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1. (WO1998049907) REDUCED FAT CULINARY SAUCE AND PROCESS FOR PREPARING THE SAME
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/1998/049907 International Application No.: PCT/EP1998/002315
Publication Date: 12.11.1998 International Filing Date: 20.04.1998
Chapter 2 Demand Filed: 07.09.1998
IPC:
A23L 1/39 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, 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
1
Foods or foodstuffs; Their preparation or treatment
39
Soups; Sauces
Applicants:
SOCIETE DES PRODUITS NESTLE S.A. [CH/CH]; P.O. Box 353 CH-1800 Vevey, CH (AL, AM, AT, AU, AZ, BA, BB, BE, BF, BG, BJ, BR, BY, CA, CF, CG, CH, CI, CM, CN, CU, CY, CZ, DE, DK, EE, ES, FI, FR, GA, GB, GE, GH, GM, GN, GR, GW, HU, ID, IE, IL, IS, IT, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MC, MD, MG, MK, ML, MN, MR, MW, MX, NE, NL, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, SN, SZ, TD, TG, TJ, TM, TR, TT, UA, UG, UZ, VN, YU, ZW)
HARDMAN, Jane [US/US]; US (UsOnly)
MERCHANT, Jeffrey [US/US]; US (UsOnly)
JACKSON, Timothy [CA/US]; US (UsOnly)
OPHALS, John [US/US]; US (UsOnly)
TANDY, Karen [US/US]; US (UsOnly)
WAYMOUTH, William [US/US]; US (UsOnly)
HERRICK, James, Peter [US/US]; US (UsOnly)
Inventors:
HARDMAN, Jane; US
MERCHANT, Jeffrey; US
JACKSON, Timothy; US
OPHALS, John; US
TANDY, Karen; US
WAYMOUTH, William; US
HERRICK, James, Peter; US
Agent:
PATE, Frederick, George; Avenue Nestlé 55 CH-1800 Vevey, CH
Priority Data:
08/850,98005.05.1997US
Title (EN) REDUCED FAT CULINARY SAUCE AND PROCESS FOR PREPARING THE SAME
(FR) SAUCE CULINAIRE A TENEUR REDUITE EN MATIERES GRASSES ET PROCEDE DE PREPARATION DE LADITE SAUCE
Abstract:
(EN) A process and an apparatus for the production of a new reduced fat culinary sauce which comprises mixing the ingredients of a reduced fat culinary sauce whereby part of the fat present in a regular culinary sauce is substituted by water, controlling the water activity to a value less than 0.95, mixing or precooking below 160 °F and then processing for a minimum of 0.87 minutes by continuous steam injection and holding at a temperature of at least 160 °F.
(FR) L'invention concerne un procédé et un appareil permettant de produire une nouvelle sauce culinaire à teneur réduite en matières grasses. Ce procédé consiste à mélanger les ingrédients d'une sauce culinaire à teneur réduite en matières grasses, dans laquelle une partie de la matière grasse normalement présente dans une sauce culinaire classique est remplacée par de l'eau. Ce procédé consiste également à contrôler l'activité de l'eau de manière à la maintenir à une valeur inférieure à 0,95, à mélanger ou précuire la sauce à une température inférieure à 160 °F, puis à injecter de la vapeur en continu, pendant un minimum de 0,87 minute, tout en maintenant le produit à une température d'au moins 160 °F.
Designated States: AL, AM, AT, AU, AZ, BA, BB, BG, BR, BY, CA, CH, CN, CU, CZ, DE, DK, EE, ES, FI, GB, GE, GH, GM, GW, HU, ID, IL, IS, JP, KE, KG, KP, KR, KZ, LC, LK, LR, LS, LT, LU, LV, MD, MG, MK, MN, MW, MX, NO, NZ, PL, PT, RO, RU, SD, SE, SG, SI, SK, SL, TJ, TM, TR, TT, UA, UG, US, UZ, VN, YU, ZW
African Regional Intellectual Property Organization (ARIPO) (GH, GM, KE, LS, MW, SD, SZ, UG, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, CH, CY, DE, DK, ES, FI, FR, GB, GR, IE, IT, LU, MC, NL, PT, SE)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)
Also published as:
NO19995417EP0983002JP2001523965 CA2289075NZ500828AU1998080141
DK0983002MYPI 98001976