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Priority claimed from DE1905175393Dexternal-prioritypatent/DE175393C/de
Application filed by Richard Dr PaulfiledCriticalRichard Dr Paul
Application grantedgrantedCritical
Publication of AT30880BpublicationCriticalpatent/AT30880B/en
Coloring Foods And Improving Nutritive Qualities
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General Preparation And Processing Of Foods
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Description
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Zustande benutzt werden.
Die Mengenverhältnisse des Zuckers können verändert werden.
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Conditions are used.
The proportions of the sugar can be changed.
Claims (1)
PATENT-ANSPRUCH :
Verfahren zur Herstellting von weinsäurehaltigem Backpulver, dadurch gekennzeichnet, dass Weinsäure mit Lösungen von Eiweiss, Saponin'oder ähnlichen Stoffen zu Schaum geschlagen und bei gelinder Temperatur getrocknet wird, wonach in bekannter Weise eine Vermischung mit Natriumbikarbonat, Zucker oder dgl. erfolgt.
PATENT CLAIM:
Process for the production of baking powder containing tartaric acid, characterized in that tartaric acid is whipped into foam with solutions of egg white, saponin or similar substances and dried at a gentle temperature, after which it is mixed with sodium bicarbonate, sugar or the like in a known manner.
AT30880D1905-03-081906-08-17
Process for the manufacture of baking powder containing tartaric acid.
AT30880B
(en)