GB955756A - Beverage powder - Google Patents

Beverage powder

Info

Publication number
GB955756A
GB955756A GB1124362A GB1124362A GB955756A GB 955756 A GB955756 A GB 955756A GB 1124362 A GB1124362 A GB 1124362A GB 1124362 A GB1124362 A GB 1124362A GB 955756 A GB955756 A GB 955756A
Authority
GB
United Kingdom
Prior art keywords
dextrose
lactose
added
sucrose
mixed
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
GB1124362A
Inventor
James Frank Hale
Watson Birchard Smith
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.)
Hexion Inc
Original Assignee
Borden Inc
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 Borden Inc filed Critical Borden Inc
Priority to GB1124362A priority Critical patent/GB955756A/en
Publication of GB955756A publication Critical patent/GB955756A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Confectionery (AREA)

Abstract

In the production of beverage powders, granulated sugar is heated to 130-190 DEG F., and mixed with molten lecithin until tacky, and the resultant product mixed with cocoa powder and/or malted milk powder. Sucrose is the preferred sugar but dextrose or lactose may be used. In the final mixing powdered sucrose, lactose, dextrose or maltose may be added. Vitamins, minerals, vanilla, and stabilizers such as carboxymethyl cellulose, methyl cellulose, sodium alginate or locust bean gum may be added.
GB1124362A 1962-03-23 1962-03-23 Beverage powder Expired GB955756A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB1124362A GB955756A (en) 1962-03-23 1962-03-23 Beverage powder

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB1124362A GB955756A (en) 1962-03-23 1962-03-23 Beverage powder

Publications (1)

Publication Number Publication Date
GB955756A true GB955756A (en) 1964-04-22

Family

ID=9982638

Family Applications (1)

Application Number Title Priority Date Filing Date
GB1124362A Expired GB955756A (en) 1962-03-23 1962-03-23 Beverage powder

Country Status (1)

Country Link
GB (1) GB955756A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0377465A2 (en) * 1989-01-05 1990-07-11 Kraft Jacobs Suchard SA Cocoa and process for making the same
EP0379023A1 (en) * 1989-01-16 1990-07-25 Jacobs Suchard AG Process for making chocolate powder, and this chocolate powder
EP0885567A2 (en) * 1997-06-20 1998-12-23 Meiji Seika Kaisha Ltd. Process for producing granular cocoa
GB2395413A (en) * 2002-11-21 2004-05-26 Danisco Stabilised fluid composition comprising suspended particulates

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0377465A2 (en) * 1989-01-05 1990-07-11 Kraft Jacobs Suchard SA Cocoa and process for making the same
EP0377465A3 (en) * 1989-01-05 1992-09-09 Kraft Jacobs Suchard SA Cocoa and process for making the same
EP0379023A1 (en) * 1989-01-16 1990-07-25 Jacobs Suchard AG Process for making chocolate powder, and this chocolate powder
EP0885567A2 (en) * 1997-06-20 1998-12-23 Meiji Seika Kaisha Ltd. Process for producing granular cocoa
EP0885567A3 (en) * 1997-06-20 2000-03-22 Meiji Seika Kaisha Ltd. Process for producing granular cocoa
GB2395413A (en) * 2002-11-21 2004-05-26 Danisco Stabilised fluid composition comprising suspended particulates

Similar Documents

Publication Publication Date Title
GB1000159A (en) Heat-resistant chocolate article and process for its manufacture
AU3119371A (en) Improvements in or relating tothe production of enzyme preparations
GB1450487A (en) A-galactosidase
GB1196380A (en) Confectionery Composition
GB955756A (en) Beverage powder
GB1324917A (en) Dried wine product
GB1142040A (en) Chocolate product and process
GB1204445A (en) Improvements in or relating to milk products
GB1324510A (en) Process for the production of ketose and for the subsequent inclusion thereof in foodstuffs
GB1251044A (en)
GB1297694A (en)
GB1280051A (en) Milk powder
GB1286249A (en) Improved solid milk-containing products
GB847340A (en) Improvements in or relating to the manufacture of chocolate
GB1048726A (en) Method of processing cocoa mixes
GB1106639A (en) Improvements in or relating to the preparation of soluble cocoa powder
GB1144729A (en) Improvements in and relating to icing mixtures for decoration of confectionery
GB1134854A (en) Condensed milk
FR2086669A5 (en) Instant drink cube - for tea, coffee or chocolate
GB1029459A (en) Method of and apparatus for making chocolate composition
AU269180B2 (en) Improvements in or relating tothe production of moulded articles, especially chocolate and confectionery articles
AU2533062A (en) Improvements in or relating tothe production of moulded articles, especially chocolate and confectionery articles
FR1601858A (en) Carob nut based synthetic chocolate
GB1259074A (en)
USD165720S (en) Warning signal