GB355611A - A method of treating natural or artificial cream - Google Patents
A method of treating natural or artificial creamInfo
- Publication number
- GB355611A GB355611A GB35996/30A GB3599630A GB355611A GB 355611 A GB355611 A GB 355611A GB 35996/30 A GB35996/30 A GB 35996/30A GB 3599630 A GB3599630 A GB 3599630A GB 355611 A GB355611 A GB 355611A
- Authority
- GB
- United Kingdom
- Prior art keywords
- oils
- homogenized
- fat
- mixture
- artificial cream
- 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
Classifications
-
- 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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
-
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Grain Derivatives (AREA)
Abstract
Natural or artificial cream is treated to improve its whipping properties by homogenizing in succession at temperatures above and below the melting point of the constituent fat respectively. For example a mixture of hardened and unhardened coco nut oil is stirred into concentrated milk, the mixture diluted, and subsequently homogenized at 40-50 DEG C., cooled, and again p homogenized at 5-10 DEG C. Emulsifying oils, for example the oxidized or polymerized fatty oils described in Specification 187,298, [Class 91, Oils &c.], may be added to the fat in proportions up to 0,5 per cent thereof.ALSO:Artificial cream is treated to improve its whipping properties by homogenizing in succession at temperatures above and below the melting point of the constituent fat respectively. For example, a mixture of hardened and unhardened coco nut oil is stirred into concentrated milk, the mixture diluted, and subsequently homogenized at 40-50 DEG C., cooled, and again homogenized at 5-10 DEG C. Emulsifying oils, for example the polymerized or oxidized fatty oils described in Specification 187,298, [Class 91, Oils &c.], may be added to the fat in proportions up to 0,5 per cent thereof.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NO355611X | 1929-11-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB355611A true GB355611A (en) | 1931-08-27 |
Family
ID=19905362
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB35996/30A Expired GB355611A (en) | 1929-11-29 | 1930-11-29 | A method of treating natural or artificial cream |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB355611A (en) |
-
1930
- 1930-11-29 GB GB35996/30A patent/GB355611A/en not_active Expired
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