Casting float assembly with top release for locking and releasing of a fishing line

Compsn. having a chocolate-like texture and capable of forming confectionery units and coatings, comprising (a) powdered dry cheese; (b) dry milk- and (c) fat which softens at 26-43 deg.C; in which (a)and (c) have been processed simultaneously to break down cheese particles while coating them with f...

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Bibliographische Detailangaben
Hauptverfasser:	ROSA DONNA M, PUGLIA WAYNE J, VINK WALTER V
Format:	Patent
Sprache:	dan ; eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Compsn. having a chocolate-like texture and capable of forming confectionery units and coatings, comprising (a) powdered dry cheese; (b) dry milk- and (c) fat which softens at 26-43 deg.C; in which (a)and (c) have been processed simultaneously to break down cheese particles while coating them with fat. A dispersing agent e.g. lecithin, may be present at 0.3-0.6 wt.% (a) = 25-45 wt.%, max. water content 5%, at least part being aged cheese solids; (b) = 25-45 wt.% non-fatty dry milk; (c) = 20-32 wt.% fat of animal, vegetable or mineral origin. Flavouring material may be added. (a) and (c) May be processed together in a three-roll refiner.