GB961398A - Food compositions - Google Patents
Food compositionsInfo
- 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
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.
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)
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)
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 |
-
1960
- 1960-08-08 GB GB27423/60A patent/GB961398A/en not_active Expired
- 1960-08-26 CH CH967260A patent/CH401657A/en unknown
Cited By (18)
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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