SAETT ATT FRAMSTAELLA EN EXPANDERAD AETLIG PROTEINPRODUKT
1389592 Protein foods GENERAL FOODS CORP 6 Nov 1972 [23 Dec 1971] 51159/72 Heading A2B An edible protein product, which may be used as an imitation meat, comprises an expanded heat processed proteinaceous material having an open cellular fibre structure and containing a mixture of proteinaceous mate...
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| creator | BERRY MARTIN FOSTER VAN MIDDLESWORTH PETER "Q" REESMAN STANLEY HAMILTON SMITH MARVIN LOUIS |
| description | 1389592 Protein foods GENERAL FOODS CORP 6 Nov 1972 [23 Dec 1971] 51159/72 Heading A2B An edible protein product, which may be used as an imitation meat, comprises an expanded heat processed proteinaceous material having an open cellular fibre structure and containing a mixture of proteinaceous material, from 0-35 wt% of added fatty glyceride such that the total fatty glyceride content is 0.1-35 wt%, an effective amount of non-proteinaceous and non-furnaceous filler material, for exampel silicon, dioxide, silicic acid, cellulose floc or fibre, microcrystalline cellulose, metal silicates or silico aluminates, or carbon black, and sulphur or a sulphur compound. A farinaceous material may additionally be present. The product may be prepared by mixing the constituents with water, heating to above 220F working mechanically at substantially above atmospheric pressure, and expanding by suddenly releasing the pressure. |
| format | Patent |
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A farinaceous material may additionally be present. The product may be prepared by mixing the constituents with water, heating to above 220F working mechanically at substantially above atmospheric pressure, and expanding by suddenly releasing the pressure.</description><edition>2</edition><language>fin</language><subject>FODDER ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1978</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19780911&DB=EPODOC&CC=FI&NR=53912C$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19780911&DB=EPODOC&CC=FI&NR=53912C$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BERRY MARTIN FOSTER</creatorcontrib><creatorcontrib>VAN MIDDLESWORTH PETER "Q"</creatorcontrib><creatorcontrib>REESMAN STANLEY HAMILTON</creatorcontrib><creatorcontrib>SMITH MARVIN LOUIS</creatorcontrib><title>SAETT ATT FRAMSTAELLA EN EXPANDERAD AETLIG PROTEINPRODUKT</title><description>1389592 Protein foods GENERAL FOODS CORP 6 Nov 1972 [23 Dec 1971] 51159/72 Heading A2B An edible protein product, which may be used as an imitation meat, comprises an expanded heat processed proteinaceous material having an open cellular fibre structure and containing a mixture of proteinaceous material, from 0-35 wt% of added fatty glyceride such that the total fatty glyceride content is 0.1-35 wt%, an effective amount of non-proteinaceous and non-furnaceous filler material, for exampel silicon, dioxide, silicic acid, cellulose floc or fibre, microcrystalline cellulose, metal silicates or silico aluminates, or carbon black, and sulphur or a sulphur compound. A farinaceous material may additionally be present. 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A farinaceous material may additionally be present. The product may be prepared by mixing the constituents with water, heating to above 220F working mechanically at substantially above atmospheric pressure, and expanding by suddenly releasing the pressure.</abstract><edition>2</edition><oa>free_for_read</oa></addata></record> |
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| language | fin |
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| subjects | FODDER FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | SAETT ATT FRAMSTAELLA EN EXPANDERAD AETLIG PROTEINPRODUKT |
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