FR1202166A - Perfectionnements aux graisses à cuire et à frire - Google Patents

Perfectionnements aux graisses à cuire et à frire

Info

Publication number
FR1202166A
FR1202166A FR1202166DA FR1202166A FR 1202166 A FR1202166 A FR 1202166A FR 1202166D A FR1202166D A FR 1202166DA FR 1202166 A FR1202166 A FR 1202166A
Authority
FR
France
Prior art keywords
cooking
frying fat
frying
fat
fat improvements
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.)
Expired
Application number
Other languages
English (en)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever NV
Original Assignee
Unilever NV
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 by Unilever NV filed Critical Unilever NV
Application granted granted Critical
Publication of FR1202166A publication Critical patent/FR1202166A/fr
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
FR1202166D 1957-02-11 1958-02-10 Perfectionnements aux graisses à cuire et à frire Expired FR1202166A (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US1202166XA 1957-02-11 1957-02-11

Publications (1)

Publication Number Publication Date
FR1202166A true FR1202166A (fr) 1960-01-08

Family

ID=22388947

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1202166D Expired FR1202166A (fr) 1957-02-11 1958-02-10 Perfectionnements aux graisses à cuire et à frire

Country Status (1)

Country Link
FR (1) FR1202166A (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1175179B (de) * 1961-05-04 1964-08-06 Procter & Gamble Verfahren zur Herstellung von Backfett
DE1175178B (de) * 1961-05-04 1964-08-06 Procter & Gamble Verfahren zur Herstellung von Backfett
DE1175177B (de) * 1961-05-04 1964-08-06 Procter & Gamble Verfahren zur Herstellung von Backfett
DE1175625B (de) * 1961-05-04 1964-08-13 Procter & Gamble Verfahren zur Herstellung von stabilem, fluessigem Backfett

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1175179B (de) * 1961-05-04 1964-08-06 Procter & Gamble Verfahren zur Herstellung von Backfett
DE1175178B (de) * 1961-05-04 1964-08-06 Procter & Gamble Verfahren zur Herstellung von Backfett
DE1175177B (de) * 1961-05-04 1964-08-06 Procter & Gamble Verfahren zur Herstellung von Backfett
DE1175625B (de) * 1961-05-04 1964-08-13 Procter & Gamble Verfahren zur Herstellung von stabilem, fluessigem Backfett

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