HUT38040A - Method for producing jellyfying agent and sour food jellies having low dry substance content
- Google Patents
Method for producing jellyfying agent and sour food jellies having low dry substance content
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Publication number
HUT38040A
HUT38040AHU394383AHU394383AHUT38040AHU T38040 AHUT38040 AHU T38040AHU 394383 AHU394383 AHU 394383AHU 394383 AHU394383 AHU 394383AHU T38040 AHUT38040 AHU T38040A
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Application filed by Magyar Tejgazdasagi KiserletifiledCriticalMagyar Tejgazdasagi Kiserleti
Priority to HU394383ApriorityCriticalpatent/HU192969B/en
Publication of HUT38040ApublicationCriticalpatent/HUT38040A/en
Publication of HU192969BpublicationCriticalpatent/HU192969B/en
The gel strengthener compsn. (%w/w): 20-60 of 10-50% pectin ester and 40-80 of 20-95% carboxy methyl-type starch. Application: 0.6-2.0 w/w% of the agent can be added to food products of max. 40% solid content and of pH 5, e.g. sour milk, whey, low sugar content fruit syrups.
HU394383A1983-11-161983-11-16Method for producing jellyfying agent and sour food jellies having low dry substance content
HU192969B
(en)
USE OF METABOLISM PRODUCTS OF LINOL AND ALPHA-LINOLIC ACID FOR THE PRODUCTION OF PHARMACEUTICAL OR DIETETIC AGENTS FOR THE TREATMENT OF ATOPIC DISORDERS.
BODYBURNING PRODUCT WITH A REDUCED NUTRITIONAL VALUE, METHOD FOR THE PRODUCTION THEREOF, ITS USE AND FOOD OR STIMULANS THAT CONTAINS THE BODYBURNING PRODUCT WITH A REDUCED NUTRITIONAL VALUE.