GB516343A - Improvements relating to yeast preparations - Google Patents
Improvements relating to yeast preparationsInfo
- Publication number
- GB516343A GB516343A GB1460238A GB1460238A GB516343A GB 516343 A GB516343 A GB 516343A GB 1460238 A GB1460238 A GB 1460238A GB 1460238 A GB1460238 A GB 1460238A GB 516343 A GB516343 A GB 516343A
- Authority
- GB
- United Kingdom
- Prior art keywords
- yeast
- temperature
- juice
- fruits
- preparations
- 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/20—Proteins from microorganisms or unicellular algae
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Cell Biology (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
516,343. Yeast; food preparations. WEIZMANN, C. May 16, 1938, No. 14602. [Classes 14 (ii) and 49] Yeast food or medicinal preparations are made by rapidly plasmolysing yeast, e.g. fresh bakers' yeast or pressed debittered brewers' yeast, by the juice, as expressed or after concentration, of fruits of substantial organic acid and sugar content, such as red currents, black currants, pineapple and the citrous fruits. The proportion of yeast to fruit juice reckoned in concentrated form is desirably of the order of 2:1. The plasmolysate may be heated to promote proteolysis. It may, for example, be gradually heated up to a temperature of 50-60‹C and maintained at that temperature for the necessary time; or the temperature may be raised in one or more stages to about 95‹C. or higher. Fruit juice of the fugitive-flavour kind e.g. grapefruit juice may be 'incorporated subsequent to the plasmolysis, and sugar, to increase the sweetness of the product, may also be added. Specification 483,587 is referred to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1460238A GB516343A (en) | 1938-05-16 | 1938-05-16 | Improvements relating to yeast preparations |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB1460238A GB516343A (en) | 1938-05-16 | 1938-05-16 | Improvements relating to yeast preparations |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB516343A true GB516343A (en) | 1940-01-01 |
Family
ID=10044189
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB1460238A Expired GB516343A (en) | 1938-05-16 | 1938-05-16 | Improvements relating to yeast preparations |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB516343A (en) |
-
1938
- 1938-05-16 GB GB1460238A patent/GB516343A/en not_active Expired
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