GB961398A - Food compositions - Google Patents

Food compositions

Info

Publication number
GB961398A
GB961398A GB27423/60A GB2742360A GB961398A GB 961398 A GB961398 A GB 961398A GB 27423/60 A GB27423/60 A GB 27423/60A GB 2742360 A GB2742360 A GB 2742360A GB 961398 A GB961398 A GB 961398A
Authority
GB
United Kingdom
Prior art keywords
cellulose
aggregates
degree
less
polymerization
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
GB27423/60A
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.)
FMC Corp
Original Assignee
FMC 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
Priority claimed from US40517A external-priority patent/US3023104A/en
Application filed by FMC Corp filed Critical FMC Corp
Publication of GB961398A publication Critical patent/GB961398A/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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24—Cellulose or derivatives thereof
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Beverages contain cellulose crystallite aggregates viz acid-insoluble products produced by a controlled acid hydrolysis of cellulose and having a level-off degree of polymerization measured, for example, in accordance with the disclosure by O. A. Battista entitled "Hydrolysis and Crystallization of Cellulose", Ind. Eng. Chem., 1950, 42, 502-7. There may be employed the mechanically disintegrated cellulose crystallite aggregates obtained according to the method described and claimed in Specification 874,945; such aggregates preferably have a chemical purity of at least 95%, an ash content of less than 600 p.p.m., a particle size of less than 1 - 300 microns, and an average level-off degree of polymerization in the range of 15 - 375 anhydroglucose units.ALSO:An edible product of reduced caloric value includes at least one nutritive or flavour-containing ingredient and cellulose crystallite aggregates viz. acid-insoluble products produced by a controlled acid hydrolysis of cellulose and having a level-off degree of polymerization measured, for example, in accordance with the disclosure by O. A. Battista entitled "Hydrolysis and Crystallization of Cellulose," Ind. Eng. Chem., 1950, 42, 502-7. There may be employed the mechanically disintegrated cellulose crystallite aggregates obtained according to the method described and claimed in Specification 874,945; such aggregates preferably have a chemical purity of at least 95%, an ash content of less than 600 p.p.m., a particle size in the range of less than 1 to 300 microns, and an average level-off degree of polymerization in the range of 15 to 375 anhydro glucose units. The nutritive ingredient in specific examples is as follows: (1) honey-flavoured doughnuts, (2) a dry mix for a peanut butter cookie, (3) a gel pudding, (4) a peanut butter topping, (5) salad cream dressing, (6) sausage meat, (7) cheese, (8) peanut butter, cheese, creamed coconut, molasses, honey, maple syrup, butter, lemon oil, orange oil, corn oil, hydrogenated fat, meat emulsion and bacon, (9) ice cream, (10) sherbert and (11) chocolate fudge. A very substantial number of other foods and flavour-containing ingredients receive particular mention, including baked products, potato chips, frozen malted milk, dry salad dressing components, instant coffee powder, chocolate powder, cream, jellies, chewing gum, lecithin and caviar. Shelled nuts may be thinly coated with the powdered aggregates to improve their storage life. A 64:36 parts by weight mixture of blue cheese and the aggregates exhibited enhanced preservation.ALSO:A laxative includes cellulose crystallite aggregates, viz acid-insoluble products produced by a controlled acid hydrolysis of cellulose and having a level-off degree of polymerization measured, for example, in accordance with the disclosure by O. A. Battista, entitled "Hydrolysis and Crystallisation of Cellulose," Ind. Eng. Chem., 1950, 42, 502-7. There may be employed the mechanically disintegrated cellulose crystallite aggregates obtained according to the method described and claimed in Specification 874,945; such aggregates preferably have a chemical purity of at least 95%, an ash content of less than 600 p.p.m., a particle size in the range of less than 1 to 300 microns, and an average level-off degree of polymerization in the range of 15 to 375 anhydroglucose units. The crystal aggregates may be incorporated in chewing-gum bases.
GB27423/60A 1959-08-27 1960-08-08 Food compositions Expired GB961398A (en)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US83632059A 1959-08-27 1959-08-27
US969160A 1960-02-19 1960-02-19
US3256760A 1960-05-31 1960-05-31
US40517A US3023104A (en) 1960-07-05 1960-07-05 Food compositions incorporating cellulose crystallite aggregates

Publications (1)

Publication Number Publication Date
GB961398A true GB961398A (en) 1964-06-24

Family

ID=27485896

Family Applications (1)

Application Number Title Priority Date Filing Date
GB27423/60A Expired GB961398A (en) 1959-08-27 1960-08-08 Food compositions

Country Status (2)

Country Link
CH (1) CH401657A (en)
GB (1) GB961398A (en)

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2124067A (en) * 1982-07-07 1984-02-15 John D Morris Frozen dessert
US4980193A (en) * 1988-06-17 1990-12-25 Fmx Corporation Microcrystalline cellulose-based stabilizer system for dry mix instant chocolate drink
US5456936A (en) * 1994-07-28 1995-10-10 Good Humor Corporation Frozen low calorie dairy confection
WO1996032852A1 (en) * 1995-04-21 1996-10-24 Opta Food Ingredients, Inc. Fiber-derived colloidal dispersions and use in foods
EP0798966A1 (en) * 1995-01-27 1997-10-08 Fmc Corporation Chocolate confection
EP0898897A2 (en) * 1997-07-24 1999-03-03 Societe Des Produits Nestle S.A. Low fat chocolate
EP1829450A1 (en) 2006-03-01 2007-09-05 Kraft Foods Holdings, Inc. High moisture, high fiber baked products and doughs thereof, and methods
WO2010046245A1 (en) * 2008-10-24 2010-04-29 Unilever Plc Frozen confection
US8057832B2 (en) 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
US8354131B2 (en) 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products
US8741369B2 (en) 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
US8906443B2 (en) 2004-12-23 2014-12-09 Conopco, Inc. Frozen aerated confections
CN113795153A (en) * 2019-02-20 2021-12-14 格雷戈里·阿哈罗尼安 Methods and compositions for improving the taste of sugarless cola soda water and other beverages

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3684523A (en) * 1970-02-04 1972-08-15 Emanuel J Mcginley Heat sterilized,stable aqueous dairy drink
GB2079578B (en) * 1980-07-18 1984-07-25 Nestle Sa Cellulose food filler
CH650647A5 (en) * 1982-12-10 1985-08-15 Knorr Naehrmittel Ag STORAGE PRODUCT WHICH CAN BE OPENED TO A DESSERT MOUSSE AND METHOD FOR THE PRODUCTION THEREOF.
BE1001408A5 (en) * 1988-08-01 1989-10-24 Raffinerie Tirlemontoise Sa Nutritional ingredient for food or feed and use for making food.
GB8829833D0 (en) * 1988-12-21 1989-02-15 Unilever Plc Low-calorie food products
EP0388572A1 (en) * 1989-03-23 1990-09-26 Seres Laboratories, Inc. Low calorie edible fat and oil substitutes

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2124067A (en) * 1982-07-07 1984-02-15 John D Morris Frozen dessert
US4980193A (en) * 1988-06-17 1990-12-25 Fmx Corporation Microcrystalline cellulose-based stabilizer system for dry mix instant chocolate drink
US5456936A (en) * 1994-07-28 1995-10-10 Good Humor Corporation Frozen low calorie dairy confection
EP0798966A4 (en) * 1995-01-27 1999-06-16 Fmc Corp Chocolate confection
EP0798966A1 (en) * 1995-01-27 1997-10-08 Fmc Corporation Chocolate confection
WO1996032852A1 (en) * 1995-04-21 1996-10-24 Opta Food Ingredients, Inc. Fiber-derived colloidal dispersions and use in foods
US6200625B1 (en) 1997-07-24 2001-03-13 Nestec S.A. Preparation of chocolate products with limonene to reduce fat content
EP0898897A3 (en) * 1997-07-24 2000-05-31 Societe Des Produits Nestle S.A. Low fat chocolate
EP0898897A2 (en) * 1997-07-24 1999-03-03 Societe Des Produits Nestle S.A. Low fat chocolate
US8906443B2 (en) 2004-12-23 2014-12-09 Conopco, Inc. Frozen aerated confections
US8741369B2 (en) 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
EP1829450A1 (en) 2006-03-01 2007-09-05 Kraft Foods Holdings, Inc. High moisture, high fiber baked products and doughs thereof, and methods
US8057832B2 (en) 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
US8354131B2 (en) 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products
WO2010046245A1 (en) * 2008-10-24 2010-04-29 Unilever Plc Frozen confection
US8658235B2 (en) 2008-10-24 2014-02-25 Conopco Inc. Frozen confection
EA020036B1 (en) * 2008-10-24 2014-08-29 Унилевер Н.В. Frozen confection and process for manufacturing same
CN113795153A (en) * 2019-02-20 2021-12-14 格雷戈里·阿哈罗尼安 Methods and compositions for improving the taste of sugarless cola soda water and other beverages

Also Published As

Publication number Publication date
CH401657A (en) 1965-10-31

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