GB553975A - Improvements relating to the production of foaming substances from soya - Google Patents
Improvements relating to the production of foaming substances from soyaInfo
- Publication number
- GB553975A GB553975A GB759/42A GB75942A GB553975A GB 553975 A GB553975 A GB 553975A GB 759/42 A GB759/42 A GB 759/42A GB 75942 A GB75942 A GB 75942A GB 553975 A GB553975 A GB 553975A
- Authority
- GB
- United Kingdom
- Prior art keywords
- soya
- beans
- acid
- production
- mixture
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
553,975. Treating soya. BRITISH ARKADY CO., Ltd., FORD. W. P., and MAIDEN, A. M. Jan. 19, 1942, No. 759. [Class 58] [Also in Groups VI and IV] An edible foaming substance is obtained from an aqueous extract, of, or a mixture of water and, enzymically-active soya flour or beans containing the natural quantity of oil by precipitating the greater part, e.g., 75 per cent of the soya protein by adding an acid or acid salt so that the pH is not less than 3.5 nor more than 5 or by adding .1 to 1 per cent calcium chloride, calculated on the water content of the extract or mixture, and removing the insoluble material as by filtration. The flour or beans may be extracted with water containing acid, acid salt or calcium chloride. Beans are ground with the extracting medium. Specification 539,579 is referred to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB759/42A GB553975A (en) | 1942-01-19 | 1942-01-19 | Improvements relating to the production of foaming substances from soya |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB759/42A GB553975A (en) | 1942-01-19 | 1942-01-19 | Improvements relating to the production of foaming substances from soya |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB553975A true GB553975A (en) | 1943-06-11 |
Family
ID=9710023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB759/42A Expired GB553975A (en) | 1942-01-19 | 1942-01-19 | Improvements relating to the production of foaming substances from soya |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB553975A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1217189B (en) * | 1961-09-25 | 1966-05-18 | Pillsbury Co | Process for the production of a pastry with a meringue structure |
| GB2126867A (en) * | 1982-09-20 | 1984-04-04 | Nisshin Flour Milling Co | Wheat flour composition |
-
1942
- 1942-01-19 GB GB759/42A patent/GB553975A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1217189B (en) * | 1961-09-25 | 1966-05-18 | Pillsbury Co | Process for the production of a pastry with a meringue structure |
| GB2126867A (en) * | 1982-09-20 | 1984-04-04 | Nisshin Flour Milling Co | Wheat flour composition |
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