FI91824B - Förfarande för framställning av kylskåpsbredbart margarin med mycket låg fetthalt - Google Patents
Förfarande för framställning av kylskåpsbredbart margarin med mycket låg fetthalt Download PDFInfo
- Publication number
- FI91824B FI91824B FI884670A FI884670A FI91824B FI 91824 B FI91824 B FI 91824B FI 884670 A FI884670 A FI 884670A FI 884670 A FI884670 A FI 884670A FI 91824 B FI91824 B FI 91824B
- Authority
- FI
- Finland
- Prior art keywords
- fat
- starch
- phase
- product
- water
- Prior art date
Links
- 235000013310 margarine Nutrition 0.000 title claims abstract description 33
- 239000003264 margarine Substances 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims description 22
- 235000004213 low-fat Nutrition 0.000 title description 4
- 239000003925 fat Substances 0.000 claims abstract description 58
- 235000019197 fats Nutrition 0.000 claims abstract description 58
- 229920002472 Starch Polymers 0.000 claims abstract description 54
- 235000019698 starch Nutrition 0.000 claims abstract description 54
- 239000008107 starch Substances 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 20
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 20
- 239000012141 concentrate Substances 0.000 claims abstract description 17
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 15
- 238000004945 emulsification Methods 0.000 claims abstract description 11
- 235000015155 buttermilk Nutrition 0.000 claims abstract description 7
- 239000007762 w/o emulsion Substances 0.000 claims abstract description 7
- 239000005862 Whey Substances 0.000 claims abstract description 6
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 6
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims description 47
- 239000000839 emulsion Substances 0.000 claims description 34
- 239000008346 aqueous phase Substances 0.000 claims description 27
- 239000012071 phase Substances 0.000 claims description 26
- 239000003921 oil Substances 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 11
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 230000001681 protective effect Effects 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims 2
- 238000007730 finishing process Methods 0.000 claims 1
- 230000035800 maturation Effects 0.000 claims 1
- 238000002844 melting Methods 0.000 claims 1
- 230000008018 melting Effects 0.000 claims 1
- 239000002075 main ingredient Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 15
- 235000018102 proteins Nutrition 0.000 description 15
- 238000002360 preparation method Methods 0.000 description 14
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 8
- 230000015572 biosynthetic process Effects 0.000 description 7
- 239000003086 colorant Substances 0.000 description 6
- 239000003549 soybean oil Substances 0.000 description 6
- 235000012424 soybean oil Nutrition 0.000 description 6
- 238000013019 agitation Methods 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Inorganic materials [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 5
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 239000007764 o/w emulsion Substances 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- 229910000162 sodium phosphate Inorganic materials 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- SVUQHVRAGMNPLW-UHFFFAOYSA-N 2,3-dihydroxypropyl heptadecanoate Chemical compound CCCCCCCCCCCCCCCCC(=O)OCC(O)CO SVUQHVRAGMNPLW-UHFFFAOYSA-N 0.000 description 1
- 101800000263 Acidic protein Proteins 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000009388 chemical precipitation Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 description 1
- 229940075554 sorbate Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/16—Butter having reduced fat content
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B20/00—Preservation of edible oils or fats
- A23B20/10—Preservation of edible oil or fat compositions containing an aqueous phase, e.g. margarines
-
- 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
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
-
- 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
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
-
- 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
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mechanical Engineering (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Edible Oils And Fats (AREA)
- Dairy Products (AREA)
- Fats And Perfumes (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Grain Derivatives (AREA)
Claims (7)
1. Förfarande för framställning av ett ligkalorimargarin med en fett-halt av mellan 19 och 38 viktsprocent och framställt genom emulgering 5 av en proteinhalting vattenfas i en av fetter och oljor sämmänsätt fettfas tili bildande av en vatten-i-olja emulsion, k ä n n e -tecknat av att man i ett första tempo, under omröring, framställer en lösning av, 10 räknat pä den färdiga produkten, mellan 2 och 6 %, stärkelse och mellan 0,02 och 0,05 % monoglycerid i mellan 7,5 och 15 % av en vätska besti- ende av skummjölk, kärnmjölk, vassle, vatten eller nigon blandning därav, 15 att stärkelse-monoglyceridlösningen tillits sti och svälla och mogna under viss tid, t.ex. under cirka ett dygn, att den mognade stärkelse-monoglyceridlösningen blandas med 55-60 % räknat pi den färdiga produkten av ett proteinkocentrat med en protein- 20 hait av 12-14 % av en mjölkprodukt samt med smältsalter och smakgivande ämnen tili bildande av en vattenfas, att man separat framställer en av fetter och oljor samt av en emulgator sammansatt fettfas, 25 att vattenfasen successivt emulgeras i fettfasen tili bildande av den önskade vatten-i-olja emulsionen varefter den sä bildade emulsionen pastöriseras och kyls, samt efter 30 eventuell slutbehandling förpackas under tätande och skyddande former. * »
2. Förfarande enligt patentkrav 1, kännetecknat av att stärkelse-monoglyceridlösningen före blandningen med proteinkoncentrat värms tili mellan 85 och 90°C och hills vid denna temperatur under 3-10 35 minuter eller lämpligen 4-6 minuter, varefter den kyls tili 6-10°C och tillits sti och svälla och mogna. li 91824 11
3. Förfarande enligt patentkrav 2, kännetecknat av att stärkelse-monoglyceridlösningen, sedan stärkelsen mognat, behandlas i en mixer eller ett rörverk, sä att stärkelse-emulgatorlösningen blir helt slät, varvid tillses att behandlingen sker utan inblandning av 5 luft i lösningen.
4. Förfarande enligt patentkrav 1, kännetecknat av att fettandelen i fettfasen utgörs av 70-100 % härdat fett och resten ohär-dat fett, och av att fettfasen ges en tillsats av 0,75-1,25 viktspro- 10 cent emulgator, räknat pä den slutliga produkten.
5. Förfarande enligt nägot av föregäende patentkrav, k ä n n e - t e c k n a t därav, emulgeringen av att vattenfasen i fettfasen för att bilda en vatten-i-olja emulsion sker vid en temperatur av mellan 45 15 och 55°C pä vattenfasen och betydligt högre temperatur pä fettfasen.
6. Förfarande enligt nägot av de föregäende patentkrav, kanne -tecknat av att emulgeringen av vattenfasen i fettfasen sker i ätminstone tvä pä varandra följande steg, nämligen i ett första rör- 20 verk, där en intensiv bearbetning sker vid ett högt varvtal tili astad-kommande av den egentliga emulgeringen, och därefter i ett eller flera följande rörverk med variabel hastighet, där emulsionen omrörs vid lämplig hastighet för att ästadkomma en omröring av produkten utan inblandning av luft i produkten. 25
7. Förfarande enligt nägot av föregäende patentkrav, k ä n n e -tecknat av att den färdiga emulsionen pastöriseras vid ungefär 80°C, varefter den kyls tili 13-8°C och efterbehandlas genom knädning i ett efterbearbetningssteg med ett knädverk som roterar med en hastighet 30 av 100-300 rpm.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| SE8703976 | 1987-10-13 | ||
| SE8703976A SE461762B (sv) | 1987-10-13 | 1987-10-13 | Kylskaapsbredbart margarin med mycket laag fetthalt samt foerfarande foer framstaellning av saadant |
Publications (4)
| Publication Number | Publication Date |
|---|---|
| FI884670A0 FI884670A0 (sv) | 1988-10-11 |
| FI884670A FI884670A (sv) | 1989-04-14 |
| FI91824B true FI91824B (sv) | 1994-05-13 |
| FI91824C FI91824C (sv) | 1994-08-25 |
Family
ID=20369867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FI884670A FI91824C (sv) | 1987-10-13 | 1988-10-11 | Förfarande för framställning av kylskåpsbredbart margarin med mycket låg fetthalt |
Country Status (13)
| Country | Link |
|---|---|
| US (1) | US4978554A (sv) |
| EP (1) | EP0312514B1 (sv) |
| JP (1) | JPH01128744A (sv) |
| AT (1) | ATE82832T1 (sv) |
| AU (1) | AU615675B2 (sv) |
| CA (1) | CA1324911C (sv) |
| DE (1) | DE3876373T2 (sv) |
| ES (1) | ES2036719T3 (sv) |
| FI (1) | FI91824C (sv) |
| IE (1) | IE62638B1 (sv) |
| NO (1) | NO170833C (sv) |
| NZ (1) | NZ226503A (sv) |
| SE (1) | SE461762B (sv) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2215343B (en) * | 1988-02-02 | 1991-12-04 | St Ivel Ltd | Low fat spread |
| SE508785C2 (sv) * | 1991-10-07 | 1998-11-02 | L & L Int Sweden Ab | Förfarande för framställning av margarin med extra låg fetthalt |
| US5620734A (en) * | 1992-03-05 | 1997-04-15 | Van Den Bergh Foods Co., Division Of Conopco, Inc. | Spreads and other products including mesomorphic phases |
| US6368653B1 (en) | 1992-03-05 | 2002-04-09 | Van Den Berghfoods Co., Division Of Conopco, Inc. | Use of mesomorphic phases in food products |
| US5346716A (en) * | 1992-08-28 | 1994-09-13 | Cumberland Packing Corp. | Low calorie low fat butter-like spread |
| US5904949A (en) * | 1996-05-10 | 1999-05-18 | Van Den Bergh Foods Company, Division Of Conopco, Inc. | Water-in-oil emulsion spread |
| EP0813819A1 (en) * | 1996-06-18 | 1997-12-29 | Societe Des Produits Nestle S.A. | Food thickener based on native starch complexed with an emulsifier, foodstuff comprising such thickener and process for obtaining them |
| US6096354A (en) | 1997-01-08 | 2000-08-01 | The Iams Company | Process for aseptically packaging protein-containing material and product produced thereby |
| US6132793A (en) * | 1998-06-12 | 2000-10-17 | Olivia Gourmet Ltd. | Method of manufacturing a butterlike composition |
| EP1048217A1 (en) * | 1999-04-29 | 2000-11-02 | Vlaams Promotiecentrum voor Agro-en Visserijmarketing, afgekort : "VLAM" | Butter composition with reduced fat content |
| AU2002333837B2 (en) * | 2001-10-08 | 2005-10-27 | Upfield Europe B.V. | Edible emulsion spread |
| DE102010023963A1 (de) | 2010-06-16 | 2011-12-22 | Mars Inc. | Verfahren und Vorrichtung zum Herstellen eines geschäumten Fleisch- oder Fischprodukts |
| WO2013176207A1 (ja) * | 2012-05-23 | 2013-11-28 | 株式会社明治 | スプレッド及びその製造方法 |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SE390370C (sv) * | 1972-12-15 | 1986-06-23 | Arla Ekonomisk Foerening | Forfaringssett for framstellning av lagkalorimargarin med hog proteinhalt, varvid vattenfasen framstelles av ett proteinkoncentrat utvunnet ur pa bakteriell veg syrad kernmjolk och varvid den ferdigbildade emulsionen pa |
| GB1564800A (en) * | 1975-11-07 | 1980-04-16 | Unilever Ltd | Low fat spread |
| US4002388A (en) * | 1975-11-20 | 1977-01-11 | I-T-E Imperial Corporation | Stab arrangement for busbars |
| CA1074176A (en) * | 1976-11-23 | 1980-03-25 | Alan G. Sargant | Dairy spread |
| NL8304132A (nl) * | 1983-12-01 | 1985-07-01 | Unilever Nv | Water-in-olie emulsies die een verbeterde afgifte van smaakstoffen vertonen. |
| NL8304133A (nl) * | 1983-12-01 | 1985-07-01 | Unilever Nv | Water-in-olie emulsies die gehydrateerde zetmeelkorrels bevatten. |
| FR2580471B1 (fr) * | 1985-04-22 | 1987-10-09 | Agronomique Inst Nat Rech | Produit alimentaire tartinable a faible teneur en lipides et son procede d'obtention |
| AU593618B2 (en) * | 1986-03-06 | 1990-02-15 | Unilever Plc | Spread |
-
1987
- 1987-10-13 SE SE8703976A patent/SE461762B/sv not_active IP Right Cessation
-
1988
- 1988-10-03 ES ES198888850326T patent/ES2036719T3/es not_active Expired - Lifetime
- 1988-10-03 DE DE8888850326T patent/DE3876373T2/de not_active Expired - Fee Related
- 1988-10-03 EP EP88850326A patent/EP0312514B1/en not_active Expired - Lifetime
- 1988-10-03 AT AT88850326T patent/ATE82832T1/de not_active IP Right Cessation
- 1988-10-06 AU AU23514/88A patent/AU615675B2/en not_active Ceased
- 1988-10-06 NO NO884440A patent/NO170833C/no not_active IP Right Cessation
- 1988-10-07 NZ NZ226503A patent/NZ226503A/xx unknown
- 1988-10-11 FI FI884670A patent/FI91824C/sv not_active IP Right Cessation
- 1988-10-12 CA CA000579922A patent/CA1324911C/en not_active Expired - Fee Related
- 1988-10-12 US US07/256,725 patent/US4978554A/en not_active Expired - Fee Related
- 1988-10-13 JP JP63256054A patent/JPH01128744A/ja active Pending
- 1988-10-13 IE IE310888A patent/IE62638B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| FI91824C (sv) | 1994-08-25 |
| SE461762B (sv) | 1990-03-26 |
| SE8703976D0 (sv) | 1987-10-13 |
| ATE82832T1 (de) | 1992-12-15 |
| AU615675B2 (en) | 1991-10-10 |
| AU2351488A (en) | 1989-04-13 |
| CA1324911C (en) | 1993-12-07 |
| NO884440D0 (no) | 1988-10-06 |
| FI884670A (sv) | 1989-04-14 |
| DE3876373D1 (de) | 1993-01-14 |
| EP0312514A2 (en) | 1989-04-19 |
| ES2036719T3 (es) | 1993-06-01 |
| IE883108L (en) | 1989-04-13 |
| NZ226503A (en) | 1990-10-26 |
| NO170833C (no) | 1992-12-16 |
| SE8703976L (sv) | 1989-04-14 |
| EP0312514A3 (en) | 1990-07-11 |
| US4978554A (en) | 1990-12-18 |
| IE62638B1 (en) | 1995-02-22 |
| NO884440L (no) | 1989-04-14 |
| JPH01128744A (ja) | 1989-05-22 |
| EP0312514B1 (en) | 1992-12-02 |
| FI884670A0 (sv) | 1988-10-11 |
| NO170833B (no) | 1992-09-07 |
| DE3876373T2 (de) | 1993-04-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR0173798B1 (ko) | 탈지 크림치즈 제품의 제조방법 | |
| KR100227762B1 (ko) | 무지 크림 치즈 제품 및 그의 제조 방법 | |
| RU2349093C2 (ru) | Модифицированные концентраты молочного белка и их использование при изготовлении гелей и молочных продуктов | |
| US4244983A (en) | Preparation of low fat imitation cream cheese | |
| US4379175A (en) | Preparation of low fat imitation cream cheese | |
| FI91824B (sv) | Förfarande för framställning av kylskåpsbredbart margarin med mycket låg fetthalt | |
| GB2202126A (en) | Low fat cream cheese-type product | |
| US4080477A (en) | Processed cheese-like product containing soy cheese | |
| JPS5978643A (ja) | クリ−ムチ−ズ様食品の製造法 | |
| FI93602C (sv) | Förfarande för framställning av bredbar näringsprodukt | |
| EP0297676A2 (en) | Method for regulating the structure of fat-containing fresh cheese prepared by ultrafiltration | |
| DE2115447C2 (de) | Verfahren zum Herstellen von Emulsionen auf Milchbasis und deren Verwendung zum Herstellen von Käse, Sahne oder Margarine | |
| IE63075B1 (en) | Process for the preparation of low calorie butter spread and products obtained by said process | |
| US5158797A (en) | Process for producing spreadable butter with a reduced fat content | |
| EP0800769B1 (en) | Packed diary spread with heterogeneous texture | |
| US2009136A (en) | Cheese type spread of butterlike consistency | |
| US5009913A (en) | Cheese-like spread composition and method of making | |
| EP0089777A2 (en) | Improvements in or relating to methods of manufacturing a foodstuff precursor and/or foodstuffs manufactured thereby | |
| JPH06507546A (ja) | チーズの調製のための方法および装置 | |
| RU2169475C2 (ru) | Способ получения сыра | |
| DK170392B1 (da) | Fremgangsmåde til fremstilling af en lavkaloriemargarine med et fedtindhold på mellem 19 og 38 vægtprocent samt en lavkaloriemargarine fremstillet derved | |
| GB1598362A (en) | Manufacture of food preparations | |
| WO2022241509A1 (en) | Emulsification of casein | |
| RU2032349C1 (ru) | Способ получения белковой пасты | |
| AT369627B (de) | Verfahren zur herstellung eines ferments zur schnellbereitung von kaese |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| BB | Publication of examined application | ||
| MM | Patent lapsed |
Owner name: ARLA FOODS AB |