GB543582A - Preserving foodstuffs, beverages and other substances susceptible to rope and/or mold - Google Patents

Preserving foodstuffs, beverages and other substances susceptible to rope and/or mold

Info

Publication number
GB543582A
GB543582A GB12526/40A GB1252640A GB543582A GB 543582 A GB543582 A GB 543582A GB 12526/40 A GB12526/40 A GB 12526/40A GB 1252640 A GB1252640 A GB 1252640A GB 543582 A GB543582 A GB 543582A
Authority
GB
United Kingdom
Prior art keywords
flour
added
dough
sodium diacetate
acetic acid
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
Application number
GB12526/40A
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.)
STEIN HALL Manufacturing CO
Original Assignee
STEIN HALL Manufacturing CO
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
Application filed by STEIN HALL Manufacturing CO filed Critical STEIN HALL Manufacturing CO
Priority to GB12526/40A priority Critical patent/GB543582A/en
Publication of GB543582A publication Critical patent/GB543582A/en
Expired legal-status Critical Current

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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/145—Acids, anhydrides or salts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

543,582. Preserving food; sterilizing liquids; preserving animal and vegetable substances; food preparations; proofing materials. TRIGGS, W. W. (Stein Hall Manufacturing Co.). Aug. 2, 1940, No. 12526. [Class 49] [Also in Group VIII] Sodium diacetate or other acetate salt containing combined but undissociated acetic acid in the molecule is: (a) added to dough compositions for making bread, cakes, biscuits, pies etc.; (b) in admixture with locust bean gum, agar agar, gelatine, starches, dextrines, starch gums or other edible adhesive material applied as by spraying or dipping to sausages; (c) mixed with the sausage filling; and (d) incorporated with, or applied to as by spraying or dipping, fruits, paper, textiles, wood, vegetables, leather, milk, beer, butter, cheese, pickles, kraut, jellies, and adhesives such as those made from starches and proteins. When added to dough compositions it produces a whiter crumb colour, having a whitening or bleaching effect on carotin; the whitening effect is increased if the yeast food sold under the Registered Trade Mark "Arkady" is used (a typical "Arkady" composition comprises calcium sulphate, sodium chloride, potassium bromate, flour and water). The (acidic) sodium diacetate tends to aid fermentation caused by diastatic action: for this reason it may be added to the dough in combination with an ingredient comprising a high soluble dextrine, malted cereal flour, unmodified cereal flour, and partly dextrinized cereal flour having its gluten content mellowed as described, for example, in Specification 510,367, [Group V]: the sodiumdiacetate also assists the mellowing action of the gluten modified flour on untreated flour by increasing the hydrating effect, thereby causing the gluten to hold more water and increasing the keeping qualities and softness of the bread. The sodium diacetate may be added at the sponge stage, or the dough stage or both. The sodium diacetate inhibits the growth of rope and mould in and on bread and the other substances mentioned above. Potassium salts containing combined but undissociated acetic acid may be used. Reference is made to the sodium acetate-acetic acid-water systems mentioned by Beilstein, 4th Edition, Volume II, page 107.
GB12526/40A 1940-08-02 1940-08-02 Preserving foodstuffs, beverages and other substances susceptible to rope and/or mold Expired GB543582A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB12526/40A GB543582A (en) 1940-08-02 1940-08-02 Preserving foodstuffs, beverages and other substances susceptible to rope and/or mold

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB12526/40A GB543582A (en) 1940-08-02 1940-08-02 Preserving foodstuffs, beverages and other substances susceptible to rope and/or mold

Publications (1)

Publication Number Publication Date
GB543582A true GB543582A (en) 1942-03-04

Family

ID=10006223

Family Applications (1)

Application Number Title Priority Date Filing Date
GB12526/40A Expired GB543582A (en) 1940-08-02 1940-08-02 Preserving foodstuffs, beverages and other substances susceptible to rope and/or mold

Country Status (1)

Country Link
GB (1) GB543582A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2614046A (en) * 1950-04-01 1952-10-14 Stein Hall & Co Inc Method of enhancing the whipping properties of egg albumen solutions and whippable egg albumen compositions
EP2644033A1 (en) * 2012-03-30 2013-10-02 Kemira Oyj A foodstuff preserving composition and use thereof
CN104304383A (en) * 2014-10-03 2015-01-28 张红 Production method of mango frozen cheesecake

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2614046A (en) * 1950-04-01 1952-10-14 Stein Hall & Co Inc Method of enhancing the whipping properties of egg albumen solutions and whippable egg albumen compositions
EP2644033A1 (en) * 2012-03-30 2013-10-02 Kemira Oyj A foodstuff preserving composition and use thereof
US20130259998A1 (en) * 2012-03-30 2013-10-03 Niacet B.V. Foodstuff preserving composition and use thereof
US10602749B2 (en) * 2012-03-30 2020-03-31 Niacet B.V. Foodstuff preserving composition and use thereof
CN104304383A (en) * 2014-10-03 2015-01-28 张红 Production method of mango frozen cheesecake

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