JPS5731874B2 - - Google Patents

Info

Publication number
JPS5731874B2
JPS5731874B2 JP5005577A JP5005577A JPS5731874B2 JP S5731874 B2 JPS5731874 B2 JP S5731874B2 JP 5005577 A JP5005577 A JP 5005577A JP 5005577 A JP5005577 A JP 5005577A JP S5731874 B2 JPS5731874 B2 JP S5731874B2
Authority
JP
Japan
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
JP5005577A
Other languages
Japanese (ja)
Other versions
JPS52134051A (en
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 filed Critical
Publication of JPS52134051A publication Critical patent/JPS52134051A/ja
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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (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)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (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 JPS52134051A (en) 1977-11-09
JPS5731874B2 true JPS5731874B2 (xx) 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 (xx)
AU (1) AU508188B2 (xx)
CA (1) CA1104413A (xx)
DE (1) DE2718632A1 (xx)
FR (1) FR2350059A1 (xx)
GB (1) GB1533084A (xx)
NL (1) NL7704579A (xx)
NO (1) NO771363L (xx)
NZ (1) NZ183822A (xx)
SE (1) SE7705005L (xx)
ZA (1) ZA772337B (xx)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59152751U (ja) * 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 厚膜混成集積回路

Families Citing this family (16)

* 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
FR2578719B1 (fr) * 1985-03-12 1990-02-09 Christian Best Composition alimentaire coloree a usage notamment de decor
GB8506846D0 (en) * 1985-03-15 1985-04-17 Bio Isolates Ltd Egg substitutes
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
JP4078805B2 (ja) * 1998-06-01 2008-04-23 不二製油株式会社 カルボン酸とアミノ酸又はアミノ酸縮合体反応物及びその製造方法
US6441050B1 (en) * 2000-08-29 2002-08-27 Raj K. Chopra Palatable oral coenzyme Q liquid
AU2003221982B2 (en) * 2002-04-18 2009-04-23 Monsanto Technology Llc Oil body associated protein compositions and methods of use thereof for reducing the risk of cardiovascular disease
ATE419760T1 (de) * 2002-07-03 2009-01-15 Wade Mussawir-Key Frederick Eiersätze
EP1452098B1 (en) * 2003-02-21 2007-05-09 Unilever N.V. Egg replacer concentrate and liquid egg replacer
EP1711073A1 (en) * 2004-02-13 2006-10-18 Unilever N.V. Egg replacer composition and method for making a bakery product therewith
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs
US8956676B2 (en) * 2008-01-22 2015-02-17 Hamlet Protein A/S Composition comprising protein and disperse fat
TW201000023A (en) * 2008-03-13 2010-01-01 Nisshin Oillio Group Ltd Full-fat soy flour containing composition and egg substitute composition
GB201614325D0 (en) * 2016-08-22 2016-10-05 Abbott Lab Nutritional composition and process of preparation thereof
CN110495519A (zh) * 2018-05-17 2019-11-26 山东万得福实业集团有限公司 一种用于焙烤食品上光上色专用大豆蛋白液的制备方法
EP4344555A1 (de) * 2022-09-27 2024-04-03 Ingredo GmbH Ei-ersatzstoff

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59152751U (ja) * 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 厚膜混成集積回路

Also Published As

Publication number Publication date
SE7705005L (sv) 1977-11-04
JPS52134051A (en) 1977-11-09
GB1533084A (en) 1978-11-22
CA1104413A (en) 1981-07-07
ZA772337B (en) 1978-03-29
FR2350059A1 (fr) 1977-12-02
NO771363L (no) 1977-11-04
DE2718632A1 (de) 1977-11-17
AU508188B2 (en) 1980-03-13
AU2475877A (en) 1978-11-09
NZ183822A (en) 1980-05-08
NL7704579A (nl) 1977-11-07

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