FR460614A - Process for the manufacture of margarine which can be used for cooking food products - Google Patents

Process for the manufacture of margarine which can be used for cooking food products

Info

Publication number
FR460614A
FR460614A FR460614A FR460614DA FR460614A FR 460614 A FR460614 A FR 460614A FR 460614 A FR460614 A FR 460614A FR 460614D A FR460614D A FR 460614DA FR 460614 A FR460614 A FR 460614A
Authority
FR
France
Prior art keywords
margarine
manufacture
food products
cooking food
cooking
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
FR460614A
Other languages
French (fr)
Inventor
Peter Adam Schmitt
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Application granted granted Critical
Publication of FR460614A publication Critical patent/FR460614A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)
FR460614A 1912-06-28 1913-06-28 Process for the manufacture of margarine which can be used for cooking food products Expired FR460614A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE1658X 1912-06-28

Publications (1)

Publication Number Publication Date
FR460614A true FR460614A (en) 1913-12-08

Family

ID=90716736

Family Applications (1)

Application Number Title Priority Date Filing Date
FR460614A Expired FR460614A (en) 1912-06-28 1913-06-28 Process for the manufacture of margarine which can be used for cooking food products

Country Status (3)

Country Link
FR (1) FR460614A (en)
GB (1) GB191314872A (en)
NL (1) NL1658C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1231533B (en) * 1957-10-15 1966-12-29 Phil Willy Pfaff Dipl Chem Dr Process to improve the structure of fat-containing foods with the exception of meat and meat products while maintaining their structure and homogeneity during pasteurization and sterilization

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB969611A (en) * 1960-05-19 1964-09-09 Unilever Ltd Protein compositions suitable as anti spattering agents for margarine

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1231533B (en) * 1957-10-15 1966-12-29 Phil Willy Pfaff Dipl Chem Dr Process to improve the structure of fat-containing foods with the exception of meat and meat products while maintaining their structure and homogeneity during pasteurization and sterilization

Also Published As

Publication number Publication date
GB191314872A (en) 1914-03-12
NL1658C (en) 1916-11-01

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