GB506031A - Treatment of ice cream to render it resistant to the development of oxidised taste and flavour - Google Patents
Treatment of ice cream to render it resistant to the development of oxidised taste and flavourInfo
- Publication number
- GB506031A GB506031A GB10467/39A GB1046739A GB506031A GB 506031 A GB506031 A GB 506031A GB 10467/39 A GB10467/39 A GB 10467/39A GB 1046739 A GB1046739 A GB 1046739A GB 506031 A GB506031 A GB 506031A
- Authority
- GB
- United Kingdom
- Prior art keywords
- ice
- cream
- development
- ice cream
- oxidised
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
506,031. Preparing and preserving ice-cream. MUSHER FOUNDATION, Inc. Aug. 16, 1937, No. 10467/39. Convention date, Aug. 22, 1936. Divided out of 506,161. [Classes 28 (i) and 49] Fruit-flavoured and other ice-creams are mixed with an amount of oat flour or hominy not exceeding 2 per cent by weight but sufficient substantially to retard development of oxidized tastes and flavours. An extract obtained by mixing up to 2 per cent of the oat flour or hominy with water or alcohol and removing the undissolved starch and cereal fibres, and if desired concentrating, may alternatively be used. The addition may be made, e.g. in admixture with the sugar, to the ice cream mix before pasteurization and homogenization. The anti-oxidant materials may be added to the fruit such as strawberries or peaches to prevent its deterioration, e.g. whilst in cold storage, prior to working up in ice-cream.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US506031XA | 1936-08-22 | 1936-08-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB506031A true GB506031A (en) | 1939-05-16 |
Family
ID=21966231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB10467/39A Expired GB506031A (en) | 1936-08-22 | 1937-08-16 | Treatment of ice cream to render it resistant to the development of oxidised taste and flavour |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB506031A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010046245A1 (en) * | 2008-10-24 | 2010-04-29 | Unilever Plc | Frozen confection |
| US8906443B2 (en) | 2004-12-23 | 2014-12-09 | Conopco, Inc. | Frozen aerated confections |
-
1937
- 1937-08-16 GB GB10467/39A patent/GB506031A/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8906443B2 (en) | 2004-12-23 | 2014-12-09 | Conopco, Inc. | Frozen aerated confections |
| WO2010046245A1 (en) * | 2008-10-24 | 2010-04-29 | Unilever Plc | Frozen confection |
| US8658235B2 (en) | 2008-10-24 | 2014-02-25 | Conopco Inc. | Frozen confection |
| EA020036B1 (en) * | 2008-10-24 | 2014-08-29 | Унилевер Н.В. | Frozen confection and process for manufacturing same |
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