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WO1994012063A1 - Utilisation de cellules gazeuses stables dans le produits alimentaires - Google Patents

Utilisation de cellules gazeuses stables dans le produits alimentaires Download PDF

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Publication number
WO1994012063A1
WO1994012063A1 PCT/EP1993/003372 EP9303372W WO9412063A1 WO 1994012063 A1 WO1994012063 A1 WO 1994012063A1 EP 9303372 W EP9303372 W EP 9303372W WO 9412063 A1 WO9412063 A1 WO 9412063A1
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WO
WIPO (PCT)
Prior art keywords
gas
gas cells
cells
food product
fat
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.)
Ceased
Application number
PCT/EP1993/003372
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English (en)
Inventor
Rodney David Bee
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
Priority to EP94901937A priority Critical patent/EP0671890A1/fr
Priority to AU56503/94A priority patent/AU5650394A/en
Publication of WO1994012063A1 publication Critical patent/WO1994012063A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A23C20/00—Cheese substitutes
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping

Definitions

  • the present invention relates to the use of stable gas cells in food products, particularly in cheeses, low-fat spreads, dressings and sauces.
  • a problem encountered with many products containing gas cells is the stability with time: this is because a gas cell dispersion comprising large cells is vulnerable to creaming separation of the dispersion into discrete layers of different gas phase volume, the larger cells in the high gas phase volume layer will coalesce through film rupture, while the smaller gas cells, say under 100 ⁇ m, are unstable with time, due to disproportionation in favour of larger cells, and this is in particular true if the gas cells become finer.
  • EP-A-0,521,543 it has been described how to prepare stable gas cells for improving the brittleness in confectionery, lightness in whipped cream, scoopability in ice cream, opacity in cosmetics, in creamed margarines for cake-baking or in egg-based aerated structures such as meringues or souffles.
  • EP-A-0521543 describes gas cells dispersed in a continuous liquid medium in a stable condition, i.e. having a stability in excess of two weeks, generally independent of the character of the liquid medium, the gas cells having a measured D3,2 average diameter of less than 20 ⁇ m and the gas phase volume of which gas cells being in excess of 0.0001.
  • the boundary surface i.e. the surface separating the gas of each cell and the rest of the product, preferably is structured and comprising a multitude of adjacent domes. Specific stability is obtained if the great majority of the domes has hexagonal and some pentagonal outlines. Usually some irregularities, e.g. higher polygons are present amongst the dome structures. These polygons may be of very irregular shape.
  • Gas cells of a good stability with respect to creaming and disproportionation are obtained when the cells have diameters in the range from 0.1 to 20 ⁇ m, and more preferably from 0.5 to 3 ⁇ m.
  • the expression "liquid medium” in this description and claims comprises any medium showing molecule mobility, i.e. including gels and viscous liquids.
  • EP-A-0,521,543 also provides a suitable method of preparing a multitude of gas cells in a liquid medium comprising whipping a liquid medium with a gas such that gas cells of the required dimension are formed while having a surface- active agent contained in that liquid medium for stabilising the gas cells.
  • a suitable method of preparing a multitude of gas cells in a liquid medium comprising whipping a liquid medium with a gas such that gas cells of the required dimension are formed while having a surface- active agent contained in that liquid medium for stabilising the gas cells.
  • sufficient shear should be exerted on the larger gas cells that are initially formed. Factors influencing this shear are the type of mixer or beater or whisk, the viscosity of the liquid medium and the temperature thereof.
  • a high shear mixer e.g. a Kenwood Chef mixer, a colloid mill, a cake mixer, a cavity transfer mixer or a Silverson will be used, By increasing the viscosity and/or lowering the temperature of the liquid medium the size- reducing effect of the mixer on the gas cells is increased.
  • a Kenwood Chef mixer is used at room temperature, a suitable dynamic viscosity of the liquid medium is preferably from 0.1 Pa.s to 20 Pa.s although the range of from 0.2 to 0.4 Pa.s is preferred.
  • the cells are aged. Stable gas cells may then be separated from part of the liquid medium used for preparing the cells. Separation may be done by centrifuging or using a dialysis membrane after modifying the liquid phase of the gas cell suspension, such as by dilution with a miscible fluid.
  • stable gas cells can advantageously be used in various food products such as low-fat spreads, (e.g. having a fat content of 0-60 wt%) , dressings, i.e. spoonable or pourable dressings, and dressings of the mayonnaise-type, cheeses, e.g. processed cheese, hard or semi-hard cheese, sauces etc.
  • the stable gas cells may be used for various purposes, for example to improve visual appearance, organoleptic texture and creamy perception, for example as a fat-replacer, whitener and opacifier.
  • a preferred use is as a fat-replacer ingredient.
  • the invention relates to a food product selected from the group of low-fat spreads, dressings, cheese and sauces, comprising gas cells having a thermodynamic stability in excess of 2 weeks and more than 90% by number of the gas cells having an average D3,2 particle size of less than 20 ⁇ m.
  • the gas cell number concentration in the product will be above 10 6 per ml, preferably above 10 7 per ml, with the number and the size selected to provide the desired benefit.
  • the cell count is no more than 10 11 per ml, preferably no more than 10 10 per ml.
  • the particle size of more than 90% by number of the gas cells is less than 20 ⁇ m, more preferred to 0.1 to 10 ⁇ m, most preferred from 0.5 to 3 ⁇ m.
  • Gas cells for use in products of the invention have a stability in excess of 2 weeks, irrespective of the continuous phase or matrix. By this is meant that upon storage for 2 weeks at 4°C, more than 90% by number of the gas cells in the product still remain intact, irrespective of the condition of the continuous phase, e.g. both (very) low and (very) high viscosity.
  • the stability of the gas cells is more than 4 weeks, most preferred more than 8 weeks.
  • the gas cells may be prepared from an edible surface- active material suitable for the making of gas cells with structured surfaces, for example mono-, di- or tri- long- chain fatty acid esters of sucrose, distearoyl- or dipalmitoyl phosphatidylcholine or mixtures thereof.
  • Co- surfactants may be present in small quantities, e.g. free fatty acids or soaps.
  • any suitable thickener may be present in the system while forming the stable gas cells.
  • suitable thickener materials are, for example, sugars, (hydroxy- alkyl) celluloses, hydrolysed starches etc.
  • the gas cells for preparing food products containing the gas cells in accordance to the invention, it is preferred to prepare the gas cells in bulk separately and add these as an ingredient to the product, or it is possible to prepare the gas cells in the presence of one or more other ingredients of the composition.
  • the gas cells are pre-prepared.
  • a suitable method involves the preparation of an aqueous solution of the desired viscosity (for example by using a thickener material at a suitable level) and containing 0.1 to 20 wt% of edible surfactant(s) .
  • the desired viscosity for example by using a thickener material at a suitable level
  • 0.1 to 20 wt% of edible surfactant(s) in this context it is believed to be within the ability of the skilled person to select those thickeners which will be capable of contributing to the desired viscosity of the aqueous solution.
  • the selection of the surfactant is critical to the subsequent stability of the gas cells. It is restricted to those providing the surface characteristics typified by the examples given above.
  • the aqueous solution is then whipped, preferably at high shear, until a system is formed wherein the average particle size of the gas cells is as desired.
  • gas cells according to the invention may be manufactured without the use of a separate component to contribute to viscosity. Consequently, the invention also provides a method of manufacturing a gas-containing food product comprising mixing and processing the constituting ingredients and adding pre-prepared thermodynamically-stable gas cells dispersed in an aqueous medium. I Dressings or mayonnaise
  • a first embodiment of the present invention relates to dressings containing stable gas cells.
  • the preferred function of these gas cells in dressing or mayonnaise is as fat-replacer and/or as whitener and/or as opacifier.
  • dressings or mayonnaise are oil-in-water emulsions.
  • the oil phase of the emulsion is generally 0 to 80% by weight of the products.
  • the level of triglycerides is generally from 60- 80%, more preferably from 65-75% by weight.
  • the level of fat is generally from 10-60%, more preferably from 15 to 40%.
  • Low- or no-fat containing dressings may, for example, contain triglyceride levels of 0, 5, 10 or 15% by weight.
  • fatty materials such as for example polyol fatty acids ester may be used as a replacement for part or all of the triglyceride materials.
  • ingredients dressings in accordance with the present invention may optionally contain one or more of other ingredients which may suitably be incorporated into dressings and/or mayonnaise.
  • these materials are emulsifiers, for example egg yolk or derivatives thereof, stabilisers, acidifiers, biopolymers, for example hydrolysed starches and/or gums or gelatin, bulking agents, flavours, colouring agents etc.
  • the balance of the composition is water, which could advantageously be incorporated at levels of from 0.1-99.9%, more preferably 20-99%, most preferably 50 to 98% by weight. II Low-fat spreads
  • Another preferred embodiment of the invention is the use of gas cells, generally specified in the above, in low-fat spreads. Especially preferred is their use in low-fat spreads as a fat replacer and/or whitener and/or opacifier.
  • Spreads according to the embodiment generally contain from less than 60% by weight of edible triglyceride materials. Suitable edible triglyceride materials are, for example, disclosed in Bailey's Industrial Oil and Fat Products, 1979. In spreads of reduced fat content the level of triglycerides will generally be from 30-60%, more generally from 35 to 45% by weight. In very low fat spreads the level of triglycerides will generally be from 0-40%, for example 30%, 25%, 20% or even 10% or about 0%. Other fatty materials, for example sucrose fatty acid polyesters may be used as a replacement of part or all of the triglyceride material.
  • spreads in accordance with the invention may optionally contain further ingredients suitable for use in spreads.
  • these materials are gelling agents, sugar or other sweetener materials, EDTA, spices, salt, bulking agents, flavouring materials, colouring materials, proteins, acids etc.
  • Particularly preferred is the incorporation of biopolymers in spreads.
  • Suitable biopolymer materials are for example milk protein, gelatin, soy protein, xanthan gum, locust bean gum, hydrolysed starches (for example Paselli SA2 and N-oil) , and microcrystalline cellulose.
  • the amount of biopolymer in spreads of the invention is dependent on the desired degree of gelling and the presence of other ingredients in the composition.
  • the amount of gelling agents lies between 0 and 30%, mostly between 0.1 and 25% based on the weight of the aqueous phase of the spread. If hydrolysed starches are present their level is preferably from 5-20%; other gelling agents are generally used at levels of up to 10%, mostly 1-7%, most preferably 2-5% all percentages being based on the weight of the aqueous phase.
  • Particularly preferred are combinations of say 5-15% hydrolysed starch and 0.5-5% of other gelling materials.
  • the other gelling material includes gelatin.
  • the balance of the composition is generally water, which may be incorporated at levels of up to 99.9% by weight, more generally from 10 to 98%, preferably from 20 to 97% by weight.
  • Spreads according to the invention may be fat and/or water continuous.
  • the gas cells can be used as a partial or entire replacement of the oil phase in the spread products.
  • Ill Cheese Another preferred embodiment of the invention relates to the use of stable gas cells in cheese products, for example processed cheese or semi-hard cheese.
  • Preferred uses for the gas cells in cheese products are as fat replacer and/or whitener and/or opacifier.
  • Cheese products in general often contain droplets of fat dispersed in a matrix, which is mainly structured by casein.
  • the gas cells may preferably be used for replacing part or all of the dispersed fat phase.
  • cheese products of the invention may advantageously contain all types of ingredients which can be present in cheese products.
  • these ingredients are milk protein (preferably present at a level of 0-15%, more preferably 0.5 to 10%), fat (preferably present at levels from 0-45%, more preferably 1-30%) ; other fatty materials such as for example polyol fatty acid esters can replace all or part of the fat, electrolytes (for example CaCl 2 and/or NaCl at levels of 0 to 5%, more preferred 1-4%) , rennet or rennin (for example at a level of 0.005 to 2%, more preferably 0.01-0.5%), flavours, colouring agents, emulsifiers, stabilisers, preservatives, pH-adjusting agents, biopolymers etc.
  • the balance of the product is generally water which may be present at levels of for example 0- 99.5%, more preferably 5-80%, most preferably 30-75% by weight) .
  • the cheese products according to the present invention range from soft cheeses to hard cheeses of various types such as semi-hard cheeses (such as Gouda, Edam, Tilsit, Limburg, Lancashire etc.), hard cheeses (for example Cheddar, Gruyere, Parmesan) , surface mould cheeses (e.g. Camembert and Brie) , internal mould cheeses (e.g. Roquefort, Gorgonzola etc.), processed cheeses and soft cheeses (cottage cheese, cream cheese, Neufchatel etc.).
  • semi-hard cheeses such as Gouda, Edam, Tilsit, Limburg, Lancashire etc.
  • hard cheeses for example Cheddar, Gruyere, Parmesan
  • surface mould cheeses e.g. Camembert and Brie
  • internal mould cheeses e.g. Roquefort, Gorgonzola etc.
  • processed cheeses and soft cheeses cottage cheese, cream cheese, Neufchatel etc.
  • the cheese products of the invention may be prepared by any suitable process for the preparation of cheeses. Although this is dependent on the type of cheese, generally the following stages may be present: (1) mixing the ingredients at a suitable temperature, for example at 5-120°C; (2) after cooling, adding a starter culture, cutting the curd, moulding and eventual salting; and (3) ripening.
  • the gas cells are preferably formed separately and added at a suitable point in the production of cheese.
  • the gas cells are preferably added to the other ingredients in stage (2) after cooling or in stage (1) at a moderate temperature of, say, less than 50°C.
  • the gas cells may also conveniently be added in later stages, for example they may be mixed-in as the final stage in the cheese preparation.
  • aqueous solution was prepared containing 70% by wt of maltodextrin 63DE (thickener) and 2% by wt of sucrose mono stearate ester (edible surfactant) . Using a Kenwood chef mixer this solution was whipped with air for 1 hour at speed 5. A thick creamy foam resulted.
  • This foam consisted of minute gas cells and showed an air phase volume of 60 volume %; the great majority of the gas cells has a diameter of the order of 2 ⁇ m and below. On standing for 40 days, little visible change had occurred.
  • the gas cells prepared could be diluted 1000 times with water, resulting in a white milky liquid. The same result was obtained on 1000 times dilution with a 30% by wt aqueous maltodextrin 63DE solution. Though no longer suspended/dispersed in a thick viscous aqueous liquid, the gas cells with diameters less than 5-10 ⁇ m remained in suspension, although with some creaming. This creaming could be reversed by simple stirring or swirling. No significant change took place over 20 days.
  • the gas cell suspension After dilution to a viscosity which allowed removal of cells larger than the require size (in this case 20 ⁇ m) and separation by creaming, the gas cell suspension had a phase volume of gas of 0.4 and contained in the region of 10 9 cells per ml. If required, excess surfactant could be removed by dialysis.
  • Gas microcells prepared in this way could be mixed with solutions containing a gelling or a viscosity-imparting agent with appropriate yield strength properties to produce a suspension of known phase volume which is substantially stable to creaming of the cells. With suitable microbiological precautions, the gas cell suspension remained unchanged over a period of many weeks.
  • Gas microcells have been prepared using a mixture of two types of surfactants having different head group sizes but the same or very similar saturated hydrophobic chains.
  • This example illustrates that microcells of substantial stability can be prepared by the addition of various amounts of co-surfactant(s) .
  • the sample was prepared by . the procedure of Example 1 but from a composition of surfactants of sucrose ester (1.3 w/v) and stearic acid (0.07% w/v). In such microcells, the regular pattern is disturbed. Whilst the cell surface remains curved and separated into domains these are no longer regular.
  • PC phosphatidylcholine
  • a phase volume of typically 0.7 was obtained in the initial aeration step. After aging for 24 hours, the foam comprising microcells could be stripped of the larger cells by creaming.
  • the microcells when viewed by transmission electron microscopy, had surfaces characterised by the presence of waves or wrinkles and frequently deviated substantially from an overall spherical. Cells in the range of 1-20 ⁇ m could be harvested by standard separation techniques.
  • a liquid medium containing 87.5 wt% Sweetose (thickener, mainly glucose ex Ragus) , 2 wt% sugar ester (S-1670 Ryoto sugar ester ex Mitsubishi) and water was prepared by preheating and homogenising the water and the sugar ester at 90°C and mixing this with the Sweetose which has been preheated to 60°C.
  • the mixture was cooled and whipped in a Howard mixer until the air volume was stabilised at 40% by volume. This suspension was aged. Large cells were removed by gentle stirring. Gas cells of the required size (less than 20 ⁇ m) were harvested by standard separation techniques.
  • a dressing was prepared by mixing 0.13 wt% potassium sorbate and 3.5 wt% of agar into de-ionised water at 60°C. The pH is adjusted to 4.0 with lactic acid. The product is cooled with shearing.
  • the standard base mix thus obtained was mixed with the gas cell suspension of example 5 in weight ratios of 10:1, 20:1 and 100:1 in a Silverson mixer without screens.
  • the samples were stored at 4°C.
  • the samples showed an improved whiteness as compared to the product without gas cells.
  • the improved whiteness remained clearly visible after long periods of storage.
  • a low-calorie pourable dressing can be made using the following ingredients:
  • the gas cells in liquid medium are as in example 2 (40% air cells; 10 9 cells per ml) .
  • the water phase is made by dissolving the water phase ingredients in a water-jacketed vessel with gentle stirring.
  • the water phase with a throughput of 4 kg/h is combined with the gas cells in a bowl mixer and stirred at 10 rpm at 5°C until a homogenous mixture is obtained.
  • a split stream zero-fat product containing biopolymers can be made, using the following ingredients:
  • a liquid medium with stable gas cells is prepared as in example 4.
  • the following ingredients are mixed:
  • This phase is first processed, using a high shear Votator A-unit, after which the gas cell phase is mixed in a mixing bowl at 10 rpm and 5°C.
  • the final product consists of 25% of the gas cell phase and of 75% of the biopolymer phase.
  • a low-fat imitation Mozzarella is prepared from the following ingredients:

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Produit alimentaire, à savoir une pâte à tartiner, une vinaigrette, un fromage ou une sauce, comportant des cellules gazeuses à stabilité thermodynamique supérieure à deux semaines. Plus de 90 % en nombre des cellules gazeuses ont une grosseur de particules inférieure à 20 νm.
PCT/EP1993/003372 1992-12-02 1993-11-30 Utilisation de cellules gazeuses stables dans le produits alimentaires Ceased WO1994012063A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP94901937A EP0671890A1 (fr) 1992-12-02 1993-11-30 Utilisation de cellules gazeuses stables dans le produits alimentaires
AU56503/94A AU5650394A (en) 1992-12-02 1993-11-30 Use of stable gas cells in food products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP92311111.6 1992-12-02
EP92311111 1992-12-02

Publications (1)

Publication Number Publication Date
WO1994012063A1 true WO1994012063A1 (fr) 1994-06-09

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PCT/EP1993/003372 Ceased WO1994012063A1 (fr) 1992-12-02 1993-11-30 Utilisation de cellules gazeuses stables dans le produits alimentaires

Country Status (5)

Country Link
EP (1) EP0671890A1 (fr)
AU (1) AU5650394A (fr)
CA (1) CA2150685A1 (fr)
WO (1) WO1994012063A1 (fr)
ZA (1) ZA939035B (fr)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6025006A (en) * 1996-03-01 2000-02-15 Kraft Foods, Inc. Foam inducing compositions and method for manufacture thereof
WO2000038547A1 (fr) * 1998-12-23 2000-07-06 Unilever N.V. Produit alimentaire contenant des bulles de gaz
WO2006039991A1 (fr) * 2004-10-13 2006-04-20 Unilever N.V. Emulsion huile dans eau aeree comprenant de la graisse vegetale
WO2009019486A1 (fr) * 2007-08-07 2009-02-12 Innovation Deli Limited Mousses pour aliments et boissons
WO2010067059A1 (fr) * 2008-12-12 2010-06-17 The University Of Birmingham Aliment pauvre en matières grasses contenant des bulles de gaz
US20120064199A1 (en) * 2010-09-09 2012-03-15 Frito-Lay Trading Company, Gmbh Stabilized foam
WO2013149816A1 (fr) 2012-04-03 2013-10-10 Unilever N.V. Procédé de production d'émulsions d'eau dans l'huile aérées et d'émulsions aérées
RU2535260C2 (ru) * 2009-08-28 2014-12-10 Крафт Фудз Ар Энд Ди, Инк. Способ и устройство для изготовления аэрированного пищевого продукта и продукт, полученный с их использованием
WO2015183082A1 (fr) * 2014-05-26 2015-12-03 Friesland Brands B.V. Composition de poudre pour produit alimentaire aéré
WO2015181110A1 (fr) * 2014-05-26 2015-12-03 Unilever N.V. Mélange sec sous forme particulaire pour la préparation de produits alimentaires aérés
US11419346B2 (en) 2014-10-17 2022-08-23 Upfield Europe B.V. Edible aerated water-in-oil emulsions

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FR2067293A1 (fr) * 1969-11-14 1971-08-20 Margarinbolaget Ab
DE2701361A1 (de) * 1977-01-14 1978-10-05 Philipp Schaefer Speisemittel, insbesondere saettigungsmittel
EP0134196A1 (fr) * 1983-08-02 1985-03-13 Battelle Memorial Institute Mousse de mayonnaise et procédé de préparation de ces produits
EP0285198A2 (fr) * 1987-03-20 1988-10-05 Unilever N.V. Produit plastique comestible et procédé de préparation
EP0521543A1 (fr) * 1991-06-03 1993-01-07 Unilever N.V. Produit alimentaire ou crème cosmétique avec bulles de gaz en milieu aqueux

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2067293A1 (fr) * 1969-11-14 1971-08-20 Margarinbolaget Ab
DE2701361A1 (de) * 1977-01-14 1978-10-05 Philipp Schaefer Speisemittel, insbesondere saettigungsmittel
EP0134196A1 (fr) * 1983-08-02 1985-03-13 Battelle Memorial Institute Mousse de mayonnaise et procédé de préparation de ces produits
EP0285198A2 (fr) * 1987-03-20 1988-10-05 Unilever N.V. Produit plastique comestible et procédé de préparation
EP0521543A1 (fr) * 1991-06-03 1993-01-07 Unilever N.V. Produit alimentaire ou crème cosmétique avec bulles de gaz en milieu aqueux

Cited By (24)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6025006A (en) * 1996-03-01 2000-02-15 Kraft Foods, Inc. Foam inducing compositions and method for manufacture thereof
US6033710A (en) * 1996-03-01 2000-03-07 Kraft Foods, Inc. Mouthfeel and lubricity enhancing composition
US6579557B1 (en) 1998-12-23 2003-06-17 Lipton, Division Of Conopco, Inc. Food product comprising gas bubbles
WO2000038546A1 (fr) * 1998-12-23 2000-07-06 Unilever N.V. Emulsions liquides contenant de l'huile et de l'eau, ainsi que des bulles de gaz
AU743555B2 (en) * 1998-12-23 2002-01-31 Unilever Plc Food product comprising gas bubbles
AU756286B2 (en) * 1998-12-23 2003-01-09 Unilever Plc Pourable water and oil containing emulsions comprising gas bubbles
US6589587B1 (en) 1998-12-23 2003-07-08 Lipton, Division Of Conopco, Inc. Pourable water and oil containing emulsions comprising gas bubbles
WO2000038547A1 (fr) * 1998-12-23 2000-07-06 Unilever N.V. Produit alimentaire contenant des bulles de gaz
WO2006039991A1 (fr) * 2004-10-13 2006-04-20 Unilever N.V. Emulsion huile dans eau aeree comprenant de la graisse vegetale
AU2005293868B2 (en) * 2004-10-13 2008-09-25 Upfield Europe B.V. Aerated oil in water emulsion comprising vegetable fat
WO2009019486A1 (fr) * 2007-08-07 2009-02-12 Innovation Deli Limited Mousses pour aliments et boissons
US8647696B2 (en) 2008-12-12 2014-02-11 The University Of Birmingham Low fat food containing gas bubbles
WO2010067059A1 (fr) * 2008-12-12 2010-06-17 The University Of Birmingham Aliment pauvre en matières grasses contenant des bulles de gaz
EP2365758B2 (fr) † 2008-12-12 2016-08-03 The University of Birmingham Aliment pauvre en matières grasses contenant des bulles de gaz
RU2535260C2 (ru) * 2009-08-28 2014-12-10 Крафт Фудз Ар Энд Ди, Инк. Способ и устройство для изготовления аэрированного пищевого продукта и продукт, полученный с их использованием
US20120064199A1 (en) * 2010-09-09 2012-03-15 Frito-Lay Trading Company, Gmbh Stabilized foam
US8771778B2 (en) * 2010-09-09 2014-07-08 Frito-Lay Trading Company, Gmbh Stabilized foam
CN103402367A (zh) * 2010-09-09 2013-11-20 福瑞托-雷贸易公司股份有限公司 稳定型泡沫
WO2013149816A1 (fr) 2012-04-03 2013-10-10 Unilever N.V. Procédé de production d'émulsions d'eau dans l'huile aérées et d'émulsions aérées
US10588327B2 (en) 2012-04-03 2020-03-17 Conopco, Inc. Method for production of aerated water-in-oil emulsions and aerated emulsions
WO2015183082A1 (fr) * 2014-05-26 2015-12-03 Friesland Brands B.V. Composition de poudre pour produit alimentaire aéré
WO2015181110A1 (fr) * 2014-05-26 2015-12-03 Unilever N.V. Mélange sec sous forme particulaire pour la préparation de produits alimentaires aérés
CN106455605A (zh) * 2014-05-26 2017-02-22 菲仕兰坎皮纳荷兰公司 用于充气食品的粉末组合物
US11419346B2 (en) 2014-10-17 2022-08-23 Upfield Europe B.V. Edible aerated water-in-oil emulsions

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Publication number Publication date
ZA939035B (en) 1995-06-02
AU5650394A (en) 1994-06-22
CA2150685A1 (fr) 1994-06-09
EP0671890A1 (fr) 1995-09-20

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