GB1043979A - Improvements in or relating to the preparation of food products - Google Patents
Improvements in or relating to the preparation of food productsInfo
- Publication number
- GB1043979A GB1043979A GB31539/65A GB3153965A GB1043979A GB 1043979 A GB1043979 A GB 1043979A GB 31539/65 A GB31539/65 A GB 31539/65A GB 3153965 A GB3153965 A GB 3153965A GB 1043979 A GB1043979 A GB 1043979A
- Authority
- GB
- United Kingdom
- Prior art keywords
- acid
- fumaric acid
- mixture
- heating
- water
- 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
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
A fumaric acid product having an improved rate of solubility in water comprises a fused blend of fumaric acid and a second acid material which is citric acid or malic acid or a mixture thereof. The fumaric acid product may be produced by (i) heating a mixture of the acids in powdered form to melt the second acid material, cooling the fused mixture to the solid state and subdividing the resultant solid so that it will pass a 30 mesh screen, (ii) including additionally in the mixture to be heated according to (i) 10% by weight of water (substantially all of the water is boiled off in the heating step), and (iii) heating the second acid material separately to melt it and then pouring in the fumaric acid with stirring. The ratio of fumaric acid to the second acid material may range between 6:1 and 1:10; a uniform blend is not obtained, however, if there is too large a proportion of fumaric acid, citric and malic acids may be employed together in equal proportions. The fumaric acid product in powdered form may be mixed with one or more flavouring agents, dyes and/or sweetening agents to form a powdered beverage composition or concentrate adapted to be dissolved in water, and can be utilized also in gelatin-containing food compositions. Examples are directed to the preparation of fumaric acid products by heating for 20 minutes fumaric acid with citric or malic acid (or a mixture thereof) in a glass container lowered into an oil bath having a temperature of 360 DEG F; the following proportions of fumaric acid to second acid material were employed: 3:1, 2:1, 1.5:1, 1:1, 1:3, 1:7 and 1:10. A grape-flavoured beverage composition and formulations for imitation raspberry, banana and kola flavours also are disclosed.ALSO:A fumaric acid product having an improved rate of solubility in water comprises a fused blend of fumaric acid and a second acid material which is citric acid or malic acid or a mixture thereof. The fumaric acid product may be produced by: (i) heating a mixture of the acids in powdered form to melt the second acid material, cooling the fused mixture to the solid state and subdividing the resultant solid so that it will pass a 30 mesh screen, (ii) including additionally in the mixture to be heated according to (i) 10% by weight of water (substantially all of the water is boiled off in the heating step), and (iii) heating the second acid material separately to melt it and then pouring in the fumaric acid with stirring. The ratio of fumaric acid to the second acid material may range between 6:1 and 1:10; a uniform blend is not obtained, however, if there is too large a proportion of fumaric acid. Citric and malic acids may be employed together in equal proportions.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US38608464A | 1964-07-29 | 1964-07-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1043979A true GB1043979A (en) | 1966-09-28 |
Family
ID=51660906
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB31539/65A Expired GB1043979A (en) | 1964-07-29 | 1965-07-23 | Improvements in or relating to the preparation of food products |
Country Status (4)
| Country | Link |
|---|---|
| BE (1) | BE667615A (en) |
| FR (1) | FR1444432A (en) |
| GB (1) | GB1043979A (en) |
| NL (1) | NL6509856A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5089279A (en) * | 1988-12-16 | 1992-02-18 | Conopco, Inc. | Method of making a granular beverage material by means of sintering and then granulating |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3518343A (en) * | 1967-10-02 | 1970-06-30 | Miles Lab | Effervescent tablet and process for making same |
| US3518346A (en) * | 1968-01-02 | 1970-06-30 | Miles Lab | Tableting |
-
1965
- 1965-07-23 GB GB31539/65A patent/GB1043979A/en not_active Expired
- 1965-07-27 FR FR26099A patent/FR1444432A/en not_active Expired
- 1965-07-29 NL NL6509856A patent/NL6509856A/xx unknown
- 1965-07-29 BE BE667615D patent/BE667615A/xx unknown
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5089279A (en) * | 1988-12-16 | 1992-02-18 | Conopco, Inc. | Method of making a granular beverage material by means of sintering and then granulating |
Also Published As
| Publication number | Publication date |
|---|---|
| NL6509856A (en) | 1966-01-31 |
| BE667615A (en) | 1965-11-16 |
| FR1444432A (en) | 1966-07-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69000523T2 (en) | BEVERAGE PRODUCTION. | |
| GB1043979A (en) | Improvements in or relating to the preparation of food products | |
| US3681086A (en) | Process for making jams and jellies | |
| KR860001541A (en) | Gelatin Dessert Mix Soluble in Cold Water and Manufacturing Method | |
| JPS58138341A (en) | Mixing of cheese with fruit juice | |
| JPH05236907A (en) | Gold colloidal solution for food and food containing the same colloidal solution | |
| US2106089A (en) | Method of preparing stable chocolate milk | |
| US2916385A (en) | Coloring composition and method of producing the same | |
| SU1457886A1 (en) | Method of producing mayonnaise | |
| JPS55127956A (en) | Preparation of ices with marble pattern | |
| GB1397786A (en) | Production of a sugar composition | |
| US1647539A (en) | Mordant paste | |
| US1879697A (en) | Pectin preparation | |
| US2190180A (en) | Chewing gum material | |
| US2132485A (en) | Method of making food products | |
| GB2095531A (en) | Powdered sweetened condensed milk | |
| US2092518A (en) | Food product and method of making the same | |
| JPS59159757A (en) | Preparation of instant white sauce | |
| KR840000287B1 (en) | Method for manufacturing instant vinegar composition for vinegared fish and rice | |
| JPS5937067B2 (en) | Method for producing fruit drink with cheese | |
| JPS54138198A (en) | Production of concentrated pasty soy sauce | |
| JP2004026931A (en) | Red coloring matter preparation | |
| JPS6135751A (en) | Jelly | |
| US1842757A (en) | Jelly compound | |
| JPS609771B2 (en) | Method for producing milkshake raw material liquid |