GB796972A - An improved pudding composition - Google Patents
An improved pudding compositionInfo
- Publication number
- GB796972A GB796972A GB7384/56A GB738456A GB796972A GB 796972 A GB796972 A GB 796972A GB 7384/56 A GB7384/56 A GB 7384/56A GB 738456 A GB738456 A GB 738456A GB 796972 A GB796972 A GB 796972A
- Authority
- GB
- United Kingdom
- Prior art keywords
- citrate
- alkali metal
- starch
- improved
- colouring
- 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
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
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)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
Dry compositions from which puddings are made by mixing with milk, reconstituted dried milk or casein solutions, comprise pre-cooked starch, a tetra-alkali metal pyrophosphate and an alkali metal carbonate, bicarbonate or citrate. The compositions may also contain sugar, salt flavouring material, colouring material. The starch may be of wheat, maize, or potatoes. Desirably, the pudding pH is 7.0-8.5, preferably 7.3-7.4. The examples are of formulations of a vanilla-flavoured composition of sugar, pre-cooked starch, sodium bicarbonate, citrate or carbonate, tetrasodium pyrophosphate, salt, colouring and vanilla essence, and a chocolate-flavoured composition of these ingredients with cocoa in addition.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB7384/56A GB796972A (en) | 1956-03-09 | 1956-03-09 | An improved pudding composition |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB7384/56A GB796972A (en) | 1956-03-09 | 1956-03-09 | An improved pudding composition |
Publications (1)
Publication Number | Publication Date |
---|---|
GB796972A true GB796972A (en) | 1958-06-25 |
Family
ID=9832097
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB7384/56A Expired GB796972A (en) | 1956-03-09 | 1956-03-09 | An improved pudding composition |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB796972A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1232451B (en) * | 1963-01-04 | 1967-01-12 | Packaged Products Corp | Process for making puddings |
-
1956
- 1956-03-09 GB GB7384/56A patent/GB796972A/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1232451B (en) * | 1963-01-04 | 1967-01-12 | Packaged Products Corp | Process for making puddings |
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