GB1474891A - Synthetic caviar and method of preparing same - Google Patents

Synthetic caviar and method of preparing same

Info

Publication number
GB1474891A
GB1474891A GB1283275A GB1283275A GB1474891A GB 1474891 A GB1474891 A GB 1474891A GB 1283275 A GB1283275 A GB 1283275A GB 1283275 A GB1283275 A GB 1283275A GB 1474891 A GB1474891 A GB 1474891A
Authority
GB
United Kingdom
Prior art keywords
gel
edible
pellicles
synthetic caviar
synthetic
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
GB1283275A
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.)
INST ELEMENTOORGANICHE SOEDINE
Original Assignee
INST ELEMENTOORGANICHE SOEDINE
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 INST ELEMENTOORGANICHE SOEDINE filed Critical INST ELEMENTOORGANICHE SOEDINE
Priority to GB1283275A priority Critical patent/GB1474891A/en
Priority to BE157055A priority patent/BE829907A/en
Priority claimed from BE157055A external-priority patent/BE829907A/en
Publication of GB1474891A publication Critical patent/GB1474891A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
    • A23L17/35—Fish-egg substitutes
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Peptides Or Proteins (AREA)

Abstract

1474891 Synthetic caviar INST ELEMENTOORGAN SOEDINE AKAD NAUK SSSR 27 March 1975 12832/75 Heading A2B Synthetic caviar comprises granules of an aqueous gel of gelatin containing edible proteins and enclosed in two pellicles, namely an inner pellicle consisting of the products of tanning the gel with a vegetable tannin and an outer pellicle containing a calcium and/or aluminium salt of an edible polysaccharide. Both pellicles and the gel may also contain ferric salts, and an edible eno or annatto dye may also be present in the gel. Other details are as set forth in Specification 1474666 Reference has been directed by the comptroller to Specifications 1300721-1167507.
GB1283275A 1975-03-27 1975-03-27 Synthetic caviar and method of preparing same Expired GB1474891A (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
GB1283275A GB1474891A (en) 1975-03-27 1975-03-27 Synthetic caviar and method of preparing same
BE157055A BE829907A (en) 1975-03-27 1975-06-05 ARTIFICIAL GRENU FOOD CAVIAR AND PROCESS FOR THE PREPARATION OF THE SAME

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1283275A GB1474891A (en) 1975-03-27 1975-03-27 Synthetic caviar and method of preparing same
BE157055A BE829907A (en) 1975-03-27 1975-06-05 ARTIFICIAL GRENU FOOD CAVIAR AND PROCESS FOR THE PREPARATION OF THE SAME

Publications (1)

Publication Number Publication Date
GB1474891A true GB1474891A (en) 1977-05-25

Family

ID=25648646

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1283275A Expired GB1474891A (en) 1975-03-27 1975-03-27 Synthetic caviar and method of preparing same

Country Status (1)

Country Link
GB (1) GB1474891A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2564292A1 (en) * 1984-05-17 1985-11-22 Inst Elementoorganicheskikh So Substitute products of caviar in grain form and salmon eggs and method for obtaining the said products
ES2138559A1 (en) * 1998-03-24 2000-01-01 Eduardo Vieira Sa Process for the manufacture of an edible covering for fresh, chilled or thawed fish roe
WO2003086360A1 (en) * 2002-04-15 2003-10-23 Beisel Guenther Agent for producing a sensation of satiety and for weight loss
WO2004056375A1 (en) * 2002-12-19 2004-07-08 Beisel Guenther Agent for decreasing appetite and for producing a satiation effect, for reducing weight and for lowering the cholesterol level
WO2016012375A1 (en) * 2014-07-24 2016-01-28 Stichting Top Institute Food And Nutrition Calcium sensitive gelatin gels
FR3076439A1 (en) * 2018-01-11 2019-07-12 Odontella SUBSTITUTES OF FISH EGGS

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2564292A1 (en) * 1984-05-17 1985-11-22 Inst Elementoorganicheskikh So Substitute products of caviar in grain form and salmon eggs and method for obtaining the said products
ES2138559A1 (en) * 1998-03-24 2000-01-01 Eduardo Vieira Sa Process for the manufacture of an edible covering for fresh, chilled or thawed fish roe
WO2003086360A1 (en) * 2002-04-15 2003-10-23 Beisel Guenther Agent for producing a sensation of satiety and for weight loss
WO2004056375A1 (en) * 2002-12-19 2004-07-08 Beisel Guenther Agent for decreasing appetite and for producing a satiation effect, for reducing weight and for lowering the cholesterol level
WO2016012375A1 (en) * 2014-07-24 2016-01-28 Stichting Top Institute Food And Nutrition Calcium sensitive gelatin gels
FR3076439A1 (en) * 2018-01-11 2019-07-12 Odontella SUBSTITUTES OF FISH EGGS

Similar Documents

Publication Publication Date Title
CA986532A (en) Inorganic lithium salt complexes and method of preparing the same
NL7501236A (en) IMITATED BACON PRODUCT AND METHOD OF REPAIR.
IE38047L (en) Dehydrated pork rind
ES347807A1 (en) Process for the production of soy proteins having gel forming ability
GB1474891A (en) Synthetic caviar and method of preparing same
AU1535170A (en) Knife, in particular for skinning and dissecting slaughtered animals
ZA706389B (en) Bistriazolyl-bisphenyl-methanes and their salts,process for their preparation and their use as growth regulators
CA1003802A (en) Process of producing egg in meat pet food
CH532900A (en) Process for the production of meat products with the approximate appearance of natural pieces of meat, from minced meat
ES407058A1 (en) Flavoring agent
ES412270A1 (en) Arabinofuranosyl cytosines and methods of making
SE322114B (en)
CA931076A (en) Method of treating leg weakness in fowl
KE2681A (en) Monoazo compounds of low solubility in water, their production and use as dyes
AU476457B2 (en) Packaging bone in cuts of meat
CA919985A (en) Beef refrigeration and preservation method
CA998558A (en) Method of preserving fresh meat
BE806377A (en) DL-METHIONYL-DL-METHIONINE, ITS PREPARATION PROCESS AND ITS USE AS AN ADDITIVE TO FOOD SUBSTANCES
ZA751756B (en) Use of amino-suger derivatives in animal nutrition
ES378594A1 (en) Autolysis product of fish and process for its manufacture
ES331481A1 (en) A procedure for the production of dehydrated tiern peas. (Machine-translation by Google Translate, not legally binding)
ES413228A1 (en) Process for the preparation of rho-phenylenediamine
ES407420A1 (en) Procedure for the preparation of pyridoxine ascorbate. (Machine-translation by Google Translate, not legally binding)
AU8008175A (en) Improvements in or relating to proteinaceous food products, and process for their preparation
CA924569A (en) Granular protein-containing food product resembling the natural caviar of sturgeon, salmon and other fish, and a method of preparing same

Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee