FR2541870B1 - Procede pour augmenter la proportion de proteines dans les produits alimentaires tout en conservant leurs proprietes organoleptiques, nouvelle matiere premiere alimentaire ainsi obtenue et applications - Google Patents

Procede pour augmenter la proportion de proteines dans les produits alimentaires tout en conservant leurs proprietes organoleptiques, nouvelle matiere premiere alimentaire ainsi obtenue et applications

Info

Publication number
FR2541870B1
FR2541870B1 FR8303626A FR8303626A FR2541870B1 FR 2541870 B1 FR2541870 B1 FR 2541870B1 FR 8303626 A FR8303626 A FR 8303626A FR 8303626 A FR8303626 A FR 8303626A FR 2541870 B1 FR2541870 B1 FR 2541870B1
Authority
FR
France
Prior art keywords
proteins
proportion
maintaining
applications
increasing
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
FR8303626A
Other languages
English (en)
Other versions
FR2541870A1 (fr
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.)
HAUTE NORMANDIE CENTRALE LAITI
Original Assignee
HAUTE NORMANDIE CENTRALE LAITI
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 HAUTE NORMANDIE CENTRALE LAITI filed Critical HAUTE NORMANDIE CENTRALE LAITI
Priority to FR8303626A priority Critical patent/FR2541870B1/fr
Publication of FR2541870A1 publication Critical patent/FR2541870A1/fr
Application granted granted Critical
Publication of FR2541870B1 publication Critical patent/FR2541870B1/fr
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0294—Moulding or shaping of cellular or expanded articles
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
FR8303626A 1983-03-04 1983-03-04 Procede pour augmenter la proportion de proteines dans les produits alimentaires tout en conservant leurs proprietes organoleptiques, nouvelle matiere premiere alimentaire ainsi obtenue et applications Expired FR2541870B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8303626A FR2541870B1 (fr) 1983-03-04 1983-03-04 Procede pour augmenter la proportion de proteines dans les produits alimentaires tout en conservant leurs proprietes organoleptiques, nouvelle matiere premiere alimentaire ainsi obtenue et applications

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8303626A FR2541870B1 (fr) 1983-03-04 1983-03-04 Procede pour augmenter la proportion de proteines dans les produits alimentaires tout en conservant leurs proprietes organoleptiques, nouvelle matiere premiere alimentaire ainsi obtenue et applications

Publications (2)

Publication Number Publication Date
FR2541870A1 FR2541870A1 (fr) 1984-09-07
FR2541870B1 true FR2541870B1 (fr) 1985-08-16

Family

ID=9286516

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8303626A Expired FR2541870B1 (fr) 1983-03-04 1983-03-04 Procede pour augmenter la proportion de proteines dans les produits alimentaires tout en conservant leurs proprietes organoleptiques, nouvelle matiere premiere alimentaire ainsi obtenue et applications

Country Status (1)

Country Link
FR (1) FR2541870B1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH666991A5 (fr) * 1986-05-16 1988-09-15 Jacobs Suchard Ag Produit alimentaire aere a base de lait frais et procede pour sa preparation.
CH669890A5 (fr) * 1986-12-05 1989-04-28 Nutricia Nv
ES2079519T5 (es) * 1991-06-14 1999-11-16 Nestle Sa Producto alimentario y procedimiento de preparacion.

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2302046A1 (fr) * 1975-02-28 1976-09-24 Normandie Centrale Laitiere Ht Procede pour la preparation d'un produit alimentaire a base de lait et produit ainsi obtenu
FR2397792A1 (fr) * 1977-07-19 1979-02-16 Normandie Laitiere Nouveau produit alimentaire a base d'extrait proteique de lait
JPS58853B2 (ja) * 1978-08-26 1983-01-08 株式会社ロツテ 弾力性を有する可食性チユ−イングキヤンデイ−

Also Published As

Publication number Publication date
FR2541870A1 (fr) 1984-09-07

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Legal Events

Date Code Title Description
ST Notification of lapse