CH621241A5 - - Google Patents
Download PDFInfo
- Publication number
- CH621241A5 CH621241A5 CH584777A CH584777A CH621241A5 CH 621241 A5 CH621241 A5 CH 621241A5 CH 584777 A CH584777 A CH 584777A CH 584777 A CH584777 A CH 584777A CH 621241 A5 CH621241 A5 CH 621241A5
- Authority
- CH
- Switzerland
- Prior art keywords
- gelling
- milk
- agar
- galactomannan
- yogurt
- Prior art date
Links
- 239000000203 mixture Substances 0.000 claims description 34
- 229920001817 Agar Polymers 0.000 claims description 31
- 235000010419 agar Nutrition 0.000 claims description 31
- 239000003349 gelling agent Substances 0.000 claims description 30
- 235000013618 yogurt Nutrition 0.000 claims description 30
- 239000008272 agar Substances 0.000 claims description 28
- 235000013336 milk Nutrition 0.000 claims description 28
- 239000008267 milk Substances 0.000 claims description 28
- 210000004080 milk Anatomy 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 229920000926 Galactomannan Polymers 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 17
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 claims description 16
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims description 15
- 240000008886 Ceratonia siliqua Species 0.000 claims description 15
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 235000010418 carrageenan Nutrition 0.000 claims description 7
- 229920001525 carrageenan Polymers 0.000 claims description 7
- 150000004676 glycans Chemical class 0.000 claims description 6
- 229920001282 polysaccharide Polymers 0.000 claims description 6
- 239000005017 polysaccharide Substances 0.000 claims description 6
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 235000020167 acidified milk Nutrition 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 235000017399 Caesalpinia tinctoria Nutrition 0.000 claims description 2
- 241000388430 Tara Species 0.000 claims description 2
- -1 furcellarans Polymers 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 239000000499 gel Substances 0.000 description 29
- 239000000047 product Substances 0.000 description 25
- 239000000243 solution Substances 0.000 description 25
- 229920000161 Locust bean gum Polymers 0.000 description 24
- 239000000711 locust bean gum Substances 0.000 description 24
- 235000010420 locust bean gum Nutrition 0.000 description 23
- 235000000346 sugar Nutrition 0.000 description 18
- 239000002253 acid Substances 0.000 description 17
- 235000013399 edible fruits Nutrition 0.000 description 13
- 239000005018 casein Substances 0.000 description 9
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 9
- 235000021240 caseins Nutrition 0.000 description 9
- 230000007935 neutral effect Effects 0.000 description 9
- 238000002360 preparation method Methods 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 7
- 238000011282 treatment Methods 0.000 description 7
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 6
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 description 6
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000005345 coagulation Methods 0.000 description 6
- 230000015271 coagulation Effects 0.000 description 6
- 238000001816 cooling Methods 0.000 description 6
- 235000013365 dairy product Nutrition 0.000 description 6
- 230000020477 pH reduction Effects 0.000 description 6
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 5
- 235000007983 food acid Nutrition 0.000 description 5
- 230000002378 acidificating effect Effects 0.000 description 4
- 238000004040 coloring Methods 0.000 description 4
- 235000008216 herbs Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000006116 polymerization reaction Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 241000195493 Cryptophyta Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- 230000001143 conditioned effect Effects 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 230000001681 protective effect Effects 0.000 description 3
- 244000307700 Fragaria vesca Species 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 2
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 239000008369 fruit flavor Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000000451 gelidium spp. gum Substances 0.000 description 2
- 230000036512 infertility Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 235000016046 other dairy product Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- GYYDPBCUIJTIBM-DYOGSRDZSA-N (2r,3s,4s,5r)-2-(hydroxymethyl)-6-[[(4r,5s)-4-hydroxy-3-methyl-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-methoxyoxane-3,5-diol Chemical compound O[C@@H]1[C@@H](OC)[C@@H](O)[C@@H](CO)OC1OC1[C@H]2OCC1OC(C)[C@H]2O GYYDPBCUIJTIBM-DYOGSRDZSA-N 0.000 description 1
- 241000206672 Gelidium Species 0.000 description 1
- 241000206581 Gracilaria Species 0.000 description 1
- 241001137893 Pterocladia Species 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 238000000975 co-precipitation Methods 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000009727 food gelling agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 235000020122 reconstituted milk Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR7614240A FR2350794A1 (fr) | 1976-05-12 | 1976-05-12 | Perfectionnements aux compositions gelifiantes pour produits alimentaires |
| FR7621063A FR2357188A2 (fr) | 1976-07-09 | 1976-07-09 | Perfectionnements aux compositions gelifiantes pour produits alimentaires |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH621241A5 true CH621241A5 (en, 2012) | 1981-01-30 |
Family
ID=26219441
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH584777A CH621241A5 (en, 2012) | 1976-05-12 | 1977-05-10 |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US4200661A (en, 2012) |
| AU (1) | AU510761B2 (en, 2012) |
| CH (1) | CH621241A5 (en, 2012) |
| DE (1) | DE2721199C3 (en, 2012) |
| GB (1) | GB1565006A (en, 2012) |
| IT (1) | IT1085081B (en, 2012) |
Families Citing this family (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4427704A (en) | 1979-04-11 | 1984-01-24 | Mars Limited | Food product thickened or gelled with carrageenan and glucomannan |
| US4370354A (en) * | 1981-12-03 | 1983-01-25 | Hercules Incorporated | Stabilized fruit suspensions and method for preparing the same |
| GB2128871B (en) * | 1982-09-09 | 1986-05-14 | Unilever Plc | Pseudoplastc compositions comprising aqueous dispersions of polysaccaride gums |
| JPS61170353A (ja) * | 1985-01-25 | 1986-08-01 | Morinaga Milk Ind Co Ltd | 模様入デザ−トの製造方法 |
| US4676976A (en) * | 1985-03-08 | 1987-06-30 | Ajinomoto Co., Inc. | Konjak mannan-containing reversible gel |
| IL79339A0 (en) * | 1985-07-09 | 1986-10-31 | Spc Ltd | Packaging process |
| JPH0624473B2 (ja) * | 1988-03-11 | 1994-04-06 | 森永乳業株式会社 | 繊維状組織を有するゼリーの製造法 |
| CA2041391C (en) * | 1990-05-17 | 1999-01-19 | Chung-Wai Chiu | Bulking agents and processes for preparing them from food gums |
| US5409725A (en) * | 1992-06-23 | 1995-04-25 | Philip Connolly | Methods for stabilizing proteins in an acid pH environment and related compositions |
| GB9226392D0 (en) * | 1992-12-18 | 1993-02-10 | Cpc International Inc | Gelling agent |
| GB9226391D0 (en) * | 1992-12-18 | 1993-02-10 | Cpc International Inc | Xanthan gelling agents |
| US5498436A (en) * | 1993-12-30 | 1996-03-12 | Fmc Corporation | Coprocessed galactomannan-glucomannan |
| RU2111217C1 (ru) * | 1994-11-24 | 1998-05-20 | Фонд Раусинга-Акционерное общество | Способ модификации агар-агара |
| GB9900150D0 (en) | 1999-01-05 | 1999-02-24 | Unilever Plc | Treatment for fabrics |
| DE10136260B4 (de) * | 2001-07-25 | 2004-07-08 | Südzucker AG Mannheim/Ochsenfurt | Inulin in Geliermittelzusammensetzungen |
| KR100560407B1 (ko) * | 2004-03-11 | 2006-03-13 | 주식회사 태평양 | 호상 요구르트의 질감을 갖는 화장료 조성물 |
| HUP0600314A2 (en) * | 2006-04-21 | 2007-11-28 | Friesland Hungaria Zrt | Curd dessert product based on yogurt |
| RU2435787C1 (ru) * | 2010-05-20 | 2011-12-10 | Федеральное государственное унитарное предприятие "Всероссийский научно-исследовательский институт рыбного хозяйства и океанографии" (ФГУП "ВНИРО") | Способ модификации агара |
| MX389543B (es) | 2015-04-28 | 2025-03-20 | Mars Inc | Proceso de preparacion de un producto de alimento para mascotas humedo esterilizado. |
| US20220046971A1 (en) * | 2018-12-21 | 2022-02-17 | Jelly Drops Limited | Edible products |
| WO2020128531A1 (en) * | 2018-12-21 | 2020-06-25 | Jelly Drops Limited | Edible products |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2060336A (en) * | 1933-04-05 | 1936-11-10 | Libby Mcneill & Libby | Composition of matter containing vegetable mucinous extract from plants |
| US2767167A (en) * | 1953-07-06 | 1956-10-16 | Gen Mills Inc | Process of reducing the viscosity of gums |
| NL296818A (en, 2012) * | 1962-08-21 | |||
| US3346556A (en) * | 1965-10-14 | 1967-10-10 | Marine Colloids Inc | Treatment of manno galactan gums |
| US3726690A (en) * | 1965-10-22 | 1973-04-10 | Kelco Co | Acidified food products containing xanthomonas colloid |
| US3539363A (en) * | 1966-05-12 | 1970-11-10 | Norden Inc | Preparation of acidified milk products |
| US3556810A (en) * | 1969-05-14 | 1971-01-19 | Marine Colloids Inc | Dessert gel and gelling agent therefor |
| US3784712A (en) * | 1970-12-23 | 1974-01-08 | Gen Foods Corp | Gum gelling system xanthan-tara dessert gel |
| US3721571A (en) * | 1971-01-14 | 1973-03-20 | Gen Foods Corp | Pudding compositions |
| US3748201A (en) | 1971-10-08 | 1973-07-24 | Gen Mills Chem Inc | Thickening compositions containing xanthomonas gum and hydroxyalkyl ether of guar gum |
| US4046925A (en) * | 1975-05-13 | 1977-09-06 | Merck & Co., Inc. | Acidified milk product and method of producing the same |
-
1977
- 1977-05-10 CH CH584777A patent/CH621241A5/fr not_active IP Right Cessation
- 1977-05-11 DE DE2721199A patent/DE2721199C3/de not_active Expired
- 1977-05-11 US US05/795,917 patent/US4200661A/en not_active Expired - Lifetime
- 1977-05-12 IT IT23488/77A patent/IT1085081B/it active
- 1977-05-12 GB GB20077/77A patent/GB1565006A/en not_active Expired
- 1977-05-19 AU AU25278/77A patent/AU510761B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| DE2721199A1 (de) | 1977-11-24 |
| AU510761B2 (en) | 1980-07-10 |
| GB1565006A (en) | 1980-04-16 |
| IT1085081B (it) | 1985-05-28 |
| DE2721199B2 (de) | 1979-04-12 |
| DE2721199C3 (de) | 1979-11-29 |
| AU2527877A (en) | 1978-11-23 |
| US4200661A (en) | 1980-04-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CH621241A5 (en, 2012) | ||
| CA2157270C (fr) | Composition granulee, sa preparation et methode pour celle-ci, et produits alimentaires en contenant | |
| EP0607187B1 (fr) | Compositions ayant une structure cremeuse et contenant du fructane, procede de preparation de ces compositions et leur utilisation | |
| CA2890899C (fr) | Confiserie gelifiee et procede de preparation d'une telle confiserie | |
| FR2480138A1 (fr) | Extrait modifie de l'algue eucheuma cottonii et lait chocolate stabilise par cet extrait | |
| EP0607471B1 (fr) | Procédé de préparation d'un produit alimentaire, produit foisonné obtenu et produit composite final | |
| JP4833397B2 (ja) | 流動性サゴ澱粉及びその使用 | |
| JP2016093111A (ja) | 柑橘果皮加工品およびその製造方法 | |
| KR101431648B1 (ko) | 치즈 젤리의 제조방법 및 상기 방법으로 제조된 치즈 젤리 | |
| US5274079A (en) | Protein partial degradation products that are useful as surface active agents and dispersing agents | |
| EP2096930B1 (fr) | Produits fermentes a base de fibres alimentaires et leurs procedes de preparation | |
| FR2672471A1 (fr) | Procede de coagulation thermique instantanee d'une proteine coagulable au ph isoelectrique, telle qu'une caseine, par abaissement de la teneur en ions alcalins.. | |
| CH617573A5 (en, 2012) | ||
| US5273773A (en) | Protein partial degradation products | |
| EP0648434B1 (fr) | Mousse alimentaire contenant de la gelatine et de la crème et procédé de fabrication | |
| JPH1056A (ja) | クッキー類などを含有するソフトキャンディ及びその製造方法 | |
| TW201446145A (zh) | 沉香茶葉及其製造方法 | |
| JP2004065174A (ja) | 柿渋の製造方法 | |
| EP1392124B1 (fr) | Procede de fabrication de fromages et fromages ainsi obtenus | |
| BE780587Q (fr) | Produits a saveur de fromage | |
| WO2000065925A1 (fr) | Utilisation des microfibrilles de cellulose dans des compositions lactees fermentees | |
| JPH1156246A (ja) | 餡製品類の品質改良剤および餡製品類の製造方法 | |
| CH619117A5 (en) | Process for the manufacture of stable coating syrups | |
| BE623988A (en, 2012) | ||
| EP0759272A1 (fr) | Fabrication d'un lait d'amandes de fruits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PL | Patent ceased |