CH503472A - Verfahren zur Herstellung einer Lebensmittelzubereitung - Google Patents

Verfahren zur Herstellung einer Lebensmittelzubereitung

Info

Publication number
CH503472A
CH503472A CH1792667A CH1792667A CH503472A CH 503472 A CH503472 A CH 503472A CH 1792667 A CH1792667 A CH 1792667A CH 1792667 A CH1792667 A CH 1792667A CH 503472 A CH503472 A CH 503472A
Authority
CH
Switzerland
Prior art keywords
egg white
phosphate
lactalburmin
ment
replace
Prior art date
Application number
CH1792667A
Other languages
English (en)
Inventor
Ann Broadhead-Rulon Sharon
Original Assignee
Stauffer Chemical Co
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 Stauffer Chemical Co filed Critical Stauffer Chemical Co
Publication of CH503472A publication Critical patent/CH503472A/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/19—Dairy proteins
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/10—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing amino-acids, proteins, e.g. gelatine, peptides, polypeptides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Confectionery (AREA)
CH1792667A 1966-12-30 1967-12-20 Verfahren zur Herstellung einer Lebensmittelzubereitung CH503472A (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US60602966A 1966-12-30 1966-12-30

Publications (1)

Publication Number Publication Date
CH503472A true CH503472A (de) 1971-02-28

Family

ID=24426214

Family Applications (1)

Application Number Title Priority Date Filing Date
CH1792667A CH503472A (de) 1966-12-30 1967-12-20 Verfahren zur Herstellung einer Lebensmittelzubereitung

Country Status (7)

Country Link
BE (1) BE708279A (de)
CH (1) CH503472A (de)
DE (1) DE1692780A1 (de)
FR (1) FR1549751A (de)
GB (1) GB1162735A (de)
IL (1) IL28943A (de)
NL (1) NL6717398A (de)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE9006429U1 (de) * 1990-06-07 1990-08-09 Welter, geb. Freyaldenhoven, Martha, 5000 Köln Schalldämmende Tür
FR3155412A1 (fr) * 2023-11-17 2025-05-23 Patisserie Stephan Fabrication de gaufres industrielles améliorées

Also Published As

Publication number Publication date
BE708279A (de) 1968-06-20
GB1162735A (en) 1969-08-27
NL6717398A (de) 1968-07-01
IL28943A (en) 1971-02-25
FR1549751A (de) 1968-12-13
DE1692780A1 (de) 1971-09-02

Similar Documents

Publication Publication Date Title
GB1106003A (en) Improvements in or relating to combine harvesters
GB1113336A (en) Improvements in or relating to a combine harvester
GB1185720A (en) Improvements in or relating to Combustion Control Circuitry
CH503472A (de) Verfahren zur Herstellung einer Lebensmittelzubereitung
FR2168259A1 (en) Enzymatic hydrolysis of fish proteins - to form fractions of lipids peptides and aminoacids
GB1134854A (en) Condensed milk
ES392844A1 (es) Mejoras introducidas en un procedimiento para la prepara- cion de hielo para el consumo humano.
GB1144256A (en) Reconstitutable dry coconut powder
CH509771A (de) Verfahren zur Herstellung von in kaltem Wasser dispergierbaren Präparaten fettlöslicher Vitamine zur Verwendung als Nahrungs- und Futtermittelzusätze
AT311564B (de) Verfahen zur Herstellung von neuen in 9α-Stellung unsubstituierten 6,11β-Dichlor-19-norsteroid-4-en (bzw. 4,6-dien)-3-onen
GB1097866A (en) Improvements in or relating to harvesting machines
ES338645A1 (es) Un procedimiento para la preparacion de una crema para ba- tir.
GB1290059A (de)
GB1141633A (en) Improvements in or relating to aspartic acid derivatives
GB1094419A (en) Building component for incorporation in a constructional toy
GB1171982A (en) Improvements in the Methods of Preparing and Conditioning Protein-Containing Foods, Applicable Notably to the Fishing Industry
AU278313B2 (en) Improvements in or relating to novel amino acids and processes for their preparation
AU269846B2 (en) Improvements in or relating to molded pulp egg cartons
AU1435366A (en) Improvements in or relating tothe production of unsaturated aliphatic acids
FUJIMOTO Relation between the coloring matter of both the green cocoon and the “Sasarnayu” and the yellow fluorescence of the white cocoon in Bombx mori
Butts Effect of dietary protein on the chemical and functional properties of egg white
AU2510762A (en) Improvements in or relating to molded pulp egg cartons
AU412116B2 (en) Improvements in or relating to couplings between marine vessels
AU401564B2 (en) Improvements in or relating to boat propellers
CA861444A (en) Poultry flavor comprising amino acids, sugars, vegetable protein hydrolysate and 5'-ribonucleotides

Legal Events

Date Code Title Description
PL Patent ceased