GB760765A - Improvements in or relating to confectionery product and process therefor - Google Patents
Improvements in or relating to confectionery product and process thereforInfo
- Publication number
- GB760765A GB760765A GB29736/54A GB2973654A GB760765A GB 760765 A GB760765 A GB 760765A GB 29736/54 A GB29736/54 A GB 29736/54A GB 2973654 A GB2973654 A GB 2973654A GB 760765 A GB760765 A GB 760765A
- Authority
- GB
- United Kingdom
- Prior art keywords
- cellulose
- sugar
- composition
- contain
- per cent
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Confectionery (AREA)
Abstract
A composition comprising an edible, water-soluble alkyl ether of cellulose and sugar is used to prepare whipped icings for bakery goods. Suitable cellulose ethers are soluble ethyl cellulose, methyl cellulose, methyl ethyl cellulose and hydroxypropyl methyl cellulose, methyl cellulose having a viscosity of 25 cp. in 2 per cent aqueous solution at 20 DEG C. being preferred. The sugar may be dextrose, sucrose, maltose or fructose, sucrose of particle size such that it passes a 200 mesh U.S. Standard sieve being preferred. The solids of the prepared icing may contain 0.2 - 10 per cent of the cellulose ether and 1 - 25 per cent of the sugar. The composition may contain a foam stabilizer, e.g. sodium or other alginate, pectin, Irish moss, carboxymethyl cellulose, gum tragacanth or gum acacia; the preferred foam stabilizer is sodium alginate and a calcium salt together with cream of tartar, citric acid or tartaric acid, to ensure pH 4-5 and with a phosphate buffer to maintain such pH. The composition may also contain a whippable protein, e.g. egg albumen, gelatine, hydrolyzed casein or hydrolyzed soy protein. In preparing the icing the composition mixed with water is whipped to a foam, and additional sugar, if desired, is mixed into the foam.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US760765XA | 1953-11-10 | 1953-11-10 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB760765A true GB760765A (en) | 1956-11-07 |
Family
ID=22129787
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB29736/54A Expired GB760765A (en) | 1953-11-10 | 1954-10-15 | Improvements in or relating to confectionery product and process therefor |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB760765A (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2260886A (en) * | 1991-10-31 | 1993-05-05 | Peter Dau | Sugar icing mixture |
US5518756A (en) * | 1992-10-24 | 1996-05-21 | Dau; Peter C. | Powder mixture |
WO2008083718A1 (en) * | 2007-01-12 | 2008-07-17 | Fayrouz International Ag | Beverage kit and method for producing a non-fermented malt beverage |
WO2009019486A1 (en) * | 2007-08-07 | 2009-02-12 | Innovation Deli Limited | Food and beverage foams |
EP2436452A1 (en) * | 2010-09-29 | 2012-04-04 | Unilever N.V. | Process for preparation of a foamed composition by hydrodynamic cavitation |
-
1954
- 1954-10-15 GB GB29736/54A patent/GB760765A/en not_active Expired
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2260886A (en) * | 1991-10-31 | 1993-05-05 | Peter Dau | Sugar icing mixture |
GB2260886B (en) * | 1991-10-31 | 1996-01-31 | Peter Dau | A powder mixture |
US5518756A (en) * | 1992-10-24 | 1996-05-21 | Dau; Peter C. | Powder mixture |
WO2008083718A1 (en) * | 2007-01-12 | 2008-07-17 | Fayrouz International Ag | Beverage kit and method for producing a non-fermented malt beverage |
WO2009019486A1 (en) * | 2007-08-07 | 2009-02-12 | Innovation Deli Limited | Food and beverage foams |
EP2436452A1 (en) * | 2010-09-29 | 2012-04-04 | Unilever N.V. | Process for preparation of a foamed composition by hydrodynamic cavitation |
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