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Expired
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GB1643053A
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Individual
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Individual
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Priority to GB1643053ApriorityCriticalpatent/GB740488A/en
Publication of GB740488ApublicationCriticalpatent/GB740488A/en
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
A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
A23L2/52—Adding ingredients
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Health & Medical Sciences
(AREA)
Nutrition Science
(AREA)
Life Sciences & Earth Sciences
(AREA)
Chemical & Material Sciences
(AREA)
Engineering & Computer Science
(AREA)
Food Science & Technology
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Polymers & Plastics
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Non-Alcoholic Beverages
(AREA)
Abstract
A vegetable food substance comprises a concentrated mixture of a specific gravity of 1,30 to 1,32, of the juices of one or more fruits and/or vegetables with a wort produced by mashing grain. The mixture is concentrated in vacuo at a temperature not exceeding 135 DEG F.; the juice and wort can also be separately concentrated. The juices of apple, carrot and beetroot singly or in admixture are specified, and that of the apple can be de-pectinized.
GB1643053A1953-06-151953-06-15An improved vegetable food substance and process for preparing the same
ExpiredGB740488A
(en)
Improvements in and relating to the production of vegetable juices with simultaneous production of pickled fodder and inoculation material for the preparation of fermented fodder
Improved perfections in the procedures for the obtaining of glucosolid, particularly glucosolid of anthocyanes (Machine-translation by Google Translate, not legally binding)
Improvements in the procedure to convert in dry extract all class of fruit and vegetable juices (Machine-translation by Google Translate, not legally binding)