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1. (WO2019048620) BUTTER SUBSTITUTE
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Pub. No.: WO/2019/048620 International Application No.: PCT/EP2018/074159
Publication Date: 14.03.2019 International Filing Date: 07.09.2018
IPC:
A23C 9/15 (2006.01) ,A23C 19/02 (2006.01) ,A23D 7/005 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9
Milk preparations; Milk powder or milk powder preparations
15
Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19
Cheese; Cheese preparations; Making thereof
02
Making cheese curd
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
D
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
7
Edible oil or fat compositions containing an aqueous phase, e.g. margarines
02
characterised by the production or working-up
04
Working-up
05
characterised by essential cooling
Applicants:
FRIESLANDCAMPINA NEDERLAND B.V. [NL/NL]; Stationsplein 4 3818 LE Amersfoort, NL
Inventors:
PENDERS, Johannes Antonius; NL
TAP, Wilhelmus Hendricus Johannes; NL
GIELENS, Fransiscus Christophorus; NL
KORNET, Cornelis; NL
Agent:
FRIESLANDCAMPINA NEDERLAND B.V.; Bronland 20 P.O. Box 238 6700 AE Wageningen, NL
Priority Data:
17190209.108.09.2017EP
Title (EN) BUTTER SUBSTITUTE
(FR) SUBSTITUT DE BEURRE
Abstract:
(EN) The invention relates to a method for preparing a food composition comprising dairy fat and casein, comprising subjecting a suspension of the oil-in-water type comprising dairy fat and micellar casein to a treatment wherein casein is coagulated and fat is rebodied. The obtained food composition is (at 20 °C) a solid suspension of the oil-in-water type. The invention further relates to a dairy food composition, which composition is a suspension of the oil-in-water type, comprising 1-6 wt. % dairy protein, said dairy protein comprising coagulated casein; 20-55 wt. % fat, of which at 50-100 wt. % is dairy fat; 40-79 wt.% water; and 0-10 wt.% other ingredients.
(FR) L'invention concerne un procédé de préparation d'une composition alimentaire comprenant de la caséine et de la matière grasse de lait, consistant à soumettre une suspension du type huile dans eau comprenant de la caséine micellaire et de la matière grasse de lait à un traitement coagulant la caséine et remodelant la matière grasse. La composition alimentaire obtenue est (à 20 °C) une suspension solide du type huile dans eau. L'invention concerne en outre une composition alimentaire laitière, laquelle composition est une suspension du type huile dans eau, comprenant de 1 à 6 % en poids de protéine laitière, ladite protéine laitière comprenant de la caséine coagulée; de 20 à 55 % en poids de matière grasse, dont 50 à 100 % en poids sont de la matière grasse de lait; de 40 à 79 % en poids d'eau; et de 0 à 10 % en poids d'autres ingrédients.
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)