BE468557A - - Google Patents

Info

Publication number
BE468557A
BE468557A BE468557A BE468557A BE468557A BE 468557 A BE468557 A BE 468557A BE 468557 A BE468557 A BE 468557A BE 468557 A BE468557 A BE 468557A BE 468557 A BE468557 A BE 468557A
Authority
BE
Belgium
Prior art keywords
product
spread
manufacture
taste
desc
Prior art date
Application number
BE468557A
Other languages
English (en)
French (fr)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed filed Critical
Priority to BE468557A priority Critical patent/BE468557A/fr
Priority to BE468624A priority patent/BE468624R/fr
Publication of BE468557A publication Critical patent/BE468557A/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/28—Coffee or cocoa flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)
BE468557A 1946-10-17 1946-10-17 BE468557A (de)

Priority Applications (2)

Application Number Priority Date Filing Date Title
BE468557A BE468557A (de) 1946-10-17 1946-10-17
BE468624A BE468624R (de) 1946-10-17 1946-10-21

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE468557A BE468557A (de) 1946-10-17 1946-10-17

Publications (1)

Publication Number Publication Date
BE468557A true BE468557A (de) 1946-11-30

Family

ID=119272

Family Applications (2)

Application Number Title Priority Date Filing Date
BE468557A BE468557A (de) 1946-10-17 1946-10-17
BE468624A BE468624R (de) 1946-10-17 1946-10-21

Family Applications After (1)

Application Number Title Priority Date Filing Date
BE468624A BE468624R (de) 1946-10-17 1946-10-21

Country Status (1)

Country Link
BE (2) BE468557A (de)

Also Published As

Publication number Publication date
BE468624R (de) 1946-11-30

Similar Documents

Publication Publication Date Title
JP5737393B2 (ja) チョコレート用油脂組成物
Manaf et al. Lipid characteristics and tocopherol content of the oils of native avocado cultivars grown in Indonesia
BR112020007094B1 (pt) Composição que compreende compósito de partículas finas, produto de alimento/bebida e tempero líquido que compreende a dita composição, métodos para produção da dita composição e do dito tempero líquido
Marshman et al. Risk factors for chronic subdural haematoma formation do not account for the established male bias
Safiei et al. Grape juice concentration by progressive freeze concentrator sequence system
BE468557A (de)
Ghazani et al. Algal butter, a novel cocoa butter equivalent: chemical composition, physical properties, and functionality in chocolate
Norazlina et al. Physicochemical properties of bambangan kernel fat and its stearin mixtures with cocoa butter
CN1058372C (zh) 巧克力及其生产方法
DE102018111350A1 (de) Besteckteil und Verfahren zu dessen Herstellung
Ribeiro da Silva et al. Composition of kidney stone fragments obtained after extracorporeal shock wave lithotripsy
KR101856633B1 (ko) 비정제 사탕수수 원당을 이용한 사탕수수 편강의 제조방법
Khokhlov et al. Chemical composition of persimmon cultivars grown in Crimea
JP2008118860A (ja) 桑の実ジャムの製造方法
Lumbantobing et al. Development of vegan ice cream from jackfruit (Artocarpus heterophyllus) seed-based milk
CN110461165A (zh) 软糖
JP5496775B2 (ja) チョコレート及びその製造法
RU2001944C1 (ru) "Композици ингредиентов дл бальзама "Золота долина""
Jayasinghe et al. Characterization and authentication of Sri Lankan bee honey
Adam et al. Composition and stability of traditional processed sesame oil
Safari et al. Investigation of Combine Harvester Losses for Wheat in Qom Province
Norazlina et al. Production of cocoa butter alternatives from blending bambangan kernel fat stearin and palm stearin for potential applications
Cranfield et al. The effect of feeding on the composition of milk and butter: linseed cake and hempseed cake
KR20160011480A (ko) 빙과 및 그 제조방법
DE102013100143A1 (de) Stärke-freies Nahrungsmittelprodukt