GB486463A - Process of manufacture of viscous liquids from fruit jellies or other pectin-containing jellies - Google Patents
Process of manufacture of viscous liquids from fruit jellies or other pectin-containing jelliesInfo
- Publication number
- GB486463A GB486463A GB3415/37A GB341537A GB486463A GB 486463 A GB486463 A GB 486463A GB 3415/37 A GB3415/37 A GB 3415/37A GB 341537 A GB341537 A GB 341537A GB 486463 A GB486463 A GB 486463A
- Authority
- GB
- United Kingdom
- Prior art keywords
- parts
- jellies
- pectin
- fruit
- products
- 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
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Cosmetics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Fruit-jellies or other pectin-containing jellies are forced through a homogenizing apparatus, preferably after reduction to small particles, to form stable liquid products. These products may be spread like honey, or diluted to form a fruit drink, or may be used as emulsifying agents, e.g. for emulsifying oil in water in making medicinal, cosmetic or food products. An emulsifying agent may comprise 2 to 5 parts by weight of pectin, 0,5 to 1,5 parts of agar, 0 to 1 part of gelatine and 0 to 5 parts of gum arabic, the whole being dissolved in 100 parts of hot water, set, and homogenized to form a liquid.ALSO:Fruit jellies or other pectin-containing jellies are forced through a homogenizing apparatus, preferably after reduction to small particles, to form stable liquid products. These products may be spread like honey, or diluted to form a fruit drink, or may be used as emulsifying agents, e.g. for emulsifying oil in water in making medicinal, cosmetic or food products. An emulsifying agent may comprise 2 to 5 parts by weight of pectin, 0,5 to 1,5 parts of agar, 0 to 1 part of gelatine and 0 to 5 parts of gum arabic, the whole being dissolved in 100 parts of hot water, set, and homogenized to form a liquid.ALSO:Fruit-jellies or other pectin-containing jellies are forced through a homogenizing apparatus, preferably after reduction to small particles, to form stable liquid products. These products may be spread like honey, or diluted to form a fruit drink, or may be used as emulsifying agents, e.g. for emulsifying oil in water in making medicinal, cosmetic or food products. An emulsifying agent may comprise 2 to 5 parts by weight of pectin, 0,5 to 1,5 parts of agar, 0 to 1 part of gelatine and 0 to 5 parts of gum arabic, the whole being dissolved in 100 parts of hot water, set, and homogenized to form a liquid.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE486463X | 1936-07-08 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB486463A true GB486463A (en) | 1938-06-03 |
Family
ID=6543455
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB3415/37A Expired GB486463A (en) | 1936-07-08 | 1937-02-05 | Process of manufacture of viscous liquids from fruit jellies or other pectin-containing jellies |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB486463A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2421093A (en) * | 1942-02-18 | 1947-05-27 | Fruit Growers Exchange Ca | Method of making nonrigid gels |
GB2488312A (en) * | 2011-02-17 | 2012-08-29 | Stir Ltd | Soluble beverage gel and delivery utensil |
US10874116B2 (en) | 2015-04-30 | 2020-12-29 | Basf Se | Fortified jelly confectionery |
-
1937
- 1937-02-05 GB GB3415/37A patent/GB486463A/en not_active Expired
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2421093A (en) * | 1942-02-18 | 1947-05-27 | Fruit Growers Exchange Ca | Method of making nonrigid gels |
GB2488312A (en) * | 2011-02-17 | 2012-08-29 | Stir Ltd | Soluble beverage gel and delivery utensil |
US10874116B2 (en) | 2015-04-30 | 2020-12-29 | Basf Se | Fortified jelly confectionery |
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