[go: up one dir, main page]

WO2005016005A1 - Preparation de poudre recouverte - Google Patents

Preparation de poudre recouverte Download PDF

Info

Publication number
WO2005016005A1
WO2005016005A1 PCT/US2003/023308 US0323308W WO2005016005A1 WO 2005016005 A1 WO2005016005 A1 WO 2005016005A1 US 0323308 W US0323308 W US 0323308W WO 2005016005 A1 WO2005016005 A1 WO 2005016005A1
Authority
WO
WIPO (PCT)
Prior art keywords
lecithin
powder
oil
alkali metals
ratio
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/US2003/023308
Other languages
English (en)
Inventor
John Van De Sype
Ravindra L. Arudi
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.)
Cargill Inc
Original Assignee
Cargill Inc
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 Cargill Inc filed Critical Cargill Inc
Priority to AU2003261256A priority Critical patent/AU2003261256A1/en
Priority to PCT/US2003/023308 priority patent/WO2005016005A1/fr
Priority to EP03818178A priority patent/EP1648236A4/fr
Priority to US10/564,398 priority patent/US20060182855A1/en
Priority to TW093122297A priority patent/TW200514511A/zh
Publication of WO2005016005A1 publication Critical patent/WO2005016005A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products, e.g. for making chocolate milk, drinks and the products for their preparation, pastes for spreading or milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides
    • 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
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to the production of powders coated with a specific lecithin, such that the coated particles have good wettability and dispersibility.
  • the lecithin products that are used in coating the powders in a first embodiment, are membrane, separated lecithins having a ratio of alkali metals to alkaline earthmetals ranging from greater than 0 to about 10 and preferably greater than 0 to about 5.
  • the lecithin products used in the present invention are described as lecithins having a ratio of alkali metals to alkaline earthmetals ranging from about 1.6 to about 3.0, preferably about 1.8 to about 2.8.
  • the present invention relates to the production of powders coated with a specific lecithin, such that the coated particles have good wettability and dispersibility.
  • the lecithin products that are used in coating the powders in a first embodiment, are membrane, separated lecithins having a ratio of alkali metals to alkaline earthmetals ranging from greater than 0 to about 10 and preferably greater than 0 to about 5.
  • the lecithin products used in the present invention are described as lecithins having a ratio of alkali metals to alkaline earthmetals ranging from about 1.6 to about 3.0, preferably about 1.8 to about 2.8.
  • any particle may be used.
  • Exemplary of the particles that are suitable for use in the present process are the following: Cocoa powder Soy isolate Flour Instant breakfast beverage Soups Ice tea Jell-O Processing aid for gums dispersal Insoluble fiber Infant formulas Thickeners Snack food coating High intensity sweeteners Beta Glucan Steryl Esters Sauces Gravy Sodium Casemate Milk Powders PreBlends (Powder gravies, salad dressings, mixes, high protein powders) Nutritional Powders Powders in oils Fats into oils Salad dressings Pharmaceutical applications Food Colors cheese Powder Spice Blends Marinades Yeast Flavor Emulsions Enterals Dessert mixes Cake mixes Muffin mixes Bullion cubes Leavening agents Powdered Eggs Sucrose Aspartame Powdered laundry detergent Pancake mixes Chemical sprays (Fruit trees) Fertilizers Drugs Fire extinguisher Colloidal Suspension Beauty products Hair dyes Inks Custard Finger Paints Easter egg dyes Pudding/healthy/chocolate Seed Alcohol
  • the powders are coated in any suitable manner with a specified lecithin product, in the form of an oil-containing lecithin, or a lecithin with oil, or a water- containing lecithin or a lecithin with aqueous phase such as water.
  • the lecithin products used in the present invention may be prepared by any suitable manner.
  • a vegetable oil miscella may be passed through a membrane, preferably polymeric or semi-permeable, to obtain a retentate and a permeate.
  • the lecithin products are in the retentate. Exemplary of such methods are those appearing in U.S. patent No. 6,207,209 to Jirjis, et ab; U.S. Patent Nos.
  • Example A Two samples of miscella were prepared by using the present technique. Miscella samples were obtained from two different oil seeds plants. A membrane was conditioned and used for removing phospholipids from each of the two samples of miscella. The membrane purchased was a PAN membrane from Osmonics, Inc. The membrane can be characterized as having an average pore size of 0.3 micron, and in the form of a spiral wound 25 inch x 40 inch membrane element. The membrane was conditioned by soaking the membrane in an intermediate solvent (propanol) for 24 hours.
  • an intermediate solvent propanol
  • Spiral wound 8 inch x 40 inch QX membranes were purchased from Osmonics, Inc.
  • the membranes were conditioned and used for removing phospholipids by soaking them in an intermediate solvent (100% isopropanol) for 12 hours.
  • the intermediate solvent was recirculated at a flow rate of 15 m 3 /hour per element and forced through the membrane pores for about 15 minutes using a pump (this recirculation or forcing through is referred to as "forced Permeation" for purposes of the Example B).
  • the resulting membrane was soaked in a 50:50 mixture of intermediate solvent (100% isopropanol) and extraction solvent (100% commercial hexane) for 12 hours.
  • the soybean miscella containing about 75 wt.% hexane, 24.3 wt.% crude oil, and 0.7 wt.%) phospholipids was passed through the first conditioned membrane at a trans-membrane pressure of 4 Kfg/cm 2 at a rate of 0.6 m 3 /hour per element.
  • the resulting retentate stream had about 7 wt.% phospholipids and 23 wt.% oil (i.e., the test was conducted at retentate concentration of lOx of the feed concentration).
  • This retentate stream was desolventized at a rate of 1800 kg/hour, 95°C and 260 mm Hg absolute pressure. The resulting concentration of hexane was 5%.
  • the retentate stream was further desolventized at a temperature of 110° at an absolute pressure of 20 mm Hg and sparge stream of 80kg/hour by using a stripper to product 600 kg/hour of lecithin product with less than 5 ppm of hexane.
  • the following test procedure is used.
  • Elemental analysis was performed by Inductively Coupled Plasma-Emission Spectroscopy (ICP-ES) with target elements of aluminum, calcium, chromium, iron, lead, magnesium, nickel, potassium, phosphorus, silicon, sodium, and zinc. This analysis was performed according to the American Oil Chemists' Society (AOCS) Official Method Ca 20- 99. Each sample was weighed on an analytical balance to the nearest 0.0001 g. Because of the range of concentration, two dilution levels are required. Approximately 0.8 g of sample was weighted out and recorded. To the sample approximately 4.2 g of kerosene was weighed and recorded. The sample/kerosene mixture was vortexed until the sample is completely dissolved.
  • ICP-ES Inductively Coupled Plasma-Emission Spectroscopy
  • the ICP data is reported typically as ppm calcium, magnesium, potassium, sodium and phosphorous, along with other metals.
  • the ppm values are divided by the atomic weight of the respective element (Ca:40, K:39, P:31 and Mg:24) and the atomic equivalents are used to calculate the ratio of monovalent to divalent (alkali metals to alkaline earthmetals).
  • the lecithin coating may be applied to the substrate by any conventional manner. For example, in U.S. Patent No. 3,291,614, several methods for applying a lecithin to a powder are shown. In one instance it is stated that whole milk powder is coated with a spray of soybean lecithin- water emulsion.
  • a powder was mechanically blended with a solution of soybean lecithin in an equal amount of soybean oil.
  • the composition may contain lecithin in an amount of greater than 0 to about 30% by weight.
  • the composition may contain from greater than 0 to about 95% by weight of lecithin.
  • the amount of lecithin to be applied to the powder including use with water or oil, will be an amount that is sufficient to coat the powder. It is clear that any aqueous phase, not only water, can be used, and that any vegetable oil, not only soybean oil, can be used with the lecithin, as a method for applying the lecitl in to the powder.
  • the lecithin used in the present invention can be derived from any vegetable oil, which may be solid or liquid at ambient temperature.
  • suitable vegetable oils for use include, for example, soybean oil, sunflower oil, rapeseed oil, cottonseed oil, olive oil, corn oil, ground nut oil, safflower oil, linola oil, linseed oil, palm oil, coconut oil, and mixtures thereof. Particularly useful is soybean oil.
  • Suitable oils of animal origin for use include, for example, butter fat and fish oil. The total of the animal fats should be below 30 wt.% of total oils in the food composition.
  • Wettability In this procedure a powder is brought into water. The wettability is the amount of time lapsed to wet all the powder.
  • the apparatus required for the test includes a 1000 ml glass beaker, a plastic plate (0.12m x 0.12m), and a cylinder having a diameter of 0.075 m and a height of 0.065 m.
  • the lecithin used was a membrane separated lecithin having a ratio of alkali metal to alkaline earthmetals of about 2.4, and containing about 35 to 40% soybean oil.
  • the example is carried out by placing 500 g of the cocoa cake in a Hobart mixer Model N50CE. The cake is mixed on position two (2) with a butterfly blade in the Hobart mixer. There is added 5% by weight (42 grams) of the lecithin to the cake over a one (1) minute period, with mixing. The mixing is continued for another two (2) minutes.
  • the lecithin-coated cake is ground in an IKA grinder Universal Muhle M20, to a fine powder.
  • Example 2 In this example, a hydrophilic powder, whole milk powder, BBA Lactalis Industry, 26% fat content is coated with a membrane separated lecithin having a ratio of alkali metals to alkaline earth metals of about 2.4, and containing about 58 to 72% soybean oil.
  • Example 3 Three hundred (300) grams of a soy protein isolate powder having an average particle size of 50 microns was injected in a high velocity air stream into a fluid bed coating chamber. The fluidized powder was sprayed with 40 g of a 15% aqueous dispersion of soybean lecithin having 2% oil and having a ratio of alkali metals to alkaline earthmetals of 2.5, at a spray rate of 14 g/minute with inlet/outlet temperatures at 55/25C, air flow of 8-10 SCFM and spray air pressure set at 10 psi. After coating, the lecithin coated soy protein isolate powder was transferred into a container.
  • Example 4 Five hundred (500) grams cocoa with 10-12% fat and average particle size 20-30 microns was injected in a high velocity air stream into a fluid bed coating chamber (FluidAIR Magnaflo Model 2).
  • the fluidized powder was sprayed with lOOg of 15% aqueous dispersion of lecithin having 28% oil and a ratio of alkali metals to alkaline earthmetals of 2.4 with the following process conditions: Inlet-outlet temperatures of 50C/30C, spray air pressure of 8 psi, airflow 8-10 of

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Biophysics (AREA)
  • Molecular Biology (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne des produits alimentaires cuits au four contenant des produits spécifiques à base de lécithine.
PCT/US2003/023308 2003-07-24 2003-07-24 Preparation de poudre recouverte Ceased WO2005016005A1 (fr)

Priority Applications (5)

Application Number Priority Date Filing Date Title
AU2003261256A AU2003261256A1 (en) 2003-07-24 2003-07-24 Preparation of coated powder
PCT/US2003/023308 WO2005016005A1 (fr) 2003-07-24 2003-07-24 Preparation de poudre recouverte
EP03818178A EP1648236A4 (fr) 2003-07-24 2003-07-24 Preparation de poudre recouverte
US10/564,398 US20060182855A1 (en) 2003-07-24 2003-07-24 Preparation of coated powder
TW093122297A TW200514511A (en) 2003-07-24 2004-07-26 Preparation of coated powders

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2003/023308 WO2005016005A1 (fr) 2003-07-24 2003-07-24 Preparation de poudre recouverte

Publications (1)

Publication Number Publication Date
WO2005016005A1 true WO2005016005A1 (fr) 2005-02-24

Family

ID=34192516

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2003/023308 Ceased WO2005016005A1 (fr) 2003-07-24 2003-07-24 Preparation de poudre recouverte

Country Status (4)

Country Link
EP (1) EP1648236A4 (fr)
AU (1) AU2003261256A1 (fr)
TW (1) TW200514511A (fr)
WO (1) WO2005016005A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2740369A1 (fr) * 2012-12-07 2014-06-11 Loders Croklaan B.V. Procédé de préparation d'un produit ou ingrédient de confiserie
GB2474937B (en) * 2009-10-28 2016-06-15 Morehands Ip Ltd Sprayable liquid edible compositions

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4062882A (en) * 1974-05-16 1977-12-13 Lever Brothers Company Process for refining crude glyceride oils by membrane filtration
US4339465A (en) * 1979-10-15 1982-07-13 Strouss Oran L Method of de-panning baked goods
US4501757A (en) * 1984-02-01 1985-02-26 Don L. Smith Yeast and dough condition compositions
US4533501A (en) * 1982-04-21 1985-08-06 Lever Brothers Company Refining
US5576036A (en) * 1992-09-30 1996-11-19 The Pillsbury Company Pre-baked microwaveable pastry systems

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS60126036A (ja) * 1983-12-10 1985-07-05 Fuji Oil Co Ltd 粉末状大豆蛋白の製造法
US5023075A (en) * 1989-10-10 1991-06-11 Revlon, Inc. Microfine cosmetic powder comprising polymers, silicone, and lecithin
US6833149B2 (en) * 1999-01-14 2004-12-21 Cargill, Incorporated Method and apparatus for processing vegetable oil miscella, method for conditioning a polymeric microfiltration membrane, membrane, and lecithin product
US6406729B1 (en) * 2000-04-14 2002-06-18 Land O′Lakes, Inc. Method and process for producing an improved milk replacer

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4062882A (en) * 1974-05-16 1977-12-13 Lever Brothers Company Process for refining crude glyceride oils by membrane filtration
US4339465A (en) * 1979-10-15 1982-07-13 Strouss Oran L Method of de-panning baked goods
US4533501A (en) * 1982-04-21 1985-08-06 Lever Brothers Company Refining
US4501757A (en) * 1984-02-01 1985-02-26 Don L. Smith Yeast and dough condition compositions
US5576036A (en) * 1992-09-30 1996-11-19 The Pillsbury Company Pre-baked microwaveable pastry systems

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP1648236A4 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2474937B (en) * 2009-10-28 2016-06-15 Morehands Ip Ltd Sprayable liquid edible compositions
EP2740369A1 (fr) * 2012-12-07 2014-06-11 Loders Croklaan B.V. Procédé de préparation d'un produit ou ingrédient de confiserie
WO2014086590A1 (fr) * 2012-12-07 2014-06-12 Loders Croklaan B.V. Procédé de préparation d'un ingrédient ou produit de confiserie

Also Published As

Publication number Publication date
EP1648236A1 (fr) 2006-04-26
AU2003261256A1 (en) 2005-03-07
EP1648236A4 (fr) 2009-02-11
TW200514511A (en) 2005-05-01

Similar Documents

Publication Publication Date Title
Traudel et al. Possible food and agricultural application of microbial surfactants: an assessment
EP2938208B1 (fr) Système émulseur
WO2005016017A1 (fr) Emulsions
WO2012089676A1 (fr) Composition de garniture comportant une huile encapsulée
Xu et al. Soybean-based surfactants and their applications
JP7564553B2 (ja) 完全菜食主義者用ジャガイモ製エマルション
JPS60126036A (ja) 粉末状大豆蛋白の製造法
CN107668488A (zh) 一种椰子粉的制备方法
JP2024519539A (ja) 植物ベースの発泡性クリーマー
JP6277123B2 (ja) 乳化剤組成物およびこのような乳化剤組成物の使用方法
US20040234651A1 (en) Food-additive slurry composition and powder composition, and food composition containing these
Fatimah et al. Characteristic of coconut milk powder made by variation of coconut-water ratio, concentration of tween and guar gum
KR102444342B1 (ko) 고도 불포화 지방산 함유 초콜릿 유사 식품
WO2005016005A1 (fr) Preparation de poudre recouverte
US20060182855A1 (en) Preparation of coated powder
KR20060065641A (ko) 코팅된 분말의 제조 방법
EP1729592A1 (fr) Composition proteique pouvant etre dispersee
John et al. Quality characteristics and functional properties of soy protein isolate prepared using ultrafiltration
SELAMAT et al. Effects of alkalized cocoa powder and soy lecithin on physical characteristics of chocolate beverage powders
US20060216381A1 (en) Aqueous lecithin dispersions
JP7731378B2 (ja) リン脂質を含む油を含まない組成物を作製するためのプロセス
Tantawy et al. Functional properties of sunflower protein concentrates extracted using different anti-greening agents-low-fat whipping cream preparation
US20060177550A1 (en) Emulsions
KR20250121007A (ko) 미셀라 카제인을 포함하는 토핑, 크림 및 요리용 조성물
JP2023152897A (ja) 低粘度化処理大豆蛋白及び該低粘度化処理大豆蛋白を使用した食品

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AE AG AL AM AT AU AZ BA BB BG BR BY BZ CA CH CN CO CR CU CZ DE DK DM DZ EC EE ES FI GB GD GE GH GM HR HU ID IL IN IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MA MD MG MK MN MW MX MZ NI NO NZ OM PG PH PL PT RO RU SC SD SE SG SK SL SY TJ TM TN TR TT TZ UA UG US UZ VC VN YU ZA ZM ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW MZ SD SL SZ TZ UG ZM ZW AM AZ BY KG KZ MD RU TJ TM AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LU MC NL PT RO SE SI SK TR BF BJ CF CG CI CM GA GN GQ GW ML MR NE SN TD TG

121 Ep: the epo has been informed by wipo that ep was designated in this application
WWE Wipo information: entry into national phase

Ref document number: 2006182855

Country of ref document: US

Ref document number: 10564398

Country of ref document: US

WWE Wipo information: entry into national phase

Ref document number: 2003818178

Country of ref document: EP

WWE Wipo information: entry into national phase

Ref document number: 544913

Country of ref document: NZ

WWE Wipo information: entry into national phase

Ref document number: 2005507840

Country of ref document: JP

Ref document number: 2003261256

Country of ref document: AU

Ref document number: 12006500188

Country of ref document: PH

Ref document number: 1020067001531

Country of ref document: KR

WWP Wipo information: published in national office

Ref document number: 2003818178

Country of ref document: EP

WWP Wipo information: published in national office

Ref document number: 10564398

Country of ref document: US