GB1417952A - Pasty dry cream product and process for its manufacture - Google Patents

Pasty dry cream product and process for its manufacture

Info

Publication number
GB1417952A
GB1417952A GB2298374A GB2298374A GB1417952A GB 1417952 A GB1417952 A GB 1417952A GB 2298374 A GB2298374 A GB 2298374A GB 2298374 A GB2298374 A GB 2298374A GB 1417952 A GB1417952 A GB 1417952A
Authority
GB
United Kingdom
Prior art keywords
fat
cream product
dry cream
butter
fats
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
GB2298374A
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 Bestfoods North America
Original Assignee
Unilever Bestfoods North America
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 Bestfoods North America filed Critical Unilever Bestfoods North America
Publication of GB1417952A publication Critical patent/GB1417952A/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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/14—Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/206—Dairy flavours

Abstract

1417952 Dry cream product C P C INTERNATIONAL INC 22 May 1974 [23 May 1973] 22983/74 Heading A2B [Also in Division C5] A dry cream product comprises a mixture of one or more fat powders selected from butter powder and powders of fats having a melting point within the melting range of butter-fat, at least one of butter-fat, an animal or vegetable fat, starch, and sodium caseinate and/or dried skim milk. Vegetable binders such as agar-agar, alginate, carrageenate, guar flour, carob bean flour, pectin or gelatin may be present. Minor amounts of surface-active substances or emulsifiers such as lecithin and/ or monoglycerides and diglycerides of naturally occurring fatty acids occurring in fats and oils, and flavourings (e.g. NaCl, sugar, spices and aromatic substances) may also be added.
GB2298374A 1973-05-23 1974-05-22 Pasty dry cream product and process for its manufacture Expired GB1417952A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2326114A DE2326114C3 (en) 1973-05-23 1973-05-23 Dry cream product and process for its production

Publications (1)

Publication Number Publication Date
GB1417952A true GB1417952A (en) 1975-12-17

Family

ID=5881805

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2298374A Expired GB1417952A (en) 1973-05-23 1974-05-22 Pasty dry cream product and process for its manufacture

Country Status (13)

Country Link
AT (1) AT338082B (en)
BE (1) BE815380A (en)
CH (1) CH585028A5 (en)
DE (1) DE2326114C3 (en)
ES (1) ES426515A1 (en)
FI (1) FI57346C (en)
FR (1) FR2230302B1 (en)
GB (1) GB1417952A (en)
IT (1) IT1010329B (en)
NL (1) NL179252C (en)
NO (1) NO140615C (en)
SE (1) SE411291B (en)
YU (1) YU138974A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3324822A1 (en) * 1982-12-24 1984-06-28 Fa. Dr. August Oetker, 4800 Bielefeld Sauce binder based on sour cream, cream or sour milk
AU580460B2 (en) * 1985-12-20 1989-01-12 Unilever Plc Creamer-thickener and process for preparing the same
EP0779039A2 (en) 1995-11-20 1997-06-18 Cpc International Inc. Formed cream substitute and method for its preparation
US6649207B2 (en) * 2000-06-26 2003-11-18 Lipton, Division Of Conopco, Inc. Composition suitable for preparing an oil in water emulsion
WO2006063690A1 (en) * 2004-12-14 2006-06-22 Unilever N.V. Process for making bouillon or seasoning cubes
WO2006063694A1 (en) * 2004-12-15 2006-06-22 Unilever N.V. Process for making bouillon or seasoning cubes
WO2010069719A1 (en) * 2008-12-17 2010-06-24 Unilever Nv Packaged food composition

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1989008988A1 (en) * 1988-03-30 1989-10-05 Melkridge Pty Ltd Dairy food substitute

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3324822A1 (en) * 1982-12-24 1984-06-28 Fa. Dr. August Oetker, 4800 Bielefeld Sauce binder based on sour cream, cream or sour milk
AU580460B2 (en) * 1985-12-20 1989-01-12 Unilever Plc Creamer-thickener and process for preparing the same
EP0779039A2 (en) 1995-11-20 1997-06-18 Cpc International Inc. Formed cream substitute and method for its preparation
US5993862A (en) * 1995-11-20 1999-11-30 Cpc International Inc. Formed cream substitute
US6248389B1 (en) * 1995-11-20 2001-06-19 Bestfoods Method for the preparation of a cream substitute
US6649207B2 (en) * 2000-06-26 2003-11-18 Lipton, Division Of Conopco, Inc. Composition suitable for preparing an oil in water emulsion
WO2006063690A1 (en) * 2004-12-14 2006-06-22 Unilever N.V. Process for making bouillon or seasoning cubes
AU2005315984B2 (en) * 2004-12-14 2009-12-24 Unilever Plc Process for making bouillon or seasoning cubes
WO2006063694A1 (en) * 2004-12-15 2006-06-22 Unilever N.V. Process for making bouillon or seasoning cubes
AU2005315899B2 (en) * 2004-12-15 2009-12-03 Unilever Plc Process for making bouillon or seasoning cubes
AU2005315899B9 (en) * 2004-12-15 2009-12-17 Unilever Plc Process for making bouillon or seasoning cubes
WO2010069719A1 (en) * 2008-12-17 2010-06-24 Unilever Nv Packaged food composition

Also Published As

Publication number Publication date
NL179252C (en) 1986-08-18
NO140615B (en) 1979-07-02
FI57346B (en) 1980-04-30
YU138974A (en) 1982-02-28
ES426515A1 (en) 1976-07-01
FI57346C (en) 1980-08-11
BE815380A (en) 1974-11-22
DE2326114B2 (en) 1980-04-17
NO741757L (en) 1974-11-26
FI155674A (en) 1974-11-24
ATA424874A (en) 1976-11-15
CH585028A5 (en) 1977-02-28
SE411291B (en) 1979-12-17
IT1010329B (en) 1977-01-10
NL7406773A (en) 1974-11-26
NO140615C (en) 1979-10-10
DE2326114A1 (en) 1974-12-12
FR2230302A1 (en) 1974-12-20
DE2326114C3 (en) 1980-12-04
FR2230302B1 (en) 1977-10-14
AT338082B (en) 1977-07-25

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Legal Events

Date Code Title Description
PS Patent sealed [section 19, patents act 1949]
PE20 Patent expired after termination of 20 years

Effective date: 19940521