[go: up one dir, main page]

CL2012001975A1 - Precedimiento para elaborar un producto alimenticio recubierto que comprende impregnar un sustrato con un estabilizante que comprende: goma de celulosa, almidon modificado, componente espesante, ingredientes opcionales; recubrir el sustrato impregnado con una composicion de recubrimiento acuosa que comprende: goma de celulosa, almidon modificado, hidrocoloide, componente proteinaceo; producto recubierto. - Google Patents

Precedimiento para elaborar un producto alimenticio recubierto que comprende impregnar un sustrato con un estabilizante que comprende: goma de celulosa, almidon modificado, componente espesante, ingredientes opcionales; recubrir el sustrato impregnado con una composicion de recubrimiento acuosa que comprende: goma de celulosa, almidon modificado, hidrocoloide, componente proteinaceo; producto recubierto.

Info

Publication number
CL2012001975A1
CL2012001975A1 CL2012001975A CL2012001975A CL2012001975A1 CL 2012001975 A1 CL2012001975 A1 CL 2012001975A1 CL 2012001975 A CL2012001975 A CL 2012001975A CL 2012001975 A CL2012001975 A CL 2012001975A CL 2012001975 A1 CL2012001975 A1 CL 2012001975A1
Authority
CL
Chile
Prior art keywords
modified starch
cellulose gum
substrate
coated
component
Prior art date
Application number
CL2012001975A
Other languages
English (en)
Inventor
Keith Pinckford
Original Assignee
Crisp Sensation Holding 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
Priority claimed from GBGB1000647.6A external-priority patent/GB201000647D0/en
Priority claimed from GB201006108A external-priority patent/GB201006108D0/en
Priority claimed from GB201006097A external-priority patent/GB201006097D0/en
Priority claimed from GB201007843A external-priority patent/GB201007843D0/en
Application filed by Crisp Sensation Holding Sa filed Critical Crisp Sensation Holding Sa
Publication of CL2012001975A1 publication Critical patent/CL2012001975A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or 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
    • 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
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
    • Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
    • Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics

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)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Constitution Of High-Frequency Heating (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Paints Or Removers (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
  • Cereal-Derived Products (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Control Of High-Frequency Heating Circuits (AREA)

Abstract

Procedimiento de fabricación de un producto alimenticio, que comprende impregnar total o parcialmente un sustrato (carne, aves de corral, pescado, hortalizas, frutas o productos lácteos) con una composición estabilizante (goma de celulosa, almidón modificado y componente espesante), y recubrir el sustrato impregnado con una composición de recubrimiento acuosa; y producto alimenticio que puede cocinarse o recalentarse por microondas.
CL2012001975A 2010-01-15 2012-07-13 Precedimiento para elaborar un producto alimenticio recubierto que comprende impregnar un sustrato con un estabilizante que comprende: goma de celulosa, almidon modificado, componente espesante, ingredientes opcionales; recubrir el sustrato impregnado con una composicion de recubrimiento acuosa que comprende: goma de celulosa, almidon modificado, hidrocoloide, componente proteinaceo; producto recubierto. CL2012001975A1 (es)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
GBGB1000647.6A GB201000647D0 (en) 2010-01-15 2010-01-15 Microwaveable batter
GB201006108A GB201006108D0 (en) 2010-04-13 2010-04-13 Stabilisation of microwave heated food substrates
GB201006097A GB201006097D0 (en) 2010-04-13 2010-04-13 Coated stabilised microwave heated foods
GB201007843A GB201007843D0 (en) 2010-05-11 2010-05-11 Microwaveable batter

Publications (1)

Publication Number Publication Date
CL2012001975A1 true CL2012001975A1 (es) 2012-11-05

Family

ID=43902651

Family Applications (3)

Application Number Title Priority Date Filing Date
CL2012001936A CL2012001936A1 (es) 2010-01-15 2012-07-11 Procedimiento de elaboracion de un producto alimenticio cocinable o recalentable en microondas o termicamente, que comprende las etapas de aplicar un revestimiento acuoso a un sustrato alimenticio, aplicar un revestimiento de pan rallado fino y aplicar una composicion de rebozado.
CL2012001973A CL2012001973A1 (es) 2010-01-15 2012-07-13 Una composicion de recubrimiento para microondas que comprende una mezcla acuosa que incluye los siguientes ingredientes a) almidon, b) un componente de harina que comprende una mezcla de dos o mas harina sin gluten que incluye harina de maiz; c) un agente gelificante, d) un aditivo de enzima que comprende alfa amilasa e) ingredientes opcionales; procedimiento para recubrir un producto alimenticio que puede cocinarse o recalentarse por microondas.
CL2012001975A CL2012001975A1 (es) 2010-01-15 2012-07-13 Precedimiento para elaborar un producto alimenticio recubierto que comprende impregnar un sustrato con un estabilizante que comprende: goma de celulosa, almidon modificado, componente espesante, ingredientes opcionales; recubrir el sustrato impregnado con una composicion de recubrimiento acuosa que comprende: goma de celulosa, almidon modificado, hidrocoloide, componente proteinaceo; producto recubierto.

Family Applications Before (2)

Application Number Title Priority Date Filing Date
CL2012001936A CL2012001936A1 (es) 2010-01-15 2012-07-11 Procedimiento de elaboracion de un producto alimenticio cocinable o recalentable en microondas o termicamente, que comprende las etapas de aplicar un revestimiento acuoso a un sustrato alimenticio, aplicar un revestimiento de pan rallado fino y aplicar una composicion de rebozado.
CL2012001973A CL2012001973A1 (es) 2010-01-15 2012-07-13 Una composicion de recubrimiento para microondas que comprende una mezcla acuosa que incluye los siguientes ingredientes a) almidon, b) un componente de harina que comprende una mezcla de dos o mas harina sin gluten que incluye harina de maiz; c) un agente gelificante, d) un aditivo de enzima que comprende alfa amilasa e) ingredientes opcionales; procedimiento para recubrir un producto alimenticio que puede cocinarse o recalentarse por microondas.

Country Status (26)

Country Link
EP (4) EP2575497A1 (es)
JP (3) JP2013516972A (es)
KR (4) KR20120123349A (es)
CN (3) CN102753035B (es)
AT (1) ATE556600T1 (es)
AU (3) AU2011206400B2 (es)
BR (3) BR112012017423B1 (es)
CA (3) CA2787111C (es)
CL (3) CL2012001936A1 (es)
CY (2) CY1112936T1 (es)
DK (3) DK2359697T3 (es)
EA (3) EA021566B1 (es)
ES (3) ES2394345T3 (es)
HR (2) HRP20120599T1 (es)
IL (3) IL220952A (es)
MX (3) MX2012007986A (es)
MY (3) MY161002A (es)
NZ (3) NZ600850A (es)
PH (3) PH12012501315A1 (es)
PL (2) PL2359697T3 (es)
PT (3) PT2374361E (es)
RS (2) RS52527B (es)
SG (3) SG181922A1 (es)
SI (1) SI2374361T1 (es)
WO (3) WO2011086386A1 (es)
ZA (3) ZA201204747B (es)

Families Citing this family (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2461520A (en) 2008-07-01 2010-01-06 Magsnack Bv Manufacturing crumb for the coating of food products
US8728554B2 (en) 2010-01-15 2014-05-20 Crisp Sensation Holding S.A. Stabilisation of microwave heated food substrates
US8765202B2 (en) 2010-01-15 2014-07-01 Crisp Sensation Holding S.A. Coated stabilised microwave heated foods
GB201000647D0 (en) 2010-01-15 2010-03-03 Crisp Sensation Holding Sa Microwaveable batter
MX2012007986A (es) * 2010-01-15 2012-08-23 Crisp Sensation Holding Sa Alimentos calentados con microondas estabilizados y revestidos.
US9326537B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Microwaveable coated food product, and method and apparatus for the manufacture thereof
US9326536B2 (en) 2011-01-27 2016-05-03 Crisp Sensation Holding S.A. Production of microwaveable coated food products
EP2522230B1 (en) * 2011-05-13 2015-12-02 Crisp Sensation Holding SA Microwaveable batter
JP5938609B2 (ja) * 2011-12-06 2016-06-22 旭化成株式会社 バッター用プレミックス
US20130156925A1 (en) 2011-12-20 2013-06-20 Crisp Sensation Holding S.A. Crumb manufacture
CN103732083A (zh) * 2012-05-30 2014-04-16 松脆感控股公司 可微波的面糊
WO2014127222A1 (en) * 2013-02-14 2014-08-21 Aseptia, Inc. Processing of food products with volumetric heating
EP2901869A1 (en) 2014-01-31 2015-08-05 Crisp Sensation Holding SA Microwaveable batter
BR112017003225A2 (pt) * 2014-08-28 2017-11-28 Dow Global Technologies Llc método para preparação de um alimento panificado com massa de liga ou empanado
CN104223340B (zh) * 2014-09-12 2016-08-31 成都希望食品有限公司 微波预油炸裹浆料及使用该裹浆料加工熟肉食品的方法
TW201622580A (zh) 2014-11-19 2016-07-01 松脆感控股公司 穩定食品
KR20170134637A (ko) * 2015-04-10 2017-12-06 크리스프 센세이션 홀딩 에스에이 가열된 식품 기재의 안정화
JP2017042098A (ja) * 2015-08-26 2017-03-02 味の素株式会社 衣付き食品及びその製造方法
CN105369785B (zh) * 2015-09-29 2017-05-31 青岛中海电装备制造有限公司 一种配用于波浪提水的导管架储能发电装置及其系统
ITUB20159321A1 (it) 2015-12-15 2017-06-15 Brf Italia S P A Prodotto alimentare, apparato per l'ottenimento di detto prodotto alimentare e relativo procedimento
EP3189738A1 (en) * 2016-01-08 2017-07-12 Crisp Sensation Holding S.A. Coated food products
CN106858411A (zh) * 2016-12-29 2017-06-20 深圳联合水产发展有限公司 一种冷冻预油炸鱼虾类裹粉食品及其制备方法
JP2019041747A (ja) * 2017-09-05 2019-03-22 株式会社皆川 電子レンジ加熱調理用加工食品
KR102173621B1 (ko) * 2017-11-09 2020-11-04 고려대학교 산학협력단 떡의 노화 방지를 위한 가식성 코팅 조성물
KR102173614B1 (ko) * 2018-12-07 2020-11-04 고려대학교 산학협력단 떡 표면 코팅용 기능성 에멀전 조성물 및 이의 제조방법
CN110959743A (zh) * 2019-12-06 2020-04-07 内蒙古蒙牛乳业（集团）股份有限公司 冷冻饮品及其制备方法
WO2023282074A1 (ja) * 2021-07-08 2023-01-12 株式会社Ｊ－オイルミルズ フライ食品用打ち粉
CN116138444B (zh) * 2022-09-08 2024-10-11 厦门绿进食品有限公司 一种预制食用菌及其制备方法
CN116114864B (zh) * 2022-09-08 2024-08-02 厦门绿进食品有限公司 一种预熟化食用菌及其制备方法
KR20230052260A (ko) 2022-12-01 2023-04-19 유선국 치킨 튀김용 조성물 및 이의 제조방법
KR102531080B1 (ko) 2022-12-01 2023-05-12 유선국 치킨 튀김용 조성물 및 이의 제조방법
FR3160300A1 (fr) 2024-03-20 2025-09-26 La Patisserie Numerique Liant alimentaire

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1000647A (en) 1963-07-15 1965-08-11 Grove Vale Curtain Company Ltd Improvements in or relating to ruched fabrics
GB8704050D0 (en) * 1987-02-20 1987-03-25 Pickford K G Microwave cookable batter
JP2717413B2 (ja) * 1988-07-01 1998-02-18 日本製粉株式会社 フライ用食品及びその製造方法
GB9118241D0 (en) * 1991-08-23 1991-10-09 Novus Investments Ltd Food products
WO1993006752A1 (en) * 1991-10-07 1993-04-15 I'anson Brothers Limited Coating composition compromising syrup and starch and process for using it
GB9408882D0 (en) * 1994-05-05 1994-06-22 Novus Ingredients Limited Microwave cookable food coating
JP2813783B2 (ja) * 1995-01-25 1998-10-22 エヌ・ティ・ティ移動通信網株式会社 移動通信システム
GB9507715D0 (en) * 1995-04-13 1995-05-31 Novus Foods Ltd Microwave batter
ES2181903T3 (es) * 1995-07-15 2003-03-01 Novus Foods Ltd Estabilizacion de alimentos calentados con microondas.
JPH0956341A (ja) * 1995-08-21 1997-03-04 Meiji Milk Prod Co Ltd 調理加工食品の品質改良方法、調理加工 食品及び品質改良剤
JPH104903A (ja) * 1996-06-26 1998-01-13 Kao Corp 加熱調理用粉体
US5753286A (en) * 1996-10-31 1998-05-19 Kerry Ingredients, Inc. Coated food and method of coating
JPH10271963A (ja) * 1997-03-31 1998-10-13 Nippon Suisan Kaisha Ltd 別包装した被覆用食品粉を添付した調理食品
ES2197009B1 (es) 2002-06-04 2005-03-01 Alimentaria Adin, S.A. Proceso para la preparacion de un alimento rebozado y congelado.
US7038182B2 (en) * 2003-06-27 2006-05-02 Robert C. Young Microwave oven cooking process
NL1023977C2 (nl) * 2003-07-22 2005-01-25 Soil & Crop Cruise Control B V Verwerking van nagerijpt teff-meel.
GB2461520A (en) 2008-07-01 2010-01-06 Magsnack Bv Manufacturing crumb for the coating of food products
MX2012007986A (es) * 2010-01-15 2012-08-23 Crisp Sensation Holding Sa Alimentos calentados con microondas estabilizados y revestidos.

Also Published As

Publication number Publication date
EP2374361B1 (en) 2012-05-09
HK1173048A1 (en) 2013-05-10
CY1113663T1 (el) 2016-06-22
MX2012007986A (es) 2012-08-23
BR112012017424B1 (pt) 2018-07-03
PT2359697E (pt) 2012-12-27
CA2787111A1 (en) 2011-07-21
CA2787110C (en) 2016-04-12
EP2356911B1 (en) 2013-10-30
JP2013516970A (ja) 2013-05-16
RS52373B (sr) 2012-12-31
KR20120135204A (ko) 2012-12-12
PH12012501322B1 (en) 2018-05-30
AU2011206400B2 (en) 2013-09-26
KR101814834B1 (ko) 2018-01-03
CA2787110A1 (en) 2011-07-21
AU2011206402B2 (en) 2013-04-18
PH12012501316A1 (en) 2019-07-10
CN102753037A (zh) 2012-10-24
PL2374361T3 (pl) 2012-10-31
HK1161039A1 (en) 2012-08-24
ZA201204749B (en) 2013-02-27
CL2012001973A1 (es) 2012-10-12
HRP20120986T1 (hr) 2012-12-31
KR101979166B1 (ko) 2019-05-15
EA022519B1 (ru) 2016-01-29
EP2374361A1 (en) 2011-10-12
CY1112936T1 (el) 2016-04-13
CL2012001936A1 (es) 2014-04-04
WO2011086386A1 (en) 2011-07-21
PL2359697T3 (pl) 2013-04-30
IL220953B (en) 2018-04-30
JP5739911B2 (ja) 2015-06-24
BR112012017424A2 (pt) 2015-09-01
NZ600854A (en) 2014-02-28
KR20120125469A (ko) 2012-11-15
ES2444621T3 (es) 2014-02-26
EP2359697B1 (en) 2012-09-19
EP2356911A1 (en) 2011-08-17
HK1158032A1 (en) 2012-07-13
ZA201204748B (en) 2013-02-27
IL220952A0 (en) 2012-09-24
PH12012501315A1 (en) 2013-01-21
EP2359697B8 (en) 2013-04-17
EA021566B1 (ru) 2015-07-30
NZ600850A (en) 2013-11-29
PT2374361E (pt) 2012-07-10
ATE556600T1 (de) 2012-05-15
DK2374361T3 (da) 2012-07-23
DK2359697T3 (da) 2012-12-17
EP2359697A3 (en) 2011-10-12
CN102753037B (zh) 2015-12-09
JP5667214B2 (ja) 2015-02-12
IL220954A (en) 2017-03-30
RS52527B (sr) 2013-04-30
NZ600855A (en) 2013-10-25
MY161135A (en) 2017-04-14
EP2575497A1 (en) 2013-04-10
ES2394345T3 (es) 2013-01-30
WO2011086381A1 (en) 2011-07-21
BR112012017423A2 (pt) 2015-09-01
SG181922A1 (en) 2012-08-30
MX2012008187A (es) 2012-08-08
AU2011206405A1 (en) 2012-08-23
AU2011206400A1 (en) 2012-08-23
PT2356911E (pt) 2014-02-11
EA201270679A1 (ru) 2013-01-30
ES2385465T3 (es) 2012-07-25
SG181921A1 (en) 2012-08-30
KR20180031829A (ko) 2018-03-28
CN102753036B (zh) 2014-06-11
EA201270680A1 (ru) 2013-01-30
JP2013516971A (ja) 2013-05-16
BR112012017424B8 (pt) 2019-01-22
HRP20120599T1 (hr) 2012-08-31
BR112012017420A2 (pt) 2015-09-01
DK2356911T3 (da) 2014-02-03
CA2787108C (en) 2015-06-16
AU2011206402A1 (en) 2012-08-23
CN102753036A (zh) 2012-10-24
SI2374361T1 (sl) 2012-09-28
CN102753035B (zh) 2014-01-22
BR112012017423B1 (pt) 2018-09-18
EP2359697A2 (en) 2011-08-24
EA201270681A1 (ru) 2013-01-30
MY161002A (en) 2017-03-31
JP2013516972A (ja) 2013-05-16
WO2011086383A1 (en) 2011-07-21
KR101842288B1 (ko) 2018-03-26
PH12012501322A1 (en) 2013-01-21
SG181939A1 (en) 2012-07-30
CA2787108A1 (en) 2011-07-21
KR20120123349A (ko) 2012-11-08
ZA201204747B (en) 2013-02-27
AU2011206405B2 (en) 2014-01-16
EA021490B1 (ru) 2015-06-30
MX2012008186A (es) 2012-08-08
CN102753035A (zh) 2012-10-24
CA2787111C (en) 2015-12-08
MY158825A (en) 2016-11-15
BR112012017420B1 (pt) 2019-01-08
IL220952A (en) 2017-03-30

Similar Documents

Publication Publication Date Title
CL2012001975A1 (es) Precedimiento para elaborar un producto alimenticio recubierto que comprende impregnar un sustrato con un estabilizante que comprende: goma de celulosa, almidon modificado, componente espesante, ingredientes opcionales; recubrir el sustrato impregnado con una composicion de recubrimiento acuosa que comprende: goma de celulosa, almidon modificado, hidrocoloide, componente proteinaceo; producto recubierto.
BR112014008263A2 (pt) composição e métodos para melhorar as propriedades organolépticas de produtos alimentares
MX395652B (es) Envoltura para productos alimenticios.
BRPI1006243A2 (pt) Método para preparo de pasta aquosa de fibra em água, método para preparo de uma emulsão comestível, emulsão e produto alimentício que compreende um emulsão comestível.
MX2014005555A (es) Alimentos gratos al paladar y metodos para mejorar la palatabilidad de los alimentos para mascotas.
UA104935C2 (uk) Спосіб стабілізації субстратів продуктів харчування, що готуються в мікрохвильовій печі
BR112012020615A2 (pt) composições de massa comestível e métodos para preparação de alimentos revestidos com massa usando as mesmas.
AR096899A1 (es) Composiciones que contienen almidón acuoso para el recubrimiento de productos alimenticios
PE20191537A1 (es) Suplementos alimenticios, ingredientes alimentarios y alimentos que comprenden biomasa de algas con alto contenido de proteinas
AR086240A1 (es) Composiciones que comprenden un antimetabolito de glucosa, bha y/o bht
BR112012033410A2 (pt) acidificação e conservação de produtos alimentícios
MX2017016067A (es) Aditivo alimenticio natural concentrado y metodos para preparar el mismo.
BR112017003225A2 (pt) método para preparação de um alimento panificado com massa de liga ou empanado
BRPI0604511A (pt) gel para produtos alimentìcios processáveis em retorta e método de preparar o mesmo
PH12020551757A1 (en) Composition for food products
AR081076A1 (es) Estabilizacion de sustratos alimenticios calentados por microondas
ES1305667Y (es) Producto alimenticio ahumado de berenjena natural
UA44169U (ru) Мясные рубленые полуфабрикаты
UA83983U (ru) Фарш для производства мясных замороженных полуфабрикатов в тестовой оболочке
CL2008001198A1 (es) Composicion de hidrocoloides co-precipitados que comprende uno o mas carragenanos y una o mas xantanas; procedimiento para la preparacion de un hidrocoloide co-procesado; y procedimiento para tratar a un producto alimenticio no cocido.
WO2011033159A3 (es) Procedimiento de conservación de alimentos
TH163157A (th) สูตรสำหรับการรักษาความชื้นในอาหารประเภทกล้ามเนื้อ
CL2013001585A1 (es) Producto alimentario que horneado o cocido que comprende: un agente de fermentacion; un contenido en humedad por debajo de un 10% en peso del producto alimentario; una composicion de grano integral hidrolizado; y una alfa-amilasa o un fragmento de esta, que no muestran ninguna actividad hidrolitica frente a las fibrasd dieteticas cuando se encuantran en la froma activa; proceso de elaboracion
UA82898U (ru) Фарш для полуфабриката замороженного в тестовой оболочке
UA48466U (ru) Полукопченая колбаса с зародышами пшеницы