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Title:
A METHOD FOR STABILIZING A FOOD PRODUCT, A STABILIZER-EMULSIFIER BLEND AND USE THEREOF
Document Type and Number:
WIPO Patent Application WO2005051095
Kind Code:
A3
Abstract:
The invention relates to a method for stabilizing a food product by adding to fat containing food ingredients a cold dispersible emulsifier and a hydrocolloid stabilizer for providing a cold-prepared heat stable fat emulsion, with the proviso that when the emulsifier is sodium stearoyl-2-lactylate (SSL), the stabilizer is not carrageenan iota. The invention also relates to a blend of a cold-soluble hydrocolloid stabilizer and a cold dispersible emulsifier capable of improving the stability of cold-prepared emulsified food products and to the use thereof as well as to an emulsified meat product which is cold-prepared and heat stabilized by a blend according to the invention.

Inventors:
GROVEN STIG (DK)
AILKO DE VRIES JACOB (DK)
Application Number:
PCT/EP2004/013440
Publication Date:
August 11, 2005
Filing Date:
November 26, 2004
Export Citation:
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Assignee:
DANISCO (DK)
GROVEN STIG (DK)
AILKO DE VRIES JACOB (DK)
International Classes:
A23L13/40; A23L13/60; A23L29/20; A23L29/10; A23L29/206; (IPC1-7): A23L1/317; A23L1/314
Domestic Patent References:
WO1991012727A11991-09-05
WO2003075682A12003-09-18
Foreign References:
FR2607676A11988-06-10
GB1603799A1981-11-25
EP1147709A12001-10-24
GB2359727A2001-09-05
Other References:
DATABASE WPI Section Ch Week 199204, Derwent World Patents Index; Class D13, AN 1992-029669, XP002328388
PATENT ABSTRACTS OF JAPAN vol. 2000, no. 04 31 August 2000 (2000-08-31)
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