DE2753443A1 - THICKENING AGENT FOR STARCH-FREE DRESSINGS - Google Patents
THICKENING AGENT FOR STARCH-FREE DRESSINGSInfo
- Publication number
- DE2753443A1 DE2753443A1 DE19772753443 DE2753443A DE2753443A1 DE 2753443 A1 DE2753443 A1 DE 2753443A1 DE 19772753443 DE19772753443 DE 19772753443 DE 2753443 A DE2753443 A DE 2753443A DE 2753443 A1 DE2753443 A1 DE 2753443A1
- Authority
- DE
- Germany
- Prior art keywords
- weight
- parts
- gum
- microcrystalline cellulose
- propylene glycol
- Prior art date
- Legal status (The legal status 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 status listed.)
- Ceased
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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- 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 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
- 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
-
- 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
- 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
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
8000MÜNCTIKK OO KClIWEICiEHKTHASSE 3 TKI.KPOK (080) 60 20 01 TKLRX β 84 O708000MÜNCTIKK OO KClIWEICiEHKTHASSE 3 TKI.KPOK (080) 60 20 01 TKLRX β 84 O70
1Λ-50 1191-50 119
Anmelder : HERCK & CO., INC.Applicant: HERCK & CO., INC.
Rahway, 126 East Lincoln Avenue,New Jersey 07065 USARahway, 126 East Lincoln Avenue, New Jersey 07065 United States
Titel : Verdickungsmittel für stärkefreie DressingsTitle: Thickener for Starch Free Dressings
809823/0755809823/0755
du. in«;, ι··, w ι; KSTiM hi· mhhi müxciikx nodu. in «;, ι ··, w ι; KSTiM hi mhhi müxciikx no
^v r-» r~ /-k ι i /%^ v r- »r ~ / -k ι i /%
. , . -,»··. . 1 IM.KtlHAMMK I. ,. -, »··. . 1 IM.KtlHAMMK I
λ 1Α-50 119λ 1-50 119
Merck & Co.Merck & Co.
Die Erfindung betrifft ein 3tärkefreies Verdickungsmittel für Salatsaucen, das im wesentlichen besteht aus etwa 2 bis etwa 20 Gewichtstoilen Xanthangummi, ei/a 4 bis etwa 35 Gewichtsteilen Propylenglycolalginat und etv/a 35 ois etwa OO Gewichtsteilen mikrokristalliner Collulose, wobei gegebenenfalls noch bis zu etwa 25 Gewichtsteile Guargummi, Iraganthgummi oder Carboxymethylcellulose oder ein Gemisch daraus vorhanden sein können.The invention relates to a thickener free of 3 starches for salad dressings, which consists essentially of about 2 to about 20 parts by weight xanthan gum, egg / a 4 to about 35 parts by weight Propylene glycol alginate and about 35 parts by weight microcrystalline collulose, where appropriate up to about 25 parts by weight of guar gum, iraganth gum or carboxymethyl cellulose or a mixture thereof may be present.
Das erfindungsgemäße Verdickungsmittel ist eine Kombination aus vier verschiedenen Pflanz'3ngummis und verleiht stärkefreien Salatsaucen die erwünschten Eigenschaften von stärkehaltigen cremeartigen Salatdressin^s. Stärkefreie, cremeartige Salatdressings, die das erfindungsgemäße Verdickungsmittel enthalten, weisen die erwünschte organoleptischen Eigenschaften von stärkehaltigen Salatdressings iuf und gleichen diesen im Gefüge und im Aussehen.The thickener according to the invention is a combination made of four different plant gums and gives starch-free Salad dressings the desirable properties of starchy creamy salad dressin ^ s. Starch-free, creamy Salad dressings containing the thickener according to the invention contain the desired organoleptic properties of starchy salad dressings and resemble them in structure and appearance.
Gegenüber den bekannten stärkehaltigen, cremeartigen Salatdressings bzw. Salatsaucen sind die erfindungsgemäßen Dressings bzw. Saucen widerstandsfähiger gegen Gefrieren und Auftauen, stabiler gegen Erwärmung und widerstandsfähiger gegen Erschütterung. Sehr wichtig ist, σ iß sie, da sie keine Stärke enthalten, mit Nahrungsmitteln verträglich sind, die Amylaseenzyme bei einem pH-Wert von etwa 3,0 odgr höher enthalten.Compared to the well-known starchy, creamy ones Salad dressings or salad dressings are those according to the invention Dressings or sauces more resistant to freezing and Thawing, more stable to warming and more resistant to Vibration. It is very important to eat them, as they do not contain starch, are compatible with food, the amylase enzymes at a pH of about 3.0 or higher.
Die erfindungsgomäßen, Pflarrsengummis enthaltenden Verdickungsmittel enthalten grundsätz· Liehe Bestandteile in den angegebenen Hengen:The thickeners according to the invention, containing vegetable gums basically contain · Liehe components in the specified Hengen:
809823/0755809823/0755
-2--2-
27b34A327b34A3
Beatandteile ^ewichts-^ BevorzugterBeatand parts ^ weight- ^ preferred
Bereich, GewArea, wt
Die mikrokristalline Cellulose, der Xanthangummi und das Propylenglycolalginat wirken in dnn erfindungsgemäßen Verdickungsmittel zusammen und verli'ihen ihm die gewünschte Eigenschaften. Das Fehlen eines dieser Bestandteile würde bedeuten, daß ein minderwertiges, nicht ver./endbares Produkt vorliegt. Gegebenenfalls und je nach Wunsch können Guargummi, Iraganthgummi oder Carboxymethylcellulose in einer Menge von bis zu 25 "Α vorhanden sein.The microcrystalline cellulose, the xanthan gum and the propylene glycol alginate work together in the thickening agent according to the invention and give it the desired properties. The absence of one of these ingredients would mean that an inferior, non-viable product is present. Optionally and as desired, guar gum, iraganth gum or carboxymethyl cellulose can be present in an amount up to 25 " .
Das erfindungsgemäße Verdickungsmittel kann zur Bereitung von stärkefreien Salatsaucen bzw. - dressings verwendet werden, die Pflanzenöle, Zucker, Wasser, essig, eine Gewürzmischung, Eidotter und Konservierungsmittel enthalten. Anstelle von Eidotter können auch ganze Eier oder Eiweiß verwendet werden.The thickener according to the invention can be used for preparation starch-free salad dressings or dressings that contain vegetable oils, sugar, water, vinegar, a mixture of spices, Contains egg yolks and preservatives. Whole eggs or egg whites can also be used instead of egg yolks.
Ein für solche Dressings typisches Gemisch besteht aus folgenden Bestandteilen:A mixture typical for such dressings consists of the following components:
BestandteileComponents
Pflanzenöl erf.gem. Verdickungsmittel Zucker V/a s s er Essig (Essigsäuregehalt 10?») Konservierungsmittel Gewürzmischung mit SalzVegetable oil according to Thickener Sugar V / a s er vinegar (acetic acid content 10? ») Preservative Spice mix with salt
flüssiges Eigelb 809823/0755 0-12liquid egg yolk 809823/0755 0-12
-3--3-
I1Ur die erfindung3gemäßen Verdickungsmittel sind z.B. folgende Zusammensetzungen typisch:I 1 Ur the erfindung3gemäßen thickeners are typical example, the following compositions:
ι owichts-'/jι owicht - '/ j
alginatPropylene glycol
alginate
Cellulosemicrocrystalline
Cellulose
*) der Guargummi kann ersetzt sein durch einen gleichen Anteil an Gummi-'fraganth oder Carboxymethylcellulose.*) the guar gum can be replaced by an equal amount on gum fragrance or carboxymethyl cellulose.
Die Herstellung der erfindungsgemäßen Verdickungsmittel erfolgt so, daß man zuerst die mikrokristalline Cellulose, dann den Xanthangummi und dann die übrigen Bestandteile im Wasser dispergiert. Eine völlig homogene Dispersion der mikrokristallinen Cellulose ist wichtig, da man bei nicht homogener Verteilung beim Enprodukt mit einem Viskositäi;sverlust rechnen muß.The preparation of the thickeners according to the invention takes place in such a way that first the microcrystalline cellulose, then the xanthan gum and then the remaining components are dispersed in the water. A completely homogeneous dispersion of the microcrystalline cellulose is important because it is not homogeneous a loss of viscosity in the final product must be expected.
Die Beispiele dienen zur nähnren Erläuterung der Erfindung. Beispiel 1 The examples serve to explain the invention in greater detail. example 1
Die mikrokristalline Cellulose (115 g) wird mit Hilfe eines hochturigem Scher-Homogenisators in 2410 g entionisiertem V/asser dispergiert. Dann wird der vanthangummi (12,5 g) und anschließend das Propylenglycolalginat (KELCOLOID IiVF, 17,5 g) zugegeben und ebenfalls dispergiert. Durch Zugabe von Essig (160 g) mit einem Gehalt von 10?6 l.'.-äsigsäure, Natriumbenzoat(2,5 g)The microcrystalline cellulose (115 g) is deionized in 2410 g using a high-speed shear homogenizer V / water dispersed. Then the vanthan gum (12.5 g) and then the propylene glycol alginate (KELCOLOID IiVF, 17.5 g) added and also dispersed. By adding vinegar (160 g) with a content of 10? 6 l. 'Acetic acid, sodium benzoate (2.5 g)
809823/0755809823/0755
-4 --4 -
2 7 b 3 A A 32 7 b 3 A A 3
EDi1A (O,05s),flüssigem Eidotter (275 g), Gewürzmischung aus
3 Gewiclitsteilen Salzun§inem Gowiciitsteil Senf (100 g) und von
Maisöl (1750,0 g) wird dann eine Voreraulsion gebildet, die dann durch eine Cdloidniühle geschickt vLi-d. Das resultierende Dressing
hat die organoleptischon und rheologischen Eigenschaften eines
stärkehaltigen? cremeartigen Salatdressings, dem sie auch im
Gei'üge und im Aussehen gleicht; ee wei3t eine überlegene Stabilität
beim Gefrieren und Wiederauftauen und eine gute V/ärraestabilität
auf und ist gegen Erschütterung beständig. Seine pH-Wert beträgt 3,9 und es wird durch Lebensmittel mit einem Gehalt an Amylaseenzymen
nicht angegriffen.EDi 1 A (0.05s), liquid egg yolk (275 g), spice mixture from
3 parts by weight of salt and 1 part by weight of mustard (100 g) and of
Corn oil (1750.0 g) is then formed into a pre-emulsion which is then passed through a Cdloidniühle vLi-d. The resulting dressing has the organoleptic and rheological properties of a
starchy? creamy salad dressings, which they also have in the
True and resembling in appearance; ee has superior freezing and thawing stability and good thermal stability and is resistant to shock. Its pH is 3.9 and it is not affected by foods containing amylase enzymes.
Mikrokristalline Cellulose (110 g) wird mit Hilfe eines hochtourigem Scher-ilomogenisatorü Ln 2400 g entionisiertem V/asser
dispergiert. Dann v/erden Xanthangu'nmi (12,5 gjund Propylenglycolalginat
(KELCOLOID HVP, 17,5 g) un 1 Guargummi (7,5 g) zugegeben
und dispergiert. Nach Zugabe von E^s ig mit 10 i» Essigsäure (300 gj,
Natriurabenzoat (2,5 g^ EDTA (0,05 ß)t flüssigem Eidotter (275 g),
Gewürzmischung nach Beispiel 1 (100 g) und Maisöl (1750,0 g)
wird eine Voremulsion gebildet, dio dann durch eine Colloirnühle geschickt wird.Microcrystalline cellulose (110 g) is dispersed in 2400 g of deionized water using a high-speed shear homogenizer. Then, v / ground Xanthangu'nmi (12.5 gjund propylene glycol alginate (KELCOLOID HVP, 17.5 g) un 1 guar gum (added 7.5 g) and dispersed. After the addition of E ^ s ig with 10 i 'acetic acid (300 gj , Sodium benzoate (2.5 g ^ EDTA (0.05 ß) t liquid egg yolk (275 g), spice mixture according to example 1 (100 g) and corn oil (1750.0 g)
a pre-emulsion is formed which is then passed through a colloir mill.
Das resulierende Dressing entspricht in seinen organoleptischen
und rheologischen Eigenschaften sowie im Gefüge und
im Aussehen einem stärkehaltigen S'ilatdressing; es v/eist eine
überlegene Stabilität beim Gefrieren und Auftauen und eine gute V/ärmestabilität und Beständigkeit -;egen Erschütterung auf. Der
pH-Wert beträgt 3,6 und das Gemisch v/ird durch Lebensmittel mit einem Gehalt an Amylaseenzymen nicht angegriffen.The resulting dressing corresponds in its organoleptic and rheological properties as well as in structure and
a starchy s'ilat dressing in appearance; there is one
superior stability during freezing and thawing and good heat stability and resistance - against shock. Of the
The pH value is 3.6 and the mixture is not attacked by foods containing amylase enzymes.
-5-809823/0755 -5- 809823/0755
8 2753U38 2753U3
Wird in dem Pflanzengummig(>misch der Guargumrai ersetzt durch eine gleiche Gewichtsinenge ar. Iraganthgummi oder Carboxymethylcellulose, so erhält man Dressings mit den gleichen Eigenschaften wie oben.If the Guargumrai in the Pflanzengummig (> ar mixed replaced by an equal Gewichtsinenge. Iraganthgummi or carboxymethylcellulose, one obtains dressings with the same characteristics as above.
Zusätzlich wurden folgende Dressings hergestellt: Beispiel Nr. In addition, the following dressings were made: Example No.
*) In Gew.-56: 2,5 CI» Xanthangumni, 10,0$ Propylenglycolalginat, 12,5 °/o Guargummi und 75,0$ mikrokristalline Cellulose.*) In 56 parts by weight: 2.5 C I »Xanthangumni, 10.0 $ propylene glycol, 12.5 ° / o guar gum and 75.0 $ of microcrystalline cellulose.
Ein Schiramelkäse-Dresaing wird wie folgt hergestellt:A Schiramel cheese dresaing is made as follows:
Zu 83 Gewichtsteilen des SaDafcdressLngs nach Beispiel 1 fügt man 15 Gewichtsteile Schimmelkäse ("Bleu Cheese") und 2 Gewientsteile einer Gewürzmischung aus Knoblauch— und Zwiebelpulver hinzu. Das Dressing entspricht in seinen organoleptischen und rheologischon Eigenschaften sowie im Gefügo und Aussehen einem stärkehaltigen Dressing und wird von dem in dem Schimmelkäse anwesenden Amylaseenzym nicht angegriffen.To 83 parts by weight of the SaDafcdressLng according to Example 1 is added 15 parts by weight of blue cheese ("Bleu Cheese") and 2 parts by weight a spice mixture of garlic and onion powder. The dressing corresponds in its organoleptic and rheologicallyon Properties as well as a starchy one in structure and appearance Dressing and is not attacked by the amylase enzyme present in the blue cheese.
809823/0755 "6~809823/0755 " 6 ~
Claims (8)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US74636176A | 1976-12-01 | 1976-12-01 |
Publications (1)
Publication Number | Publication Date |
---|---|
DE2753443A1 true DE2753443A1 (en) | 1978-06-08 |
Family
ID=25000514
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE19772753443 Ceased DE2753443A1 (en) | 1976-12-01 | 1977-11-30 | THICKENING AGENT FOR STARCH-FREE DRESSINGS |
Country Status (6)
Country | Link |
---|---|
JP (1) | JPS5372868A (en) |
CA (1) | CA1089701A (en) |
DE (1) | DE2753443A1 (en) |
FR (1) | FR2372600A1 (en) |
GB (1) | GB1570793A (en) |
IT (1) | IT1090710B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2831556A1 (en) * | 1978-07-18 | 1980-01-31 | Maizena Gmbh | ACID, AQUEOUS, EDIBLE DISPERSION, METHOD FOR THE PRODUCTION THEREOF AND THEIR USE FOR FOOD PURPOSES |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS54135280A (en) * | 1978-04-11 | 1979-10-20 | Nisshin Oil Mills Ltd | Production of oily emulsified food |
EP0045158A1 (en) * | 1980-07-17 | 1982-02-03 | Merck & Co. Inc. | Process for thickening and stabilizing oil in water emulsions containing milk solids and emulsion stabilizer for use therein |
JPS6192550A (en) * | 1984-10-11 | 1986-05-10 | Chuetsu Panii Kk | Preparation of solid dressing |
FR2634105B1 (en) * | 1988-07-08 | 1990-09-07 | Gel Delices Mamie | STABILIZED SUGAR, IN PARTICULAR FOR THE MANUFACTURE OF SORBETS |
FR2649298B1 (en) * | 1990-04-25 | 1992-08-28 | Episucres Sa | SUGAR-BASED COMPOSITION, IN PARTICULAR FOR THE MANUFACTURE OF SORBETS |
CN100366185C (en) * | 2005-07-04 | 2008-02-06 | 上海应用技术学院 | Thickening agent used for natural meat flavour essence and preparation method thereof |
CA2741972C (en) | 2008-11-28 | 2016-09-06 | Unilever Plc | Pureed herbs, vegetables and/or spices composition and process for preparing it |
DE102015003740A1 (en) * | 2015-03-23 | 2016-09-29 | Print2Taste Gmbh | Food composition |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1485014A (en) * | 1965-07-19 | 1967-06-16 | Fmc Corp | Process for the preparation of particulate non-fibrous cellulosic products and novel products thus obtained |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3573058A (en) * | 1967-01-30 | 1971-03-30 | Swift & Co | Microcrystalline cellulose compositions co-dried with hydrocolloids |
US3804951A (en) * | 1971-10-01 | 1974-04-16 | Miles Lab | Egg extender composition and process therefor |
GB1388786A (en) * | 1972-04-03 | 1975-03-26 | Scherer Corp R P | Integral solid gel-lattice dosage form of high-moisture content |
CA1059820A (en) * | 1975-05-13 | 1979-08-07 | Robert S. Igoe | Acidified milk product and method of producing the same |
CA1072810A (en) * | 1975-10-08 | 1980-03-04 | Robert S. Igoe | Instant acidified milk gel |
-
1977
- 1977-11-29 FR FR7735829A patent/FR2372600A1/en active Granted
- 1977-11-29 IT IT51995/77A patent/IT1090710B/en active
- 1977-11-30 CA CA292,060A patent/CA1089701A/en not_active Expired
- 1977-11-30 DE DE19772753443 patent/DE2753443A1/en not_active Ceased
- 1977-11-30 GB GB49921/77A patent/GB1570793A/en not_active Expired
- 1977-11-30 JP JP14377577A patent/JPS5372868A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1485014A (en) * | 1965-07-19 | 1967-06-16 | Fmc Corp | Process for the preparation of particulate non-fibrous cellulosic products and novel products thus obtained |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2831556A1 (en) * | 1978-07-18 | 1980-01-31 | Maizena Gmbh | ACID, AQUEOUS, EDIBLE DISPERSION, METHOD FOR THE PRODUCTION THEREOF AND THEIR USE FOR FOOD PURPOSES |
Also Published As
Publication number | Publication date |
---|---|
GB1570793A (en) | 1980-07-09 |
JPS5372868A (en) | 1978-06-28 |
IT1090710B (en) | 1985-06-26 |
FR2372600B1 (en) | 1984-04-06 |
CA1089701A (en) | 1980-11-18 |
FR2372600A1 (en) | 1978-06-30 |
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Legal Events
Date | Code | Title | Description |
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8110 | Request for examination paragraph 44 | ||
8131 | Rejection |