GB1080998A – Process for preparing cream-like products on the base of fat and sugar
– Google Patents
GB1080998A – Process for preparing cream-like products on the base of fat and sugar
– Google Patents
Process for preparing cream-like products on the base of fat and sugar
Info
Publication number
GB1080998A
GB1080998A
GB31456/66A
GB3145666A
GB1080998A
GB 1080998 A
GB1080998 A
GB 1080998A
GB 31456/66 A
GB31456/66 A
GB 31456/66A
GB 3145666 A
GB3145666 A
GB 3145666A
GB 1080998 A
GB1080998 A
GB 1080998A
Authority
GB
United Kingdom
Prior art keywords
sugar
powder
fat
products
base
Prior art date
1965-07-16
Legal status (The legal status 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 status listed.)
Expired
Application number
GB31456/66A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Henkel AG and Co KGaA
Original Assignee
Henkel AG and Co KGaA
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.)
1965-07-16
Filing date
1966-07-13
Publication date
1967-08-31
1966-07-13
Application filed by Henkel AG and Co KGaA
filed
Critical
Henkel AG and Co KGaA
1967-08-31
Publication of GB1080998A
publication
Critical
patent/GB1080998A/en
Status
Expired
legal-status
Critical
Current
Links
Espacenet
Global Dossier
Discuss
Classifications
A—HUMAN NECESSITIES
A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
A23L9/20—Cream substitutes
A—HUMAN NECESSITIES
A21—BAKING; EDIBLE DOUGHS
A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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
A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
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
H—ELECTRICITY
H01—ELECTRIC ELEMENTS
H01J—ELECTRIC DISCHARGE TUBES OR DISCHARGE LAMPS
H01J29/00—Details of cathode-ray tubes or of electron-beam tubes of the types covered by group H01J31/00
H01J29/46—Arrangements of electrodes and associated parts for generating or controlling the ray or beam, e.g. electron-optical arrangement
H01J29/70—Arrangements for deflecting ray or beam
H01J29/72—Arrangements for deflecting ray or beam along one straight line or along two perpendicular straight lines
H01J29/76—Deflecting by magnetic fields only
Abstract
A substantially anhydrous cream-like product is prepared by mixing together 50-70% of a fat mixture containing 10-15% solids at 20 DEG C. and 5-8% solids at 30 DEG C. (determined by measuring the dilatation), 20-30% of sugar, 0-30% of taste refining and/or taste giving powdery constituents, for example milk powder, egg powder, chocolate powder, coffee powder, or finely ground nuts, and working into this mixture 20-150 ml of an inert gas per 100 g mixture (measured at 20 DEG C.). Aromatic and flavouring agents may also be added.
GB31456/66A
1965-07-16
1966-07-13
Process for preparing cream-like products on the base of fat and sugar
Expired
GB1080998A
(en)
Applications Claiming Priority (1)
Application Number
Priority Date
Filing Date
Title
DEH0056608
1965-07-16
Publications (1)
Publication Number
Publication Date
GB1080998A
true
GB1080998A
(en)
1967-08-31
Family
ID=7159452
Family Applications (1)
Application Number
Title
Priority Date
Filing Date
GB31456/66A
Expired
GB1080998A
(en)
1965-07-16
1966-07-13
Process for preparing cream-like products on the base of fat and sugar
Country Status (7)
Country
Link
US
(1)
US3600196A
(en)
AT
(1)
AT272055B
(en)
CH
(1)
CH485419A
(en)
DE
(1)
DE1492836A1
(en)
ES
(1)
ES329163A1
(en)
GB
(1)
GB1080998A
(en)
SE
(1)
SE340560B
(en)
Cited By (9)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
FR2500723A1
(en)
*
1981-02-27
1982-09-03
Gen Foods Ltd
TRIM COATING FOR ICE CREAM DESSERTS AND ITS PREPARATION
EP0059993A2
(en)
*
1981-03-10
1982-09-15
De Graaf’s Bakkerijen B.V.
Fruit bread having a decorated top, a method for producing said fruit bread as well as a masking cream for use in said method
WO1986001684A1
(en)
*
1984-09-17
1986-03-27
Nabisco Brands, Inc.
Filler cream
GB2205726A
(en)
*
1987-06-01
1988-12-21
Unilever Plc
Artificial cream
US4826696A
(en)
*
1984-09-17
1989-05-02
Durkee Industrial Foods Corp.
Lipid system for filler composition
US4834991A
(en)
*
1985-06-13
1989-05-30
Nabisco Brands, Inc.
Soybean oil filler cream compositions
EP0469656A1
(en)
*
1990-07-30
1992-02-05
Unilever N.V.
Whippable non-dairy cream, based on liquid oil
EP3351112A1
(en)
*
2017-01-20
2018-07-25
Kerry Luxembourg S.a.r.l.
Frozen confection sauce composition
WO2018134376A1
(en)
*
2017-01-20
2018-07-26
Unilever Plc
Frozen confection product comprising a frozen confection sauce composition
Families Citing this family (8)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
DE1107348B
(en)
*
1959-03-28
1961-05-25
Telefunken Patent
Arrangement for the magnetic deflection of one or more electron beams in an electron beam tube
US4308287A
(en)
*
1977-01-28
1981-12-29
Rich Products Corporation
Intermediate-moisture frozen acidophilus pudding
US4332824A
(en)
*
1979-03-26
1982-06-01
Rich Products Corporation
Intermediate-moisture frozen foods
US4379176A
(en)
*
1982-03-05
1983-04-05
The Pillsbury Company
Icing having a substantially temperature independent viscosity
US4610884A
(en)
*
1984-06-29
1986-09-09
The Procter & Gamble Company
Confectionery cremes
EP0237436A3
(en)
*
1986-03-14
1989-07-19
Nabisco Brands, Inc.
Soft soybean oil filler cream
US4752494A
(en)
*
1987-03-05
1988-06-21
Frito-Lay, Inc.
Thermostable edible creme
DE19654337B4
(en)
*
1996-12-24
2005-12-22
Popcorn Company Stefan Lemke Kg
Process for producing a homogeneous and stable fat / sugar mixture
1965
1965-07-16
DE
DE19651492836
patent/DE1492836A1/en
active
Pending
1966
1966-07-13
GB
GB31456/66A
patent/GB1080998A/en
not_active
Expired
1966-07-15
AT
AT682266A
patent/AT272055B/en
active
1966-07-15
ES
ES0329163A
patent/ES329163A1/en
not_active
Expired
1966-07-15
SE
SE09744/66A
patent/SE340560B/xx
unknown
1966-07-15
CH
CH1033966A
patent/CH485419A/en
not_active
IP Right Cessation
1969
1969-11-18
US
US871680A
patent/US3600196A/en
not_active
Expired – Lifetime
Cited By (17)
* Cited by examiner, † Cited by third party
Publication number
Priority date
Publication date
Assignee
Title
FR2500723A1
(en)
*
1981-02-27
1982-09-03
Gen Foods Ltd
TRIM COATING FOR ICE CREAM DESSERTS AND ITS PREPARATION
DE3206638A1
(en)
*
1981-02-27
1982-10-21
General Foods Ltd., Banbury, Oxfordshire
DESSERT COMPOSITION AND METHOD FOR THE PRODUCTION THEREOF
EP0059993A2
(en)
*
1981-03-10
1982-09-15
De Graaf’s Bakkerijen B.V.
Fruit bread having a decorated top, a method for producing said fruit bread as well as a masking cream for use in said method
EP0059993A3
(en)
*
1981-03-10
1984-11-28
De Graaf’s Bakkerijen B.V.
Fruit bread having a decorated top, a method for producing said fruit bread as well as a masking cream for use in said method
WO1986001684A1
(en)
*
1984-09-17
1986-03-27
Nabisco Brands, Inc.
Filler cream
US4711788A
(en)
*
1984-09-17
1987-12-08
Nabisco Brands
Cookie filler compositions
AU588838B2
(en)
*
1984-09-17
1989-09-28
Nabisco Brands Incorporated
Filler cream
US4826696A
(en)
*
1984-09-17
1989-05-02
Durkee Industrial Foods Corp.
Lipid system for filler composition
US4834991A
(en)
*
1985-06-13
1989-05-30
Nabisco Brands, Inc.
Soybean oil filler cream compositions
GB2205726A
(en)
*
1987-06-01
1988-12-21
Unilever Plc
Artificial cream
EP0469656A1
(en)
*
1990-07-30
1992-02-05
Unilever N.V.
Whippable non-dairy cream, based on liquid oil
US5336514A
(en)
*
1990-07-30
1994-08-09
Van Den Bergh Foods Co., Division Of Conopco, Inc.
Whippable non-diary cream based on liquid oil
EP3351112A1
(en)
*
2017-01-20
2018-07-25
Kerry Luxembourg S.a.r.l.
Frozen confection sauce composition
WO2018134397A1
(en)
*
2017-01-20
2018-07-26
Kerry Luxembourg S.À. R.L.
Frozen confection sauce composition
WO2018134376A1
(en)
*
2017-01-20
2018-07-26
Unilever Plc
Frozen confection product comprising a frozen confection sauce composition
US11259543B2
(en)
2017-01-20
2022-03-01
Kerry Luxembourg S.á.r.l.
Frozen confection sauce composition
US11490638B2
(en)
2017-01-20
2022-11-08
Conopco, Inc.
Frozen confection product comprising a frozen confection sauce composition
Also Published As
Publication number
Publication date
CH485419A
(en)
1970-02-15
DE1492836A1
(en)
1969-09-04
US3600196A
(en)
1971-08-17
SE340560B
(en)
1971-11-22
ES329163A1
(en)
1967-08-16
AT272055B
(en)
1969-06-25
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