IE38795L - Multi-layered dessert - Google Patents
Multi-layered dessertInfo
- Publication number
- IE38795L IE38795L IE740149A IE14974A IE38795L IE 38795 L IE38795 L IE 38795L IE 740149 A IE740149 A IE 740149A IE 14974 A IE14974 A IE 14974A IE 38795 L IE38795 L IE 38795L
- Authority
- IE
- Ireland
- Prior art keywords
- protein
- powder
- sweeteners
- jan
- whippable
- Prior art date
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
- A23L29/275—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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
1463113 Multi-layer dessert C P C INTERNATIONAL Inc 25 Jan 1974 [25 Jan 1973] 03692/74 Heading A2B A multi-layer dessert is prepared by combining a cold aqueous liquid with a fat-free product comprising a mixture of a whippable dry protein, cold water soluble gelatin powder roll-dried starch and sweeteners, whipping the combination and allowing it to set at room temperature or under refrigeration.
The fatfree product may comprise 0.5-20 g protein, 2-20 g gelatin, 2-20 g starch and 20-150 g icing sugar per 375 ml aqueous liquid.
The whippable protein may be egg white powder, milk protein powder or a protein powder made from soybeans.
The roll dried starch may be phosphate modified.
Sweeteners specified other than icing sugar (sucrose) include dextrose, levulose, lactose, dry glucose syrup, sugar alcohols like sorbitol and xylitol and saccharin.
Additional ingredients include 0.2 to 40 g of a vegetable binder such as agar, alginates, carrageenans, pectin, guar gum and carob kernel meal, and small quantities of food acids like citric acid, tartaric acid and fumaric acid.
Flavourings, minerals, vitamins, and natural and/or artificial colourings may also be included in the composition.
(From GB1463113 A)
[FR2215176A1]
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2303572A DE2303572C3 (en) | 1973-01-25 | 1973-01-25 | Process for the production of multi-layer desserts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE38795L true IE38795L (en) | 1974-07-25 |
| IE38795B1 IE38795B1 (en) | 1978-06-07 |
Family
ID=5869933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE149/74A IE38795B1 (en) | 1973-01-25 | 1974-01-25 | Multilayered desserts from far-free products |
Country Status (13)
| Country | Link |
|---|---|
| AR (1) | AR205979A1 (en) |
| AT (1) | AT336380B (en) |
| BE (1) | BE810132A (en) |
| CH (1) | CH591213A5 (en) |
| DE (1) | DE2303572C3 (en) |
| ES (1) | ES422549A1 (en) |
| FR (1) | FR2215176B1 (en) |
| GB (1) | GB1463113A (en) |
| IE (1) | IE38795B1 (en) |
| IT (1) | IT1014533B (en) |
| NL (1) | NL7400891A (en) |
| YU (1) | YU11674A (en) |
| ZA (1) | ZA74395B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3996390A (en) * | 1975-10-08 | 1976-12-07 | Merck & Co., Inc. | Acidified milk gel and method of producing the same |
| FR2346986A1 (en) * | 1976-04-08 | 1977-11-04 | Gen Foods Ltd | Dry mix for preparing yoghurt-like dessert - contg pregelatinised starch, edible acid, and hydrocolloid gum |
| NZ196815A (en) * | 1980-04-21 | 1986-08-08 | Pavlova Pantry Marketing Pty | Preparation of a food product from a dry mix containing albumen |
| DE3123972C2 (en) * | 1981-06-19 | 1986-03-27 | Fa. Dr. August Oetker, 4800 Bielefeld | Liquid semi-finished product for the production of alcoholic puddles and related products |
| CA2080035A1 (en) * | 1991-10-15 | 1993-04-16 | George Colegrove | Gelled foams |
| US5238699A (en) * | 1991-11-27 | 1993-08-24 | Kraft General Foods, Inc. | Ready-to-eat, low/no-fat puddings and process |
| ES2323933B2 (en) * | 2008-11-20 | 2010-04-06 | Robert Duran Castello | FOOD PRODUCT AND METHOD FOR THEIR ELABORATION. |
| CN104738688B (en) * | 2015-02-12 | 2018-05-01 | 北京德青源蛋品安全工程技术研究有限公司 | A kind of preparation method of albumen pine |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2954299A (en) * | 1958-07-10 | 1960-09-27 | Gen Foods Corp | Process of preparing a chiffon dessert product and the resulting product |
| US2983617A (en) * | 1958-10-30 | 1961-05-09 | Gen Foods Corp | Chocolate chiffon |
-
1973
- 1973-01-25 DE DE2303572A patent/DE2303572C3/en not_active Expired
-
1974
- 1974-01-01 AR AR252028A patent/AR205979A1/en active
- 1974-01-16 YU YU00116/74A patent/YU11674A/en unknown
- 1974-01-18 CH CH74474A patent/CH591213A5/xx not_active IP Right Cessation
- 1974-01-18 ZA ZA740395A patent/ZA74395B/en unknown
- 1974-01-18 IT IT19593/74A patent/IT1014533B/en active
- 1974-01-23 NL NL7400891A patent/NL7400891A/xx not_active Application Discontinuation
- 1974-01-23 ES ES422549A patent/ES422549A1/en not_active Expired
- 1974-01-24 FR FR7402359A patent/FR2215176B1/fr not_active Expired
- 1974-01-25 IE IE149/74A patent/IE38795B1/en unknown
- 1974-01-25 BE BE2053378A patent/BE810132A/en not_active IP Right Cessation
- 1974-01-25 AT AT60974A patent/AT336380B/en not_active IP Right Cessation
- 1974-01-25 GB GB369274A patent/GB1463113A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| FR2215176A1 (en) | 1974-08-23 |
| IE38795B1 (en) | 1978-06-07 |
| DE2303572A1 (en) | 1974-08-08 |
| NL7400891A (en) | 1974-07-29 |
| YU11674A (en) | 1982-02-28 |
| ES422549A1 (en) | 1977-01-16 |
| AR205979A1 (en) | 1976-06-23 |
| CH591213A5 (en) | 1977-09-15 |
| AU6481574A (en) | 1975-07-24 |
| BE810132A (en) | 1974-07-25 |
| ATA60974A (en) | 1976-08-15 |
| DE2303572B2 (en) | 1979-10-25 |
| ZA74395B (en) | 1974-11-27 |
| FR2215176B1 (en) | 1977-08-19 |
| GB1463113A (en) | 1977-02-02 |
| IT1014533B (en) | 1977-04-30 |
| DE2303572C3 (en) | 1980-07-10 |
| AT336380B (en) | 1977-05-10 |
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