GB670450A - Process for the manufacture of foam producing albuminous products and their application in foodstuffs - Google Patents

Process for the manufacture of foam producing albuminous products and their application in foodstuffs

Info

Publication number
GB670450A
GB670450A GB17783/49A GB1778349A GB670450A GB 670450 A GB670450 A GB 670450A GB 17783/49 A GB17783/49 A GB 17783/49A GB 1778349 A GB1778349 A GB 1778349A GB 670450 A GB670450 A GB 670450A
Authority
GB
United Kingdom
Prior art keywords
calcium
foodstuffs
manufacture
application
hydroxide
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
GB17783/49A
Inventor
Jacob Lenderink
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.)
Lenderink and Co NV
Original Assignee
Lenderink and Co NV
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
Priority to NL111408A priority Critical patent/NL76842C/en
Priority to GB23122/46A priority patent/GB670413A/en
Priority to BE467145A priority patent/BE467145A/en
Application filed by Lenderink and Co NV filed Critical Lenderink and Co NV
Priority to GB17783/49A priority patent/GB670450A/en
Priority to DEP28550A priority patent/DE972090C/en
Publication of GB670450A publication Critical patent/GB670450A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/268—Hydrolysates from proteins
    • 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
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • 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
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • 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
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • 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
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/325—Working-up of proteins for foodstuffs by hydrolysis using chemical agents of casein
    • 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
    • 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
    • A23G2200/10—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 containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides
    • 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
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular products

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

To obtain a foamable product, a solution or suspension of protein hydrolysed other than by means of an alkaline earth hydroxide, and containing both polypeptides and unhydrolyzed protein, is mixed with a calcium compound capable of producing calcium ions in the solution. Calcium hydroxide, oxide or carbonate may be added after hydrolysis with acid, or a water-soluble calcium salt after hydrolysis with an alkali other than an alkaline earth hydroxide. According to an example, a mixture of soya bean protein, water and a pepsin preparation is made of pH 2-3 by the addition of hydrochloric acid, the mixture is maintained at 35 DEG C. for some days, calcium hydroxide to produce pH 8 is added, the liquid is stirred for some hours, and is then spray-dried. Specifications 670,413 and 670,449 are referred to.
GB17783/49A 1943-05-20 1946-08-26 Process for the manufacture of foam producing albuminous products and their application in foodstuffs Expired GB670450A (en)

Priority Applications (5)

Application Number Priority Date Filing Date Title
NL111408A NL76842C (en) 1943-05-20 1943-05-20 Process for the preparation of foodstuffs and stimulants and of suitable foaming protein preparations
GB23122/46A GB670413A (en) 1943-05-20 1946-08-02 Process for the production of foamable products from proteins, and their application in foodstuffs
BE467145A BE467145A (en) 1943-05-20 1946-08-08 Process for the preparation of foaming albuminoid products and their application in food and condiment materials
GB17783/49A GB670450A (en) 1943-05-20 1946-08-26 Process for the manufacture of foam producing albuminous products and their application in foodstuffs
DEP28550A DE972090C (en) 1943-05-20 1948-12-30 Process for the production of good foaming protein preparations for food purposes

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL111408A NL76842C (en) 1943-05-20 1943-05-20 Process for the preparation of foodstuffs and stimulants and of suitable foaming protein preparations
GB17783/49A GB670450A (en) 1943-05-20 1946-08-26 Process for the manufacture of foam producing albuminous products and their application in foodstuffs

Publications (1)

Publication Number Publication Date
GB670450A true GB670450A (en) 1952-04-16

Family

ID=40578889

Family Applications (2)

Application Number Title Priority Date Filing Date
GB23122/46A Expired GB670413A (en) 1943-05-20 1946-08-02 Process for the production of foamable products from proteins, and their application in foodstuffs
GB17783/49A Expired GB670450A (en) 1943-05-20 1946-08-26 Process for the manufacture of foam producing albuminous products and their application in foodstuffs

Family Applications Before (1)

Application Number Title Priority Date Filing Date
GB23122/46A Expired GB670413A (en) 1943-05-20 1946-08-02 Process for the production of foamable products from proteins, and their application in foodstuffs

Country Status (4)

Country Link
BE (1) BE467145A (en)
DE (1) DE972090C (en)
GB (2) GB670413A (en)
NL (1) NL76842C (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3014801A (en) * 1958-02-18 1961-12-26 Spillers Ltd Process for the preparation of a whipping agent from cereal protein
US4226893A (en) * 1977-08-14 1980-10-07 Agence Nationale De Valorisation De La Recherche (Anvar) Process for the production of foam products similar to egg white from milk serum

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1101120B (en) * 1958-02-18 1961-03-02 Spillers Ltd Process for the production of foaming protein preparations
FR2184519A1 (en) * 1972-05-19 1973-12-28 Procter & Gamble Ready-to-eat breakfast cereals - contg partly-hydrolysed soya protein and proteolytic enzyme
DE4238979A1 (en) * 1992-11-19 1994-05-26 Gruenau Gmbh Chem Fab Process for the production of low-chromium protein hydrolyzates
KR100314991B1 (en) * 1999-08-03 2001-11-30 담철근 A novel whipping or aeration agent to be used for making a bread or cookie and the preparation process thereof
FR2960129B1 (en) 2010-05-20 2014-10-10 Roquette Freres PROCESS FOR THE PREPARATION OF ALKALINE HYDROLYSATES OF PLANT PROTEINS
FR2975259B1 (en) 2011-05-16 2014-01-31 Roquette Freres INDUSTRIAL PROCESS FOR THE PREPARATION OF ALKALINE HYDROLYSATES OF PLANT PROTEINS
CN113477177B (en) * 2020-10-15 2023-04-18 百葵锐(深圳)生物科技有限公司 Biosurfactant and preparation method thereof

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1754825A (en) * 1926-05-24 1930-04-15 Heuser Herman Foam production
DE717511C (en) * 1938-02-22 1942-02-16 Forschungsgemeinschaft Dr Krem Process for the production of a product containing lactalbumin from whey
GB517767A (en) * 1938-05-31 1940-02-08 Pyrene Co Ltd Improvements in the manufacture of foam-generating substances
DE944043C (en) * 1942-11-27 1956-06-07 Forschungsgemeinschaft Dr Krem Process for obtaining a whipped milk protein that can be baked

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3014801A (en) * 1958-02-18 1961-12-26 Spillers Ltd Process for the preparation of a whipping agent from cereal protein
US4226893A (en) * 1977-08-14 1980-10-07 Agence Nationale De Valorisation De La Recherche (Anvar) Process for the production of foam products similar to egg white from milk serum

Also Published As

Publication number Publication date
BE467145A (en) 1946-09-30
GB670413A (en) 1952-04-16
NL76842C (en) 1955-01-15
DE972090C (en) 1959-05-21

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