GB552561A - Improvements in emulsions suitable for ice cream or the like - Google Patents

Improvements in emulsions suitable for ice cream or the like

Info

Publication number
GB552561A
GB552561A GB10067/41A GB1006741A GB552561A GB 552561 A GB552561 A GB 552561A GB 10067/41 A GB10067/41 A GB 10067/41A GB 1006741 A GB1006741 A GB 1006741A GB 552561 A GB552561 A GB 552561A
Authority
GB
United Kingdom
Prior art keywords
added
agent
ice cream
abracol
lecithin
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
GB10067/41A
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.)
ERIC LEWIS ENOCH HUMPHRISS
WALKER S DAIRIES Ltd
Original Assignee
ERIC LEWIS ENOCH HUMPHRISS
WALKER S DAIRIES Ltd
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 ERIC LEWIS ENOCH HUMPHRISS, WALKER S DAIRIES Ltd filed Critical ERIC LEWIS ENOCH HUMPHRISS
Priority to GB10067/41A priority Critical patent/GB552561A/en
Publication of GB552561A publication Critical patent/GB552561A/en
Expired legal-status Critical Current

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
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • 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
    • A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • 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
    • A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Edible Oils And Fats (AREA)

Abstract

552,561. Emulsions. WALKER'S DAIRIES, Ltd., and HUMPHRISS, E. L. E. Aug. 8, 1941,. No. 10067. [Class 1 (i)] [Also in Group VI] An emulsifying agent is used in the aqueous phase of an ice cream preparation, particularly one employing substitutes for butter and milk, in addition to the usual agent for the fatty phase. 'The same agent may be employed, in which case it is added separately. For the fatty phase the agent may be that known under the Registered Trade Mark " Abracol," while lecithin may be used for the aqueous phase, or in certain cases for both phases. Sodium alginate is prefered as a stabilizer, or gelatine, corn starch or Irish moss may be used. One example of an ice cream preparation comprises wheat flour dispersed in water, sugar, glucose, vegetable oil or fat (cocoanut or palm kernel oil), "Abracol sodium alginate and if desired dried egg yolk. Rye or potato flour may be used in place of or in addition to wheat flour. Malt extract and lecithin dispersed in water are added and the mixture maintained for a time at 145‹F. Saccharine is then added and the mixture is cooled and frozen. Sodium chloride, phosphate or lactate, and vitamins A and D may be added.
GB10067/41A 1941-08-08 1941-08-08 Improvements in emulsions suitable for ice cream or the like Expired GB552561A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB10067/41A GB552561A (en) 1941-08-08 1941-08-08 Improvements in emulsions suitable for ice cream or the like

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB10067/41A GB552561A (en) 1941-08-08 1941-08-08 Improvements in emulsions suitable for ice cream or the like

Publications (1)

Publication Number Publication Date
GB552561A true GB552561A (en) 1943-04-14

Family

ID=9960830

Family Applications (1)

Application Number Title Priority Date Filing Date
GB10067/41A Expired GB552561A (en) 1941-08-08 1941-08-08 Improvements in emulsions suitable for ice cream or the like

Country Status (1)

Country Link
GB (1) GB552561A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3215532A (en) * 1963-07-15 1965-11-02 Top Scor Products Process of making powdered ice cream mix
CN113038838A (en) * 2018-11-26 2021-06-25 隆德植物有限公司 Strict vegetarian potato emulsion

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3215532A (en) * 1963-07-15 1965-11-02 Top Scor Products Process of making powdered ice cream mix
CN113038838A (en) * 2018-11-26 2021-06-25 隆德植物有限公司 Strict vegetarian potato emulsion

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