellung
US20100204055A1 (en) * 2008-12-05 2010-08-12 Bonner-Ferraby Phoebe W Autoantibody detection systems and methods
DE102009042083B3 (de) 2009-09-18 2011-04-21 Multivac Sepp Haggenmüller Gmbh & Co. Kg Maschine und Verfahren zum Verpacken und Hochdruckbehandeln von Produkten
DE102009042088A1 (de) 2009-09-18 2010-12-02 Multivac Sepp Haggenmüller Gmbh & Co. Kg Vorrichtung und Verfahren zur Hochdruckbehandlung von Produkten
DE102009042094B4 (de) 2009-09-18 2012-05-31 Multivac Sepp Haggenmüller Gmbh & Co. Kg Transportbehälter
PT105422A (pt) 2010-12-09 2012-06-11 Univ Aveiro Pastas celulósicas modificadas, método de preparação por processamento por alta pressão e respectivas aplicações
US9055755B2 (en) 2011-08-09 2015-06-16 Multivac Sepp Haggenmueller Gmbh & Co. Kg Container for accommodating products during a high-pressure treatment
ES2489690T3 (es) 2011-08-09 2014-09-02 Multivac Sepp Haggenmüller Gmbh & Co. Kg Recipiente para la recepción de productos durante un tratamiento a alta presión
CN107404891B (zh) 2014-12-26 2021-09-17 达能日尔维公司 包含乳清蛋白和淀粉的组合物
WO2017032689A1 (en) * 2015-08-21 2017-03-02 Katjes Fassin Gmbh. + Co. Kommanditgesellschaft Gel-comprising cartridge for the preparation of confectionery
WO2020005930A1 (en) * 2018-06-26 2020-01-02 General Mills, Inc. Milk and oat food product as a method of making a packaged food product
JP2023550098A (ja) * 2020-11-24 2023-11-30 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 肉類似物製品のための結着剤系

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US3891778A (en) * 1970-05-25 1975-06-24 Ralston Purina Co Method of making protein food products resembling cheese
US3689288A (en) * 1970-06-18 1972-09-05 Ralston Purina Co High protein pudding
DE2164406A1 (de) * 1971-01-06 1972-07-20 Paillard Sa Einrichtung zum Zuführen von Schreibflüssigkeit zur Spitze des Ausstoßrohres von Flüssigkeitsstrahlschreibern
US3720288A (en) * 1971-08-09 1973-03-13 Allis Chalmers Lubrication system for grinding mill or the like
US4066011A (en) * 1971-09-13 1978-01-03 Ballentine Earle W Apparatus for thawing frozen food
US3937445A (en) * 1974-02-11 1976-02-10 Vito Agosta Process and apparatus for obtaining the emulsification of nonmiscible liquids
NL7606622A (nl) * 1975-06-20 1976-12-22 Legrand Charles G G R Werkwijze voor de bereiding van gelvormige melk- producten, alsmede producten verkregen volgens deze werkwijze.
US4127332A (en) * 1976-11-19 1978-11-28 Daedalean Associates, Inc. Homogenizing method and apparatus
US4362761A (en) * 1979-07-02 1982-12-07 Nutrisearch Company Use of heat coagulated whey protein concentrate as a substitute for gelled egg white
US4276320A (en) * 1980-01-25 1981-06-30 Fmc Corporation Compositions and method for preparing dessert gels
US4375481A (en) * 1980-07-18 1983-03-01 Nippon Carbide Kogyo Kabushiki Kaisha Process for production of roe-like multilayer spherical structure
US5104674A (en) * 1983-12-30 1992-04-14 Kraft General Foods, Inc. Microfragmented ionic polysaccharide/protein complex dispersions
US4623552A (en) * 1985-06-19 1986-11-18 Nabisco Brands, Inc. Pudding composition and process for preparing puddings therefrom
JPS63141566A (ja) * 1986-12-02 1988-06-14 Snow Brand Milk Prod Co Ltd ホエ−蛋白質を添加した水産練製品の製造方法
IL90063A0 (en) * 1988-04-29 1989-12-15 Kraft Inc Microfragmented anisotropic poly-saccharide/protein complex dispersions
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US5208050A (en) * 1989-06-07 1993-05-04 Ney Robert J Mixing orifice extruder
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US5100688A (en) * 1990-02-23 1992-03-31 Cox James P Saccharide/protein gel
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JPH0622472B2 (ja) * 1990-09-28 1994-03-30 雪印乳業株式会社 食品用脂肪代替物
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DE69115262T2 (de) * 1991-06-21 1996-04-25 Nestle Sa Gel erhalten durch Komplexierung von Stärke und Emulgator.
JPH0686646A (ja) * 1992-03-04 1994-03-29 Michiko Watanabe ゲル状食品の製造方法
US5252352A (en) * 1992-03-06 1993-10-12 Van Den Bergh Foods Co., Division Of Conopco, Inc. Process of preparing an extra lowfat spread
JPH05339299A (ja) * 1992-06-05 1993-12-21 Taiyo Kagaku Co Ltd 蛋白質−多糖類複合体の製造法
FR2703566B1 (fr) 1993-04-07 1995-07-07 Ovi Sa Procede de traitement de foie gras ou de produits a base de foie gras et produits obtenus.
US5532018A (en) * 1994-02-14 1996-07-02 Kraft Foods, Inc. Method for manufacture of low fat natural cheese
DE69430619D1 (de) * 1994-02-17 2002-06-20 Nestle Sa Herstellung von salzarmen und/oder phosphatarmen Würsten
US5629037A (en) * 1995-02-09 1997-05-13 Gaffney; Bernard J. Process for making cheeses from enzyme curds

Also Published As

Publication number Publication date
ATE206871T1 (de) 2001-11-15
JPH0923829A (ja) 1997-01-28
CN1146291A (zh) 1997-04-02
BR9602983A (pt) 1998-04-22
DE69523296D1 (de) 2001-11-22
CA2180667A1 (en) 1997-01-08
EP0752211A1 (fr) 1997-01-08
US5932272A (en) 1999-08-03
EP0752211B1 (fr) 2001-10-17
DE69523296T2 (de) 2002-04-18

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