GB596731A - Jelly powder - Google Patents
Jelly powderInfo
- Publication number
- GB596731A GB596731A GB19795/45A GB1979545A GB596731A GB 596731 A GB596731 A GB 596731A GB 19795/45 A GB19795/45 A GB 19795/45A GB 1979545 A GB1979545 A GB 1979545A GB 596731 A GB596731 A GB 596731A
- Authority
- GB
- United Kingdom
- Prior art keywords
- mixture
- solution
- sugar
- gelatine
- sucrose
- 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
- 235000015110 jellies Nutrition 0.000 title abstract 3
- 239000008274 jelly Substances 0.000 title abstract 3
- 239000000843 powder Substances 0.000 title abstract 3
- 239000000203 mixture Substances 0.000 abstract 6
- 239000001828 Gelatine Substances 0.000 abstract 5
- 229920000159 gelatin Polymers 0.000 abstract 5
- 235000019322 gelatine Nutrition 0.000 abstract 5
- 235000000346 sugar Nutrition 0.000 abstract 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 3
- CZMRCDWAGMRECN-GDQSFJPYSA-N Sucrose Natural products O([C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1)[C@@]1(CO)[C@H](O)[C@@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-GDQSFJPYSA-N 0.000 abstract 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 3
- 239000005720 sucrose Substances 0.000 abstract 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N β-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract 3
- 240000000772 Brassica cretica Species 0.000 abstract 2
- 235000003351 Brassica cretica Nutrition 0.000 abstract 2
- 235000003343 Brassica rupestris Nutrition 0.000 abstract 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N D-Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N Fructose Natural products OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 abstract 2
- 238000000889 atomisation Methods 0.000 abstract 2
- 235000013409 condiments Nutrition 0.000 abstract 2
- 235000001727 glucose Nutrition 0.000 abstract 2
- 239000008103 glucose Substances 0.000 abstract 2
- 235000010460 mustard Nutrition 0.000 abstract 2
- 235000008476 powdered milk Nutrition 0.000 abstract 2
- 150000003839 salts Chemical class 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 239000005715 Fructose Substances 0.000 abstract 1
- 229920002456 HOTAIR Polymers 0.000 abstract 1
- GUBGYTABKSRVRQ-UUNJERMWSA-N Lactose Natural products O([C@@H]1[C@H](O)[C@H](O)[C@H](O)O[C@@H]1CO)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@H](CO)O1 GUBGYTABKSRVRQ-UUNJERMWSA-N 0.000 abstract 1
- 210000004080 Milk Anatomy 0.000 abstract 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 abstract 1
- 240000001890 Ribes hudsonianum Species 0.000 abstract 1
- 235000001466 Ribes nigrum Nutrition 0.000 abstract 1
- 240000007651 Rubus glaucus Species 0.000 abstract 1
- 235000011034 Rubus glaucus Nutrition 0.000 abstract 1
- 235000009122 Rubus idaeus Nutrition 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- 239000008121 dextrose Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000012055 fruits and vegetables Nutrition 0.000 abstract 1
- 239000011261 inert gas Substances 0.000 abstract 1
- 239000008101 lactose Substances 0.000 abstract 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 235000010987 pectin Nutrition 0.000 abstract 1
- 239000001814 pectin Substances 0.000 abstract 1
- 229920001277 pectin Polymers 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 239000002195 soluble material Substances 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 238000001694 spray drying Methods 0.000 abstract 1
- 235000015193 tomato juice Nutrition 0.000 abstract 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
Abstract
Jelly powders, soluble in cold water or milk or other cold aqueous liquids to give a solution which sets to a jelly in a short time, are made by atomising an aqueous colloidal solution containing gelatine and a weight of sugar, e.g. sucrose, a mixture of sucrose and dextrose, a mixture of lactose and fructose, in excess of the weight of gelatine and drying the atomised solution in a current of hot air or inert gas, e.g. at 70-80 DEG C., the pH of the solution being such that the dried product when dissolved in 10 parts by weight of water gives a pH between 4 and 5. Before atomisation there may be added edible water-soluble materials and flavourings, e.g. pectin, dried milk, spices and condiments such as mustard, fruit and vegetable juices. Salt, if added, should not exceed 1 part per 7 parts of sugar. After atomisation, the powder may be mixed with dried milk, condiments such as mustard, glucose or sugar. Examples describe spray-drying of a mixture of a solution of gelatine and citric acid and a hot solution of glucose and sucrose containing colouring matter, to which mixture raspberry flavouring has been added, a mixture of a hot solution of sugar and gelatine and the screened juice of black currants, and a mixture of sugar, tomato juice of 3 per cent solids, gelatine and salt.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB596731A true GB596731A (en) | 1948-01-09 |
Family
ID=1734990
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB19795/45A Expired GB596731A (en) | 1945-08-01 | Jelly powder |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB596731A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1004030B (en) * | 1953-10-26 | 1957-03-07 | Oetker August Dr Fa | Process for the production of a dry product used for the preparation of meals based on gelatin |
| US2803548A (en) * | 1955-02-07 | 1957-08-20 | Louis Milani Foods Inc | Method of making gelatin-containing food preparations which dissolve at room temperature and gel at room temperature |
| US2841498A (en) * | 1955-10-19 | 1958-07-01 | Louis Milani Foods Inc | Cold water-soluble gelatin composition and method of preparing the same |
| US2851364A (en) * | 1956-06-21 | 1958-09-09 | Foremost Dairies Inc | Gelatin product and process of manufacture |
| CN111011790A (en) * | 2019-12-27 | 2020-04-17 | 光明乳业股份有限公司 | Jelly powder and preparation method thereof |
| CN111011791A (en) * | 2019-12-27 | 2020-04-17 | 光明乳业股份有限公司 | Probiotic-containing jelly powder and preparation method thereof |
-
1945
- 1945-08-01 GB GB19795/45A patent/GB596731A/en not_active Expired
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1004030B (en) * | 1953-10-26 | 1957-03-07 | Oetker August Dr Fa | Process for the production of a dry product used for the preparation of meals based on gelatin |
| US2803548A (en) * | 1955-02-07 | 1957-08-20 | Louis Milani Foods Inc | Method of making gelatin-containing food preparations which dissolve at room temperature and gel at room temperature |
| US2841498A (en) * | 1955-10-19 | 1958-07-01 | Louis Milani Foods Inc | Cold water-soluble gelatin composition and method of preparing the same |
| US2851364A (en) * | 1956-06-21 | 1958-09-09 | Foremost Dairies Inc | Gelatin product and process of manufacture |
| CN111011790A (en) * | 2019-12-27 | 2020-04-17 | 光明乳业股份有限公司 | Jelly powder and preparation method thereof |
| CN111011791A (en) * | 2019-12-27 | 2020-04-17 | 光明乳业股份有限公司 | Probiotic-containing jelly powder and preparation method thereof |
| CN111011791B (en) * | 2019-12-27 | 2022-08-12 | 光明乳业股份有限公司 | Probiotic-containing jelly powder and preparation method thereof |
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