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ES458280A1 - Un procedimiento para la preparacion de una emulsion de a- ceite en agua. - Google Patents

Un procedimiento para la preparacion de una emulsion de a- ceite en agua.

Info

Publication number
ES458280A1
ES458280A1 ES458280A ES458280A ES458280A1 ES 458280 A1 ES458280 A1 ES 458280A1 ES 458280 A ES458280 A ES 458280A ES 458280 A ES458280 A ES 458280A ES 458280 A1 ES458280 A1 ES 458280A1
Authority
ES
Spain
Prior art keywords
oil
preparation
water emulsion
phospholipase
incorporating
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
ES458280A
Other languages
English (en)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Publication of ES458280A1 publication Critical patent/ES458280A1/es
Expired legal-status Critical Current

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
    • A23D7/003—Compositions other than spreads
    • 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
    • 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
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S516/00—Colloid systems and wetting agents; subcombinations thereof; processes of
    • Y10S516/01—Wetting, emulsifying, dispersing, or stabilizing agents
    • Y10S516/06—Protein or carboxylic compound containing

Landscapes

  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Seasonings (AREA)
  • Colloid Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Edible Oils And Fats (AREA)
  • Liquid Carbonaceous Fuels (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)

Abstract

Un procedimiento para la preparación de una emulsión de aceite en agua que contiene una fosfolipopropeina tratada con fosfolipasa A, con un grado de conversión del 55% como mínimo y por lo menos un agente espesante en una proporción que es inferior a la requerida para obtener una emulsión de la misma composición y viscosidad pero conteniendo una fosfolipoproteina de menor grado de conversión cuyo procedimiento se caracteriza porque comprende: a) hacer reaccionar una fosfolipoproteina con fosfolipasa A para llegar a un grado de conversión del 55% como mínimo. b) incorporar la fosfolipoproteina tratada con fosfolipasa A a la emulsión de aceite de agua y c) incorporar por lo menos un agente espesante, en una proporción que es inferior a la requerida para obtener una emulsión de la misma composición y viscosidad pero conteniendo fosfolipoproteina de una grado de conversión menor.
ES458280A 1976-04-29 1977-04-28 Un procedimiento para la preparacion de una emulsion de a- ceite en agua. Expired ES458280A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB17487/76A GB1585105A (en) 1976-04-29 1976-04-29 Emulsions

Publications (1)

Publication Number Publication Date
ES458280A1 true ES458280A1 (es) 1978-10-01

Family

ID=10096039

Family Applications (1)

Application Number Title Priority Date Filing Date
ES458280A Expired ES458280A1 (es) 1976-04-29 1977-04-28 Un procedimiento para la preparacion de una emulsion de a- ceite en agua.

Country Status (17)

Country Link
US (1) US4119564A (es)
JP (1) JPS52136966A (es)
AT (1) AT350887B (es)
AU (1) AU504106B2 (es)
BE (1) BE853877A (es)
CA (1) CA1083405A (es)
DE (1) DE2719297A1 (es)
DK (1) DK186077A (es)
ES (1) ES458280A1 (es)
FR (1) FR2349284A1 (es)
GB (1) GB1585105A (es)
IE (1) IE44926B1 (es)
IT (1) IT1082549B (es)
NL (1) NL7704350A (es)
PH (1) PH13935A (es)
SE (1) SE7704949L (es)
ZA (1) ZA772558B (es)

Families Citing this family (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4399224A (en) * 1981-07-13 1983-08-16 A. E. Staley Manufacturing Company Enzymatically treated phosphatides
US4491483A (en) * 1981-10-01 1985-01-01 Cpc International Inc. Hot-water dispersible starch-surfactant products, including acid stable and acid and freeze-thaw stable food thickeners
DE3423699C1 (de) * 1984-06-27 1986-01-16 Maggi AG, Kempttal Saucenverbesserer in Tuben
US4849132A (en) * 1986-05-16 1989-07-18 Asahi Denka Kogyo Kabushiki Kaisha Surfactant composition having improved functions
EP0319064B1 (en) * 1987-12-03 1992-05-13 Unilever N.V. Process for the preparation of a water and oil emulsion
JPH0738771B2 (ja) * 1989-01-17 1995-05-01 花王株式会社 液状食用油組成物
EP0426211B1 (en) * 1989-09-29 1993-11-24 Unilever N.V. Food product containing dried lyso-phospholipoprotein
US5104670A (en) * 1990-08-09 1992-04-14 Felix Endico Method of making a seasoning delivery system
JP3464560B2 (ja) * 1995-04-14 2003-11-10 旭電化工業株式会社 水中油型乳化脂及びその製造法
US6001408A (en) * 1995-10-13 1999-12-14 Corn Products International, Inc. Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
JPH11123067A (ja) * 1997-08-05 1999-05-11 Q P Corp 容器詰め魚肉フレーク入りスプレッド食品
CA2284402A1 (en) * 1998-09-30 2000-03-30 Kraft Foods, Inc. One-pot preparation of viscous dressing products
EP2302043A3 (en) 1998-11-27 2011-07-20 Novozymes A/S Lipolytic enzyme variants
JP3589904B2 (ja) 1999-06-17 2004-11-17 花王株式会社 酸性水中油型乳化組成物
UA73327C2 (en) * 1999-11-15 2005-07-15 Water and oil emulsion
EP2258853B1 (en) 2000-04-28 2016-06-08 Novozymes A/S Lipolytic enzyme variant
JP2004512037A (ja) * 2000-10-27 2004-04-22 ユニリーバー・ナームローゼ・ベンノートシヤープ 乳化された食品成分
WO2003071875A1 (en) * 2002-02-21 2003-09-04 Land O'lakes, Inc. Method of preparing a milk polar lipid enriched concentrate and a sphingolipid enriched concentrate
US6863908B2 (en) * 2002-04-25 2005-03-08 Unilever Bestfoods, North America Division Of Conopco Inc. Universal sauce base
TWI331903B (en) * 2002-07-01 2010-10-21 Kao Corp Acidic oil-in -water type emulsified compositions
US6773731B2 (en) 2002-10-18 2004-08-10 James S. Campbell Liquid egg yolk product comprising lysophospholipoprotein
CA2587488A1 (en) * 2004-04-16 2005-10-27 Inovatech Egg Products, A Division Of Mfi Food Canada Ltd. Liquid egg yolk product comprising lysophospholipoprotein
US20060093724A1 (en) * 2004-11-03 2006-05-04 Conopco, Inc., A Corporation Of New York D/B/A Unilever Foodsolutions Frozen food
US20070259096A1 (en) * 2006-05-03 2007-11-08 Conopco, Inc. D/B/A Unilever Foodsolutions Frozen foodstuff
CA2944823C (en) * 2014-05-06 2022-04-19 Unilever Plc Composition in the form of an oil-in-water emulsion comprising ground white or yellow mustard seed
WO2016066751A1 (en) * 2014-10-31 2016-05-06 Dsm Ip Assets B.V. Process for preparing an oil-in-water emulsified food product

Family Cites Families (12)

* Cited by examiner, † Cited by third party
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
US3260606A (en) * 1964-04-29 1966-07-12 Taiyo Food Co Ltd Enzymatic treatment of egg
DE1692567C3 (de) * 1967-07-13 1978-06-29 Unilever N.V., Rotterdam (Niederlande) Verfahren zur Herstellung von wasserlöslichen und/oder wasserdispergierbaren Phosphatidemulgatoren
DE1692535C3 (de) * 1967-07-13 1985-07-18 Unilever N.V., Rotterdam Verwendung von Speisefettemulsionen
NL157511B (nl) * 1969-01-09 1978-08-15 Unilever Nv Werkwijze voor de bereiding van in vet oplosbare emulgatoren.
US3676157A (en) * 1970-07-16 1972-07-11 Kelco Co Method of preparing freeze-thaw stable spoonable salad dressing
GB1525929A (en) * 1974-11-25 1978-09-27 Unilever Ltd Stabilised emulsions comprising phospholipoprotein
JPS5910354B2 (ja) * 1975-08-04 1984-03-08 大正製薬株式会社 Ｎ−ロイシルアグマチン化合物の製法
JPS5942672B2 (ja) * 1975-08-11 1984-10-16 大正製薬株式会社 ロイシルアグマチン化合物の製造法
JPS5942673B2 (ja) * 1975-08-27 1984-10-16 大正製薬株式会社 ロイシルアグマチン系化合物の製法
JPS5934711B2 (ja) * 1975-09-03 1984-08-24 大正製薬株式会社 エポキシコハク酸エステル類の製法
JPS5910355B2 (ja) * 1975-09-05 1984-03-08 大正製薬株式会社 ロイシルニトロアグマチン化合物の製法

Also Published As

Publication number Publication date
IE44926L (en) 1977-10-29
NL7704350A (nl) 1977-11-01
IT1082549B (it) 1985-05-21
DE2719297C2 (es) 1989-03-02
PH13935A (en) 1980-11-04
ATA291777A (de) 1978-11-15
AT350887B (de) 1979-06-25
DK186077A (da) 1977-10-30
JPS5542817B2 (es) 1980-11-01
GB1585105A (en) 1981-02-25
JPS52136966A (en) 1977-11-16
CA1083405A (en) 1980-08-12
ZA772558B (en) 1978-12-27
IE44926B1 (en) 1982-05-19
US4119564A (en) 1978-10-10
AU2461377A (en) 1978-11-02
DE2719297A1 (de) 1977-11-17
FR2349284B1 (es) 1981-07-17
FR2349284A1 (fr) 1977-11-25
SE7704949L (sv) 1977-10-30
AU504106B2 (en) 1979-10-04
BE853877A (fr) 1977-10-24

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