GB1125350A - Composite materials - Google Patents
Composite materialsInfo
- Publication number
- GB1125350A GB1125350A GB29950/67A GB2995067A GB1125350A GB 1125350 A GB1125350 A GB 1125350A GB 29950/67 A GB29950/67 A GB 29950/67A GB 2995067 A GB2995067 A GB 2995067A GB 1125350 A GB1125350 A GB 1125350A
- Authority
- GB
- United Kingdom
- Prior art keywords
- coffee
- solution
- lyophilised
- porous
- polystyrene
- 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
- 239000002131 composite material Substances 0.000 title abstract 5
- 240000007154 Coffea arabica Species 0.000 abstract 16
- 239000000243 solution Substances 0.000 abstract 15
- VZGDMQKNWNREIO-UHFFFAOYSA-N tetrachloromethane Chemical compound ClC(Cl)(Cl)Cl VZGDMQKNWNREIO-UHFFFAOYSA-N 0.000 abstract 8
- 239000004793 Polystyrene Substances 0.000 abstract 7
- 229920002223 polystyrene Polymers 0.000 abstract 7
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 abstract 6
- 239000011148 porous material Substances 0.000 abstract 6
- RYHBNJHYFVUHQT-UHFFFAOYSA-N 1,4-Dioxane Chemical compound C1COCCO1 RYHBNJHYFVUHQT-UHFFFAOYSA-N 0.000 abstract 5
- 229920002307 Dextran Polymers 0.000 abstract 5
- 125000003118 aryl group Chemical group 0.000 abstract 5
- 239000000470 constituent Substances 0.000 abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract 4
- 239000000284 extract Substances 0.000 abstract 4
- 238000007710 freezing Methods 0.000 abstract 4
- 230000008014 freezing Effects 0.000 abstract 4
- 239000012071 phase Substances 0.000 abstract 4
- 239000000126 substance Substances 0.000 abstract 4
- 239000003085 diluting agent Substances 0.000 abstract 3
- 238000004108 freeze drying Methods 0.000 abstract 3
- 239000000463 material Substances 0.000 abstract 3
- 239000000203 mixture Substances 0.000 abstract 3
- 239000004215 Carbon black (E152) Substances 0.000 abstract 2
- 238000010521 absorption reaction Methods 0.000 abstract 2
- 239000007864 aqueous solution Substances 0.000 abstract 2
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract 2
- 239000001569 carbon dioxide Substances 0.000 abstract 2
- 235000019219 chocolate Nutrition 0.000 abstract 2
- 239000010635 coffee oil Substances 0.000 abstract 2
- 239000000839 emulsion Substances 0.000 abstract 2
- 230000005484 gravity Effects 0.000 abstract 2
- 229930195733 hydrocarbon Natural products 0.000 abstract 2
- 150000002430 hydrocarbons Chemical class 0.000 abstract 2
- 238000005470 impregnation Methods 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- 239000002245 particle Substances 0.000 abstract 2
- 238000002360 preparation method Methods 0.000 abstract 2
- 239000000047 product Substances 0.000 abstract 2
- 238000001179 sorption measurement Methods 0.000 abstract 2
- BOSAWIQFTJIYIS-UHFFFAOYSA-N 1,1,1-trichloro-2,2,2-trifluoroethane Chemical compound FC(F)(F)C(Cl)(Cl)Cl BOSAWIQFTJIYIS-UHFFFAOYSA-N 0.000 abstract 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 244000298479 Cichorium intybus Species 0.000 abstract 1
- 235000007542 Cichorium intybus Nutrition 0.000 abstract 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- -1 amino acid salts Chemical class 0.000 abstract 1
- 235000019568 aromas Nutrition 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 abstract 1
- 238000007664 blowing Methods 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 239000003337 fertilizer Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 239000006260 foam Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 229940068517 fruit extracts Drugs 0.000 abstract 1
- 239000003349 gelling agent Substances 0.000 abstract 1
- 238000011065 in-situ storage Methods 0.000 abstract 1
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000011707 mineral Substances 0.000 abstract 1
- 239000012074 organic phase Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 239000003531 protein hydrolysate Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 229920006395 saturated elastomer Polymers 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 239000002904 solvent Substances 0.000 abstract 1
- 230000002269 spontaneous effect Effects 0.000 abstract 1
- 238000000859 sublimation Methods 0.000 abstract 1
- 230000008022 sublimation Effects 0.000 abstract 1
- 229920003002 synthetic resin Polymers 0.000 abstract 1
- 239000000057 synthetic resin Substances 0.000 abstract 1
- 229940124597 therapeutic agent Drugs 0.000 abstract 1
- 239000010409 thin film Substances 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J9/00—Working-up of macromolecular substances to porous or cellular articles or materials; After-treatment thereof
- C08J9/36—After-treatment
- C08J9/40—Impregnation
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/008—Freeze-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/28—Drying or concentrating coffee extract
- A23F5/32—Drying or concentrating coffee extract by lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/48—Isolation or recuperation of coffee flavour or coffee oil
- A23F5/486—Isolation or recuperation of coffee flavour or coffee oil by distillation from beans, ground or not, e.g. stripping; Recovering volatile gases, e.g. roaster or grinder gases
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07F—ACYCLIC, CARBOCYCLIC OR HETEROCYCLIC COMPOUNDS CONTAINING ELEMENTS OTHER THAN CARBON, HYDROGEN, HALOGEN, OXYGEN, NITROGEN, SULFUR, SELENIUM OR TELLURIUM
- C07F5/00—Compounds containing elements of Groups 3 or 13 of the Periodic Table
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B5/00—Drying solid materials or objects by processes not involving the application of heat
- F26B5/04—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum
- F26B5/06—Drying solid materials or objects by processes not involving the application of heat by evaporation or sublimation of moisture under reduced pressure, e.g. in a vacuum the process involving freezing
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Medicinal Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Materials Engineering (AREA)
- Molecular Biology (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Medicinal Preparation (AREA)
- Tea And Coffee (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
1,125,350. Porous food compositions; coffee preparations. NESTLE'S PRODUCTS Ltd. 28 June, 1967 [8 July, 1966 (2)], No. 29950/67. Heading A2B. [Also in Division C3] A composite material comprises a continuous phase consisting essentially of a porous structure of a dry substance, there being included within the pores of the structure at least one further substance, different from the first, which has been dried by lyophilisation "in situ". The composite material is prepared either by adding to a porous material, by absorption or adsorption, at least one second substance different from the porous material and subsequently freezing and lyophilising the mixture, or by freezing and lyophilising a system containing at least one solute dissolved in at least two different diluents. The system may, for example, contain two different solutes dissolved in two diluents which are miscible with each other, or consist of an emulsion containing two solutes dissolved in two immiscible solvents. The absorption or adsorption of the former procedure may be effected by immersing the porous material in a solution of the second substance, by soaking the material by running the solution over its surface, or by exposing the material to a current of saturated vapour. Impregnation and the subsequent lyophilisation may be repeated several times, using new solutions each time in order to obtain multi-component materials of micro-granular structure. The following are mentioned as constituents of the impregnation solution: synthetic resins, therapeutic agents, fertilizers, amino acid salts, vitamins, preservatives, flavourings such as chocolate or fruit extracts, volatile aromatic fractions extracted from coffee, tea or chicory, and artificial aromas. Turning now to the latter procedure, he water and dioxan in a system consisting of a 1% aqueous solution of dextran and a 0.1% solution of polystyrene in dioxan and optionally including mineral salts, sublime simultaneously during lyophilisation to give a porous and finely heterogeneous composite material containing 1 part of polystyrene per 10 parts of dextran in intimate admixture. In a system consisting of a 1% solution of polystyrene in dioxan with a 1% solution of polystyrene in carbon tetrachloride, around 50% of the dioxan still remains unsublimed when all the carbon tetrachloride has been removed. In a system consisting of a 1% solution of dextran in water and a 1% solution of polystyrene in benzene, the water sublimes more sloyly than the benzene. According to the Examples: (1) A 1% solution of polystyrene in carbon tetrachloride is prepared and frozen at -70‹C. in plates 10 mm. thick which are lyophilised in vacuum at -50‹C. These plates are then impregnated with a 2% solution of dextran in water under a moderate vacuum. After freezing at -40‹C. the impregnated plates are lyophilised at - 20‹C. to give a porous composite material of low specific gravity (0.03), having the properties of lyophilised polystyrene and dextran. (2) A foam produced by blowing gaseous carbon dioxide into a concentrated aqueous solution of coffee solids, is frozen at -45‹C. in relatively thin plates which are lyophilised to a dry product having a porous structure. The plates of lyophilised coffee are impregnated with a concentrated solution of the lipidic and aromatic constituents of coffee in carbon tetrachloride or fluorinated hydrocarbon, and the impregnated plates are frozen and lyophilised to give a dry coffee extract in the form of a porous material of specific gravity 0.2-0.3 which contains, in a continuous phase, the soluble constituents of coffee and, in the dispersed phase, the aromatic and lipidic constituents of coffee intimately mixed within the pores of the continuous phase. Alternatively, the porous dry coffee extract may be impregnated at a pressure not below 5.5 kg/cm<SP>2</SP> with a solution of lipidic and aromatic constituents of coffee in liquid carbon dioxide and the pressure lowered to induce spontaneous freezing of the diluent and sublimation at atmospheric pressure. (3) Flat porous sticks of lyophilised biscuit mass (prepared from milk powder, egg white, sugar, gelling agent and water) are impregnated with a solution in fluorinated hydrocarbon of either a fatty chocolate preparation or a vegetable protein hydrolysate, and the impregnated sticks are lyophilised. (4) An aroma concentrate obtained by steam stripping roasted and ground coffee is twice extracted with trichlorotrifluoroethane, coffee oil is dissolved in the combined organic phase which is then emulsified in aqueous coffee extract containing 45% of coffee solubles. The emulsion is frozen and ground to a particle size between 0.25 and 2.0 mm., and the particles are lyophilised. (5) a mixture of aqueous coffee extract containing 20% coffee solubles and a dioxan solution of coffee oil and aromatic coffee distillate, is rapidly frozen in the form of a thin film which is then lyophilised.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH1005466A CH463935A (en) | 1966-07-08 | 1966-07-08 | Process for manufacturing a complex product with a porous structure and product obtained by this process |
| CH1005566A CH463936A (en) | 1966-07-08 | 1966-07-08 | Manufacturing process for complex products and product obtained by this process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1125350A true GB1125350A (en) | 1968-08-28 |
Family
ID=25705789
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB29950/67A Expired GB1125350A (en) | 1966-07-08 | 1967-06-28 | Composite materials |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPS503381B1 (en) |
| GB (1) | GB1125350A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2019100632B4 (en) * | 2019-06-12 | 2020-12-03 | Aunew Management Pty Ltd | Freeze-dried milk cookie production process |
-
1967
- 1967-06-28 GB GB29950/67A patent/GB1125350A/en not_active Expired
- 1967-07-07 JP JP42043438A patent/JPS503381B1/ja active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2019100632B4 (en) * | 2019-06-12 | 2020-12-03 | Aunew Management Pty Ltd | Freeze-dried milk cookie production process |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS503381B1 (en) | 1975-02-04 |
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