GB555897A - Improvements in the preparation of foodstuffs from yeast - Google Patents
Improvements in the preparation of foodstuffs from yeastInfo
- Publication number
- GB555897A GB555897A GB988642A GB988642A GB555897A GB 555897 A GB555897 A GB 555897A GB 988642 A GB988642 A GB 988642A GB 988642 A GB988642 A GB 988642A GB 555897 A GB555897 A GB 555897A
- Authority
- GB
- United Kingdom
- Prior art keywords
- whey
- mixture
- products
- added
- yeast
- 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)
- Biotechnology (AREA)
- Cell Biology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
555,897. Food preparations. WILTS UNITED DAIRIES, Ltd., ANDERSON, E. B., and WALTERS W. P. July 16, 1942, No. 9886. [Class 49] Edible products are prepared by plasmolysing yeast by the addition of amyl alcohol, e.g. the mixture of iso and secondary butyl carbinols derived from fusel oil, mixing with whey or whey products, causing autolysis to proceed by maintaining the temperature at 37‹-4?‹C. and removing the alcohol by hezting to about 80‹C. while blowing steam through the mixture. Salt or flavouring may be added and the product may be brought into a form suitable for spreading by condensing in vacuo until it has a solid content of about 60 per cent. Preferably a mixture prepared by heating whey or whey products, diluting with water and adjusting the pH value to about 6.6 to 6.7 by addition of caustic soda, is added in two stages, before, and during, autolysis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB988642A GB555897A (en) | 1942-07-16 | 1942-07-16 | Improvements in the preparation of foodstuffs from yeast |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB988642A GB555897A (en) | 1942-07-16 | 1942-07-16 | Improvements in the preparation of foodstuffs from yeast |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB555897A true GB555897A (en) | 1943-09-10 |
Family
ID=9880613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB988642A Expired GB555897A (en) | 1942-07-16 | 1942-07-16 | Improvements in the preparation of foodstuffs from yeast |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB555897A (en) |
-
1942
- 1942-07-16 GB GB988642A patent/GB555897A/en not_active Expired
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