ES221881A2 - Improvements in procedures for the production of foodstuffs (Machine-translation by Google Translate, not legally binding)
- Google Patents
Improvements in procedures for the production of foodstuffs (Machine-translation by Google Translate, not legally binding)
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.)
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Unilever NV
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Unilever NV
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Publication date
Application filed by Unilever NVfiledCriticalUnilever NV
Priority to ES0221881ApriorityCriticalpatent/ES221881A2/en
Publication of ES221881A2publicationCriticalpatent/ES221881A2/en
Improvements in the object of the main patent no. 210888: improvements in the manufacturing processes of food products, whose products, based on protein, have a texture that simulates that of cooked meat or that of a meat product, characterized because a protein gel precursor is mixed, which is apt to form a chewable protein gel, when heated, and dough, so that a non-homogeneous, coherent product is formed. (Machine-translation by Google Translate, not legally binding)
ES0221881A1955-05-131955-05-13Improvements in procedures for the production of foodstuffs (Machine-translation by Google Translate, not legally binding)
ExpiredES221881A2
(en)
Procedure for the elaboration of cereal germined grains in the manufacture of bread, bottles of bread and products of pastry. (Machine-translation by Google Translate, not legally binding)
A procedure for the obtaining of a crushed cooked food, made of a dust essentially constituted by factory flour (Machine-translation by Google Translate, not legally binding)
Procedure for the obtaining of mixed anhydrids, containing alkaline chloride, sorbic, palitico or estearic acids and its employment for the conservation of bread and pastry products. (Machine-translation by Google Translate, not legally binding)