Processing

Please wait...

Settings

Settings

1. WO1996002151 - POURABLE SALAD DRESSING

Publication Number WO/1996/002151
Publication Date 01.02.1996
International Application No. PCT/EP1995/002534
International Filing Date 29.06.1995
Chapter 2 Demand Filed 18.01.1996
IPC
A23L 1/0524 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
05containing gelling or thickening agents
052of vegetable origin
0524Pectin; Derivatives thereof
A23L 1/0532 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
05containing gelling or thickening agents
052of vegetable origin
0532from seaweeds, e.g. alginates, agar, carrageenan
A23L 1/054 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
05containing gelling or thickening agents
054of microbial origin, e.g. xanthan, dextran
A23L 1/24 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
22Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
24Salad dressings; Mayonnaise; Ketchup
CPC
A23L 27/60
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
60Salad dressings; Mayonnaise; Ketchup
A23L 29/231
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
206of vegetable origin
231Pectin; Derivatives thereof
A23L 29/256
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
206of vegetable origin
256from seaweeds, e.g. alginates, agar or carrageenan
A23L 29/27
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
269of microbial origin, e.g. xanthan or dextran
27Xanthan not combined with other microbial gums
Applicants
  • UNILEVER N.V. [NL/NL]; Weena 455 NL-3013 AL Rotterdam, NL (AM, AT, BE, BF, BG, BJ, BR, BY, CF, CG, CH, CI, CM, CN, CZ, DE, DK, EE, ES, FI, FR, GA, GB, GE, GN, GR, HU, IE, IS, IT, JP, KE, KG, KP, KR, KZ, LR, LT, LU, LV, MC, MD, MG, ML, MR, MW, MX, NE, NL, NO, PL, PT, RO, RU, SD, SE, SG, SI, SK, SN, SZ, TD, TG, TJ, TM, TT, UA, UG, UZ, VN)
  • UNILEVER PLC [GB/GB]; Unilever House Blackfriars London EC4 4BQ, GB (AU, BB, CA, GB, IE, LK, MN, MW, NZ, SD)
Inventors
  • BROWN, Charles, Rupert, Telford; GB
  • DANIELS, Stephen, Charles; GB
  • JONES, Malcolm, Glyn; GB
  • NORTON, Ian, Timothy; GB
  • RUBOW, Richard, Edward; US
  • KOCHAKJI, Daniel, Joseph; US
  • BUCHANAN, Michele, Alice; US
Agents
  • EKE, Philippa, D.; Unilever PLC Patent Division Colworth House Sharnbrook Bedford MK44 1LQ, GB
Priority Data
08/32818024.10.1994US
94305185.415.07.1994GB
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) POURABLE SALAD DRESSING
(FR) SAUCE SALADE FLUIDE
Abstract
(EN)
A pourable acidic dressing comprising 0-50 wt.% of fat, 46-99 wt.% of water, pieces of vegetables, herbs and/or spices of a visible size, an acidulant enough for a titratable acidity of 0.5-2.5 %, 0.1-4 wt.% of one or more non-starch polysaccharides present in a sheared gel form, which polysaccharides used either singly or in combination, if applied under quiescent gelling conditions, at the concentration used in the dressing composition, and at the appropriate pH, titratable acidity and salt content, are capable to form in water either a rigid thermoreversible gel or a rigid chemically set gel or a rigid synergistic gel, where the dressing has a Brookfield viscosity of 100-4,500 cps. (centipoise) and a yield stress (tan delta = 1) of 0.1-10 Pa.
(FR)
L'invention concerne un assaisonnement acide fluide comprenant 0 à 50 % en poids d'une matière grasse, 46 à 99 % en poids d'eau, des morceaux de légumes, des herbes et/ou des épices d'une taille visible, un acidulant suffisant pour obtenir une acidité titrable comprise en 0,5 et 2,5 %, 0,1 à 4 % en poids d'un ou de plusieurs polysaccharides sans amidon présents sous la forme d'un gel cisaillé, lesquels polysaccharides utilisés soit individuellement soit en combinaison, s'ils sont appliqués dans des conditions de gélification calme, à la concentration utilisée dans la composition de l'assaisonnement, et au pH, à l'acidité titrable ainsi qu'à la teneur en sel appropriés, sont capables de former dans de l'eau soit un gel thermoréversible rigide, soit un gel rigide stabilisé chimiquement, soit un gel rigide synergique. L'assaisonnement présente une viscosité Brookfield comprise entre 100 et 4,500 cps (centipoise) ainsi qu'une contrainte d'écoulement (tan delta = 1) comprise entre 0,1-10 Pa.
Latest bibliographic data on file with the International Bureau