GB1423608A - Compositions of low calorie content - Google Patents

Compositions of low calorie content

Info

Publication number
GB1423608A
GB1423608A GB904173A GB904173A GB1423608A GB 1423608 A GB1423608 A GB 1423608A GB 904173 A GB904173 A GB 904173A GB 904173 A GB904173 A GB 904173A GB 1423608 A GB1423608 A GB 1423608A
Authority
GB
United Kingdom
Prior art keywords
carbohydrate
cellulose ether
ether
feb
drying
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
GB904173A
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.)
Chinoin Private Co Ltd
Original Assignee
Chinoin Gyogyszer es Vegyeszeti Termekek Gyara Zrt
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
Priority claimed from HUZI167A external-priority patent/HU164554B/hu
Priority claimed from HU73CI00001340A external-priority patent/HU171995B/en
Application filed by Chinoin Gyogyszer es Vegyeszeti Termekek Gyara Zrt filed Critical Chinoin Gyogyszer es Vegyeszeti Termekek Gyara Zrt
Publication of GB1423608A publication Critical patent/GB1423608A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24—Cellulose or derivatives thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

1423608 Low-calorie foods CHINOIN GYOGYSZER ES VEGYESZETI TERNEKEK GYARA RT 23 Feb 1973 [25 Feb 1972 9 Feb 1973] 9041/73 Heading A2B A low-calorie food is prepared by allowing a carbohydrate-containing food to swell in the presence of a cellulose ether and water, at a temperature not above 35‹C, to form a mixed gel with the cellulose ether and then drying the swollen mixture. The carbohydrate and cellulose ether may be mixed together and water then added, or the ether may be allowed to swell first and the carbohydrate combined with the resulting gel. The ratio of cellulose ether to carbohydrate is between 1:0.1 and 1:12 and the carbohydrate containing food may be peeled, hulled, and disintegrated and/or ground before mixing. The cellulose ether has a viscosity of 1000-3000 centipoise at 20‹C, in 2% solution, and is for example the methyl, ethyl, carboxymethyl, hydroxypropylmethyl, or methylhydroxyethyl ether, or mixtures thereof. The carbohydrate may be flour, e.g. wheat, maize, oat, pea, rye, or potato flour, or it may be pectin. The drying temperature is up to 300‹C and the drying may be performed under vacuum. The dried product is disintegrated and/or ground and is incorporated into e.g. soup, pudding, cake, biscuits, sausage fillings, meat paste, cream cheese or jam. Additives such as filling substances, spice, colourings, flavourings, e.g. cocoa, or preservatives, or biologically active substances such as vitamin A, B 1 , B 2 , B 6 , C, D or E, sedative, analgesic, antidiabetic and antiseptic agents, and iron, magnesium or calcium salts may be added. Many different additives are listed in the examples.
GB904173A 1972-02-25 1973-02-23 Compositions of low calorie content Expired GB1423608A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
HUZI167A HU164554B (en) 1972-02-25 1972-02-25
HU73CI00001340A HU171995B (en) 1973-02-09 1973-02-09 Method for producing baking, farinaceous and swets industrial products of low caloric value

Publications (1)

Publication Number Publication Date
GB1423608A true GB1423608A (en) 1976-02-04

Family

ID=26318392

Family Applications (1)

Application Number Title Priority Date Filing Date
GB904173A Expired GB1423608A (en) 1972-02-25 1973-02-23 Compositions of low calorie content

Country Status (12)

Country Link
JP (1) JPS4898045A (en)
AT (1) AT343284B (en)
BE (1) BE795842A (en)
CA (1) CA1012405A (en)
CH (1) CH580391A5 (en)
CS (1) CS177120B2 (en)
ES (1) ES412028A1 (en)
GB (1) GB1423608A (en)
NL (1) NL7302550A (en)
PL (1) PL91687B1 (en)
SE (1) SE403245B (en)
SU (1) SU559621A3 (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0005977A2 (en) * 1978-05-30 1979-12-12 The Speywood Laboratory Ltd. Bread containing gum and its manufacture
WO1988004554A1 (en) * 1986-12-22 1988-06-30 Judit Starcz Process for preparing pastry products having antacid activity
EP0382578A2 (en) * 1989-02-10 1990-08-16 Alko Ltd. Substitution of degraded cellulose derivatives for high calorie ingredients in foods
EP0388572A1 (en) * 1989-03-23 1990-09-26 Seres Laboratories, Inc. Low calorie edible fat and oil substitutes
FR2655517A1 (en) * 1989-12-11 1991-06-14 Slagteriselskabet Sundby Wenbo Low calorie meat prod.
WO1992021251A1 (en) * 1991-06-04 1992-12-10 A Et S Biovecteurs Particle for use as a milk fat globule substitute, composition containing same and process for the preparation of said particle
US5468510A (en) * 1989-12-11 1995-11-21 Danish Crown Inc. A/S Low calorie meat products
US5534501A (en) * 1991-06-04 1996-07-09 A Et S Biovecteurs Particle for use as a milk fat globule substitute, composition containing same and process for the preparation of said particle
EP2314173A1 (en) * 2009-10-21 2011-04-27 Shin-Etsu Chemical Co., Ltd. Meat Additive, Pickling Liquid and Processed Meat Product
EP2253216A3 (en) * 2009-05-19 2013-01-02 Shin-Etsu Chemical Co., Ltd. Method of producing filling comprising water-soluble cellulose ether

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4444761A (en) * 1981-05-04 1984-04-24 Syntex (U.S.A.) Inc. Cellulose/carboxymethyl cellulose mixtures useful for controlling fecal output, and methods employing them

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0005977A2 (en) * 1978-05-30 1979-12-12 The Speywood Laboratory Ltd. Bread containing gum and its manufacture
EP0005977A3 (en) * 1978-05-30 1980-01-09 The Speywood Laboratory Ltd. Bread containing gum and its manufacture
WO1988004554A1 (en) * 1986-12-22 1988-06-30 Judit Starcz Process for preparing pastry products having antacid activity
EP0382578A3 (en) * 1989-02-10 1991-08-28 Alko Ltd. Substitution of degraded cellulose derivatives for high calorie ingredients in foods
EP0382578A2 (en) * 1989-02-10 1990-08-16 Alko Ltd. Substitution of degraded cellulose derivatives for high calorie ingredients in foods
EP0388572A1 (en) * 1989-03-23 1990-09-26 Seres Laboratories, Inc. Low calorie edible fat and oil substitutes
FR2655517A1 (en) * 1989-12-11 1991-06-14 Slagteriselskabet Sundby Wenbo Low calorie meat prod.
ES2035764A1 (en) * 1989-12-11 1993-04-16 Slagteriselskabet Sundby Wenbo Low calorie meat products and a process for preparing same.
US5468510A (en) * 1989-12-11 1995-11-21 Danish Crown Inc. A/S Low calorie meat products
US5654028A (en) * 1989-12-11 1997-08-05 Slagteriselskabet Wenbo A.M.B.A. Low calorie meat products
WO1992021251A1 (en) * 1991-06-04 1992-12-10 A Et S Biovecteurs Particle for use as a milk fat globule substitute, composition containing same and process for the preparation of said particle
FR2677225A1 (en) * 1991-06-04 1992-12-11 Biovecteurs As PARTICLE USEFUL AS SUBSTITUTE OF FATTY MATERIAL, COMPOSITION CONTAINING SAME, AND PROCESS FOR PREPARING SAME.
US5534501A (en) * 1991-06-04 1996-07-09 A Et S Biovecteurs Particle for use as a milk fat globule substitute, composition containing same and process for the preparation of said particle
EP2253216A3 (en) * 2009-05-19 2013-01-02 Shin-Etsu Chemical Co., Ltd. Method of producing filling comprising water-soluble cellulose ether
EP2314173A1 (en) * 2009-10-21 2011-04-27 Shin-Etsu Chemical Co., Ltd. Meat Additive, Pickling Liquid and Processed Meat Product

Also Published As

Publication number Publication date
ES412028A1 (en) 1976-05-16
CS177120B2 (en) 1977-07-29
CA1012405A (en) 1977-06-21
AT343284B (en) 1978-05-26
SU559621A3 (en) 1977-05-25
CH580391A5 (en) 1976-10-15
PL91687B1 (en) 1977-03-31
JPS4898045A (en) 1973-12-13
ATA146473A (en) 1977-09-15
SE403245B (en) 1978-08-07
BE795842A (en) 1973-06-18
NL7302550A (en) 1973-08-28

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Legal Events

Date Code Title Description
PS Patent sealed
435 Patent endorsed 'licences of right' on the date specified (sect. 35/1949)
PCNP Patent ceased through non-payment of renewal fee