FR2090572A5 - - Google Patents

Info

Publication number
FR2090572A5
FR2090572A5 FR7114373A FR7114373A FR2090572A5 FR 2090572 A5 FR2090572 A5 FR 2090572A5 FR 7114373 A FR7114373 A FR 7114373A FR 7114373 A FR7114373 A FR 7114373A FR 2090572 A5 FR2090572 A5 FR 2090572A5
Authority
FR
France
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
FR7114373A
Other languages
French (fr)
Inventor
V B Tolstoguzov
A I Mzhelsky
V T Chekhovskaya
N V Mikheeva
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.)
I ELEMENTOORGANICHESKIKH SOEDI
Original Assignee
I ELEMENTOORGANICHESKIKH SOEDI
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 I ELEMENTOORGANICHESKIKH SOEDI filed Critical I ELEMENTOORGANICHESKIKH SOEDI
Application granted granted Critical
Publication of FR2090572A5 publication Critical patent/FR2090572A5/fr
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
    • A23J3/285—Texturising casein using coagulation from or in a bath
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
    • 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
    • A23L29/231—Pectin; Derivatives thereof
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Biochemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
FR7114373A 1970-04-24 1971-04-22 Expired FR2090572A5 (enExample)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SU1427324A SU301014A1 (ru) 1970-04-24 1970-04-24 Способ приготовления продуктов, имитирующих л1ясопродукты

Publications (1)

Publication Number Publication Date
FR2090572A5 true FR2090572A5 (enExample) 1972-01-14

Family

ID=20451905

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7114373A Expired FR2090572A5 (enExample) 1970-04-24 1971-04-22

Country Status (8)

Country Link
BE (1) BE765673A (enExample)
CA (1) CA924175A (enExample)
DE (1) DE2119159A1 (enExample)
FR (1) FR2090572A5 (enExample)
GB (1) GB1310005A (enExample)
NL (1) NL148788B (enExample)
SE (1) SE375227B (enExample)
SU (1) SU301014A1 (enExample)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2280324A1 (fr) * 1974-07-31 1976-02-27 Univ Laval Appareil pour la production de produits textures, notamment succedanes de viande
FR2385338A1 (fr) * 1977-03-31 1978-10-27 Akad Rolniczo Tech Procede de production de proteines du lait, thermostables et structurees
US4239784A (en) 1975-12-05 1980-12-16 Fromageries Bel, Societe Anonyme Method for preparing food products from a suspension of milk proteins with texturization
EP0797925A1 (en) * 1996-03-27 1997-10-01 Societe Des Produits Nestle S.A. Encapsulated particles in protein from a polysaccharide-containing dispersion

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140220217A1 (en) 2011-07-12 2014-08-07 Maraxi, Inc. Method and compositions for consumables
US10039306B2 (en) 2012-03-16 2018-08-07 Impossible Foods Inc. Methods and compositions for consumables
AU2014205114B2 (en) 2013-01-11 2017-11-16 Impossible Foods Inc. Methods and compositions for affecting the flavor and aroma profile of consumables
CN106455626A (zh) 2014-03-31 2017-02-22 非凡食品有限公司 碎肉仿品
BR112021020012A2 (pt) * 2019-04-05 2021-12-14 Kalamazoo Holdings Inc Composições alternativas de carne à base de plantas
US20240225046A9 (en) 2021-02-22 2024-07-11 Dairy Protein Cooperation Food B.V. Milk-protein based meat substitute
ES2942664T3 (es) 2021-02-22 2023-06-05 Dairy Protein Coop Food B V Sustituto de carne a base de proteína de leche

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2280324A1 (fr) * 1974-07-31 1976-02-27 Univ Laval Appareil pour la production de produits textures, notamment succedanes de viande
US4239784A (en) 1975-12-05 1980-12-16 Fromageries Bel, Societe Anonyme Method for preparing food products from a suspension of milk proteins with texturization
FR2385338A1 (fr) * 1977-03-31 1978-10-27 Akad Rolniczo Tech Procede de production de proteines du lait, thermostables et structurees
EP0797925A1 (en) * 1996-03-27 1997-10-01 Societe Des Produits Nestle S.A. Encapsulated particles in protein from a polysaccharide-containing dispersion

Also Published As

Publication number Publication date
NL7105482A (enExample) 1971-10-26
SE375227B (enExample) 1975-04-14
GB1310005A (en) 1973-03-14
CA924175A (en) 1973-04-10
NL148788B (nl) 1976-03-15
BE765673A (fr) 1971-08-30
SU301014A1 (ru) 1974-01-15
DE2119159A1 (de) 1971-12-09

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Legal Events

Date Code Title Description
ST Notification of lapse