FR2315858B1 - - Google Patents
Info
- Publication number
- FR2315858B1 FR2315858B1 FR7521073A FR7521073A FR2315858B1 FR 2315858 B1 FR2315858 B1 FR 2315858B1 FR 7521073 A FR7521073 A FR 7521073A FR 7521073 A FR7521073 A FR 7521073A FR 2315858 B1 FR2315858 B1 FR 2315858B1
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
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- 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
-
- 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
- A23J3/24—Working-up of proteins for foodstuffs by texturising using freezing
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7521073A FR2315858A1 (en) | 1975-07-04 | 1975-07-04 | Food protein from vegetable seed or oil cake extract - by coagulating using alkaline earth metal salt |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR7521073A FR2315858A1 (en) | 1975-07-04 | 1975-07-04 | Food protein from vegetable seed or oil cake extract - by coagulating using alkaline earth metal salt |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2315858A1 FR2315858A1 (en) | 1977-01-28 |
FR2315858B1 true FR2315858B1 (en) | 1977-12-16 |
Family
ID=9157535
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7521073A Granted FR2315858A1 (en) | 1975-07-04 | 1975-07-04 | Food protein from vegetable seed or oil cake extract - by coagulating using alkaline earth metal salt |
Country Status (1)
Country | Link |
---|---|
FR (1) | FR2315858A1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2000001247A1 (en) * | 1998-07-02 | 2000-01-13 | Mars Uk Limited | Blood chunks |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5010933B1 (en) * | 1967-01-27 | 1975-04-25 | ||
GB1300711A (en) * | 1970-05-25 | 1972-12-20 | Ralston Purina Co | Proteinaceous food product |
US3852484A (en) * | 1972-01-10 | 1974-12-03 | Central Soya Co | Method of producing vegetable protein seafood substitutes |
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1975
- 1975-07-04 FR FR7521073A patent/FR2315858A1/en active Granted
Also Published As
Publication number | Publication date |
---|---|
FR2315858A1 (en) | 1977-01-28 |
Similar Documents
Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |