GB1200921A - Margarine - Google Patents

Margarine

Info

Publication number
GB1200921A
GB1200921A GB3122367A GB3122367A GB1200921A GB 1200921 A GB1200921 A GB 1200921A GB 3122367 A GB3122367 A GB 3122367A GB 3122367 A GB3122367 A GB 3122367A GB 1200921 A GB1200921 A GB 1200921A
Authority
GB
United Kingdom
Prior art keywords
margarine
ester
july
water content
alginic
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
GB3122367A
Inventor
Robert William Faulkner
Edmund Alan Mcgill
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 GB3122367A priority Critical patent/GB1200921A/en
Priority to NL6809488A priority patent/NL6809488A/xx
Priority to FR1574303D priority patent/FR1574303A/fr
Publication of GB1200921A publication Critical patent/GB1200921A/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
    • A21D2/14—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
    • A21D2/14—Organic oxygen compounds
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Edible Oils And Fats (AREA)

Abstract

1,200,921. Margarine. UNILEVER Ltd. 4 July, 1968 [6 July, 1967], No. 31223/67. Heading C5C. A cake margarine having a creaming power (defined) of at least 1.8 contains, dispersed in its aqueous phase, 0À9-6% of an edible watersoluble alginic ester by weight of its water content. The alginic ester may be a glycol ester, e.g. 2-hydroxypropyl alginate. A foaming agent may also be present in amount 0À1-6% by wt. of the water content of the margarine. Examples of preferred foaming agents are polyoxyethylene sorbitan monostearate or monopalmitate, and sodium stearate. The alginic ester powder may be mixed with powdered salt before dispersion in water.
GB3122367A 1967-07-06 1967-07-06 Margarine Expired GB1200921A (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
GB3122367A GB1200921A (en) 1967-07-06 1967-07-06 Margarine
NL6809488A NL6809488A (en) 1967-07-06 1968-07-04
FR1574303D FR1574303A (en) 1967-07-06 1968-07-05

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB3122367A GB1200921A (en) 1967-07-06 1967-07-06 Margarine

Publications (1)

Publication Number Publication Date
GB1200921A true GB1200921A (en) 1970-08-05

Family

ID=10319880

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3122367A Expired GB1200921A (en) 1967-07-06 1967-07-06 Margarine

Country Status (3)

Country Link
FR (1) FR1574303A (en)
GB (1) GB1200921A (en)
NL (1) NL6809488A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2160215A (en) * 1984-06-11 1985-12-18 Unilever Plc Water-in-oil emulsions
US4632841A (en) * 1984-06-11 1986-12-30 Lever Brothers Company Low fat spreads containing emulsion disruptors

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2160215A (en) * 1984-06-11 1985-12-18 Unilever Plc Water-in-oil emulsions
US4632841A (en) * 1984-06-11 1986-12-30 Lever Brothers Company Low fat spreads containing emulsion disruptors

Also Published As

Publication number Publication date
FR1574303A (en) 1969-07-11
NL6809488A (en) 1969-01-08

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Legal Events

Date Code Title Description
CSNS Application of which complete specification have been accepted and published, but patent is not sealed