GB1034124A - Fat emulsions containing alkali metal caseinates - Google Patents

Fat emulsions containing alkali metal caseinates

Info

Publication number
GB1034124A
GB1034124A GB13753/63A GB1375363A GB1034124A GB 1034124 A GB1034124 A GB 1034124A GB 13753/63 A GB13753/63 A GB 13753/63A GB 1375363 A GB1375363 A GB 1375363A GB 1034124 A GB1034124 A GB 1034124A
Authority
GB
United Kingdom
Prior art keywords
alkali metal
emulsion
april
containing alkali
prepared
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
GB13753/63A
Inventor
Johannes Hendrik Van Roon
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
Priority to GB13753/63A priority Critical patent/GB1034124A/en
Priority to BR158022/64A priority patent/BR6458022D0/en
Priority to NL6403486A priority patent/NL6403486A/xx
Priority to DE19641492824 priority patent/DE1492824C/en
Priority to SE04129/64A priority patent/SE350392B/xx
Priority to ES0298283A priority patent/ES298283A1/en
Publication of GB1034124A publication Critical patent/GB1034124A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
    • 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
    • A23D7/003—Compositions other than spreads
    • 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
    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • 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

Abstract

1,034,124. Cream substitutes. UNILEVER Ltd. April 3, 1964 [April 5, 1963], No. 13753/63. Heading A2B. A pourable cream substitute emulsion is prepared by forming an emulsion containing 10-50% by weight edible fat, 1-3% alkali metal caseinate and skimmed or whole milk in natural or reconstituted form. The alkali metal caseinate used is one which has been prepared by precipitating casein from skimmed milk, washing it in such a way as to remove at least 80% of the calcium present and dissolving the precipitate in a solution of a basic alkali metal compound and pasteurizing or sterilizing the emulsion. Optional ingredients include lecithin, an edible monoglyceride, sodium citrate and sodium bicarbonate.
GB13753/63A 1963-04-05 1963-04-05 Fat emulsions containing alkali metal caseinates Expired GB1034124A (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
GB13753/63A GB1034124A (en) 1963-04-05 1963-04-05 Fat emulsions containing alkali metal caseinates
BR158022/64A BR6458022D0 (en) 1963-04-05 1964-03-31 PROCESS FOR THE PREPARATION OF A FAT EMULSION AND FOR OBTAINING ALKALINE METAL CASEINATE APPLICABLE IN THAT PROCESS
NL6403486A NL6403486A (en) 1963-04-05 1964-04-02
DE19641492824 DE1492824C (en) 1963-04-05 1964-04-03 Process for producing a storable and viscosity-stable fat emulsion
SE04129/64A SE350392B (en) 1963-04-05 1964-04-03
ES0298283A ES298283A1 (en) 1963-04-05 1964-04-03 Fat emulsions containing alkali metal caseinates

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB13753/63A GB1034124A (en) 1963-04-05 1963-04-05 Fat emulsions containing alkali metal caseinates

Publications (1)

Publication Number Publication Date
GB1034124A true GB1034124A (en) 1966-06-29

Family

ID=10028743

Family Applications (1)

Application Number Title Priority Date Filing Date
GB13753/63A Expired GB1034124A (en) 1963-04-05 1963-04-05 Fat emulsions containing alkali metal caseinates

Country Status (5)

Country Link
BR (1) BR6458022D0 (en)
ES (1) ES298283A1 (en)
GB (1) GB1034124A (en)
NL (1) NL6403486A (en)
SE (1) SE350392B (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003047354A1 (en) * 2001-12-07 2003-06-12 Campina B.V. Method for preparing cake batter
EP2866576A4 (en) * 2012-06-20 2016-09-07 Univ Massey Mineral fortification process and its uses
GB2525921B (en) * 2014-05-09 2018-11-21 Douwe Egberts Bv Concentrate for milky beverages

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003047354A1 (en) * 2001-12-07 2003-06-12 Campina B.V. Method for preparing cake batter
NL1019520C2 (en) * 2001-12-07 2003-06-13 Campina Melkunie Bv Method for preparing cake batter.
EP2866576A4 (en) * 2012-06-20 2016-09-07 Univ Massey Mineral fortification process and its uses
US11224246B2 (en) 2012-06-20 2022-01-18 Societe Des Produits Nestle S.A. Mineral fortification process and its uses
GB2525921B (en) * 2014-05-09 2018-11-21 Douwe Egberts Bv Concentrate for milky beverages
US10321697B2 (en) 2014-05-09 2019-06-18 Koninklijke Douwe Egberts B.V. Concentrate for milky beverages

Also Published As

Publication number Publication date
ES298283A1 (en) 1964-09-01
NL6403486A (en) 1964-10-06
DE1492824A1 (en) 1969-08-07
SE350392B (en) 1972-10-30
BR6458022D0 (en) 1973-08-14

Similar Documents

Publication Publication Date Title
GB1455146A (en) Method of manufacturing low calorie dairy spread having high content of protein
KR940013338A (en) Low fat cheese products and methods of making them
GB1029552A (en) Fatty composition
Edmondson et al. Enrichment of pasteurized whole milk with iron
US2957770A (en) Method of improving the properties of meat and composition therefor
GB1034124A (en) Fat emulsions containing alkali metal caseinates
GB1398179A (en) Edible protein fibres based on casein and a process for preparing said fibres
GASKA et al. Timed emulsification studies with chicken breast muscle: soluble and insoluble myofibrillar proteins
GB1174861A (en) Dairy Products
US2433276A (en) Ice cream and ice cream mix
IE832352L (en) Butter-like spread
FR2185018A1 (en) Whipped cream type product - comprising oil-in-water emulsion with globular protein
ES395067A1 (en) Process for preparing a frozen food product
GB1232497A (en)
KR920702864A (en) Preparation method of polyunsaturated fatty acid and phospholipid fortified fat and use of fortified fat
GB1232640A (en)
CA2016711A1 (en) Fatty spread containing native whey protein
GB2014426A (en) Artificial creams
US1609617A (en) Method of increasing the coagulating point of milk
US1341040A (en) Reconstructed milk and process of making same
GB1295271A (en)
Friedman The Jew's Complaint in Recent American Fiction: Beyond Exodus and Still in the Wilderness
GB924268A (en) Flavour stabilization of salted margarines
Lepkovsky et al. Thirst and behavior in adipsic chickens with hypothalamic lesions before and after intravenous injection of hypertonic NaCl Solution
GB1526935A (en) Food products