GB1232640A - - Google Patents
Info
- Publication number
- GB1232640A GB1232640A GB3965268A GB1232640DA GB1232640A GB 1232640 A GB1232640 A GB 1232640A GB 3965268 A GB3965268 A GB 3965268A GB 1232640D A GB1232640D A GB 1232640DA GB 1232640 A GB1232640 A GB 1232640A
- Authority
- GB
- United Kingdom
- Prior art keywords
- sodium
- desiccator
- protein
- buffer
- dry powdered
- 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
Classifications
-
- 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
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
1,232,640. Dry powdered fat emulsions. ABBOTT LABORATORIES. 19 Aug., 1968, No. 39652/68. Heading A2B. A dry powdered fat emulsion, which may be employed as a milk or cream substitute or reconstituted with water and whipped into a topping, comprises 20-40% edible fat, 55-70% sweetener, 3-6% protein, 1-9% emulsifier, 1-4% buffer, and 0.01-0.06% desiccator. Suitable sweeteners include mono and di saccharides, the protein may be sodium caseinate or skim milk solids, the buffer, which preferably maintains the pH between 5 and 9, may be selected from various sodium and potassium phosphates, and the desiccator may be silica aerogel, activated alumina, or sodium silicoaluminate.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB3965268 | 1968-08-19 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1232640A true GB1232640A (en) | 1971-05-19 |
Family
ID=10410713
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB3965268A Expired GB1232640A (en) | 1968-08-19 | 1968-08-19 |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB1232640A (en) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2170239A1 (en) * | 1972-02-04 | 1973-09-14 | Naarden International Nv | |
US4259358A (en) * | 1974-02-14 | 1981-03-31 | Agricultural Production And Vegetable Products, Ltd. | Preparation of food products |
EP0113536A2 (en) * | 1982-12-02 | 1984-07-18 | General Foods Corporation | Process for making a freeze-thaw stable edible foam containing milk fat |
EP0294119A1 (en) * | 1987-06-01 | 1988-12-07 | Unilever Plc | Artificial cream |
EP0743824A1 (en) † | 1994-02-14 | 1996-11-27 | Rich Products Corporation | Improved temperature stability and whipping performance foods |
EP0873690A1 (en) * | 1997-04-21 | 1998-10-28 | N.V. Nutricia | Process of preparing a fat-containing foodstuff |
WO2004021804A1 (en) * | 2002-09-06 | 2004-03-18 | Rich Products Corporation | Cooking cream |
US7351440B2 (en) | 2003-05-14 | 2008-04-01 | Rich Products Corporation | Whippable food product with improved stability |
US7563470B2 (en) | 2003-03-20 | 2009-07-21 | Rich Products Corporation | Non-dairy whippable food product |
-
1968
- 1968-08-19 GB GB3965268A patent/GB1232640A/en not_active Expired
Cited By (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2170239A1 (en) * | 1972-02-04 | 1973-09-14 | Naarden International Nv | |
US4259358A (en) * | 1974-02-14 | 1981-03-31 | Agricultural Production And Vegetable Products, Ltd. | Preparation of food products |
EP0113536A2 (en) * | 1982-12-02 | 1984-07-18 | General Foods Corporation | Process for making a freeze-thaw stable edible foam containing milk fat |
EP0113536A3 (en) * | 1982-12-02 | 1985-09-11 | General Foods Corporation | Process for making a freeze-thaw stable edible foam containing milk fat |
EP0294119A1 (en) * | 1987-06-01 | 1988-12-07 | Unilever Plc | Artificial cream |
EP0743824B2 (en) † | 1994-02-14 | 2012-04-11 | Rich Products Corporation | Improved temperature stability and whipping performance foods |
EP0743824A1 (en) † | 1994-02-14 | 1996-11-27 | Rich Products Corporation | Improved temperature stability and whipping performance foods |
EP0873690A1 (en) * | 1997-04-21 | 1998-10-28 | N.V. Nutricia | Process of preparing a fat-containing foodstuff |
WO1998047384A1 (en) * | 1997-04-21 | 1998-10-29 | N.V. Nutricia | Process of preparing a fat-containing foodstuff |
WO2004021804A1 (en) * | 2002-09-06 | 2004-03-18 | Rich Products Corporation | Cooking cream |
US7658962B2 (en) | 2002-09-06 | 2010-02-09 | Rich Products Corporation | Cooking cream |
US7563470B2 (en) | 2003-03-20 | 2009-07-21 | Rich Products Corporation | Non-dairy whippable food product |
US7351440B2 (en) | 2003-05-14 | 2008-04-01 | Rich Products Corporation | Whippable food product with improved stability |
US7776376B2 (en) | 2003-05-14 | 2010-08-17 | Rich Products Corporation | Whippable food product with improved stability |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
414F | Notice of opposition given (sect. 14/1949) | ||
414E | Application relinquished (sect. 14/1949) | ||
CSNS | Application of which complete specification have been accepted and published, but patent is not sealed |