NL149992B - PROCESS FOR THE PREPARATION OF A FOOD WITH HIGH PROTEIN CONTENT, PROCESS FOR THE MANUFACTURE OF MOLDED BAKING GOODS AND MOLDED BAKING GOODS. - Google Patents

PROCESS FOR THE PREPARATION OF A FOOD WITH HIGH PROTEIN CONTENT, PROCESS FOR THE MANUFACTURE OF MOLDED BAKING GOODS AND MOLDED BAKING GOODS.

Info

Publication number
NL149992B
NL149992B NL707011333A NL7011333A NL149992B NL 149992 B NL149992 B NL 149992B NL 707011333 A NL707011333 A NL 707011333A NL 7011333 A NL7011333 A NL 7011333A NL 149992 B NL149992 B NL 149992B
Authority
NL
Netherlands
Prior art keywords
baking goods
molded baking
molded
food
manufacture
Prior art date
Application number
NL707011333A
Other languages
Dutch (nl)
Other versions
NL7011333A (en
Original Assignee
Neo Proteins Inc
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 Neo Proteins Inc filed Critical Neo Proteins Inc
Publication of NL7011333A publication Critical patent/NL7011333A/xx
Publication of NL149992B publication Critical patent/NL149992B/en

Links

Classifications

    • 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
    • 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
    • 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
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
NL707011333A 1969-07-31 1970-07-31 PROCESS FOR THE PREPARATION OF A FOOD WITH HIGH PROTEIN CONTENT, PROCESS FOR THE MANUFACTURE OF MOLDED BAKING GOODS AND MOLDED BAKING GOODS. NL149992B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US84642869A 1969-07-31 1969-07-31
US87971769A 1969-11-25 1969-11-25

Publications (2)

Publication Number Publication Date
NL7011333A NL7011333A (en) 1971-02-02
NL149992B true NL149992B (en) 1976-07-15

Family

ID=27126638

Family Applications (1)

Application Number Title Priority Date Filing Date
NL707011333A NL149992B (en) 1969-07-31 1970-07-31 PROCESS FOR THE PREPARATION OF A FOOD WITH HIGH PROTEIN CONTENT, PROCESS FOR THE MANUFACTURE OF MOLDED BAKING GOODS AND MOLDED BAKING GOODS.

Country Status (10)

Country Link
JP (1) JPS5133982B1 (en)
AT (1) AT325542B (en)
BE (1) BE754240A (en)
CA (1) CA917996A (en)
CH (1) CH562565A5 (en)
FR (1) FR2054660B1 (en)
GB (1) GB1314595A (en)
IL (1) IL34847A (en)
IT (1) IT1029512B (en)
NL (1) NL149992B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU474315B2 (en) * 1971-05-17 1976-07-22 Neo-Proteins, Inc Egg substitute and resulting products from its use
JPS5430679U (en) * 1977-07-30 1979-02-28

Also Published As

Publication number Publication date
NL7011333A (en) 1971-02-02
JPS5133982B1 (en) 1976-09-22
CA917996A (en) 1973-01-02
DE2036803A1 (en) 1971-02-11
ATA659170A (en) 1975-01-15
IL34847A0 (en) 1970-09-17
DE2036803B2 (en) 1975-07-17
FR2054660B1 (en) 1973-03-16
FR2054660A1 (en) 1971-04-23
GB1314595A (en) 1973-04-26
AT325542B (en) 1975-10-27
BE754240A (en) 1970-12-31
IT1029512B (en) 1979-03-20
IL34847A (en) 1973-06-29
CH562565A5 (en) 1975-06-13

Similar Documents

Publication Publication Date Title
NL162398B (en) PROCESS FOR THE PREPARATION OF AN ENTCOPOLYMER AND FORMED PRODUCTS.
NL7413804A (en) PROCESS FOR PREPARING A MOLDED PET FOOD WITH HIGH MOISTURE CONTENT.
NL7409105A (en) PROCESS FOR THE PREPARATION OF PARTICULATE, FREE-FLOWING FLAVOR MIXTURES AND THE LIKE FLAVOR MIXTURES.
NL7611015A (en) PROCESS FOR THE PREPARATION OF A FOOD, AND FORMED PRODUCTS CONTAINING THESE PRODUCTS.
CA965295A (en) Protein food coating
NL7509100A (en) PROCESS FOR THE PREPARATION OF VEGETABLE PROTEIN CONCENTRATES, PRODUCTS OBTAINED AND MILK SUBSTITUTE FOODS CONTAINING THESE CONCENTRATES.
NL155180B (en) PROCESS FOR THE PREPARATION OF AROMATIC PRODUCTS WITH A MEAT FLAVOR.
NL162111C (en) PROCESS FOR THE PREPARATION OF HIGH-THERMOPLASTICITY VULLCANISABLE MIXTURES AND ARTICLES PREPARED BY THIS PROCESS.
NL140715B (en) PROCESS FOR THE PREPARATION OF A LICENSIVE FOOD AND SWEETS MADE BY THE PROCESS.
NL7700801A (en) PROCESS FOR PREPARING FIBERY FOOD PRODUCT WITH A HIGH PROTEIN CONTENT.
NL142664B (en) PROCESS FOR PREPARING A PERFUME PREPARATION OR PERFUMED PRODUCT, MOLDED PERFUMED PRODUCTS AND PROCESS FOR PREPARING A COMPOUND WITH ORGANOLEPTIC PROPERTIES.
NL7506205A (en) PROCESS FOR THE MANUFACTURE OF A PROTEIN CONTAINING FOOD PRODUCT.
NL168266C (en) PROCESS FOR PREPARING AN EDIBLE PROTEIN CONTAINING PROTEIN
NL156425B (en) PROCESS FOR THE PREPARATION OF ENTCOPOLYMERS AND FORMED PRODUCTS, WHOLE OR PARTLY CONSISTING OF AN ENTCOPOLYMER, PREPARED IN ACCORDANCE WITH THIS PROCESS.
NL151619B (en) PROCESS FOR PREPARING AN EDIBLE PROTEIN PRODUCT.
NL152157B (en) PROCESS FOR THE PREPARATION OF A FOOD OR SNACK WITH AN INCREASED PROTEIN AND MOLDED FOOD OR MOLDED SNACK OBTAINED BY THE PROCESS.
NL163415C (en) PROCESS FOR THE PREPARATION OF FROZEN FINE DIVIDED VEGETABLE VEGETABLES
NL7411259A (en) PROCESS FOR THE PREPARATION OF THERMOPLASTIC MIXTURES AND OBJECTS OBTAINED FROM THIS.
NL155276B (en) PROCESS FOR THE PREPARATION OF AN ALTERNATE COPOLYMER OF BUTADIENE AND ALFA ALKES.
NL7409477A (en) PROCESS FOR THE PREPARATION OF AROMATISING PRODUCTS, PROCESS FOR THE AROMATION OF FOODS AND THE FAMILIZED FOODS.
NL159867C (en) PROCESS FOR PREPARING A VEGETABLE PROTEIN PRODUCT, PROCESS FOR PREPARING A FOODSTUFF, AND FORMED PRODUCTS, OBTAINED USING THESE METHODS
NL149992B (en) PROCESS FOR THE PREPARATION OF A FOOD WITH HIGH PROTEIN CONTENT, PROCESS FOR THE MANUFACTURE OF MOLDED BAKING GOODS AND MOLDED BAKING GOODS.
NL166609C (en) PROCESS FOR THE PREPARATION OF DRIED PRODUCTS FROM POTATOES AND / OR OTHER STARCH AND / OR PROTEIN PRESENTING SUBSTANCES.
CA923366A (en) Food products
NL7315555A (en) PROCESS FOR THE PREPARATION OF A PROTEIN-CONTAINING FOOD.

Legal Events

Date Code Title Description
V1 Lapsed because of non-payment of the annual fee
NL80 Information provided on patent owner name for an already discontinued patent

Owner name: NEO