GB1022089A - A process for preparing a dry topping mix - Google Patents

A process for preparing a dry topping mix

Info

Publication number
GB1022089A
GB1022089A GB27717/64A GB2771764A GB1022089A GB 1022089 A GB1022089 A GB 1022089A GB 27717/64 A GB27717/64 A GB 27717/64A GB 2771764 A GB2771764 A GB 2771764A GB 1022089 A GB1022089 A GB 1022089A
Authority
GB
United Kingdom
Prior art keywords
water
mix
esters
july
powder
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
GB27717/64A
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.)
Unilever PLC
Original Assignee
Unilever PLC
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 Unilever PLC filed Critical Unilever PLC
Publication of GB1022089A publication Critical patent/GB1022089A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Medicinal Preparation (AREA)
  • Seasonings (AREA)

Abstract

1,022,089. Dry topping mix. UNILEVER Ltd. July 6, 1964 [July 8, 1963], No. No. 27717/64. Heading A2B. A dry topping mix is prepared by mixing a base fat, a water-dispersible protein, water, an emulsifier selected from lactylated glycerol esters and partial glycol esters, or mixtures there of, and a portion, preferably 20-70% of the total amount of desired sweetening agent, preferably sucrosy with or without an artificial agent such as saccharine or a cyclemate, spray drying the resulting emulsion to yield a powder, and mixing the remaider of the sweetening agent with this powder. The protein is preferably sodium cascinate. The fat preferably has a capillary melting point in the range 35-40‹C, for example soybean oil with iodine value about 80 partially hydrogenated cottonseed oil, or coconut oil. Other ingredients may include lecithin, a carboxymethyl cellulose, edible natural gums, e.g. guar, and alginic acid esters of propylene glycol. The mix may be reconstructed with milk or water and whipped. Partial glycerol esters may additionally be employed as emulsifiers.
GB27717/64A 1963-07-08 1964-07-06 A process for preparing a dry topping mix Expired GB1022089A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US29325563A 1963-07-08 1963-07-08

Publications (1)

Publication Number Publication Date
GB1022089A true GB1022089A (en) 1966-03-09

Family

ID=23128345

Family Applications (1)

Application Number Title Priority Date Filing Date
GB27717/64A Expired GB1022089A (en) 1963-07-08 1964-07-06 A process for preparing a dry topping mix

Country Status (2)

Country Link
GB (1) GB1022089A (en)
NL (1) NL6407777A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2263301A1 (en) * 1972-06-01 1973-12-13 Gen Foods Corp Fatty dry mix for the production of whipped cream-like masses
EP0455288A1 (en) * 1990-05-02 1991-11-06 Unilever N.V. Whippable non-dairy creams
WO2004105508A1 (en) * 2003-05-27 2004-12-09 Danisco A/S A composition comprising lactic acid esters of mono- and diglycerides of fatty acids, an emulsifier containing the same and its use

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2263301A1 (en) * 1972-06-01 1973-12-13 Gen Foods Corp Fatty dry mix for the production of whipped cream-like masses
EP0455288A1 (en) * 1990-05-02 1991-11-06 Unilever N.V. Whippable non-dairy creams
US5149557A (en) * 1990-05-02 1992-09-22 Van Den Bergh Foods Co., Division Of Conopco, Inc. Whippable non-dairy creams
WO2004105508A1 (en) * 2003-05-27 2004-12-09 Danisco A/S A composition comprising lactic acid esters of mono- and diglycerides of fatty acids, an emulsifier containing the same and its use

Also Published As

Publication number Publication date
NL6407777A (en) 1964-10-26

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