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1. WO2020099091 - DOUBLE EMULSIONS COMPRISING EGG AND PROCESS FOR PREPARING THE SAME

Publication Number WO/2020/099091
Publication Date 22.05.2020
International Application No. PCT/EP2019/079007
International Filing Date 24.10.2019
IPC
A23D 7/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
7Edible oil or fat compositions containing an aqueous phase, e.g. margarines
A23D 7/015 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
DEDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
7Edible oil or fat compositions containing an aqueous phase, e.g. margarines
015Reducing calorie content; Reducing fat content
A23L 29/10 2016.01
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
29Foods or foodstuffs containing additives; Preparation or treatment thereof
10containing emulsifiers
A23L 29/219 2016.01
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
29Foods or foodstuffs containing additives; Preparation or treatment thereof
20containing gelling or thickening agents
206of vegetable origin
212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
219Chemically modified starch; Reaction or complexation products of starch with other chemicals
A23L 27/00 2016.01
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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
A23L 27/60 2016.01
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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
60Salad dressings; Mayonnaise; Ketchup
Applicants
  • UNILEVER N.V. [NL]/[NL] (AL, AM, AO, AT, AZ, BA, BE, BF, BG, BJ, BR, BY, CF, CG, CH, CI, CL, CM, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, ES, FI, FR, GA, GE, GN, GQ, GR, GT, GW, HN, HR, HU, ID, IR, IS, IT, JP, KG, KH, KM, KP, KR, KZ, LA, LR, LT, LU, LV, LY, MA, MC, MD, ME, MG, MK, ML, MN, MR, MX, MZ, NE, NI, NL, NO, PA, PE, PH, PL, PT, RO, RS, RU, SE, SI, SK, SM, SN, ST, SV, SY, TD, TG, TH, TJ, TM, TN, TR, UA, UZ, VN)
  • UNILEVER PLC [GB]/[GB] (AE, AG, AU, BB, BH, BN, BW, BZ, CA, CY, EG, GB, GD, GH, GM, IE, IL, IN, JO, KE, KN, KW, LC, LK, LS, MT, MW, MY, NA, NG, NZ, OM, PG, QA, RW, SA, SC, SD, SG, SL, SZ, TT, TZ, UG, VC, ZA, ZM, ZW)
  • CONOPCO, INC., D/B/A UNILEVER [US]/[US] (US)
Inventors
  • DE FOLTER, Julius, Wouter, Johannes
  • SILVA PAES, Sabrina
  • DE GROOT, Petrus, Wilhelmus, N
  • SCHUMM, Stephan, Georg
Agents
  • FIJNVANDRAAT, Arnoldus, Cornelis
Priority Data
18205812.313.11.2018EP
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) DOUBLE EMULSIONS COMPRISING EGG AND PROCESS FOR PREPARING THE SAME
(FR) ÉMULSIONS DOUBLES COMPRENANT DE L’ŒUF ET LEUR PROCÉDÉ DE PRÉPARATION
Abstract
(EN)
A food composition in the form of a water-in-oil-in water emulsion comprising water; an oil phase comprising vegetable oil which is liquid at 20°C and a water-in-oil emulsifier comprising fat crystals, wherein the fat crystals are triglycerides or mixtures of triglycerides that crystallize at a temperature of between 58 and 72°C and wherein the fat crystals are present in an amount of from 0,5 to 15 wt%, based on the weight of the oil phase, wherein the oil phase is present in an amount of from 5 to 76 wt%, based on the weight of the composition; oil-in-water emulsifier, not being egg yolk and comprising less than 5 wt% phospholipids, present in an amount of from 0,2 to 6 wt%, based on the weight of the composition; egg yolk. Process to prepare this food composition wherein the egg yolk is combined with the water-in- oil-in-water emulsion.
(FR)
L'invention concerne une composition alimentaire sous la forme d'une émulsion eau-dans-l'huile-dans l'eau comprenant de l'eau; une phase huileuse comprenant de l'huile végétale qui est liquide à 20 °C et un émulsifiant eau dans huile comprenant des cristaux de graisse, les cristaux de graisse étant des triglycérides ou des mélanges de triglycérides qui cristallisent à une température comprise entre 58 et 72 °C et les cristaux de graisse étant présents en une quantité de 0,5 à 15 % en poids, sur la base du poids de la phase huileuse, la phase huileuse étant présente en une quantité de 5 à 76 % en poids, sur la base du poids de la composition; un émulsifiant huile-dans-eau, n'étant pas du jaune d’œuf et comprenant moins de 5 % en poids de phospholipides, présent en une quantité de 0,2 à 6 % en poids, sur la base du poids de la composition; du jaune d’œuf. L'invention concerne également un procédé de préparation de cette composition alimentaire, le jaune d’œuf étant combiné à l'émulsion eau-dans-l'huile-dans l'eau.
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