GB859810A - Improvements in or relating to pudding and custard compositions - Google Patents

Improvements in or relating to pudding and custard compositions

Info

Publication number
GB859810A
GB859810A GB4629/56A GB462956A GB859810A GB 859810 A GB859810 A GB 859810A GB 4629/56 A GB4629/56 A GB 4629/56A GB 462956 A GB462956 A GB 462956A GB 859810 A GB859810 A GB 859810A
Authority
GB
United Kingdom
Prior art keywords
starch
milk
pudding
cereal
pregelatinized
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
GB4629/56A
Inventor
Frank Wood
Robert Knox
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.)
Brown & Polson Ltd
Original Assignee
Brown & Polson Ltd
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 Brown & Polson Ltd filed Critical Brown & Polson Ltd
Priority to GB4629/56A priority Critical patent/GB859810A/en
Publication of GB859810A publication Critical patent/GB859810A/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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Landscapes

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

Abstract

A composition which dissolves in cold milk to form a pudding or custard comprises a mixture of pregelatinized root starch and pregelatized cereal-type starch, the starches being of particle size to pass a B.S.I. 100 mesh, but not a B.S.I. 250 mesh, screen and the proportion of cereal-type starch being 20-75% and sufficient to ensure full dispersion without the presence of sugar. A root-type starch, exemplified by potato, sago, tapioca, waxy maize and waxy sorghum starches, yields a clear aqueous solution of stringy consistency; a cereal-type starch, exemplified by maize, rice, sorghum and wheat starches, yields a pasty, opaque solution, shorter in character. The composition may contain up to 10% of tetra-alkali metal pyrophosphate as a milk protein coagulant. If dried milk is included in the composition, the pudding or custard is prepared with water instead of milk. Examples are of formulations, containing no sugar, of pregelatinized potato starch, pregelatinized sorghum starch, tetrasodium pyrophosphate, flavouring, and colouring.
GB4629/56A 1956-02-14 1956-02-14 Improvements in or relating to pudding and custard compositions Expired GB859810A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB4629/56A GB859810A (en) 1956-02-14 1956-02-14 Improvements in or relating to pudding and custard compositions

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB4629/56A GB859810A (en) 1956-02-14 1956-02-14 Improvements in or relating to pudding and custard compositions

Publications (1)

Publication Number Publication Date
GB859810A true GB859810A (en) 1961-01-25

Family

ID=9780773

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4629/56A Expired GB859810A (en) 1956-02-14 1956-02-14 Improvements in or relating to pudding and custard compositions

Country Status (1)

Country Link
GB (1) GB859810A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0216503A2 (en) * 1985-09-25 1987-04-01 A.E. Staley Manufacturing Company Starch composition

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0216503A2 (en) * 1985-09-25 1987-04-01 A.E. Staley Manufacturing Company Starch composition
EP0216503A3 (en) * 1985-09-25 1988-07-27 A.E. Staley Manufacturing Company Starch composition

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