公开(公告)号：WO2012097934A1

公开(公告)日：2012-07-26

申请号：PCT/EP2011/073020

申请日：2011-12-16

Applicant: UNILEVER NV ,  UNILEVER PLC ,  HINDUSTAN UNILEVER LIMITED ,  POPP, Alois , Konrad ,  SILVA PAES, Sabrina ,  VREEKER, Robert

Inventor： POPP, Alois , Konrad ,  SILVA PAES, Sabrina ,  VREEKER, Robert

IPC: A23L1/0522 ,  A23L1/0526 ,  A23L1/0528 ,  A23L1/0532 ,  A23L1/054 ,  A23L1/24 ,  A23L1/39 ,  A23L1/40

CPC classification number: A23L29/212 ,  A23L23/00 ,  A23L23/10 ,  A23L27/60 ,  A23L29/238 ,  A23L29/244 ,  A23L29/256 ,  A23L29/27 ,  A23L29/272

Abstract: A semi-solid food concentrate in the form of a gel or a paste comprising a salt- sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable structuring material in an amount effective to provide a semi-solid food concentrate, water, which semi-solid food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt% of salt and from 0.01 wt% to 3.5 wt% of a salt-sensitive gum. the ready-to-eat end product having a viscosity of higher than 15 mPa.s at 20 C°, and wherein the salt-stable gelling system is not konjac mannan alone.

Abstract translation: 一种半固体食物浓缩物，其形式为凝胶或糊状物，其包含盐敏感性树胶，其盐的量足以使盐敏感的口香糖保持在盐析状态，盐稳定的结构化材料的量为 有效地提供半固体食物浓缩物，水，半固体食物浓缩物，在水性液体中稀释后，水性液体为水，可产生即食终产物，其包含：0.1至2.5重量％ 的盐和0.01重量％至3.5重量％的盐敏感性树胶。 即食即食终产物在20℃下的粘度高于15mPa.s，其中盐稳定的胶凝体系不是单独的魔芋甘露聚糖。

公开(公告)号：WO2012097930A1

公开(公告)日：2012-07-26

申请号：PCT/EP2011/072857

申请日：2011-12-15

Applicant: UNILEVER NV ,  UNILEVER PLC ,  HINDUSTAN UNILEVER LIMITED ,  PERRINE, Marion, Esclarmonde ,  POPP, Alois, Konrad ,  SAILER, Winfried ,  SILVA PAES, Sabrina

Inventor： PERRINE, Marion, Esclarmonde ,  POPP, Alois, Konrad ,  SAILER, Winfried ,  SILVA PAES, Sabrina

IPC: A23L1/0522 ,  A23L1/0526 ,  A23L1/054 ,  A23L1/0562 ,  A23L1/40 ,  A23L1/39

CPC classification number: A23L1/05 ,  A23L29/20 ,  A23L29/212 ,  A23L29/231 ,  A23L29/238 ,  A23L29/244 ,  A23L29/256 ,  A23L29/269 ,  A23L29/281 ,  A23V2002/00 ,  A23V2200/228

Abstract: A packaged food concentrate in the form of a gel comprising, based on the weight of the total food concentrate without the packaging: from 2 wt% to 15 wt% of NaCI, water, an effective amount of gelling agent, from 5 wt% to 60 wt% of a liquid polyol, non-gelatinised starch.

Abstract translation: 一种凝胶形式的包装的食品浓缩物，包括基于没有包装的总食物浓缩物的重量：从2重量％至15重量％的NaCl，水，有效量的胶凝剂，5重量％至5重量％ 60重量％的液体多元醇，非糊化淀粉。

公开(公告)号：WO2012097918A1

公开(公告)日：2012-07-26

申请号：PCT/EP2011/072417

申请日：2011-12-12

Applicant: UNILEVER NV ,  UNILEVER PLC ,  HINDUSTAN UNILEVER LIMITED ,  POPP, Alois, Konrad ,  SILVA PAES, Sabrina ,  VREEKER, Robert

Inventor： POPP, Alois, Konrad ,  SILVA PAES, Sabrina ,  VREEKER, Robert

IPC: A23L1/0522 ,  A23L1/0526 ,  A23L1/0528 ,  A23L1/0532 ,  A23L1/054 ,  A23L1/24 ,  A23L1/39 ,  A23L1/40

CPC classification number: A23L1/0522 ,  A23L23/10 ,  A23L29/20 ,  A23L29/212 ,  A23L29/238 ,  A23L29/244 ,  A23L29/256 ,  A23L29/262 ,  A23L29/27 ,  A23L29/272 ,  A23L29/284

Abstract: A gelled food concentrate comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable gelling system in an amount effective to provide a gelled food concentrate, water, which gelled food concentrate, after dilution in an aqueous liquid, the aqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt% of salt and from 0.01 wt% to 3.5 wt% of a salt-sensitive gum, the ready-to-eat end product having a viscosity of higher than 15 mPa.s at 20 C°.

Abstract translation: 一种凝胶食品浓缩物，其包含盐敏感性树胶，其量足以将盐敏感的胶状物保持在盐析状态，盐稳定的胶凝体系以有效提供胶凝的食物浓缩物，水，其中 胶状食物浓缩物在水性液体中稀释后，水性液体为水，可产生即食终产物，其包含：0.1至2.5重量％的盐和0.01重量％至3.5重量％的盐 即食即食的最终产品在20℃下的粘度高于15mPa.s。

公开(公告)号：WO2011076528A1

公开(公告)日：2011-06-30

申请号：PCT/EP2010/068491

申请日：2010-11-30

Applicant: UNILEVER NV ,  UNILEVER PLC ,  HINDUSTAN UNILEVER LIMITED ,  INOUE, Chiharu ,  SILVA PAES, Sabrina ,  PERRINE, Marion Esclarmonde ,  POPP, Alois Konrad ,  SAILER, Winfried ,  VERSLUIS, Pieter

Inventor： INOUE, Chiharu ,  SILVA PAES, Sabrina ,  PERRINE, Marion Esclarmonde ,  POPP, Alois Konrad ,  SAILER, Winfried ,  VERSLUIS, Pieter

IPC: A23L1/22 ,  A23L1/40

CPC classification number: A23L23/10 ,  A23L23/00 ,  A23L27/00 ,  A23L29/035 ,  A23L29/20 ,  A23L29/238 ,  A23L29/256 ,  A23L29/27 ,  A23V2002/00 ,  A23V2250/5086 ,  A23V2250/507 ,  A23V2250/6406 ,  A23V2250/5066

Abstract: A packaged savoury food concentrate in the form of a gel, for preparing a bouillon, a soup, a sauce, a gravy or a seasoning comprising: -a gelling system, -a liquid phase comprising a liquid polyol, -from 3%wt to 30%wt of salt, based on the weight of the total food concentrate, wherein the liquid polyol is present in an amount of from 0.1 wt% to 80 wt%, based on the total weight of the food concentrate.

Abstract translation: 以凝胶形式的包装的咸味食物浓缩物，用于制备肉汤，汤，酱汁，肉汁或调味料，其包含： - 胶凝体系， - 包含液体多元醇的液相， - 3重量％〜 30重量％的盐，基于总食物浓缩物的重量，其中基于食物浓缩物的总重量，液体多元醇的存在量为0.1重量％至80重量％。