JPS52134051A - Method of preparing edible lipoprotein emulsion - Google Patents

Method of preparing edible lipoprotein emulsion

Info

Publication number
JPS52134051A
JPS52134051A JP5005577A JP5005577A JPS52134051A JP S52134051 A JPS52134051 A JP S52134051A JP 5005577 A JP5005577 A JP 5005577A JP 5005577 A JP5005577 A JP 5005577A JP S52134051 A JPS52134051 A JP S52134051A
Authority
JP
Japan
Prior art keywords
preparing edible
lipoprotein emulsion
lipoprotein
emulsion
edible
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.)
Granted
Application number
JP5005577A
Other languages
Japanese (ja)
Other versions
JPS5731874B2 (en
Inventor
Teku Tan Chii
Patoritsushia Howaado Geiru
Uirubaato Taana Aaru
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.)
TDK Micronas GmbH
Original Assignee
Deutsche ITT Industries GmbH
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 Deutsche ITT Industries GmbH filed Critical Deutsche ITT Industries GmbH
Publication of JPS52134051A publication Critical patent/JPS52134051A/en
Priority to US05/896,040 priority Critical patent/US4202550A/en
Publication of JPS5731874B2 publication Critical patent/JPS5731874B2/ja
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/06—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/35—Egg substitutes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A23L35/10—Emulsified foodstuffs
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Edible Oils And Fats (AREA)
JP5005577A 1976-05-03 1977-05-02 Method of preparing edible lipoprotein emulsion Granted JPS52134051A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US05/896,040 US4202550A (en) 1977-04-20 1978-04-13 Stereo lead wires and arrangements thereof for connecting pick-up device to amplifier

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US68229876A 1976-05-03 1976-05-03

Publications (2)

Publication Number Publication Date
JPS52134051A true JPS52134051A (en) 1977-11-09
JPS5731874B2 JPS5731874B2 (en) 1982-07-07

Family

ID=24739079

Family Applications (1)

Application Number Title Priority Date Filing Date
JP5005577A Granted JPS52134051A (en) 1976-05-03 1977-05-02 Method of preparing edible lipoprotein emulsion

Country Status (11)

Country Link
JP (1) JPS52134051A (en)
AU (1) AU508188B2 (en)
CA (1) CA1104413A (en)
DE (1) DE2718632A1 (en)
FR (1) FR2350059A1 (en)
GB (1) GB1533084A (en)
NL (1) NL7704579A (en)
NO (1) NO771363L (en)
NZ (1) NZ183822A (en)
SE (1) SE7705005L (en)
ZA (1) ZA772337B (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1986005362A2 (en) * 1985-03-13 1986-09-25 Bio-Isolates Ltd Egg substitutes
JP2007521824A (en) * 2004-02-13 2007-08-09 ユニリーバー・ナームローゼ・ベンノートシヤープ Egg substitute composition and method for producing bakery product using the same
WO2009113655A1 (en) * 2008-03-13 2009-09-17 日清オイリオグループ株式会社 Composition containing full fat soy flour, and egg-substitute composition

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4214010A (en) * 1978-12-26 1980-07-22 Stauffer Chemical Company Replacement of whole egg in baked custard
JPS59152751U (en) * 1983-03-31 1984-10-13 日本電気ホームエレクトロニクス株式会社 Thick film hybrid integrated circuit
FR2578719B1 (en) * 1985-03-12 1990-02-09 Christian Best COLORED FOOD COMPOSITION FOR PARTICULARLY DECORATION
EP0953289A3 (en) * 1998-04-08 1999-11-24 Protein Technologies International, Inc. High fat and high protein content milk replacer and process for its production
WO1999062935A1 (en) * 1998-06-01 1999-12-09 Fuji Oil Co., Ltd. Reaction products between carboxylic acid and amino acid or amino acid condensate and process for producing the same
US6441050B1 (en) * 2000-08-29 2002-08-27 Raj K. Chopra Palatable oral coenzyme Q liquid
US7541329B2 (en) * 2002-04-18 2009-06-02 Monsanto Technology Llc Oil body associated protein compositions and methods of use thereof for reducing the risk of cardiovascular disease
ES2320539T3 (en) * 2002-07-03 2009-05-25 Wade Mussawir-Key Frederick SUBSTITUTES OF EGG.
EP1452098B1 (en) * 2003-02-21 2007-05-09 Unilever N.V. Egg replacer concentrate and liquid egg replacer
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs
BRPI0906501A2 (en) 2008-01-22 2017-06-13 Hamlet Protein As composition comprising dispersed protein and fat
GB201614325D0 (en) * 2016-08-22 2016-10-05 Abbott Lab Nutritional composition and process of preparation thereof
CN110495519A (en) * 2018-05-17 2019-11-26 山东万得福实业集团有限公司 A kind of preparation method for bakery product glazing colouring specialized soybean protein liquid
EP4344555A1 (en) * 2022-09-27 2024-04-03 Ingredo GmbH Egg substitute

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1986005362A2 (en) * 1985-03-13 1986-09-25 Bio-Isolates Ltd Egg substitutes
WO1986005362A3 (en) * 1985-03-15 1986-12-18 Bio Isolates Ltd Egg substitutes
JP2007521824A (en) * 2004-02-13 2007-08-09 ユニリーバー・ナームローゼ・ベンノートシヤープ Egg substitute composition and method for producing bakery product using the same
WO2009113655A1 (en) * 2008-03-13 2009-09-17 日清オイリオグループ株式会社 Composition containing full fat soy flour, and egg-substitute composition
JPWO2009113655A1 (en) * 2008-03-13 2011-07-21 日清オイリオグループ株式会社 Full fat soy flour-containing composition and egg substitute composition

Also Published As

Publication number Publication date
NO771363L (en) 1977-11-04
NL7704579A (en) 1977-11-07
AU2475877A (en) 1978-11-09
SE7705005L (en) 1977-11-04
GB1533084A (en) 1978-11-22
NZ183822A (en) 1980-05-08
CA1104413A (en) 1981-07-07
ZA772337B (en) 1978-03-29
JPS5731874B2 (en) 1982-07-07
FR2350059A1 (en) 1977-12-02
DE2718632A1 (en) 1977-11-17
AU508188B2 (en) 1980-03-13

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