GB901712A - Improvements in and relating to cold swelling pudding compositions - Google Patents
Improvements in and relating to cold swelling pudding compositionsInfo
- Publication number
- GB901712A GB901712A GB36035/58A GB3603558A GB901712A GB 901712 A GB901712 A GB 901712A GB 36035/58 A GB36035/58 A GB 36035/58A GB 3603558 A GB3603558 A GB 3603558A GB 901712 A GB901712 A GB 901712A
- Authority
- GB
- United Kingdom
- Prior art keywords
- starch
- milk
- spray
- swelling
- dried
- 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
-
- 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
-
- 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
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Grain Derivatives (AREA)
Abstract
A cold-swelling material which can be mixed with cold water and/or milk to form pudding dishes, is prepared by dissolving a gelling substance other than starch, for example gelatin, pectin, alginate or the like, in hot water together with an added quantity of starch, preferably swelling starch, and the resulting mixture is spray-dried to form a powder; the quantity of starch added is preferably 10-50% of the gelling substance. The gelatin or starch may be dissolved in skim or whole milk or a milk containing liquid. According to an example, 500 g. of neutral gelatin are dissolved in 3 litres of hot water at 80-90 DEG C.; simultaneously 75 g. of swelling starch are suspended in 2 litres of cold water and then the two liquids are combined. After the addition (according to requirements) of aromatic, flavouring and colouring substances and tartaric or citric acid, the mixture thus obtained is spray-dried at a temperature of 85 DEG C. For the preparation of sweet puddings, 15 g. of the spray-dried mixture and 100 g. or 50 g. of sugar are added respectively to 500 c.c. of water or milk.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEO0005858 | 1957-11-14 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB901712A true GB901712A (en) | 1962-07-25 |
Family
ID=7350712
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB36035/58A Expired GB901712A (en) | 1957-11-14 | 1958-11-10 | Improvements in and relating to cold swelling pudding compositions |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB901712A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4208442A (en) * | 1978-10-23 | 1980-06-17 | General Foods Corporation | Composition for use in preparing a baked coated comestible |
GB2254536A (en) * | 1991-04-08 | 1992-10-14 | Petrella Ltd | Edible spread |
-
1958
- 1958-11-10 GB GB36035/58A patent/GB901712A/en not_active Expired
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4208442A (en) * | 1978-10-23 | 1980-06-17 | General Foods Corporation | Composition for use in preparing a baked coated comestible |
GB2254536A (en) * | 1991-04-08 | 1992-10-14 | Petrella Ltd | Edible spread |
US5294455A (en) * | 1991-04-08 | 1994-03-15 | Petrella Limited | Food product |
GB2254536B (en) * | 1991-04-08 | 1994-10-05 | Petrella Ltd | A food product |
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