AT325542B - PROCESS FOR MANUFACTURING A FOOD INTERMEDIATE WITH HIGH PROTEIN CONTENT - Google Patents

PROCESS FOR MANUFACTURING A FOOD INTERMEDIATE WITH HIGH PROTEIN CONTENT

Info

Publication number: AT325542B
Authority: AT; Austria
Prior art keywords: manufacturing; protein content; high protein; food intermediate; food
Prior art date: 1969-07-31

Application number

AT659170A

Other languages

German (de)

Other versions

ATA659170A (en

Inventor

Charles C Lynn

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.)

1969-07-31

Filing date

1970-07-20

Publication date

1975-10-27

1970-07-20 Application filed by Neo Proteins Inc filed Critical Neo Proteins Inc

1973-03-13 Priority to AT221773A priority Critical patent/AT339842B/en

1975-01-15 Publication of ATA659170A publication Critical patent/ATA659170A/en

1975-10-27 Application granted granted Critical

1975-10-27 Publication of AT325542B publication Critical patent/AT325542B/en

Links

Classifications

- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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)
Jellies, Jams, And Syrups (AREA)
Cereal-Derived Products (AREA)
Grain Derivatives (AREA)
General Preparation And Processing Of Foods (AREA)

AT659170A 1969-07-31 1970-07-20 PROCESS FOR MANUFACTURING A FOOD INTERMEDIATE WITH HIGH PROTEIN CONTENT AT325542B (en)

Priority Applications (1)

Application Number	Priority Date	Filing Date	Title
AT221773A AT339842B (en)	1969-07-31	1973-03-13	PROCESS FOR MANUFACTURING A FOOD PRODUCT HIGH PROTEIN

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
ATA659170A ATA659170A (en)	1975-01-15
AT325542B true AT325542B (en)	1975-10-27

Family

ID=27126638

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
AT659170A AT325542B (en)	1969-07-31	1970-07-20	PROCESS FOR MANUFACTURING A FOOD INTERMEDIATE WITH HIGH PROTEIN CONTENT

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
MX3234E (en) *	1971-05-17	1980-08-05	Neo Proteins Inc	IMPROVED PROCEDURE FOR PREPARING AN EGG YEM SUBSTITUTE
JPS5430679U (en) *	1977-07-30	1979-02-28

1970
- 1970-07-03 IL IL34847A patent/IL34847A/en unknown
- 1970-07-20 AT AT659170A patent/AT325542B/en not_active IP Right Cessation
- 1970-07-27 GB GB3622470A patent/GB1314595A/en not_active Expired
- 1970-07-28 CA CA089332A patent/CA917996A/en not_active Expired
- 1970-07-28 CH CH1137170A patent/CH562565A5/xx not_active IP Right Cessation
- 1970-07-29 FR FR707028060A patent/FR2054660B1/fr not_active Expired
- 1970-07-30 IT IT52513/70A patent/IT1029512B/en active
- 1970-07-31 JP JP45066995A patent/JPS5133982B1/ja active Pending
- 1970-07-31 BE BE754240D patent/BE754240A/en not_active IP Right Cessation
- 1970-07-31 NL NL707011333A patent/NL149992B/en not_active IP Right Cessation

Also Published As

Publication number	Publication date
CA917996A (en)	1973-01-02
IL34847A (en)	1973-06-29
FR2054660B1 (en)	1973-03-16
NL7011333A (en)	1971-02-02
DE2036803B2 (en)	1975-07-17
DE2036803A1 (en)	1971-02-11
JPS5133982B1 (en)	1976-09-22
CH562565A5 (en)	1975-06-13
GB1314595A (en)	1973-04-26
IT1029512B (en)	1979-03-20
IL34847A0 (en)	1970-09-17
BE754240A (en)	1970-12-31
ATA659170A (en)	1975-01-15
NL149992B (en)	1976-07-15
FR2054660A1 (en)	1971-04-23

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Legal Events

Date	Code	Title	Description
1984-10-15	ELJ	Ceased due to non-payment of the annual fee