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FR1497307A - Compositions convenant pour préparer des aliments épaissis - Google Patents

Compositions convenant pour préparer des aliments épaissis

Info

Publication number
FR1497307A
FR1497307A FR81180A FR81180A FR1497307A FR 1497307 A FR1497307 A FR 1497307A FR 81180 A FR81180 A FR 81180A FR 81180 A FR81180 A FR 81180A FR 1497307 A FR1497307 A FR 1497307A
Authority
FR
France
Prior art keywords
compositions suitable
thickened foods
preparing thickened
preparing
foods
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.)
Expired
Application number
FR81180A
Other languages
English (en)
Inventor
George Bernard Diamond
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
Priority to FR81180A priority Critical patent/FR1497307A/fr
Application granted granted Critical
Publication of FR1497307A publication Critical patent/FR1497307A/fr
Expired 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23C2270/00—Aspects relating to packaging
    • A23C2270/10—Dairy products filled into pressurised containers with dispensing means for atomisation or foaming

Landscapes

  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
FR81180A 1966-10-21 1966-10-21 Compositions convenant pour préparer des aliments épaissis Expired FR1497307A (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR81180A FR1497307A (fr) 1966-10-21 1966-10-21 Compositions convenant pour préparer des aliments épaissis

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR81180A FR1497307A (fr) 1966-10-21 1966-10-21 Compositions convenant pour préparer des aliments épaissis

Publications (1)

Publication Number Publication Date
FR1497307A true FR1497307A (fr) 1967-10-06

Family

ID=8619731

Family Applications (1)

Application Number Title Priority Date Filing Date
FR81180A Expired FR1497307A (fr) 1966-10-21 1966-10-21 Compositions convenant pour préparer des aliments épaissis

Country Status (1)

Country Link
FR (1) FR1497307A (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2157818A1 (en) * 1971-10-26 1973-06-08 Miles Lab Synthetic fruit filling - contains a gelling mixture of alginate,carraghenine,carbigum and starch hydrolysate
CN114946995A (zh) * 2022-06-20 2022-08-30 上海交通大学 一种增强豌豆蛋白凝胶特性的方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2157818A1 (en) * 1971-10-26 1973-06-08 Miles Lab Synthetic fruit filling - contains a gelling mixture of alginate,carraghenine,carbigum and starch hydrolysate
CN114946995A (zh) * 2022-06-20 2022-08-30 上海交通大学 一种增强豌豆蛋白凝胶特性的方法
CN114946995B (zh) * 2022-06-20 2023-10-10 上海交通大学 一种增强豌豆蛋白凝胶特性的方法

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