SOSSEGRUNDZUSAMMENSETZUNG

PCT No. PCT/EP96/01392 Sec. 371 Date Jan. 26, 1998 Sec. 102(e) Date Jan. 26, 1998 PCT Filed Mar. 28, 1996 PCT Pub. No. WO96/29894 PCT Pub. Date Oct. 3, 1996A composition, preferably fat continuous, of a scoopable or spoonable consistency for the preparation of sauces by addition of water and heating...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	HARING, PETRUS, GERARDUS, M, PLANCKEN, ARIE, JOHANNES, BOT, DAVID, SIMON, MARIA
Format:	Patent
Sprache:	ger
Schlagworte:	EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PCT No. PCT/EP96/01392 Sec. 371 Date Jan. 26, 1998 Sec. 102(e) Date Jan. 26, 1998 PCT Filed Mar. 28, 1996 PCT Pub. No. WO96/29894 PCT Pub. Date Oct. 3, 1996A composition, preferably fat continuous, of a scoopable or spoonable consistency for the preparation of sauces by addition of water and heating, comprising 5-80 parts by weight of fat, 0.5-15 parts by weight of water dispersible milk ingredients, 1-20 parts by weight of starch or a starch-like product, up to 40 parts by weight of water, taste and/or flavor compounds, and, optionally, 0.25-5 parts by weight of gelatin or similar hydrocolloid.