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Squeezable Assembly for Pasty Products

a technology of pasty products and assembly parts, which is applied in the direction of packaging foodstuffs, packaged goods, pliable tubular containers, etc., can solve the problems of limit the possibilities of playing with low molecular components, and achieve the effect of high softness

Inactive Publication Date: 2007-11-29
NESTEC SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0021] Preferably, the soft frozen confection contains 2 to 8% by weight proteins. Preferably the proteins are of milk origin and come from liquid skimmed milk, skimmed milk powder and whey powder, optionally recombined in water. Preferably, the protein source should undergo only one pasteurisation step in order to minimize thermal denaturation of proteins. Thus milk solid non fat aid in providing the desirable properties of whipability, smoothness, body and melt resistance.
[0094] We were surprised to find that with the use of polyol esters of fatty acids (PEFA), preferably PGMS alone or in combination with other food grade emulsifiers, such as unsaturated mono glyceride, we were able decrease the freezing point in aerated frozen products and keep the same smoothness and heat shock stability of a standard version.

Problems solved by technology

The problem with such a solution is that the body and the piston are both rigid and represents a big amount of material for the packaging.
There is some limitation in the possibilities to play with the low molecular components mentioned above for taste reasons.

Method used

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  • Squeezable Assembly for Pasty Products
  • Squeezable Assembly for Pasty Products
  • Squeezable Assembly for Pasty Products

Examples

Experimental program
Comparison scheme
Effect test

examples 1 to 4

[0069] Ice confections are formulated and produced according to the following processing conditions:

[0070] Vegetable fibre when used is mixed with some sugar or predispersed in some water at temperature of 45° C. and added with all the powdery ingredients to liquid ingredients and glycerol in an agitated mixing tank. Once all ingredients have been thoroughly blended together, the mixture was heated at 65° C. for 20 min. in order to hydrate the hydrocolloids.

[0071] For pasteurisation, the mixture is then heated to a temperature of 87° C. for 24 s. to achieve satisfactory treatment to confrm public health requirements and also avoiding as much as possible any significant denaturation of proteins.

[0072] The mixture is then subjected to an homogenisation stage to reduce the dimensions of the fat droplets, by homogenising the mixture at a pressure of 120 to 160 bar, at a temperature of 70 to 85° C. The homogenised mix is rapidly cooled to chill temperatures, typically 4° C. and then a...

example 5

Example 5, Comparative Example 5

Use of PEFA in the Presence of Freezing Point Depressing Sugars

[0077] The objective of these examples is to produce soft aerated frozen confections with freezing point depressing sugars showing texture and sensory attributes which are comparable to a conventional product made with conventional ingredients currently used in the aerated frozen dessert preparation.

[0078] To evaluate the remarkable properties of the emulsifier applied, various textural, microscopic and macroscopic tests may be carried out.

[0079] Standard heat shock: the samples initially stored at −30° C. are subjected, for 7 days, to temperature cycles of −8° C. / 12 h followed by −20° C. / 12 h. After 7 days of stabilisation at −30° C., the melting parameters are evaluated for these samples which were subjected to a heat shock.

[0080] We were surprised to find that the use of polyol esters of fatty acids (PEFA), preferable propylene glycol monostearate (PGMS) alone or in combination wit...

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PUM

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Abstract

A squeezable assembly (9) for shelf-stable, chilled or frozen pasty products comprising—a body formed by a tube or a container presenting a bottom (11), lateral walls (15) and a rim (12) in the accordion form,—a rigid plastic cap (13) attached to the end of the tube or the rim (12) of the container comprising an aperture (16),—a cover seal (14) to close the aperture (16) and—a product (2) contained in the assembly (19).

Description

FIELD OF THE INVENTION [0001] The present invention concerns a squeezable assembly for pasty products. BACKGROUND OF THE INVENTION [0002] It is already known on the market assembly which have a body and a piston for extruding the product contained in said body. The problem with such a solution is that the body and the piston are both rigid and represents a big amount of material for the packaging. One of the objectives of the to-day packagings is that for decreasing the price, it is necessary to decrease the weight of material used for said packagings. [0003] The objective of the present invention is to develop an assembly, wherein the material's quantity is decreased without any drawback on the resistance of said final assembly. [0004] There is need for providing packed frozen aerated confections wherein the package is sufficiently resistant to allow for extracting the soft frozen aerated confection portion at −180° C. or lower without breaking, is easily collapsible, leaves very l...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): B65D81/32B65D35/28
CPCA23G9/00A23G9/20A23G9/28B65D85/78B65D21/086B65D85/72B65D1/0292
Inventor BERTINI, STEFANOAMBROGI, MARIOSCHLEGEL, MYRIAMVIEIRA, JOSELLO BATISTAFUNNELL, BRUCE
Owner NESTEC SA
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