FR2190376B1 - - Google Patents
Info
- Publication number
- FR2190376B1 FR2190376B1 FR7224449A FR7224449A FR2190376B1 FR 2190376 B1 FR2190376 B1 FR 2190376B1 FR 7224449 A FR7224449 A FR 7224449A FR 7224449 A FR7224449 A FR 7224449A FR 2190376 B1 FR2190376 B1 FR 2190376B1
- 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
Links
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/06—Concentration by freezing out the water
- A23C1/08—Freeze-drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
- A23C9/1546—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres in powdered, granulated or dried solid form
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7224449A FR2190376A1 (en) | 1972-07-06 | 1972-07-06 | Instant confectioner's cream powder - contg milk and amylaceous materials |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7224449A FR2190376A1 (en) | 1972-07-06 | 1972-07-06 | Instant confectioner's cream powder - contg milk and amylaceous materials |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2190376A1 FR2190376A1 (en) | 1974-02-01 |
FR2190376B1 true FR2190376B1 (de) | 1976-08-20 |
Family
ID=9101438
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7224449A Granted FR2190376A1 (en) | 1972-07-06 | 1972-07-06 | Instant confectioner's cream powder - contg milk and amylaceous materials |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2190376A1 (de) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20220160004A1 (en) * | 2019-04-12 | 2022-05-26 | Roquette Freres | Instant cream for use in pastries, containing atomised pea starch |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1482405A (fr) * | 1966-06-06 | 1967-05-26 | Grace W R & Co | Procédé de préparation d'un produit alimentaire déshydraté pour desserts et friandises et nouveaux produits ainsi obtenus |
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1972
- 1972-07-06 FR FR7224449A patent/FR2190376A1/fr active Granted
Also Published As
Publication number | Publication date |
---|---|
FR2190376A1 (en) | 1974-02-01 |
Similar Documents
Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |