GB1082720A - Process for dosing liquids - Google Patents

Process for dosing liquids

Info

Publication number
GB1082720A
GB1082720A GB52253/65A GB5225365A GB1082720A GB 1082720 A GB1082720 A GB 1082720A GB 52253/65 A GB52253/65 A GB 52253/65A GB 5225365 A GB5225365 A GB 5225365A GB 1082720 A GB1082720 A GB 1082720A
Authority
GB
United Kingdom
Prior art keywords
dosing
solid components
viscosity
soups
liquid
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
GB52253/65A
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 GB1082720A publication Critical patent/GB1082720A/en
Expired legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01J—CHEMICAL OR PHYSICAL PROCESSES, e.g. CATALYSIS OR COLLOID CHEMISTRY; THEIR RELEVANT APPARATUS
    • B01J19/00—Chemical, physical or physico-chemical processes in general; Their relevant apparatus
    • B01J19/06—Solidifying liquids

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mechanical Engineering (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

In a process for dosing liquids which contain solid components, wherein the solid components are distributed in the liquid, the viscosity of the liquid is adjusted to a level at which the solid components remain in suspension during the dosing process. The process is particularly applicable to the production of soups which are to be packaged in bags of aluminium foil. The dosing is preferably effected below 60 DEG C., so that less additive need be added to achieve the desired viscosity. If the soup is to contain fat as well as the aqueous phase, the viscosity can be further increased by emulsifying the fat, preferably so that the emulsion breaks down on sterilization. Suitable thickening agents comprise vegetable mucins, starches, alginate, pectin, gua-meal, carob-bean meal, and carragheenate. Examples relate to the preparation of chicken, meat, and vegetable soups.
GB52253/65A 1964-12-11 1965-12-09 Process for dosing liquids Expired GB1082720A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEU11289A DE1290475B (en) 1964-12-11 1964-12-11 Process for the production of products to be divided into packaging units which contain lumpy solid parts in addition to aqueous parts

Publications (1)

Publication Number Publication Date
GB1082720A true GB1082720A (en) 1967-09-13

Family

ID=7567583

Family Applications (1)

Application Number Title Priority Date Filing Date
GB52253/65A Expired GB1082720A (en) 1964-12-11 1965-12-09 Process for dosing liquids

Country Status (8)

Country Link
AT (1) AT284730B (en)
BE (1) BE673607A (en)
CH (1) CH481589A (en)
DE (1) DE1290475B (en)
FR (1) FR1459568A (en)
GB (1) GB1082720A (en)
NL (1) NL6516063A (en)
SE (1) SE370310B (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1462884A (en) * 1973-07-13 1977-01-26 Gen Foods Corp Method of stabilizing meat-containing products

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2086338A (en) * 1933-05-12 1937-07-06 Herbert D Pease Preparation of comminuted organic products for packing
AT160169B (en) * 1937-03-05 1941-02-25 August Carl Dr Roettinger Process for the production of canned food.

Also Published As

Publication number Publication date
AT284730B (en) 1970-09-25
NL6516063A (en) 1966-06-13
FR1459568A (en) 1966-11-18
BE673607A (en) 1968-06-10
CH481589A (en) 1969-11-30
DE1290475B (en) 1969-03-06
SE370310B (en) 1974-10-14

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