FR2188966A1 - Low calorie food for slimming diets - contg flour or meat with vegetable colloids replacing part of flour - Google Patents

Low calorie food for slimming diets - contg flour or meat with vegetable colloids replacing part of flour

Info

Publication number
FR2188966A1
FR2188966A1 FR7224176A FR7224176A FR2188966A1 FR 2188966 A1 FR2188966 A1 FR 2188966A1 FR 7224176 A FR7224176 A FR 7224176A FR 7224176 A FR7224176 A FR 7224176A FR 2188966 A1 FR2188966 A1 FR 2188966A1
Authority
FR
France
Prior art keywords
flour
contg
meat
low calorie
colloids
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.)
Granted
Application number
FR7224176A
Other languages
French (fr)
Other versions
FR2188966B3 (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.)
KREMER MANFRED FR
Original Assignee
KREMER MANFRED FR
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 KREMER MANFRED FR filed Critical KREMER MANFRED FR
Priority to FR7224176A priority Critical patent/FR2188966A1/en
Publication of FR2188966A1 publication Critical patent/FR2188966A1/en
Application granted granted Critical
Publication of FR2188966B3 publication Critical patent/FR2188966B3/fr
Granted 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
    • A21D2/18—Carbohydrates
    • 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
    • A21D2/10—Hydrocarbons
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The food product contains 5-20 wt.% of vegetable colloids, which are alginate, edible gum, or replaced by fine cellulose powder. The product contains an emulsifier e.g. agar-agar, starch etc. The colloids absorb water and swell to occupy larger volume and suppress hunger.
FR7224176A 1972-06-23 1972-06-23 Low calorie food for slimming diets - contg flour or meat with vegetable colloids replacing part of flour Granted FR2188966A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7224176A FR2188966A1 (en) 1972-06-23 1972-06-23 Low calorie food for slimming diets - contg flour or meat with vegetable colloids replacing part of flour

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7224176A FR2188966A1 (en) 1972-06-23 1972-06-23 Low calorie food for slimming diets - contg flour or meat with vegetable colloids replacing part of flour

Publications (2)

Publication Number Publication Date
FR2188966A1 true FR2188966A1 (en) 1974-01-25
FR2188966B3 FR2188966B3 (en) 1975-08-29

Family

ID=9101335

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7224176A Granted FR2188966A1 (en) 1972-06-23 1972-06-23 Low calorie food for slimming diets - contg flour or meat with vegetable colloids replacing part of flour

Country Status (1)

Country Link
FR (1) FR2188966A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0127287A1 (en) * 1983-04-29 1984-12-05 NABISCO BRANDS, Inc. Guar gum food bar
WO1985002759A1 (en) * 1983-12-21 1985-07-04 Vitroculture S.A. Food composition intended to the preparation or decoration of meat and similar products
FR2591437A1 (en) * 1985-12-17 1987-06-19 Langard Jean Food product based on meat and method for its manufacture

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0127287A1 (en) * 1983-04-29 1984-12-05 NABISCO BRANDS, Inc. Guar gum food bar
WO1985002759A1 (en) * 1983-12-21 1985-07-04 Vitroculture S.A. Food composition intended to the preparation or decoration of meat and similar products
FR2591437A1 (en) * 1985-12-17 1987-06-19 Langard Jean Food product based on meat and method for its manufacture

Also Published As

Publication number Publication date
FR2188966B3 (en) 1975-08-29

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