GB734382A - Improvements in the preparation of condiments - Google Patents

Improvements in the preparation of condiments

Info

Publication number
GB734382A
GB734382A GB10793/53A GB1079353A GB734382A GB 734382 A GB734382 A GB 734382A GB 10793/53 A GB10793/53 A GB 10793/53A GB 1079353 A GB1079353 A GB 1079353A GB 734382 A GB734382 A GB 734382A
Authority
GB
United Kingdom
Prior art keywords
starch
preparation
salt
fat
mustard
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
GB10793/53A
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of GB734382A publication Critical patent/GB734382A/en
Expired legal-status Critical Current

Links

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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/18—Mustard

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

A mustard flavoured condiment is made by mixing an ester of isothiocyanic acid, e.g. the allyl, amyl, sec.-butyl, ethyl or methyl ester, or natural mustard oil, with fat, and emulsifying the mixture in an aqueous medium. A fat emulsifying agent may be employed, and the emulsion may be stabilized by a gum, starch, agar, or the like. Salt, colouring matter, sugar, spices or spice oils may be incorporated. According to an example, a fatty preparation of hydrogenated vegetable oil, lecithin and allyl isothiocyanate and an aqueous preparation of starch, salt, turmeric and water, which has been heated to the gelation point of the starch, are passed through a homogenizer.
GB10793/53A 1952-05-21 1953-04-20 Improvements in the preparation of condiments Expired GB734382A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
AU734382X 1952-05-21

Publications (1)

Publication Number Publication Date
GB734382A true GB734382A (en) 1955-07-27

Family

ID=3755735

Family Applications (1)

Application Number Title Priority Date Filing Date
GB10793/53A Expired GB734382A (en) 1952-05-21 1953-04-20 Improvements in the preparation of condiments

Country Status (1)

Country Link
GB (1) GB734382A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3652297A (en) * 1970-07-10 1972-03-28 Beatrice Foods Co Flavor-stable mustard
JPS49100267A (en) * 1973-01-31 1974-09-21

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3652297A (en) * 1970-07-10 1972-03-28 Beatrice Foods Co Flavor-stable mustard
JPS49100267A (en) * 1973-01-31 1974-09-21
JPS5425108B2 (en) * 1973-01-31 1979-08-25

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