GB819078A - Improvements in or relating to chiffon dessert preparation - Google Patents

Improvements in or relating to chiffon dessert preparation

Info

Publication number
GB819078A
GB819078A GB20571/56A GB2057156A GB819078A GB 819078 A GB819078 A GB 819078A GB 20571/56 A GB20571/56 A GB 20571/56A GB 2057156 A GB2057156 A GB 2057156A GB 819078 A GB819078 A GB 819078A
Authority
GB
United Kingdom
Prior art keywords
gelatine
sucrose
soy protein
alkali metal
partially degraded
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
GB20571/56A
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.)
General Foods Corp
Original Assignee
General Foods Corp
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 General Foods Corp filed Critical General Foods Corp
Publication of GB819078A publication Critical patent/GB819078A/en
Expired legal-status Critical Current

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)
  • Confectionery (AREA)

Abstract

Dry preparations readily convertible by water or other aqueous liquid to pie filling and like whippable desserts are mixtures of partially degraded soy protein, gelatine, and at least one of the substances: pregelatinized starch and an alkali metal phosphate or an alkali metal or alkaline earth metal phytate. Sucrose, glucose, fructose, lactose, or maltose may be incorporated. Examples are of strawberry-flavoured and coloured sucrose, pregelatinized potato starch, dry corn syrup, citric acid, salt, partially degraded soy protein containing 10 per cent of sodium hexametaphosphate, and gelatine or gelatine-dextrose formulations.
GB20571/56A 1955-07-13 1956-07-03 Improvements in or relating to chiffon dessert preparation Expired GB819078A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US819078XA 1955-07-13 1955-07-13

Publications (1)

Publication Number Publication Date
GB819078A true GB819078A (en) 1959-08-26

Family

ID=22167171

Family Applications (1)

Application Number Title Priority Date Filing Date
GB20571/56A Expired GB819078A (en) 1955-07-13 1956-07-03 Improvements in or relating to chiffon dessert preparation

Country Status (1)

Country Link
GB (1) GB819078A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997025882A1 (en) * 1996-01-16 1997-07-24 MASPEX - SPÓ$m(C)KA Z O.O. Powder-form foaming creamer

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997025882A1 (en) * 1996-01-16 1997-07-24 MASPEX - SPÓ$m(C)KA Z O.O. Powder-form foaming creamer

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