GB1082283A - Improvements in or relating to emulsifier and stabilizer compositions - Google Patents

Improvements in or relating to emulsifier and stabilizer compositions

Info

Publication number
GB1082283A
GB1082283A GB1384/66A GB138466A GB1082283A GB 1082283 A GB1082283 A GB 1082283A GB 1384/66 A GB1384/66 A GB 1384/66A GB 138466 A GB138466 A GB 138466A GB 1082283 A GB1082283 A GB 1082283A
Authority
GB
United Kingdom
Prior art keywords
emulsifier
weight
present
starch
cellulose
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
GB1384/66A
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.)
Grindstedvaerket AS
Original Assignee
Grindstedvaerket AS
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 Grindstedvaerket AS filed Critical Grindstedvaerket AS
Publication of GB1082283A publication Critical patent/GB1082283A/en
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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • 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
    • A23G2200/10—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 amino-acids, proteins, e.g. gelatine, peptides, polypeptides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Confectionery (AREA)
  • Colloid Chemistry (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

A particulate combined emulsifier and stabilizer compositions, substantially free of fats, especially for ice cream, comprises an intimate mixture of one or more emulsifiers based on fatty esters of polyhydric alcohols and one or more stabilizers of the carbohydrate or protein type, there being at least one part by weight of emulsifier per part by weight of stabilizer, the said components being present in each particle of the composition preferably in ratio stabilizer: emulsifier of 1 : 1 to 1 : 10. A soap, such as sodium stearate, may also be present. Suitable stabilizers include water soluble alginates, pectin, starch, cellulose, derivatives such as carboxymethyl cellulose or carboxymethyl starch, a plant gum such as guar, tragacanth, or locust bean, gelatin, milk protein such as casein agar, or carrageenan. Suitable emulsifiers include esters of glycerol, polyglycerols, sorbitol, sorbitan, and other unetherified penta- or hexahydric alcohols.ALSO:A particulate combined emulsifier and stabiliser composition, substantially free of fats, especially for ice cream, comprises an intimate mixture of one or more emulsifiers based on fatty esters of polyhydric alcohols and one or more stabilisers of the carbohydrate or protein type, these being at least one part by weight of emulsifier per part by weight of stabiliser the said components being present in each particle of the composition preferably in ratio stabiliser: emulsifier of 1:1 to 1:10. A soap, such as sodium stearate, may also be present. Suitable stabilisers include water-soluble alginates, pectin, starch, cellulose, derivatives such as carboxymethyl cellulose or carboxymethyl starch, a plant gum such as guar, tragacanth, or locust bean, gelatin, milk protein such as casein, agar, or carrageenin. Suitable emulsifiers include esters of glycerol, polyglycerols, sorbitol, sorbitan, and other unetherified penta- or hexahydric alcohols.
GB1384/66A 1964-01-13 1965-01-12 Improvements in or relating to emulsifier and stabilizer compositions Expired GB1082283A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK15264AA DK112247B (en) 1964-01-13 1964-01-13 Particulate combined emulsifier and stabilizer, and process for their preparation.

Publications (1)

Publication Number Publication Date
GB1082283A true GB1082283A (en) 1967-09-06

Family

ID=8090348

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1384/66A Expired GB1082283A (en) 1964-01-13 1965-01-12 Improvements in or relating to emulsifier and stabilizer compositions

Country Status (10)

Country Link
BE (1) BE658245A (en)
CH (1) CH470143A (en)
DE (1) DE1719418A1 (en)
DK (1) DK112247B (en)
ES (1) ES308044A1 (en)
GB (1) GB1082283A (en)
IL (1) IL22767A (en)
IT (1) IT1050402B (en)
NL (1) NL149689B (en)
SE (1) SE336136B (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2019564A1 (en) * 1968-10-01 1970-07-03 Gervais Danone Sa
WO2001005246A2 (en) * 1999-07-19 2001-01-25 Danisco A/S A process for the preparation of a composition comprising at least one emulsifier and at least one edible fibre
GB2359727A (en) * 2000-03-02 2001-09-05 Danisco An integrated emulsifier and disintegration improver composition for dairy products
US6306447B1 (en) 1999-10-12 2001-10-23 Danisco A/S Integrated emulsifier and edible fiber
GB2388008A (en) * 2002-05-03 2003-11-05 Danisco Coating food grade powders to aid dispersion
WO2012066961A1 (en) * 2010-11-15 2012-05-24 株式会社武蔵野化学研究所 Composition containing sodium stearoyl lactylate
WO2013182518A2 (en) 2012-06-07 2013-12-12 Dupont Nutrition Biosciences Aps Composition
CN112106859A (en) * 2020-11-05 2020-12-22 浙江华康药业股份有限公司 Milk tea and preparation method thereof

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1501106A (en) * 1974-05-01 1978-02-15 Unilever Ltd Emulsifier systems
DK157605C (en) * 1976-06-25 1990-06-11 Gori Vaerk As PROCEDURE FOR PREPARING A STABLE SUSPENSION OF FINISHED SOLID PARTS IN THE OIL PHASE IN AN OIL-IN-WATER EMULSION, AS A PIGMENTED POTENTIAL
US4411926A (en) * 1982-02-04 1983-10-25 General Foods Corporation Stabilizer for frozen foamed emulsions and method therefore
KR950701191A (en) * 1992-04-23 1995-03-23 알렌 제이. 스피겔 IONIC COMPLEXES OF LONIZABLE EMULSIFIERS WITH IONIZABLE POLYPEPTIDES AND / OR IONIZABLE HYDROCOLLOIDS

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2019564A1 (en) * 1968-10-01 1970-07-03 Gervais Danone Sa
WO2001005246A2 (en) * 1999-07-19 2001-01-25 Danisco A/S A process for the preparation of a composition comprising at least one emulsifier and at least one edible fibre
WO2001005246A3 (en) * 1999-07-19 2001-08-23 Danisco A process for the preparation of a composition comprising at least one emulsifier and at least one edible fibre
GB2366984A (en) * 1999-07-19 2002-03-27 Danisco Composition
GB2366984B (en) * 1999-07-19 2003-08-06 Danisco Composition
US6306447B1 (en) 1999-10-12 2001-10-23 Danisco A/S Integrated emulsifier and edible fiber
GB2359727A (en) * 2000-03-02 2001-09-05 Danisco An integrated emulsifier and disintegration improver composition for dairy products
GB2388008A (en) * 2002-05-03 2003-11-05 Danisco Coating food grade powders to aid dispersion
WO2012066961A1 (en) * 2010-11-15 2012-05-24 株式会社武蔵野化学研究所 Composition containing sodium stearoyl lactylate
WO2013182518A2 (en) 2012-06-07 2013-12-12 Dupont Nutrition Biosciences Aps Composition
CN112106859A (en) * 2020-11-05 2020-12-22 浙江华康药业股份有限公司 Milk tea and preparation method thereof

Also Published As

Publication number Publication date
DE1719418A1 (en) 1971-06-03
DE1719418B2 (en) 1974-01-03
DK112247B (en) 1968-11-25
SE336136B (en) 1971-06-28
CH470143A (en) 1969-03-31
BE658245A (en) 1965-04-30
IL22767A (en) 1968-07-25
IT1050402B (en) 1981-03-10
ES308044A1 (en) 1965-06-01
NL149689B (en) 1976-06-15
NL6500245A (en) 1965-07-14

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