WERKWIJZE VOOR HET BEREIDEN VAN EEN GEKLEURD POEDERVORMIG MENGSEL VOOR HET MAKEN VAN DRANKEN, SOEPEN EN DESSERTS
1404410 Colouring foods NESTLE SA 20 Feb 1973 [14 March 1972] 8267/73 Heading A2B [Also in Division C6] A coloured edible composition is prepared by heating for up to 5 minutes a powdered blend comprising a colouring agent and an edible substance Comprising crystalline hydrate at a temperature high...
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| creator | BERNARD VENRIES TE ORBE RAYMOND BURI TE VEVEY ZWITSERLAND JEAN-JACQUES WUHRMANN TE SAINT-LEGIER |
| description | 1404410 Colouring foods NESTLE SA 20 Feb 1973 [14 March 1972] 8267/73 Heading A2B [Also in Division C6] A coloured edible composition is prepared by heating for up to 5 minutes a powdered blend comprising a colouring agent and an edible substance Comprising crystalline hydrate at a temperature high enough to release the water of crystallisation so that a homogeneous colouring is obtained, the water crystallisation forming at least 0.1% of the blend. The hydrate may be e.g. glucose, citric acid or a citrate, and the blend is preferably heated at 65-80C. An edible anhydrous crystalloid e.g. sucrose, sodium chloride or an anhydrous form of the hydrate may be included in the blend, and may be heated with the colouring agent before the hydrate is added. Other substances which may be included are a clouding agent, pectin, ascorbic acid, sodium carrageenate, fat, starchy material, flavouring, and aromatic extract, which form up to 30% of the blend. The composition may be used to make fruit beverages, custard, condiments, soups or bouillons. |
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The hydrate may be e.g. glucose, citric acid or a citrate, and the blend is preferably heated at 65-80C. An edible anhydrous crystalloid e.g. sucrose, sodium chloride or an anhydrous form of the hydrate may be included in the blend, and may be heated with the colouring agent before the hydrate is added. Other substances which may be included are a clouding agent, pectin, ascorbic acid, sodium carrageenate, fat, starchy material, flavouring, and aromatic extract, which form up to 30% of the blend. The composition may be used to make fruit beverages, custard, condiments, soups or bouillons.</description><language>dut</language><subject>APPARATUS SPECIALLY ADAPTED THEREFOR ; CHEMISTRY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRODUCTION OF SUCROSE ; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS ; SUGAR INDUSTRY ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1977</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=19771017&DB=EPODOC&CC=NL&NR=154655B$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19771017&DB=EPODOC&CC=NL&NR=154655B$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BERNARD VENRIES TE ORBE</creatorcontrib><creatorcontrib>RAYMOND BURI TE VEVEY</creatorcontrib><creatorcontrib>ZWITSERLAND</creatorcontrib><creatorcontrib>JEAN-JACQUES WUHRMANN TE SAINT-LEGIER</creatorcontrib><title>WERKWIJZE VOOR HET BEREIDEN VAN EEN GEKLEURD POEDERVORMIG MENGSEL VOOR HET MAKEN VAN DRANKEN, SOEPEN EN DESSERTS</title><description>1404410 Colouring foods NESTLE SA 20 Feb 1973 [14 March 1972] 8267/73 Heading A2B [Also in Division C6] A coloured edible composition is prepared by heating for up to 5 minutes a powdered blend comprising a colouring agent and an edible substance Comprising crystalline hydrate at a temperature high enough to release the water of crystallisation so that a homogeneous colouring is obtained, the water crystallisation forming at least 0.1% of the blend. The hydrate may be e.g. glucose, citric acid or a citrate, and the blend is preferably heated at 65-80C. An edible anhydrous crystalloid e.g. sucrose, sodium chloride or an anhydrous form of the hydrate may be included in the blend, and may be heated with the colouring agent before the hydrate is added. Other substances which may be included are a clouding agent, pectin, ascorbic acid, sodium carrageenate, fat, starchy material, flavouring, and aromatic extract, which form up to 30% of the blend. 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The hydrate may be e.g. glucose, citric acid or a citrate, and the blend is preferably heated at 65-80C. An edible anhydrous crystalloid e.g. sucrose, sodium chloride or an anhydrous form of the hydrate may be included in the blend, and may be heated with the colouring agent before the hydrate is added. Other substances which may be included are a clouding agent, pectin, ascorbic acid, sodium carrageenate, fat, starchy material, flavouring, and aromatic extract, which form up to 30% of the blend. The composition may be used to make fruit beverages, custard, condiments, soups or bouillons.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | APPARATUS SPECIALLY ADAPTED THEREFOR CHEMISTRY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCTION OF SUCROSE SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUGAR INDUSTRY THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | WERKWIJZE VOOR HET BEREIDEN VAN EEN GEKLEURD POEDERVORMIG MENGSEL VOOR HET MAKEN VAN DRANKEN, SOEPEN EN DESSERTS |
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