AU2002321043A1 - Soft bouillon tablet - Google Patents
Soft bouillon tabletInfo
- Publication number
- AU2002321043A1 AU2002321043A1 AU2002321043A AU2002321043A AU2002321043A1 AU 2002321043 A1 AU2002321043 A1 AU 2002321043A1 AU 2002321043 A AU2002321043 A AU 2002321043A AU 2002321043 A AU2002321043 A AU 2002321043A AU 2002321043 A1 AU2002321043 A1 AU 2002321043A1
- Authority
- AU
- Australia
- Prior art keywords
- oil
- fatty acids
- tablet
- fat
- soft bouillon
- 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.)
- Granted
Links
- 239000003921 oil Substances 0.000 claims description 42
- 235000019198 oils Nutrition 0.000 claims description 42
- 239000003925 fat Substances 0.000 claims description 36
- 239000000945 filler Substances 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 14
- 239000004615 ingredient Substances 0.000 claims description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000021281 monounsaturated fatty acids Nutrition 0.000 claims description 8
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims description 8
- 150000004671 saturated fatty acids Chemical class 0.000 claims description 7
- 235000020982 trans-saturated fatty acids Nutrition 0.000 claims description 7
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 claims description 7
- 235000019486 Sunflower oil Nutrition 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000002600 sunflower oil Substances 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 229920003266 Leaf® Polymers 0.000 claims description 5
- 239000000419 plant extract Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 3
- 239000000828 canola oil Substances 0.000 claims description 3
- 235000019519 canola oil Nutrition 0.000 claims description 3
- 239000000470 constituent Substances 0.000 claims description 3
- 239000010419 fine particle Substances 0.000 claims description 3
- 229930195712 glutamate Natural products 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 description 28
- 239000002245 particle Substances 0.000 description 18
- 238000001033 granulometry Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 238000009826 distribution Methods 0.000 description 4
- 235000013330 chicken meat Nutrition 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000007711 solidification Methods 0.000 description 3
- 230000008023 solidification Effects 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000000385 Brassica napus var. napus Species 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 235000019869 fractionated palm oil Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000003921 particle size analysis Methods 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Description
Soft bouillon tablet
The present invention relates to a soft bouillon tablet and to a process for the production of a soft bouillon tablet.
A conventional way of manufacturing soft bouillon tablets comprises mixing powdered bouillon components with oil and fat, dosing the pasty mass thus obtained with a piston into a tablet shaped cavity in which a wrapping paper is already folded, closing the wrapping paper and pushing the tablet out of the cavity. The machine performing this operation might be of the Corazza type, for example.
Nowadays there is a nutritional trend to avoid or at least reduce consumption of fats rich in trans fatty acids and saturated fatty acids and to preferably consume healthy oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids such as sunflower, safflower, canola and/or olive oil, for example.
A first object of the present invention is to provide a soft bouillon tablet which only or mainly contains oil, especially a healthy oil rich in monounsaturated fatty acids and/or polyunsaturated fatty acids, and no or only little amounts of fat beside non fat conventional bouillon ingredients .
A second object of the present invention is to provide a soft bouillon tablet which has no or only little fat solidification after rehydratation with hot water when the rehydrated product is getting cold.
A third object of the present invention is to provide a soft bouillon tablet which has an improved cold water solubility.
A fourth object of the present invention is to provide a process for manufacturing such a soft bouillon tablet.
It has now been found that the first three objects of the present invention can be met by a soft bouillon tablet which comprises, in total tablet weight %, from 3 to 60%, preferably from 10 to 60%, and more preferably from 15 to 60% of an oil and possibly fat, up to 70%, preferably from 5 to 70% of a fine filler, up to 79% of a coarse filler, and, in total oil and fat weight %, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10%, and still even more preferably up to only 5% or even up to only 1% fat, as well as optionally spices, flavours, dehydrated vegetables, herb leafs and/or plant extracts.
The fourth object of the present invention can be met by a process for the production of a soft bouillon tablet, which consists of preparing a premix of powdered constituents comprising, in total tablet weight %, up to 70%, preferably from 5 to 70% of a fine filler, up to 79% of a coarse filler, and optionally spices, flavours, and/or plant extracts, adding, in total tablet weight %, from 3 to 60%, preferably from 10 to 60%, and more preferably from 15 to 60% of an oil and possibly fat into the dry premix while further mixing, optionally adding dehydrated vegetables and/or herb leafs, forming in tablet form and wrapping, and wherein, in total oil and fat weight %, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10%, and still even more preferably up to only 5% or even up to only 1% fat are added to the dry premix and/or to the oil.
Throughout the present description, the expression "bouillon" is to be understood as meaning "bouillon and/or seasoning" .
The expression "soft bouillon tablet" means "tablet obtained by forming a pasty mass of a mixture of powdered bouillon components with oil and possibly fat into a tablet shape" .
The expression "oil" means "oil or mixture of oils which is liquid at room temperature and which more especially has a solid fat content (SFC) of less than 5% at 20°C" .
Throughout the present description, the expression "fine filler" means "a powdered filler which has been milled to an especially fine granulometry or which has an especially fine granulometry" .
The expression "coarse filler" means "a powdered filler which has not been milled to an especially fine granulometry or which does not have an especially fine granulometry" .
Thus, it has surprisingly been found that it is possible to have only oil and no fat entrapped in a soft bouillon tablet provided the tablet also comprises a fine filler.
In this way, it is indeed possible to provide a soft bouillon tablet which only contains oil, especially a healthy oil rich in monounsaturated fatty acids and/or polyunsaturated fatty acids and no fat beside non fat conventional bouillon ingredients.
Thus, the present invention also involves a method for improving the nutritional quality of a soft bouillon tablet by at least partially replacing in the tablet, fats which
contain trans fatty acids and/or saturated fatty acids with oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids.
Moreover, the present invention further involves a method for reducing consumption of trans fatty acids and/or saturated fatty acids by administering a food product prepared from a soft bouillon tablet in which fats which contain trans fatty acids and/or saturated fatty acids are at least partially replaced with oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids .
Such a soft bouillon tablet indeed has no or only little fat solidification after rehydratation with hot water when the rehydrated product is getting cold, and indeed has an improved cold water solubility.
In the present soft bouillon tablet, the oil may be any suitable food grade oil such as chicken fat, not fractionated palm oil or palm olein, but preferably a healthy oil such as sunflower oil, olive oil, mais oil and/or canola oil, for example.
The fat may be palm fat or palm stearin, for example.
The fine filler may be a milled crystalline ingredient such as salt (sodium chloride) , glutamate and/or sugar (sucrose), for example.
It may also be a fine powder of a porous ingredient such as maltodextrin, starch and or cereal flour, which adsorbs the oil, for example.
A fine filler may comprise fine particles having a mean diameter of from 5 to 120 μm, preferably from 5 to 100 μm and more preferably from 5 to 80 μm, for example.
The mean diameter is defined as a 50% limit (D50) in particle distribution whereby 50% by volume of the particles have a diameter below the 50% limit and 50% by volume of the particles have a diameter above the 50% limit .
Preferably, these fine particles also have a span of from 2.0 to 5.0.
The span is defined as the broadness or width in particle distribution between a 10% limit (D10) and a 90% limit
(D90) divided by the mean particle diameter (D50) , whereby 10% by volume of the particles have a diameter below the 10% limit and 10% by volume of the particles have a diameter above the 90% limit.
The so called coarse filler may be a powdered crystalline ingredient such as salt, glutamate and/or sugar which has not been milled to an especially fine granulometry but which comprises particles the mean diameter of which is of from more than 120 to about 600 μm, preferably from about 150 to about 600 μm and more preferably between about 300 to about 500 μm, for example.
As stated above, the present process for the production of a soft bouillon tablet consists of preparing a premix of powdered constituents comprising, in total tablet weight %, up to 70%, preferably from 5 to 70% of a fine filler, up to 79% of a coarse filler, and optionally spices, flavours, and/or plant extracts, adding, in total tablet weight %, from 3 to 60%, preferably from 10 to 60%, and more preferably from 15 to 60% of an oil and possibly fat into
the dry premix while further mixing, optionally adding dehydrated vegetables and/or herb leafs, forming in tablet form and wrapping, wherein, in total oil and fat weight %, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10%, and still even more preferably up to only 5% or even up to only 1% fat are added to the dry premix and/or to the oil.
Preparing the premix may be carried out by means of any suitable traditional powder mixer such as a horizontal mixer with plough-shaped heads arranged on its horizontal shaft or a ribbon mixer, for example.
The oil may be added into the dry premix through a pipe or any adequate nozzle, for example.
The fat may be added either in solid form to the dry premix or in liquefied form to the oil, for example.
Forming in tablet form and wrapping may be carried out by any adequate machine of the food industry which permits these operations, especially a machine which permits dosing the mass of mixed premix and oil with a piston into a tablet shaped cavity in which a wrapping paper is already folded, closing the wrapping paper and pushing the tablet out of the cavity, such as a machine of the Corazza type, for example.
A further, special advantage of an embodiment of the present process in which no or only little fat and only or mainly oil is used is that, in contrast with a conventional process, it is not necessary to ripen the mass which can immediately be formed into a tablet shaped cavity. The fat in conventional soft bouillon tablets namely has to be
cooled and crystallised either before or after adding the rest of the ingredients.
An embodiment of the soft bouillon tablet and of the process for producing it according to the present invention is illustrated in the following Example in which the percentages are by weight unless indicated to the contrary.
The Example is preceded by a short description of the method used for analysing the particle size of the fine filler.
Method 1: Particle size analysis
The particle size of the fine filler was analysed by means of a laser diffraction particle sizer (MASTERSIZER S, Malvern Instruments Ltd., Malvern/GB), coupled with a fully automated, air pressure controlled dry powder feeder (GMP ultra) .
The result from the analysis was the relative distribution of volume of the particles in the range of size classes. Cumulative undersize curves and the following particle size distribution parameters were derived from these basic results:
D50: 50% limit = mean particle diameter (50% by volume of the particles had a diameter below D50 and 50% by volume of the particles had a diameter above D50)
D10 : 10% limit (10% by volume of the particles had a diameter below D10)
D90: 90% limit (10% by volume of the particles had a diameter above D90)
Span: (D90-D10) /D50
Example 1
A soft bouillon tablet was produced which had the following composition (ingredients in %) :
Maltodextrin 7
Milled salt 14. .2
Salt (non milled) 30
Monosodium glutamate (non milled) 9. .6
Sugar (non milled) 3
Chicken fat 4
Onion powder 1. .7
Flavours (mainly vegetable and 3. .5 yeast extracts)
Colourings 0. .7
Parsley 0. .3
Chicken meat 1. .0
Sunflower oil 25
The granulometry of the fine filler "maltodextrin" was as follows:
D10 5.12 μm D50 13.94 μm D90 35.52 μm Span: 2.2
The granulometry of the fine filler "milled salt" was as follows :
D10 8.79 μm D50 44.45 μm D90 142.54 μm
Span : 3 . 0
The production process comprised the following steps:
• Weighing all ingredients (except the oil) into a ribbon blender.
• Mixing at 40 rpm for 5 min
• Emptying the premix into a big bag which can be stored for one week prior to the production of the bouillon mass.
• Adding the premix into a ribbon blender.
• Adding the sunflower oil through a pipe into the premix while mixing at 20 rpm for 10 min.
• Emptying the resulting mass into the hopper of a Corazza forming machine.
• Pushing down the mass into the hopper by a screw and feading to a piston which pushed the mass into a cavity in tablet form. The cavity was lined with the wrapping material. After closing the wrapping material by folding, the tablet was pushed out of the cavity.
The soft bouillon tablet thus obtained contained only sunflower oil, which is a healthy oil rich in monounsaturated fatty acids and/or polyunsaturated fatty acids, and no fat beside the non fat ingredients.
This tablet had no fat solidification after rehydratation with hot water when it was then getting cold and it also was cold water soluble .
Claims (8)
1. A soft bouillon and/or seasoning tablet, which comprises, in total tablet weight %, from 3 to 60%, preferably from 10 to 60%, and more preferably from 15 to 60% of an oil and possibly fat, up to 70%, preferably from 5 to 70% of a fine filler, up to 79% of a coarse filler, and, in total oil and fat weight %, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10%, and still even more preferably up to only 5% or even up to only 1% fat, as well as optionally spices, flavours, dehydrated vegetables, herb leafs and/or plant extracts.
2. A soft bouillon and/or seasoning tablet according to claim 1, in which the oil is a healthy oil selected from a group comprising sunflower oil, olive oil, mais oil and/or canola oil.
3. A soft bouillon and/or seasoning tablet according to claim 1, in which the fine filler is a milled crystalline ingredient, especially a crystalline ingredient selected from a group comprising salt, glutamate and/or sugar.
4. A soft bouillon and/or seasoning tablet according to claim 1, in which the fine filler is a fine powder of a porous ingredient such as maltodextrin, starch and/or cereal flour.
5. A soft bouillon and/or seasoning tablet according to claims 3 or 4 , in which the fine filler comprises fine particles having a mean diameter of from 5 to 120 μm, preferably from 5 to 100 μm and more preferably from 5 to 80 μm, and a span of from 2.0 to 5.0.
6. A process for the production of a soft bouillon and/or seasoning tablet, which consists of preparing a premix of powdered constituents comprising, in total tablet weight %, up to 70%, preferably from 5 to 70% of a fine filler, up to 79% of a coarse filler, and optionally spices, flavours, and/or plant extracts, adding, in total tablet weight %, from 3 to 60%, preferably from 10 to 60%, and more preferably from 15 to 60% of an oil and possibly fat into the dry premix while further mixing, optionally adding dehydrated vegetables and/or herb leafs, forming in tablet form and wrapping, and wherein, in total oil and fat weight %, up to 80% or even up to 70%, preferably up to 60% or even up to 50%, more preferably up to 40% or even up to 30%, even more preferably up to 20% or even up to 10%, and still more preferably up to only 5% or even up to only 1% fat are added to the dry premix and/or to the oil .
7. A method for improving the nutritional quality of a soft bouillon and/or seasoning tablet by at least partially replacing in the tablet, fats which contain trans fatty acids and/or saturated fatty acids with oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids .
8. A method for reducing consumption of trans fatty acids and/or saturated fatty acids by administering a food product prepared from a soft bouillon and/or seasoning tablet in which fats which contain trans fatty acids and/or saturated fatty acids are at least partially replaced with oils rich in monounsaturated fatty acids and/or polyunsaturated fatty acids.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP01202381A EP1269863A1 (en) | 2001-06-20 | 2001-06-20 | Soft bouillon tablet |
| EP01202381.8 | 2001-06-20 | ||
| PCT/EP2002/005833 WO2003000077A1 (en) | 2001-06-20 | 2002-05-27 | Soft bouillon tablet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AU2002321043A1 true AU2002321043A1 (en) | 2003-06-19 |
| AU2002321043B2 AU2002321043B2 (en) | 2007-06-07 |
Family
ID=8180510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2002321043A Ceased AU2002321043B2 (en) | 2001-06-20 | 2002-05-27 | Soft bouillon tablet |
Country Status (19)
| Country | Link |
|---|---|
| EP (2) | EP1269863A1 (en) |
| CN (1) | CN1518419A (en) |
| AR (1) | AR034536A1 (en) |
| AT (1) | ATE362329T1 (en) |
| AU (1) | AU2002321043B2 (en) |
| BR (1) | BR0210543A (en) |
| CA (1) | CA2449882C (en) |
| CZ (1) | CZ306182B6 (en) |
| DE (1) | DE60220163T2 (en) |
| DO (1) | DOP2002000425A (en) |
| ES (1) | ES2284903T3 (en) |
| GT (1) | GT200200128A (en) |
| IL (2) | IL159090A0 (en) |
| NZ (1) | NZ530195A (en) |
| PE (1) | PE20030070A1 (en) |
| PL (1) | PL208843B1 (en) |
| PT (1) | PT1401296E (en) |
| RU (1) | RU2308206C2 (en) |
| WO (1) | WO2003000077A1 (en) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2005315984B2 (en) * | 2004-12-14 | 2009-12-24 | Unilever Plc | Process for making bouillon or seasoning cubes |
| EP1853124B1 (en) * | 2004-12-15 | 2008-09-03 | Unilever N.V. | Process for making bouillon or seasoning cubes |
| WO2006111220A1 (en) * | 2005-04-18 | 2006-10-26 | Unilever N.V. | Packaged solid concentrates for preparing a bouillon, soup, sauce, gravy or roux or for use as a seasoning and process for preparing the same |
| EP1820409A1 (en) * | 2006-01-24 | 2007-08-22 | Nestec S.A. | A bouillon and/or seasoning tablet |
| EP2005843A1 (en) * | 2007-06-12 | 2008-12-24 | Unilever N.V. | Packaged concentrate for preparing a bouillon,soup,sauce,gravy or for use as seasoning,the concentrate comprising xanthan and guar gum |
| EP2005838B2 (en) * | 2007-06-12 | 2020-02-19 | Unilever N.V. | Packaged cencentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising konjac mannan |
| CN101978900B (en) * | 2010-08-23 | 2013-02-20 | 张雪峰 | Shark fin stew buccal tablets and preparation method thereof |
| MX346378B (en) | 2010-12-17 | 2017-03-16 | Unilever Nv | Stock cube. |
| EP2534956A1 (en) * | 2011-06-16 | 2012-12-19 | Nestec S.A. | Bouillon tablet process |
| US20180228190A1 (en) * | 2015-08-25 | 2018-08-16 | Conopco, Inc., D/B/A Unilever | A shaped savoury concentrate article |
| MY184350A (en) * | 2015-12-10 | 2021-04-01 | Nestle Sa | Culinary seasoning or bouillon tablet |
| UA124068C2 (en) * | 2016-06-28 | 2021-07-14 | Сосьєте Де Продюі Нестле С.А. | SOLID BILLION TABLET |
| CA3033561A1 (en) * | 2016-10-31 | 2018-05-03 | Nestec S.A. | Hard bouillon tablet |
| US20200113218A1 (en) * | 2017-04-18 | 2020-04-16 | Conopco Inc., D/B/A Unilever | A savoury concentrate |
| CN112930119A (en) * | 2018-11-26 | 2021-06-08 | 雀巢产品有限公司 | soup slices |
| EP3669670A1 (en) | 2018-12-20 | 2020-06-24 | Unilever N.V. | Savoury composition |
| WO2021219804A1 (en) | 2020-04-30 | 2021-11-04 | Unilever Ip Holdings B.V. | Composition for making bouillons |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2439993C3 (en) * | 1974-08-21 | 1982-01-28 | Maizena Gmbh, 2000 Hamburg | Process for the production of a starchy, agglomerated dry product for food preparations |
| EP0021483B1 (en) * | 1979-06-13 | 1984-02-08 | THE PROCTER & GAMBLE COMPANY | Flavor-enhancing composition and method of preparation thereof |
| DE19535582C2 (en) * | 1995-09-25 | 2001-09-06 | Cpc Maizena Gmbh | Seasoning mix for the frozen food industry |
| ATE187608T1 (en) * | 1995-12-19 | 2000-01-15 | Nestle Sa | METHOD FOR PRODUCING POWDERED FOODS |
| ZA978012B (en) * | 1996-09-23 | 1999-03-09 | Nestle Sa | Cookin aid |
| EP0888723B1 (en) * | 1997-07-04 | 2003-03-26 | Societe Des Produits Nestle S.A. | Culinary aid in form of a small log |
| EP0888722A1 (en) * | 1997-07-04 | 1999-01-07 | Societe Des Produits Nestle S.A. | Marbled culinary aid |
| EP0888721A1 (en) * | 1997-07-04 | 1999-01-07 | Societe Des Produits Nestle S.A. | Culinary aid in the form of a small log |
| DE19838387C5 (en) * | 1998-08-24 | 2006-08-10 | Cpc Deutschland Gmbh | Process for the preparation of bouillon cubes |
-
2001
- 2001-06-20 EP EP01202381A patent/EP1269863A1/en not_active Withdrawn
-
2002
- 2002-05-27 RU RU2004101295/13A patent/RU2308206C2/en not_active IP Right Cessation
- 2002-05-27 DE DE60220163T patent/DE60220163T2/en not_active Expired - Lifetime
- 2002-05-27 AU AU2002321043A patent/AU2002321043B2/en not_active Ceased
- 2002-05-27 AT AT02754595T patent/ATE362329T1/en active
- 2002-05-27 ES ES02754595T patent/ES2284903T3/en not_active Expired - Lifetime
- 2002-05-27 BR BR0210543-8A patent/BR0210543A/en not_active Application Discontinuation
- 2002-05-27 PL PL367220A patent/PL208843B1/en unknown
- 2002-05-27 WO PCT/EP2002/005833 patent/WO2003000077A1/en not_active Ceased
- 2002-05-27 CZ CZ2003-3524A patent/CZ306182B6/en not_active IP Right Cessation
- 2002-05-27 PT PT02754595T patent/PT1401296E/en unknown
- 2002-05-27 EP EP02754595A patent/EP1401296B1/en not_active Revoked
- 2002-05-27 CN CNA028123999A patent/CN1518419A/en active Pending
- 2002-05-27 CA CA2449882A patent/CA2449882C/en not_active Expired - Fee Related
- 2002-05-27 IL IL15909002A patent/IL159090A0/en active IP Right Grant
- 2002-05-27 NZ NZ530195A patent/NZ530195A/en not_active IP Right Cessation
- 2002-06-20 AR ARP020102325A patent/AR034536A1/en not_active Application Discontinuation
- 2002-06-20 GT GT200200128A patent/GT200200128A/en unknown
- 2002-06-20 PE PE2002000533A patent/PE20030070A1/en not_active Application Discontinuation
- 2002-06-25 DO DO2002000425A patent/DOP2002000425A/en unknown
-
2003
- 2003-11-27 IL IL159090A patent/IL159090A/en not_active IP Right Cessation
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