GB1443451A - Ford product capable of absorbing and retaining fat - Google Patents

Ford product capable of absorbing and retaining fat

Info

Publication number
GB1443451A
GB1443451A GB2783773A GB2783773A GB1443451A GB 1443451 A GB1443451 A GB 1443451A GB 2783773 A GB2783773 A GB 2783773A GB 2783773 A GB2783773 A GB 2783773A GB 1443451 A GB1443451 A GB 1443451A
Authority
GB
United Kingdom
Prior art keywords
suspension
absorbing
fat
alkali
retaining
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
GB2783773A
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.)
British Soya Products Ltd
Original Assignee
British Soya Products Ltd
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 British Soya Products Ltd filed Critical British Soya Products Ltd
Priority to GB2783773A priority Critical patent/GB1443451A/en
Publication of GB1443451A publication Critical patent/GB1443451A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
    • A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

1443451 Fat absorbing and retaining compositions BRITISH SOYA PRODUCTS Ltd 29 July 1974 [12 June 1973] 27837/73 Heading A2B A food composition capable of absorbing and retaining fat is made by adding a volatile alkali, such as ammonia, to defatted soya flour, to solubilize 'the protein therein forming an aqueous suspension, drying and evaporating the alkali, and mixing starch (gelatinised or ungelatinised) with the dried product. The alkali may 'be ammonium hydroxide, carbonate, bicarbonate or carbonate. The fat content of the flour is not greater than 1.5% by wt. A sugar, e.g. dextrose, may be added to the suspension. The suspension may be dried by a drum at 129‹C having a contact time of 2.25 sees, the solids: water ratio of the suspension being 1:2 to 1:3. The product may be used in confectionery, e.g. chocolate, as a milk substitute together with cocoa, sucrose and hydrogenated palm kernel oil; in comminuted meat products e.g. sausages, and in textured vegetable protein products.
GB2783773A 1973-06-12 1973-06-12 Ford product capable of absorbing and retaining fat Expired GB1443451A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB2783773A GB1443451A (en) 1973-06-12 1973-06-12 Ford product capable of absorbing and retaining fat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB2783773A GB1443451A (en) 1973-06-12 1973-06-12 Ford product capable of absorbing and retaining fat

Publications (1)

Publication Number Publication Date
GB1443451A true GB1443451A (en) 1976-07-21

Family

ID=10266113

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2783773A Expired GB1443451A (en) 1973-06-12 1973-06-12 Ford product capable of absorbing and retaining fat

Country Status (1)

Country Link
GB (1) GB1443451A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2426416A1 (en) * 1978-05-22 1979-12-21 Nat Starch Chem Corp PROCESS FOR PUTTING THE CHOCOLATE "LIQUEUR" IN THE FORM OF A DISPERSABLE PRODUCT AND PRODUCT OBTAINED BY THIS PROCESS
FR2480570A1 (en) * 1980-04-21 1981-10-23 Saelens Bernard Food compsns. based on minced meat opt. with cheese - contg. a cpd. for absorbing juices, esp. hydrated wheat semolina
EP0830820A1 (en) * 1996-09-23 1998-03-25 Societe Des Produits Nestle S.A. Preparation of a vegetable milk powder
WO2005074700A1 (en) * 2004-02-03 2005-08-18 Archer-Daniels-Midland Company Soy-containing chocolate products

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2426416A1 (en) * 1978-05-22 1979-12-21 Nat Starch Chem Corp PROCESS FOR PUTTING THE CHOCOLATE "LIQUEUR" IN THE FORM OF A DISPERSABLE PRODUCT AND PRODUCT OBTAINED BY THIS PROCESS
FR2480570A1 (en) * 1980-04-21 1981-10-23 Saelens Bernard Food compsns. based on minced meat opt. with cheese - contg. a cpd. for absorbing juices, esp. hydrated wheat semolina
EP0830820A1 (en) * 1996-09-23 1998-03-25 Societe Des Produits Nestle S.A. Preparation of a vegetable milk powder
WO2005074700A1 (en) * 2004-02-03 2005-08-18 Archer-Daniels-Midland Company Soy-containing chocolate products

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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