GB2242342A - Food material - Google Patents
Food material Download PDFInfo
- Publication number
- GB2242342A GB2242342A GB9106446A GB9106446A GB2242342A GB 2242342 A GB2242342 A GB 2242342A GB 9106446 A GB9106446 A GB 9106446A GB 9106446 A GB9106446 A GB 9106446A GB 2242342 A GB2242342 A GB 2242342A
- Authority
- GB
- United Kingdom
- Prior art keywords
- syrup
- food material
- product
- date
- proportions
- 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.)
- Granted
Links
- 239000000463 material Substances 0.000 title claims abstract description 15
- 235000013305 food Nutrition 0.000 title claims abstract description 14
- 239000006188 syrup Substances 0.000 claims abstract description 19
- 235000020357 syrup Nutrition 0.000 claims abstract description 19
- 241000207961 Sesamum Species 0.000 claims abstract description 16
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 8
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 claims description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 3
- 239000000787 lecithin Substances 0.000 claims description 3
- 229940067606 lecithin Drugs 0.000 claims description 3
- 235000010445 lecithin Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000473 propyl gallate Substances 0.000 claims description 3
- 229940075579 propyl gallate Drugs 0.000 claims description 3
- 235000010388 propyl gallate Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims 1
- 239000008240 homogeneous mixture Substances 0.000 claims 1
- 239000000945 filler Substances 0.000 abstract description 2
- 235000003599 food sweetener Nutrition 0.000 abstract description 2
- 239000003765 sweetening agent Substances 0.000 abstract description 2
- 235000011850 desserts Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 16
- 235000009508 confectionery Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000000284 extract Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 235000019463 artificial additive Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000011361 granulated particle Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000346 nonvolatile oil Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000003170 nutritional factors Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000019142 school meals Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000003981 vehicle Substances 0.000 description 1
Classifications
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- 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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
- A23L35/10—Emulsified foodstuffs
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A food material is formed by mixing together, in proportions by volume, 37 to 43% of date syrup, 28 to 33% of sesame seed oil and 25 to 30% of glucose syrup. The later stages at least of the mixing taking place under significantly reduced pressure, to achieve a homogeneous mass. The product may be used for example as spreads, desserts, sweeteners or fillers in milk-like drinks and confectionary bars.
Description
Food Material
According to this invention there is provided a method for producing a food material which comprises mixing together, in proportions by volume, 37 to 43% of date syrup, 28 to 33% of sesame seed oil and 25 to 30% of glucose syrup, the later stages at least of the mixing taking place under significantly reduced pressure, to achieve a homogeneous mass.
It has been discovered that syrup extracted from dates, and the oil produced by grinding sesame seeds, when mixed together with glucose syrup in suitable quantities and under reduced pressure conditions, will give rise to a spreadable material which is of homogeneous consistency and of an acceptable appearance, but with characteristics which are quite different from those of the materials from which it is produced. Under normal conditions date syrup and sesame seed oil tend to retain their separate identities and thus could separate out from a simple admixture if left to stand. By contrast the material produced by this invention retains its homogeneous consistency if it is left for long periods of time.
The invention further extends to a food material as produced by the method of this invention as hereinbefore defined.
A preferred example of the method of producing a food material in accordance with the invention will now be described, by way of illustration.
The particulars of the main two constituents to be mixed together are as follows:
DIBIS:- is the general name for date syrup as specified in the IQS 1041/1988, as a thick aqueous extract of the date fruit. This extract has to be free from any fibres or foreign particles that might be present during the preparation or storage conditions. The syrup has a homogeneous amber colour and is liquid at 300C. It is free from any artificial additives. Its microbiological quality must meet the standards set by ICOSQC. This specification requires that the product must be free from any pathogenic micro-organisms or those organisms that can cause physical degredation.
DIBIS by itself is very well known as a sweet type of food with a high calorific index due to its carbohydrate content, mainly in the glucose-fractose combination. Due to its natural nutritional values, it is widely used in the food industries.
TEHYNIA:- is the general name for micronised sesame seed or the suspension as specified in IQS 1176/1988. The peeled sesame seeds have to be free from any fosuya particles and have a moisture content of not more than 12%, which it reaches when exposed to a grinding process to release the sesame oil. The oil will be the vehicle that holds all the micronized seeds. As such the suspension retains the nutritional value of the seeds in a spreadable consistency.
The TEHYNIA has a minimum protein content of 18% and a fixed oil content of 45% as a minimum. This high rich content of protein and fat contributes highly to the nutritional value of the product, thus making it very much recommended for the food industries.
The product of this invention comprises a proportional combination of the above two items with glucose syrup prepared in a way that will preserve the nutritional factors of both, i.e. carbohydrate, protein, and fat content in a ready for use preparation either as a spread or as a milk syrup. It has been found that these objectives may be obtained by mixing the materials by the following method which is given by way of example.
SAMPLE METHOD OF PREPARATION
A planetary mi:.er is charged with 1230 ml of DIBIS mixed at a very low rate and kept warm at 30-350C. 840 ml of glucose syrup (previously heated to 400C) is then added slowly with continuous mixing at 400C. TEHYNIA is passed first through a homogeniser for a few minutes for further micronization of the sesame seed granules. 930 ml of the homogenised TEHYNIA is then added slowly to the mixture with a continuous mixing during the addition period, to acheive good consistency of the mixed materials, and during the final stages of this mixing 12 ml of lecithin and 1 ml of propyl gal late are mixed in. The mixing is then continued under significantly reduced pressure of -10 PSI for about 30 minutes, until a homogenous thick mass is obtained, which is substantially free of air bubbles.The finished product is allowed to cool down to room temperature and then poured into a glass container.
The objective was to produce a date/sesame spread which was not too intense in sweetness and left no bitter aftertaste, but still retained the date and sesame flavours, and also to produce a product which would not undergo oxidative rancidity or allow the oil to separate out during storage.
Too little date syrup causes an unacceptable reduction in flavour, whilst too much produces too intense a sweetness and a bitter aftertaste. A lowering of the level of sesame extract results in the fat content being reduced which will affect the "mouth feel" of the product and cause an unacceptable reduction in flavour. With too much sesame extract the sesame flavour is too intense and an unacceptable increase in calorific value occurs. Glucose syrup is added to reduce sweetness and dilute the flavours of date and sesame. It also improves the spreadability and stability of the product. The addition of glucose syrup reduces the calorific value of the product. At lower levels of glucose the product is too sweet whilst higher levels result in an unacceptable reduction in flavour. Lecithin is added as an emulsifier to prevent the separation of oil in the product.
By reducing the surface tension and the size of the fat globules, the stability of the oil/water emulsion is increased. At less than 0.2% the product would be unstable.
Any addition of over 0.5% will not add any further to the stability of the product. Propyl gallate is an antioxidant which is added to prevent oxidative rancidity. For it to be effective it is needed to be present as 0.01-0.02% of the oil/fat content, that is in this case equivalent to 0.002 to 0.0048 of the final product.
The finished product exhibits the following specification:
1. Consistency:- a dense mass, easily spreadable, its density being higher than that for either the DIBIS or the sesame suspension alone.
2. Taste:- sweet
3. Appearance:- a soft mass easily spreadable and free from any granulated particles.
USES
1. For spreading directly onto other food stuffs, such as bread or biscuit.
2. Eaten by itself as a sweet (dessert).
3. Used in the food and confection industries as a sweetener or a filler.
4. A milk-like drink may be obtained by dissolving a teaspoonful of this product in a glass of water, which can be served hot or cold.
5. Further processing to reduce the liquid content of this mass can provide the possibility of manufacturing a solid bar which could be sold for example, as a confectionery bar.
This product combines good taste with very high nutritional values. This makes it suitable for use, in any edible form, especially for children as school meals, or for people involved in strenuous work and in need of high nutrition, which is contained in the product, and presented in a simplified compact form, easily served anywhere by itself, or with any other foodstuff.
Claims (5)
1. A method for producing a food material which comprises mixing together, in proportions by volume, 37 to 43% of date syrup, 28 to 33% of sesame seed oil and 25 to 30% of glucose syrup, the later stages at least of the mixing taking place under significantly reduced pressure, to achieve a homogeneous mass.
2. A method according to claim 1, wherein the three materials are present in respective proportions of 41%, 31%, and 28%.
3. A method according to claim 1 or claim 2, wherein additives comprising 0.2 to 0.5% of lecithin and/or 0.002 to 0.004% of propyl gallate are incorporated into the mixture.
4. A food material as produced by the method as defined in any one of claims 1 to 3.
5. A food material comprising a homogeneous mixture of 37 to 43%, preferably 41% of date syrup, 28 to 33%.
preferably 318 of sesame seed oil and 25 to 30%, preferably 28% of glucose syrup, in proportions by volume.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB909006682A GB9006682D0 (en) | 1990-03-26 | 1990-03-26 | Food material |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9106446D0 GB9106446D0 (en) | 1991-05-15 |
| GB2242342A true GB2242342A (en) | 1991-10-02 |
| GB2242342B GB2242342B (en) | 1994-02-23 |
Family
ID=10673243
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB909006682A Pending GB9006682D0 (en) | 1990-03-26 | 1990-03-26 | Food material |
| GB9106446A Expired - Fee Related GB2242342B (en) | 1990-03-26 | 1991-03-26 | Food material |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB909006682A Pending GB9006682D0 (en) | 1990-03-26 | 1990-03-26 | Food material |
Country Status (1)
| Country | Link |
|---|---|
| GB (2) | GB9006682D0 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2771259A1 (en) * | 1997-11-21 | 1999-05-28 | Nutriset | Food or nutritional supplement with low water content and osmolality |
| EP1292198A1 (en) * | 2000-06-22 | 2003-03-19 | Minnesota Corn Processors LLC | Reduced fat spreadable corn syrup compositions and methods of preparation thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2749920C1 (en) * | 2020-08-12 | 2021-06-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Московский государственный университет технологий и управления имени К.Г. Разумовского (ПКУ)" | Method for preparation of pastila |
-
1990
- 1990-03-26 GB GB909006682A patent/GB9006682D0/en active Pending
-
1991
- 1991-03-26 GB GB9106446A patent/GB2242342B/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2771259A1 (en) * | 1997-11-21 | 1999-05-28 | Nutriset | Food or nutritional supplement with low water content and osmolality |
| WO1999026490A1 (en) * | 1997-11-21 | 1999-06-03 | Nutriset | Food or nutritional supplement, preparation method and uses |
| US6346284B1 (en) | 1997-11-21 | 2002-02-12 | Nutriset | Food or nutritional supplement, preparation method and uses |
| EP1292198A1 (en) * | 2000-06-22 | 2003-03-19 | Minnesota Corn Processors LLC | Reduced fat spreadable corn syrup compositions and methods of preparation thereof |
| EP1292198A4 (en) * | 2000-06-22 | 2004-08-04 | Minnesota Corn Processors Llc | Reduced fat spreadable corn syrup compositions and methods of preparation thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| GB9006682D0 (en) | 1990-05-23 |
| GB9106446D0 (en) | 1991-05-15 |
| GB2242342B (en) | 1994-02-23 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |
Effective date: 20030326 |