GB1314595A - High protein edible products and method of preparing same - Google Patents

High protein edible products and method of preparing same

Info

Publication number
GB1314595A
GB1314595A GB3622470A GB3622470A GB1314595A GB 1314595 A GB1314595 A GB 1314595A GB 3622470 A GB3622470 A GB 3622470A GB 3622470 A GB3622470 A GB 3622470A GB 1314595 A GB1314595 A GB 1314595A
Authority
GB
United Kingdom
Prior art keywords
protein
high protein
product
boiling
elastic
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
GB3622470A
Other languages
English (en)
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.)
NEO PROTEINS Inc
Original Assignee
NEO PROTEINS Inc
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 NEO PROTEINS Inc filed Critical NEO PROTEINS Inc
Publication of GB1314595A publication Critical patent/GB1314595A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Confectionery (AREA)
GB3622470A 1969-07-31 1970-07-27 High protein edible products and method of preparing same Expired GB1314595A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US84642869A 1969-07-31 1969-07-31
US87971769A 1969-11-25 1969-11-25

Publications (1)

Publication Number Publication Date
GB1314595A true GB1314595A (en) 1973-04-26

Family

ID=27126638

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3622470A Expired GB1314595A (en) 1969-07-31 1970-07-27 High protein edible products and method of preparing same

Country Status (10)

Country Link
JP (1) JPS5133982B1 (cs)
AT (1) AT325542B (cs)
BE (1) BE754240A (cs)
CA (1) CA917996A (cs)
CH (1) CH562565A5 (cs)
FR (1) FR2054660B1 (cs)
GB (1) GB1314595A (cs)
IL (1) IL34847A (cs)
IT (1) IT1029512B (cs)
NL (1) NL149992B (cs)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX3234E (es) * 1971-05-17 1980-08-05 Neo Proteins Inc Procedimiento mejorado para preparar un substituto de la yema de huevo
JPS5430679U (cs) * 1977-07-30 1979-02-28

Also Published As

Publication number Publication date
NL149992B (nl) 1976-07-15
DE2036803B2 (de) 1975-07-17
NL7011333A (cs) 1971-02-02
DE2036803A1 (de) 1971-02-11
JPS5133982B1 (cs) 1976-09-22
CA917996A (en) 1973-01-02
ATA659170A (de) 1975-01-15
IL34847A0 (en) 1970-09-17
CH562565A5 (cs) 1975-06-13
IL34847A (en) 1973-06-29
BE754240A (fr) 1970-12-31
IT1029512B (it) 1979-03-20
FR2054660A1 (cs) 1971-04-23
AT325542B (de) 1975-10-27
FR2054660B1 (cs) 1973-03-16

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Legal Events

Date Code Title Description
PS Patent sealed [section 19, patents act 1949]
PCNP Patent ceased through non-payment of renewal fee