Title:
濃縮された、クリーム状から固体状の、水中油型エマルジョンの乾燥組成物、その製造方法、及び官能的側面及び栄養生理学の点で改良された食品を製造するためのその使用
Document Type and Number:
Japanese Patent JP2012525123
Kind Code:
A
Abstract:
The invention relates to an oil-in-water emulsion, substantially comprising protein, polysaccharide and oil or fat having unique stabilizing properties, which is suited for use as a thickener, suspending agent, coating material and as an additive to food in the production of a plurality of products. Furthermore, foods are provided which have improved properties in terms of sensory aspects and nutrition physiology compared to conventionally produced products, and a method for the production thereof is provided. In addition, the emulsion and products produced according to the invention can be dried and subsequently rehydrated in order to obtain compositions that have substantially the same properties as the non-dried compositions.
Inventors:
Mustiolik, Gerard
Paulus, Claus, Oh
Paulus, Claus, Oh
Application Number:
JP2012507643A
Publication Date:
October 22, 2012
Filing Date:
April 30, 2010
Export Citation:
Assignee:
OPTISENS GMBH
International Classes:
A23D7/00; A23C9/00; A23C11/00; A23G3/00; A23G3/34; A23G9/32; A23G9/44; A23G9/52; A23L1/30; A23L7/109; A23L13/40; A23L13/60; A23L23/00; A23L27/60; A23L29/00; A23L29/10; A23L29/231; A23L29/256; A23L29/262; A61K8/06; A61K8/64; A61K8/73; A61K8/92; A61K9/107; A61K47/36; A61K47/38; A61K47/42; A61K47/44; A61Q19/00; C09G1/04; C09K3/10; C10M101/02; C10M101/04; C10M145/40; C10M159/02; C11D3/18; C11D3/20; C11D3/22; C11D3/382
Foreign References:
| WO2008148383A1 | 2008-12-11 | |||
| WO2007060174A1 | 2007-05-31 |
Attorney, Agent or Firm:
Mikiharu Hagino