FR1516405A - Compositions de matières grasses améliorées - Google Patents

Compositions de matières grasses améliorées

Info

Publication number
FR1516405A
FR1516405A FR97261A FR97261A FR1516405A FR 1516405 A FR1516405 A FR 1516405A FR 97261 A FR97261 A FR 97261A FR 97261 A FR97261 A FR 97261A FR 1516405 A FR1516405 A FR 1516405A
Authority
FR
France
Prior art keywords
fat compositions
improved fat
improved
compositions
fat
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
FR97261A
Other languages
English (en)
French (fr)
Inventor
Jan Lagendijk
Gerrit Willem Barendsen
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 FR1516405A publication Critical patent/FR1516405A/fr
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
    • A23D9/04—Working-up
    • A23D9/05—Forming free-flowing pieces

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Noodles (AREA)
FR97261A 1966-03-04 1967-03-02 Compositions de matières grasses améliorées Expired FR1516405A (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB9527/66A GB1170082A (en) 1966-03-04 1966-03-04 Improvements relating to cooking fat preparation and packaging.

Publications (1)

Publication Number Publication Date
FR1516405A true FR1516405A (fr) 1968-03-08

Family

ID=9873728

Family Applications (1)

Application Number Title Priority Date Filing Date
FR97261A Expired FR1516405A (fr) 1966-03-04 1967-03-02 Compositions de matières grasses améliorées

Country Status (13)

Country Link
AT (1) AT280024B (pm)
BE (1) BE695005A (pm)
CH (1) CH510995A (pm)
DK (1) DK138921B (pm)
ES (1) ES337557A1 (pm)
FI (1) FI43666B (pm)
FR (1) FR1516405A (pm)
GB (1) GB1170082A (pm)
GR (1) GR33358B (pm)
LU (1) LU53116A1 (pm)
NL (1) NL147617B (pm)
NO (1) NO116571B (pm)
SE (1) SE337737B (pm)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2161496B (en) * 1984-05-14 1988-04-07 Unilever Plc Two phase fat product

Also Published As

Publication number Publication date
DK138921B (da) 1978-11-20
ES337557A1 (es) 1968-06-16
LU53116A1 (pm) 1968-12-09
DK138921C (pm) 1979-05-07
DE1642573A1 (de) 1971-07-08
FI43666B (pm) 1971-02-01
GR33358B (el) 1967-11-28
NO116571B (pm) 1969-04-14
SE337737B (pm) 1971-08-16
CH510995A (de) 1971-08-15
BE695005A (pm) 1967-09-04
DE1642573B2 (de) 1976-01-08
AT280024B (de) 1970-03-25
NL147617B (nl) 1975-11-17
GB1170082A (en) 1969-11-12
NL6703498A (pm) 1967-09-05

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