GB1220694A - Process for the production of foods - Google Patents

Process for the production of foods

Info

Publication number
GB1220694A
GB1220694A GB07536/68A GB1753668A GB1220694A GB 1220694 A GB1220694 A GB 1220694A GB 07536/68 A GB07536/68 A GB 07536/68A GB 1753668 A GB1753668 A GB 1753668A GB 1220694 A GB1220694 A GB 1220694A
Authority
GB
United Kingdom
Prior art keywords
thickening agent
starch
milk
solution
puddings
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
GB07536/68A
Inventor
Meindert Aisso Reinders
Jurren Corrie Faber
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.)
Cooperative Avebe UA
Original Assignee
Cooperative Avebe UA
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 Cooperative Avebe UA filed Critical Cooperative Avebe UA
Publication of GB1220694A publication Critical patent/GB1220694A/en
Expired legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B35/00—Preparation of derivatives of amylopectin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • 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
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Materials Engineering (AREA)
  • Grain Derivatives (AREA)
  • Dairy Products (AREA)

Abstract

1,220,694. Viscous milk products. COOPERATIVE VERKOOP - EN PRODUCTIEVERENIGING VAN AARDAPPELMEEL EN DERIVATEN "AVERBE" G.A. 11 April, 1968 [14 April, 1967], No. 17536/68. Heading A2B. Viscous milk products comprising milk and a starch type thickening agent, such as puddings and custard cream are prepared by heating the ingredients, including a thickening agent, at 110-150‹C. for a short time, wherein the thickening agent is prepared by treating a cold water insoluble material precipitated from solution and comprising at least 90% amylopectin, or such a material which has been treated with a monofunctional esterifying or etherifying reagent, with a polyfunctional reagent capable of causing cross-linking of starch, for example epichlorohydrin, phosphorous oxychloride, or sodium trimetaphosphat. The flocculent material may be obtained by precipitation from solution rich in amylopectin being that remaining after amylose has been precipitated and removed from a starch solution. Suitable ingredients are milk, sugar, dextrose, vanilla extract and colour or cocoa, the thickening agent, and, for puddings, a gelling agent comprising caragheenate and locust bean meal.
GB07536/68A 1967-04-14 1968-04-11 Process for the production of foods Expired GB1220694A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL6705276A NL6705276A (en) 1967-04-14 1967-04-14

Publications (1)

Publication Number Publication Date
GB1220694A true GB1220694A (en) 1971-01-27

Family

ID=19799846

Family Applications (1)

Application Number Title Priority Date Filing Date
GB07536/68A Expired GB1220694A (en) 1967-04-14 1968-04-11 Process for the production of foods

Country Status (3)

Country Link
FR (1) FR1561654A (en)
GB (1) GB1220694A (en)
NL (1) NL6705276A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5538751A (en) * 1992-05-08 1996-07-23 Unilever Patent Holdings B.V. Thickened foodstuff having improved storage stability and process of making
WO2005070222A1 (en) * 2004-01-09 2005-08-04 Elgin Dairy Foods, Inc. Pourable liquid dairy dessert
US10143224B2 (en) 2015-07-24 2018-12-04 Corn Products Development, Inc. Low protein yogurts containing modified starches

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5538751A (en) * 1992-05-08 1996-07-23 Unilever Patent Holdings B.V. Thickened foodstuff having improved storage stability and process of making
WO2005070222A1 (en) * 2004-01-09 2005-08-04 Elgin Dairy Foods, Inc. Pourable liquid dairy dessert
US10143224B2 (en) 2015-07-24 2018-12-04 Corn Products Development, Inc. Low protein yogurts containing modified starches

Also Published As

Publication number Publication date
NL6705276A (en) 1968-10-15
FR1561654A (en) 1969-03-28

Similar Documents

Publication Publication Date Title
GB770565A (en) Improvements in or relating to process for preparing distarch phosphate and productscontaining the same
Evers et al. Scanning electron microscopy of wheat starch. IV. Digestion of large granules by glucoamylase of fungal (Aspergillus niger) origin
GB1220694A (en) Process for the production of foods
GB1249932A (en) Enzymatic solubilisation of tea cream
IE792115L (en) Pregelatinized starch.
ES412076A1 (en) Fruit products
GB1436382A (en) Starch hydrolysate methods for its preparation and products based thereon
IE40994B1 (en) Food product and method
GB1154463A (en) Method and Composition for Preparing Custard
GB1489909A (en) Process for steeping grain and products obtained thereby
GB1425337A (en) Method of manufacturing a milk chocolate
GB1220838A (en) Process for the production of foods
YU35558B (en) Process for preparing preparations suitable as soilmodificators and fertilizers in agriculture
GB1225040A (en) Thickener for use in making cooked foodstuff, cooked foodstuffs and process
GB1525123A (en) Food binding agent
BE780473A (en) LUMILYSERGOL DERIVATIVES, THEIR PREPARATION PROCESS AND THEIR APPLICATIONS AS MEDICINAL PRODUCTS, IN PARTICULAR ADRENOLYTICS
GB1311255A (en) Preparation of instnat tea
MY7500040A (en) 2-chloroe thane-(thiono)-phosphonic acid derivatives, process for their preparation and their use for the regulation of plant growth
GB955756A (en) Beverage powder
CA999857A (en) 8,12-diisoprostanoic acid derivatives and process for their preparation
GB1142807A (en) Process for preparing a canned food product by the addition thereto of a water soluble alginate
FR2004934A1 (en) PROCESS FOR CONNECTING THE HARDWARE OF AIRCRAFT PROPELLER BLADES, AND IN PARTICULAR OF HELICOPTER BLADES
GB1304241A (en)
GOTO Determination of Gelatinization Property of Highly Concentrated Starch Suspension by Brabender Plastograph Part 3. Effects of Fatty Acid upon Plastograms
AT162629B (en) Process for the production of pudding powders based on skimmed milk and starch that can be processed with cold water