GB129165A - Process for Obtaining an Emulsifying Agent Especially Intended for use in the Manufacture of Margarine. - Google Patents

Process for Obtaining an Emulsifying Agent Especially Intended for use in the Manufacture of Margarine.

Info

Publication number
GB129165A
GB129165A GB1432918A GB1432918A GB129165A GB 129165 A GB129165 A GB 129165A GB 1432918 A GB1432918 A GB 1432918A GB 1432918 A GB1432918 A GB 1432918A GB 129165 A GB129165 A GB 129165A
Authority
GB
United Kingdom
Prior art keywords
manufacture
margarine
obtaining
emulsifying agent
especially intended
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
GB1432918A
Inventor
Percy Charles Rushen
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB1432918A priority Critical patent/GB129165A/en
Publication of GB129165A publication Critical patent/GB129165A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

129,165. Rushen, P. C., (Naamlooze Vennootschap A. Jurgens' Vereenigde Fabrieken). Sept. 3, 1918. Butter substitutes.-An emulsifying-agent for use in the manufacture of margarine consists of a mixture of fat and lecithin, obtained by extracting dry finely-ground casein with methyl or ethyl alcohol or both and evaporating the extract to a syrupy consistency.
GB1432918A 1918-09-03 1918-09-03 Process for Obtaining an Emulsifying Agent Especially Intended for use in the Manufacture of Margarine. Expired GB129165A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1432918A GB129165A (en) 1918-09-03 1918-09-03 Process for Obtaining an Emulsifying Agent Especially Intended for use in the Manufacture of Margarine.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1432918A GB129165A (en) 1918-09-03 1918-09-03 Process for Obtaining an Emulsifying Agent Especially Intended for use in the Manufacture of Margarine.

Publications (1)

Publication Number Publication Date
GB129165A true GB129165A (en) 1919-07-10

Family

ID=32346356

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1432918A Expired GB129165A (en) 1918-09-03 1918-09-03 Process for Obtaining an Emulsifying Agent Especially Intended for use in the Manufacture of Margarine.

Country Status (1)

Country Link
GB (1) GB129165A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2740720A (en) * 1953-01-26 1956-04-03 Artemy A Horvath Method of forming a confection and the resulting product

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2740720A (en) * 1953-01-26 1956-04-03 Artemy A Horvath Method of forming a confection and the resulting product

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