NO146119C - Fremgangsmaate til fremstilling av piskestivt skum for skumbakevarer - Google Patents

Fremgangsmaate til fremstilling av piskestivt skum for skumbakevarer

Info

Publication number
NO146119C
NO146119C NO783634A NO783634A NO146119C NO 146119 C NO146119 C NO 146119C NO 783634 A NO783634 A NO 783634A NO 783634 A NO783634 A NO 783634A NO 146119 C NO146119 C NO 146119C
Authority
NO
Norway
Prior art keywords
foam
procedure
preparation
whipping
whipping foam
Prior art date
Application number
NO783634A
Other languages
English (en)
Other versions
NO783634L (no
NO146119B (no
Inventor
Rene Meili
Original Assignee
Schoxi Ag
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 Schoxi Ag filed Critical Schoxi Ag
Publication of NO783634L publication Critical patent/NO783634L/no
Publication of NO146119B publication Critical patent/NO146119B/no
Publication of NO146119C publication Critical patent/NO146119C/no

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/50—Solidified foamed products, e.g. meringues
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Molecular Biology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Manufacturing Of Micro-Capsules (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
NO783634A 1977-10-28 1978-10-27 Fremgangsmaate til fremstilling av piskestivt skum for skumbakevarer NO146119C (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2748474A DE2748474C2 (de) 1977-10-28 1977-10-28 Herstellen eines schlagsteifen Schaumes für Schaumgebäcke

Publications (3)

Publication Number Publication Date
NO783634L NO783634L (no) 1979-05-02
NO146119B NO146119B (no) 1982-04-26
NO146119C true NO146119C (no) 1982-08-04

Family

ID=6022554

Family Applications (1)

Application Number Title Priority Date Filing Date
NO783634A NO146119C (no) 1977-10-28 1978-10-27 Fremgangsmaate til fremstilling av piskestivt skum for skumbakevarer

Country Status (17)

Country Link
US (1) US4210679A (no)
AT (1) AT367275B (no)
BE (1) BE871587A (no)
CA (1) CA1112938A (no)
CH (1) CH638952A5 (no)
DE (1) DE2748474C2 (no)
DK (1) DK148291C (no)
FI (1) FI62756C (no)
FR (1) FR2414876A1 (no)
GB (1) GB2006600B (no)
IE (1) IE47503B1 (no)
IT (1) IT1099834B (no)
LU (1) LU80435A1 (no)
NL (1) NL179537C (no)
NO (1) NO146119C (no)
PT (1) PT68710A (no)
SE (1) SE432175B (no)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT379292B (de) * 1982-03-12 1985-12-10 Nabisco Brands Inc Verfahren zur herstellung einer neuen geschaeumten suessware
US6117473A (en) * 1999-06-21 2000-09-12 Kraft Foods, Inc. Refrigerator-stable, non-dairy foam
JP2004222529A (ja) * 2003-01-20 2004-08-12 Ueno Seiyaku Oyo Kenkyusho:Kk 液卵の起泡安定剤

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2524333A (en) * 1947-11-27 1950-10-03 Procter & Gamble Meringues and method of making the same
US2588308A (en) * 1949-08-23 1952-03-04 Donald K Tressler Fruit whip
US2692201A (en) * 1952-09-05 1954-10-19 Kind & Knox Gelatin Company Method of improving the whipping properties of gelatin and gelatin containing products and the resulting products
US3338721A (en) * 1964-06-24 1967-08-29 Standard Brands Inc Meringue
US3490920A (en) * 1966-05-25 1970-01-20 Swift & Co Method of improving the whipping and setting properties of marshmallow using glycols
US4018901A (en) * 1976-08-02 1977-04-19 The Quaker Oats Company Stabilized high protein food bar

Also Published As

Publication number Publication date
DK479878A (da) 1979-04-29
FI783291A (fi) 1979-04-29
AT367275B (de) 1982-06-25
GB2006600B (en) 1982-02-10
NL179537C (nl) 1986-10-01
BE871587A (fr) 1979-02-15
IT7829178A0 (it) 1978-10-27
LU80435A1 (de) 1979-03-19
NL7810529A (nl) 1979-05-02
FI62756B (fi) 1982-11-30
NO783634L (no) 1979-05-02
DK148291B (da) 1985-06-03
PT68710A (en) 1978-11-01
ATA771478A (de) 1980-09-15
CH638952A5 (de) 1983-10-31
DE2748474B1 (de) 1978-10-05
FR2414876A1 (fr) 1979-08-17
DE2748474C2 (de) 1980-10-23
SE432175B (sv) 1984-03-26
SE7810956L (sv) 1979-04-29
IE782143L (en) 1979-04-28
IE47503B1 (en) 1984-04-04
US4210679A (en) 1980-07-01
NL179537B (nl) 1986-05-01
DK148291C (da) 1986-03-17
NO146119B (no) 1982-04-26
FR2414876B1 (no) 1984-05-11
FI62756C (fi) 1983-03-10
CA1112938A (en) 1981-11-24
GB2006600A (en) 1979-05-10
IT1099834B (it) 1985-09-28

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