ZA772337B - Lipoprotein emulsions for food use,methods for preparing the same and food products including same - Google Patents

Lipoprotein emulsions for food use,methods for preparing the same and food products including same

Info

Publication number
ZA772337B
ZA772337B ZA00772337A ZA772337A ZA772337B ZA 772337 B ZA772337 B ZA 772337B ZA 00772337 A ZA00772337 A ZA 00772337A ZA 772337 A ZA772337 A ZA 772337A ZA 772337 B ZA772337 B ZA 772337B
Authority
ZA
South Africa
Prior art keywords
same
food
preparing
methods
products including
Prior art date
Application number
ZA00772337A
Other languages
English (en)
Inventor
C Tan
E Turner
G Howard
Original Assignee
Itt
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 Itt filed Critical Itt
Publication of ZA772337B publication Critical patent/ZA772337B/xx

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)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Edible Oils And Fats (AREA)
ZA00772337A 1976-05-03 1977-04-18 Lipoprotein emulsions for food use,methods for preparing the same and food products including same ZA772337B (en)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
ZA772337B true ZA772337B (en) 1978-03-29

Family

ID=24739079

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA00772337A ZA772337B (en) 1976-05-03 1977-04-18 Lipoprotein emulsions for food use,methods for preparing the same and food products including same

Country Status (11)

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

Families Citing this family (17)

* 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 (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
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
WO1999062935A1 (fr) * 1998-06-01 1999-12-09 Fuji Oil Co., Ltd. Produits issus de la reaction entre de l'acide carboxylique et de l'aminoacide ou un condensat d'aminoacide et procede permettant de le preparer
US6441050B1 (en) * 2000-08-29 2002-08-27 Raj K. Chopra Palatable oral coenzyme Q liquid
CN102240040B (zh) * 2002-04-18 2014-12-24 孟山都技术有限公司 用于减少心血管疾病风险的油体缔合蛋白质的组合物和方法及其用途
DE60325673D1 (de) * 2002-07-03 2009-02-26 Frederick Wade Mussawir Key Eiersätze
EP1452098B1 (en) * 2003-02-21 2007-05-09 Unilever N.V. Egg replacer concentrate and liquid egg replacer
KR20070001950A (ko) * 2004-02-13 2007-01-04 유니레버 엔.브이. 계란 대체물 조성물 및 그를 사용한 제과제빵 제품의 제조방법
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs
CA2712446A1 (en) * 2008-01-22 2009-07-30 Hamlet Protein A/S Composition comprising protein and disperse fat
WO2009113655A1 (ja) * 2008-03-13 2009-09-17 日清オイリオグループ株式会社 全脂大豆粉含有組成物、及び卵代替組成物
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

Also Published As

Publication number Publication date
FR2350059A1 (fr) 1977-12-02
NO771363L (no) 1977-11-04
AU2475877A (en) 1978-11-09
AU508188B2 (en) 1980-03-13
NZ183822A (en) 1980-05-08
DE2718632A1 (de) 1977-11-17
CA1104413A (en) 1981-07-07
JPS5731874B2 (nl) 1982-07-07
GB1533084A (en) 1978-11-22
NL7704579A (nl) 1977-11-07
SE7705005L (sv) 1977-11-04
JPS52134051A (en) 1977-11-09

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