Abstract: There is disclosed a fluid or semi-fluid ready-to-use food precursor product being suitable for producing sauces, thickenings or pastry such as waffles, pancakes, muffins, sugar bread etc. The food precursor composition has improved storage stability and provides an improved end product as compared to corresponding known compositions. There is also disclosed a process for producing such food precursor products.
Abstract: The invention relates to a process for preparing a fermented product of which milk or milk products constitute a substantial part, wherein oleic acid is added during the process. The invention also relates to a product prepared by the process.
Type:
Application
Filed:
November 14, 2005
Publication date:
May 19, 2011
Applicant:
Tine BA
Inventors:
Eirik Selmer-Olsen, Ivan Abrahamsen, Terje Sorhaug
Abstract: The present invention relates to liquid and powdered compositions as well as emulsions comprising whey protein and lipid, particularly fish oil, suitable for enrichment of a variety of food articles and beverages with poly unsaturated fatty acids like omega-3 fatty acids. The composition may also be consumed as such. Furthermore, the present invention relates to a process of preparing such compositions and emulsions. The main feature of the process of the present invention, is that the microencapsulation of the lipid is made simultaneously with the microparticulation of the protein. A composition having superior properties in terms of taste and stability, is provided by the present invention.
Type:
Grant
Filed:
December 5, 2005
Date of Patent:
November 2, 2010
Assignee:
Tine BA
Inventors:
Gunnar Bakkene, Berit Nordvi, Anne-Grethe Johansen, Miguel A. Gutierrez
Abstract: The present invention relates to liquid and powdered compositions as well as emulsions comprising whey protein and lipid, particularly fish oil, suitable for enrichment of a variety of food articles and beverages with poly unsaturated fatty acids like omega-3 fatty acids. The composition may also be consumed as such. Furthermore, the present invention relates to a process of preparing such compositions and emulsions. The main feature of the process of the present invention, is that the microencapsulation of the lipid is made simultaneously with the microparticulation of the protein. A composition having superior properties in terms of taste and stability, is provided by the present invention.
Type:
Application
Filed:
December 5, 2005
Publication date:
June 7, 2007
Applicant:
TINE BA
Inventors:
Gunnar Bakkene, Berit Nordvi, Anne-Grethe Johansen, Miguel Gutierrez