GB1423608A - Compositions of low calorie content - Google Patents
Compositions of low calorie contentInfo
- 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
Links
- 239000000203 mixture Substances 0.000 title abstract 3
- 150000001720 carbohydrates Chemical class 0.000 abstract 6
- 229920003086 cellulose ether Polymers 0.000 abstract 5
- 235000013305 food Nutrition 0.000 abstract 4
- 238000001035 drying Methods 0.000 abstract 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 abstract 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- RBCOYOYDYNXAFA-UHFFFAOYSA-L (5-hydroxy-4,6-dimethylpyridin-3-yl)methyl phosphate Chemical compound CC1=NC=C(COP([O-])([O-])=O)C(C)=C1O RBCOYOYDYNXAFA-UHFFFAOYSA-L 0.000 abstract 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract 1
- AZUXKVXMJOIAOF-UHFFFAOYSA-N 1-(2-hydroxypropoxy)propan-2-ol Chemical compound CC(O)COCC(C)O AZUXKVXMJOIAOF-UHFFFAOYSA-N 0.000 abstract 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 1
- 235000007319 Avena orientalis Nutrition 0.000 abstract 1
- 241000209763 Avena sativa Species 0.000 abstract 1
- 235000007558 Avena sp Nutrition 0.000 abstract 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract 1
- 240000004713 Pisum sativum Species 0.000 abstract 1
- 235000010582 Pisum sativum Nutrition 0.000 abstract 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 abstract 1
- 241000209056 Secale Species 0.000 abstract 1
- 235000007238 Secale cereale Nutrition 0.000 abstract 1
- 244000299461 Theobroma cacao Species 0.000 abstract 1
- 235000009470 Theobroma cacao Nutrition 0.000 abstract 1
- 240000000359 Triticum dicoccon Species 0.000 abstract 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 239000013543 active substance Substances 0.000 abstract 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract 1
- 230000000202 analgesic effect Effects 0.000 abstract 1
- 239000000730 antalgic agent Substances 0.000 abstract 1
- 230000003178 anti-diabetic effect Effects 0.000 abstract 1
- 239000003472 antidiabetic agent Substances 0.000 abstract 1
- 239000004599 antimicrobial Substances 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 abstract 1
- 235000012970 cakes Nutrition 0.000 abstract 1
- 159000000007 calcium salts Chemical class 0.000 abstract 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 abstract 1
- 235000013351 cheese Nutrition 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- -1 hydroxypropylmethyl Chemical group 0.000 abstract 1
- 229910052742 iron Inorganic materials 0.000 abstract 1
- 229910052749 magnesium Inorganic materials 0.000 abstract 1
- 239000011777 magnesium Substances 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 abstract 1
- 239000001814 pectin Substances 0.000 abstract 1
- 229920001277 pectin Polymers 0.000 abstract 1
- 235000010987 pectin Nutrition 0.000 abstract 1
- DDBREPKUVSBGFI-UHFFFAOYSA-N phenobarbital Chemical compound C=1C=CC=CC=1C1(CC)C(=O)NC(=O)NC1=O DDBREPKUVSBGFI-UHFFFAOYSA-N 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 235000011962 puddings Nutrition 0.000 abstract 1
- 235000013580 sausages Nutrition 0.000 abstract 1
- 239000000932 sedative agent Substances 0.000 abstract 1
- 230000001624 sedative effect Effects 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 abstract 1
- 235000019155 vitamin A Nutrition 0.000 abstract 1
- 239000011719 vitamin A Substances 0.000 abstract 1
- 150000003710 vitamin D derivatives Chemical class 0.000 abstract 1
- 229940045997 vitamin a Drugs 0.000 abstract 1
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
- A21D2/36—Vegetable material
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
-
- 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
- A21D2/14—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 OR TREATMENT 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 OR TREATMENT 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 OR TREATMENT 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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)
- Botany (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HUZI167A HU164554B (enExample) | 1972-02-25 | 1972-02-25 | |
| HU73CI00001340A HU171995B (hu) | 1973-02-09 | 1973-02-09 | Sposob izgotovlenija malokalorijnykh konditerskikh i pekar'skikh produktov |
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 (enExample) |
| AT (1) | AT343284B (enExample) |
| BE (1) | BE795842A (enExample) |
| CA (1) | CA1012405A (enExample) |
| CH (1) | CH580391A5 (enExample) |
| CS (1) | CS177120B2 (enExample) |
| ES (1) | ES412028A1 (enExample) |
| GB (1) | GB1423608A (enExample) |
| NL (1) | NL7302550A (enExample) |
| PL (1) | PL91687B1 (enExample) |
| SE (1) | SE403245B (enExample) |
| SU (1) | SU559621A3 (enExample) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| EP0388572A1 (en) * | 1989-03-23 | 1990-09-26 | Seres Laboratories, Inc. | Low calorie edible fat and oil substitutes |
| FR2655517A1 (fr) * | 1989-12-11 | 1991-06-14 | Slagteriselskabet Sundby Wenbo | Produits a base de viande d'une basse teneur en calories et procede pour leur preparation. |
| EP0382578A3 (en) * | 1989-02-10 | 1991-08-28 | Alko Ltd. | Substitution of degraded cellulose derivatives for high calorie ingredients in foods |
| WO1992021251A1 (fr) * | 1991-06-04 | 1992-12-10 | A Et S Biovecteurs | Particule utile comme succedane de globule gras laitier, composition les contenant, et procede de preparation |
| 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 (3)
| 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 |
| RU2258378C1 (ru) * | 2004-04-12 | 2005-08-20 | Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия | Состав для приготовления сахарного печенья |
| RU2287295C2 (ru) * | 2004-06-28 | 2006-11-20 | Вячеслав Феодосьевич Король | Способ получения пищевого продукта из зернобобовых культур |
-
0
- BE BE795842D patent/BE795842A/xx unknown
-
1973
- 1973-02-16 SE SE7302246A patent/SE403245B/xx unknown
- 1973-02-20 AT AT146473A patent/AT343284B/de active
- 1973-02-23 GB GB904173A patent/GB1423608A/en not_active Expired
- 1973-02-23 CH CH269173A patent/CH580391A5/xx not_active IP Right Cessation
- 1973-02-23 JP JP48022010A patent/JPS4898045A/ja active Pending
- 1973-02-23 NL NL7302550A patent/NL7302550A/xx not_active Application Discontinuation
- 1973-02-23 CS CS1323A patent/CS177120B2/cs unknown
- 1973-02-23 SU SU1889725A patent/SU559621A3/ru active
- 1973-02-23 CA CA164,492A patent/CA1012405A/en not_active Expired
- 1973-02-24 PL PL1973160902A patent/PL91687B1/pl unknown
- 1973-02-24 ES ES412028A patent/ES412028A1/es not_active Expired
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| EP0388572A1 (en) * | 1989-03-23 | 1990-09-26 | Seres Laboratories, Inc. | Low calorie edible fat and oil substitutes |
| US5468510A (en) * | 1989-12-11 | 1995-11-21 | Danish Crown Inc. A/S | Low calorie meat products |
| FR2655517A1 (fr) * | 1989-12-11 | 1991-06-14 | Slagteriselskabet Sundby Wenbo | Produits a base de viande d'une basse teneur en calories et procede pour leur preparation. |
| US5654028A (en) * | 1989-12-11 | 1997-08-05 | Slagteriselskabet Wenbo A.M.B.A. | Low calorie meat products |
| ES2035764A1 (es) * | 1989-12-11 | 1993-04-16 | Slagteriselskabet Sundby Wenbo | Un producto carnico de bajo contenido en calorias. |
| FR2677225A1 (fr) * | 1991-06-04 | 1992-12-11 | Biovecteurs As | Particule utile comme succedane de matiere grasse, composition les contenant, et procede de preparation. |
| 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 |
| WO1992021251A1 (fr) * | 1991-06-04 | 1992-12-10 | A Et S Biovecteurs | Particule utile comme succedane de globule gras laitier, composition les contenant, et procede de preparation |
| 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 |
|---|---|
| AT343284B (de) | 1978-05-26 |
| NL7302550A (enExample) | 1973-08-28 |
| CH580391A5 (enExample) | 1976-10-15 |
| ATA146473A (de) | 1977-09-15 |
| PL91687B1 (en) | 1977-03-31 |
| JPS4898045A (enExample) | 1973-12-13 |
| SU559621A3 (ru) | 1977-05-25 |
| SE403245B (sv) | 1978-08-07 |
| CA1012405A (en) | 1977-06-21 |
| ES412028A1 (es) | 1976-05-16 |
| BE795842A (fr) | 1973-06-18 |
| CS177120B2 (enExample) | 1977-07-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| FI60489C (fi) | Foerfarande foer framstaellning av ett modifierat polydextrosbaserat pulverartat naeringsaemne | |
| GB1423608A (en) | Compositions of low calorie content | |
| CA1259850A (en) | Fruit filler for pastry products and process for its preparation | |
| US2693420A (en) | Solidified honey product and process for making the same | |
| MY100468A (en) | Preparation of vegetable pastas | |
| GB1458596A (en) | Shelf stable high moisture filled food product | |
| GB1511200A (en) | Sourdough compositions | |
| GB1292760A (en) | Edible packaged mixes | |
| EP0450310B1 (en) | Rice pasta | |
| JPS55150870A (en) | Coating mix for frying bread crumb | |
| CN104068324A (zh) | 一种芭蕉芋保健面条及其加工方法 | |
| GB1437501A (en) | Foodstuff composition | |
| GB1359942A (en) | Instant stuffing mix | |
| GB1383724A (en) | Process for the preparation of powdered maltitol | |
| GB1517158A (en) | Baking dough compositions | |
| GB1426413A (en) | Food compositions of reduced caloric value and method for the production thereof | |
| GB1225040A (en) | Thickener for use in making cooked foodstuff, cooked foodstuffs and process | |
| GB1395884A (en) | Filling mass | |
| GB1312886A (en) | Meat analog products and manufacture thereof | |
| JPS5642564A (en) | Liquid pasty seasoning solution composition | |
| GB1439233A (en) | Simulated baked potato shells and process for preparing the same | |
| JPS6420064A (en) | Bran powder | |
| GB1442377A (en) | No-cholesterol mayonnaise type salad dressing | |
| KR20010027407A (ko) | 핫도그 프리믹스 | |
| GB1271793A (en) | Method of making a food substance |
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 |