GB2518724A - Edible formulation - Google Patents

Edible formulation Download PDF

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Publication number
GB2518724A
GB2518724A GB1413072.8A GB201413072A GB2518724A GB 2518724 A GB2518724 A GB 2518724A GB 201413072 A GB201413072 A GB 201413072A GB 2518724 A GB2518724 A GB 2518724A
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GB
United Kingdom
Prior art keywords
calcium
formulation
acetate
ions
pbw
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
Application number
GB1413072.8A
Other versions
GB201413072D0 (en
GB2518724B (en
Inventor
Timothy John Andrew Finnigan
Muyiwa Akintoye
Reza Mousavi
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.)
Marlow Foods Ltd
Original Assignee
Marlow Foods 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
Priority claimed from GB1313234.5A external-priority patent/GB2516491B/en
Priority claimed from GB201316663A external-priority patent/GB201316663D0/en
Application filed by Marlow Foods Ltd filed Critical Marlow Foods Ltd
Publication of GB201413072D0 publication Critical patent/GB201413072D0/en
Publication of GB2518724A publication Critical patent/GB2518724A/en
Application granted granted Critical
Publication of GB2518724B publication Critical patent/GB2518724B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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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
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/18—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from yeasts
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/86—Addition of bitterness inhibitors
    • 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
    • A23L29/015—Inorganic compounds
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

An edible formulation comprises an edible material, calcium ions, acetate ions and chloride ions. Preferably the chloride ions are derived from the inclusion of calcium chloride and the acetate ions are derived from the inclusion of calcium acetate. The calcium acetate masks the bitter taste of the calcium chloride in the edible formulations. The ratio of the parts by weight calcium ions derived from inclusion of calcium chloride divided by the parts by weight calcium ions derived from inclusion of calcium acetate may be in the range of 0.1 to 1.0 Also claimed is a mixture comprising calcium chloride and calcium acetate.

Description

EDIBLE FORMULATION
This invention relates to edible formulations (e.g. foodstuffs) and particularly, although not exclusively, relates to calcium-containing edible foodstuffs.
Calcium (i.e.Ca2) may be included in foodstuffs because of its importance as a mineral or to improve a foodstuff's rheology, for example as described in Applicant's co-pending application number GB1313234.5. Foodstuffs which may comprise (or in which it is desirable to include) calcium include processed fruit, processed vegetables, protein shakes, protein drinks, cakes, cheese, meat-free products, vegetarian products, (e.g. tofu), processed meat comminutes (e.g. burgers, sausages or patties) and pharmaceuticals.
However, the presence of calcium may be detrimental to the taste of the foodstuff and/or it can be difficult to select a calcium source for addition to a foodstuff, at a desired level, without leading to an unacceptable taste.
It is an object of the present invention to address the above-described problems.
According to a first aspect of the invention, there is provided an edible formulation comprising an edible material and calcium ions, acetate ions and chloride ions.
The calcium ions may be derived from inclusion of calcium chloride and calcium acetate. The chloride ions may be derived from inclusion of calcium chloride. The acetate ions may be derived from inclusion of calcium acetate.
The ratio defined as the parts by weight (herein pbw") of calcium ions derived from inclusion of calcium chloride in said edible material divided by the pbw of calcium ions derived from inclusion of calcium acetate in said edible material may be at least 0.1, preferably at least 0.2, more preferably at least 0.3. Said ratio may be less than 1, preferably less than 0.75, more preferably less than 0.5, especially less than 0.4.
Preferably, said ratio is in the range 0.30 to 0.40.
The ratio defined as the pbw of calcium ions derived from inclusion of calcium chloride in said edible material divided by the pbw of acetate ions derived from inclusion of calcium acetate in said edible material may be at least 0.1, preferably at least 0.2, more preferably at least 0.3. Said ratio may be less than 1, preferably less than 0.75, more preferably less than 0.5, especially less than 0.4. Preferably, said ratio is in the range 0.30 to 0.40.
The ratio defined as the pbw of chloride ions in said edible formulation divided by the pbw of acetate ions in said edible formulation may be at least 0.1, preferably at least 0.2, more preferably at least 0.3. Said ratio may be less than 1, preferably less than 0.75, more preferably less than 0.5, especially less than 0.4. Preferably, said ratio is in the range 0.30 to 0.40.
The ratio defined as the pbw of calcium ions in said edible formulation (e.g. derived from inclusion of both calcium chloride and calcium acetate in said edible formulation) divided by the pbw of acetate in the formulation may be greater than 0.5, suitably greater than 0.8, preferably greater than 1.0, more preferably greater than 1.2. Said ratio may be less than 5, preferably less than 3, more preferably less than 2. Said ratio may be in the range 0.5 to 5, preferably in the range 0.8 to 2.
Said edible formulation suitably includes at least 2000mg, preferably at least 3000mg, more preferably at least 4000mg, especially at least 5000mg of calcium ions per Kg of edible material on a dry matter basis. Said edible formulation suitably includes less than 25,000mg, preferably less than 20,000mg, more preferably less than 15,000mg of calcium ions per Kg of edible material on a dry matter basis.
In said edible formulation, the ratio of the wt% of calcium ions divided by the wt% of edible material on a dry matter basis is suitably at least 0.002, preferably at least 0.003, more preferably at least 0.004, especially at least 0.005. Said ratio may be less than 0.025 or less than 0.020.
Said edible formulation may include at least 0.100 wt%, for example at least 0.140 wt% of calcium ions. It may include less than 0.300 wt% of calcium ions.
In said edible formulation, the ratio of the wt% of acetate ions divided by the wt% of edible material on a dry matter basis is suitably at least 0.005, preferably at least 0.01. Said ratio may be less than 0.03, for example less than 0.02.
Said edible formulation may include at least 0.10 wt%, preferably at least 0.20 wt% of acetate ions. It may include less than 0.50 wt%, for example less than 0.40 wt% of acetate ions.
Said edible material may be selected from processed fruit, processed shakes, processed drinks, cakes, meat-free foodstuffs, vegetarian foodstuffs (e.g. tofu), processed meat comminutes (e.g. burgers, sausages and patties), cheese, toffee, caramel and pharmaceuticals.
In one embodiment, said edible formulation preferably does not comprise edible fungal particles of afilamentous fungus.
Said formulation preferably has a total weight of at least lOg, more preferably at least 500g, more preferably at least 1.5kg. The total weight may be less than 1000kg.
According to a second aspect of the invention, there is provided a method of making an edible formulation containing calcium, the method comprising: (i) selecting a source of calcium chloride; (ii) selecting a source of calcium acetate; (iii) contacting the calcium chloride and calcium acetate with an edible material, suitably to define the edible formulation.
Said edible material is suitably aqueous.
Said method may include contacting said edible material with both calcium chloride and calcium acetate, either independently or concurrently. The ratio of the pbw of calcium chloride to the pbw of calcium acetate contacted with said edible material may be at least 0.1, preferably at least 0.2, more preferably at least 0.3. Said ratio may be less than 1, preferably less than 0.75, more preferably less than 0.5, especially less than 0.4. Preferably, said ratio is in the range 0.30 to 0.40.
The source of calcium and the source of calcium acetate may comprise a single formulation comprising both materials; or separate sources may be used.
The method may comprise contacting said edible material with calcium chloride.
Said edible material may be contacted with an aqueous solution of calcium chloride.
Alternatively, said edible material may be contacted with calcium chloride in solid form. The ratio of the pbw of edible material on a dry matter basis to the pbw of calcium chloride on a dry matter basis contacted in the method may be at least 50, preferably at least 100, more preferably at least 150. Said ratio may be less than 400, preferably less than 300, more preferably less than 250, especially less than 200.
The method may comprise contacting said edible material with calcium acetate.
Said calcium acetate is preferably in a solid form. The ratio of the pbw of edible material on a dry matter basis to the pbw of calcium acetate on a dry matter basis may be at least 10, suitably at least 25, preferably at least 40, especially at least 50.
Said ratio may be less than 300, suitably less than 200, preferably less than 100, especially less than 80.
According to a third aspect of the invention, there is provided a mixture comprising calcium chloride and calcium acetate.
The ratio of the pbw of calcium chloride divided by the pbw of calcium acetate may be at least 0.1, preferably at least 0.2, more preferably at least 0.3. Said ratio may be less than 1, preferably less than 0.75, more preferably less than 0.5, especially less than 0.4. Preferably, said ratio is in the range 0.30 to 0.40.
Said mixture may comprise a solid. Alternatively, the mixture may comprise an aqueous solution of calcium chloride and calcium acetate provided in the aforementioned ratio. The sum of the wt% of calcium chloride and calcium acetate in said mixture may be at least 20 wt% or at least 30 wt%. It may be less than 60 wt% or less than 50 wt%. Said aqueous formulation may include up to 80 wt%, or up to 70 wt% water.
In one embodiment, said aqueous formulation may include 20 to 60 wt%, for example 30 to 50 wt% of calcium chloride/calcium acetate and 40 to 80 wt%, for example 50 to 70 wt% water.
The invention extends to the use in an edible formulation of calcium acetate, to mask the bitter taste of calcium chloride.
The ratio of calcium chloride to calcium acetate may be as described in the third aspect.
Any feature of any aspect of any invention or embodiment described herein may be combined with any other invention described herein mutatis mutandis.
Specific embodiments of the invention will now be described, by way of
example.
The following materials are referred to hereinafter: Mycoprotein paste -Mycoprotein paste-refers to a visco-elastic material comprising a mass of edible filamentous fungus derived from Fusarium venenatum AS/S (formerly classified as Fusarium graminearum Schwabe) (IMI 145425; ATCC PTA-2684 deposited with the American type Culture Collection, 12301 Parklawn Drive, Rockville Md. 20852) and treated to reduce its RNA content to less than 2% by weight by heat treatment. Further details on the material are provided in W096/21362 and W095/23843. The material may be obtained from Marlow Foods Limited of Stokesley, U.K. It comprises about 23-25 wt % solids (the balance being water) made up of non-viable RNA reduced fungal hyphae of approximately 400-750 pm length, 3-pm in diameter and a branching frequency of 2-3 tips per hyphal length.
Calcium chloride solution -refers to a 36 wt% solution of calcium chloride.
Free range albumin -refers to anhydrous commercially-available egg albumin typically including 97-98 wt% protein on a dry basis.
As described in Applicant's co-pending application No.GB1313234.5, calcium chloride can be used to produce an increase in the firmness and strength of mycoprotein paste. However, calcium chloride is found to have a bitter taste at some levels at which it may be incorporated into mycoprotein-containing formulations, particularly formulations with reduced (or zero) egg albumin. It was found that a calcium blend comprising calcium chloride and calcium acetate could advantageously be used. Calcium acetate itself has a sweet, relatively unpleasant taste. However, when combined with calcium chloride, it produces a mixture with an acceptable, slightly salty taste. Use of a calcium chloride/calcium acetate mixture with mycoprotein is found to produce desired rheological effects along with an acceptable slightly salty/savoury taste.
Furthermore, advantageously, the calcium acetate and calcium chloride have high water solubility so can readily be incorporated into mycoprotein-containing formulations.
It is found that a combination comprising 015 parts by weight (pbw) of calcium chloride on a solids basis and 0.40 pbw of calcium acetate on a solids basis provides an acceptable taste and also delivers the rheological properties described. Such a combination may be introduced into mycoprotein paste by use of the 36 wt% calcium chloride solution deschbed together with sohd calcium acetate.
The calcium blend described can be advantageously used in formulations to make mycorprotein-containing mince burgers and pieces/strip as exemplified in Table 1.
Table 1
Mince Standard burger Pieces/Strips Egg albumin Egg albumin Egg albumin Example Reference reduced reduced reduced
_________ A B C
Mycoprotein paste 90-96% 30-45% 89-95% Water 0-5% 17-18% 1-5% Free Range Egg albumin 1-5% 1-4% 1-5% Maltextract 0.1-1% 0.1-5% 0 Caramelized Sugar 0.3%-1% 0 0 Flavour including Salt 0 1-5% 1-5% Whey Protein Conc 0 1-6% 0 OilandFat 0 0 0 Diced Onions 0 2-12% 0 Texturized wheat protein 0 2-10% 0 Calcium Chloride solution 0.4% 0.4% 0.4% Calcium Acetate 0.4% 0.4% 0.4 % Total percentages 100.00 100.00 100.00 -Note all "%" are "weight%" -Products containing the calcium chloride/calcium acetate mixture were assessed for taste, texture and changes of the product during its declared shelf-life by a trained panel of individuals and compared to current products. They were found to be commercially acceptable.
A calcium chloride/acetate mixture may be used in a wide-range of foodstuffs and/or edible formulations, when it is desired to introduce calcium and/or when it is desirable to mask the bitter taste of calcium chloride in such a formulation.
The invention is not restricted to the details of the foregoing embodiment(s). The invention extends to any novel one, or any novel combination, of the features disclosed in this specification (including any accompanying claims, abstract and drawings), or to any novel one, or any novel combination, of the steps of any method or process so disclosed.

Claims (31)

  1. Claims 1. An edible formulation comprising an edible material and calcium ions, acetate ions and chloride ions.
  2. 2. A formulation according to claim 1, wherein the chloride ions are derived from inclusion of calcium chloride.
  3. 3. A formulation according to claim 1 or claim 2, wherein the acetate ions are derived from inclusion of calcium acetate.
  4. 4. A formulation according to any preceding claim, wherein the ratio defined as the pbw of calcium ions derived from inclusion of calcium chloride in said edible material divided by the pbw of calcium ions derived from inclusion of calcium acetate in said edible material is at least 0.1 and is less than 1.
  5. 5. A formulation according to any preceding claim, wherein the ratio defined as the pbw of calcium ions derived from inclusion of calcium chloride in said edible material divided by pbw of acetate ions derived from inclusion of calcium acetate in said edible material is at least 0.1 and is less than 1.
  6. 6. A formulation according to any preceding claim, wherein the ratio defined as the pbw of chloride ions in said edible formulation divided by the pbw of acetate ions in said edible formulation is at least 0.1 and is less than 1.
  7. 7. A formulation according to any preceding claim, wherein the ratio defined as the pbw of calcium ions in said edible formulation divided by the pbw of acetate in said edible formulation is greater than 0.5 and is less than 5.
  8. 8. A formulation according to any preceding claim, which includes at least 2000mg of calcium ions per Kg of edible material on a dry matter basis.
  9. 9. A formulation according to any preceding claim, wherein the ratio of the wt% of calcium ions divided by the wt% of edible material on a dry matter basis is at least 0.002 and is less than 0.025.
  10. 10. A formulation according to any preceding claim, which includes at least 0.100 wt% of calcium ions.
  11. 11. A formulation according to any preceding claim, wherein the ratio of the wt% of acetate ions divided by the wt% of edible material on a dry matter basis is at least 0.005.
  12. 12. A formulation according to any preceding claim, wherein said formulation includes at least 0.10 wt% of acetate ions.
  13. 13. A formulation according to any preceding claim, wherein said edible material is selected from processed fruit, processed shakes, processed drinks, cakes, meat-free foodstuffs, vegetarian foodstuffs (e.g. tofu), processed meat comminutes (e.g. burgers, sausages and patties), cheese, toffee, caramel and pharmaceuticals.
  14. 14. A formulation according to any preceding claim, wherein said formulation has a total weight of at least log.
  15. 15. A formulation according to any preceding claim, wherein said formulation has a total weight of less than 10,000kg.
  16. 16. A method of making an edible formulation containing calcium, the method comprising: (iv) selecting a source of calcium chloride; (v) selecting a source of calcium acetate; (vi) contacting the calcium chloride and calcium acetate with an edible material, suitably to define the edible formulation.
  17. 17. A method according to claim 16 which includes contacting said edible material with both calcium chloride and calcium acetate.
  18. 18. A method according to claim 16 or claim 17, wherein the ratio of the pbw of calcium chloride to the pbw of calcium acetate contacted with said edible material is at least 0.1 and is less than 0.3.
  19. 19. A method according to any of claims 16 to 18, wherein the ratio of the pbw of edible material on a dry matter basis to the pbw of calcium chloride on a dry matter basis contacted in the method is at least 50 and is less than 400.
  20. 20. A method according to any of claims 16 to 19, wherein the ratio of the pbw of edible material on a dry matter basis to the pbw of calcium acetate on a dry matter basis is at least 10 and is less than 300.
  21. 21. A method according to any of claims 16 to 20, wherein the total weight of said formulation made in the method is at least lOg, for example at least 1.5kg.
  22. 22. A method according to any of claims 16 to 21. wherein the total weight of said formulation made in the method is less than 10,00kg.
  23. 23. A mixture comprising calcium chloride and calcium acetate.
  24. 24. A mixture according to claim 23, wherein the ratio of the pbw of calcium chloride divided by the pbw of calcium acetate is at least 0.1 and is less than 1.
  25. 25. A mixture according to claim 23 or claim 24, wherein the sum of the wt% of calcium chloride and calcium acetate in said mixture is at least 20 wt%.
  26. 26. A mixture according to any of claims 23 to 25. wherein said aqueous formulation includes 20 to 60 wt% of calcium chloride/calcium acetate and 40 to 80 wt% water.
  27. 27. A method according to any of claims 16 to 26, wherein the total weight of said formulation made in the method is at least lOg, for example at least 1.5kg.
  28. 28. A method according to any of claims 16 to 27, wherein the total weight of said formulation made in the method is less than 10,00kg.
  29. 29. The use in an edible formulation of calcium acetate to mask the bitter taste of calcium chloride.
  30. 30. The use according to claim 29, wherein the total weight of said formulation made in the method is at least lOg, for example atleastl.Skg.
  31. 31. The use according to claim 29 or claim 30, wherein the total weight of said formulation made in the method is less than 10,00kg.
GB1413072.8A 2013-07-24 2014-07-23 Edible formulation Active GB2518724B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1313234.5A GB2516491B (en) 2013-07-24 2013-07-24 Edible Fungi
GB201316663A GB201316663D0 (en) 2013-09-19 2013-09-19 Edible formulation

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Publication Number Publication Date
GB201413072D0 GB201413072D0 (en) 2014-09-03
GB2518724A true GB2518724A (en) 2015-04-01
GB2518724B GB2518724B (en) 2020-05-27

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2535864A (en) * 2015-01-27 2016-08-31 Marlow Foods Ltd Edible fungi

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB787026A (en) * 1953-10-28 1957-11-27 Corn Prod Refining Co Improvements in or relating to process of making a stable phosphate derivative of starch
JPS6287065A (en) * 1985-10-15 1987-04-21 Tsune Kawahara Soybean curd coagulant mainly containing calcium acetate
CN101204220A (en) * 2006-09-22 2008-06-25 天津中英纳米科技发展有限公司 Vegetable nutrient and the preparation method
WO2009143097A1 (en) * 2008-05-21 2009-11-26 Stokely-Van Camp, Inc. Milk-based recovery beverage
WO2013090402A1 (en) * 2011-12-13 2013-06-20 Wadhwa Manpreet S Liquid dietary supplement formulation compositions

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB787026A (en) * 1953-10-28 1957-11-27 Corn Prod Refining Co Improvements in or relating to process of making a stable phosphate derivative of starch
JPS6287065A (en) * 1985-10-15 1987-04-21 Tsune Kawahara Soybean curd coagulant mainly containing calcium acetate
CN101204220A (en) * 2006-09-22 2008-06-25 天津中英纳米科技发展有限公司 Vegetable nutrient and the preparation method
WO2009143097A1 (en) * 2008-05-21 2009-11-26 Stokely-Van Camp, Inc. Milk-based recovery beverage
WO2013090402A1 (en) * 2011-12-13 2013-06-20 Wadhwa Manpreet S Liquid dietary supplement formulation compositions

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2535864A (en) * 2015-01-27 2016-08-31 Marlow Foods Ltd Edible fungi
GB2535864B (en) * 2015-01-27 2021-01-20 Marlow Foods Ltd Edible fungi

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GB2518724B (en) 2020-05-27

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