GB486463A - Process of manufacture of viscous liquids from fruit jellies or other pectin-containing jellies - Google Patents

Process of manufacture of viscous liquids from fruit jellies or other pectin-containing jellies

Info

Publication number
GB486463A
GB486463A GB3415/37A GB341537A GB486463A GB 486463 A GB486463 A GB 486463A GB 3415/37 A GB3415/37 A GB 3415/37A GB 341537 A GB341537 A GB 341537A GB 486463 A GB486463 A GB 486463A
Authority
GB
United Kingdom
Prior art keywords
parts
jellies
pectin
fruit
products
Prior art date
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
GB3415/37A
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.)
Individual
Original Assignee
Individual
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.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of GB486463A publication Critical patent/GB486463A/en
Expired legal-status Critical Current

Links

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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Cosmetics (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Fruit-jellies or other pectin-containing jellies are forced through a homogenizing apparatus, preferably after reduction to small particles, to form stable liquid products. These products may be spread like honey, or diluted to form a fruit drink, or may be used as emulsifying agents, e.g. for emulsifying oil in water in making medicinal, cosmetic or food products. An emulsifying agent may comprise 2 to 5 parts by weight of pectin, 0,5 to 1,5 parts of agar, 0 to 1 part of gelatine and 0 to 5 parts of gum arabic, the whole being dissolved in 100 parts of hot water, set, and homogenized to form a liquid.ALSO:Fruit jellies or other pectin-containing jellies are forced through a homogenizing apparatus, preferably after reduction to small particles, to form stable liquid products. These products may be spread like honey, or diluted to form a fruit drink, or may be used as emulsifying agents, e.g. for emulsifying oil in water in making medicinal, cosmetic or food products. An emulsifying agent may comprise 2 to 5 parts by weight of pectin, 0,5 to 1,5 parts of agar, 0 to 1 part of gelatine and 0 to 5 parts of gum arabic, the whole being dissolved in 100 parts of hot water, set, and homogenized to form a liquid.ALSO:Fruit-jellies or other pectin-containing jellies are forced through a homogenizing apparatus, preferably after reduction to small particles, to form stable liquid products. These products may be spread like honey, or diluted to form a fruit drink, or may be used as emulsifying agents, e.g. for emulsifying oil in water in making medicinal, cosmetic or food products. An emulsifying agent may comprise 2 to 5 parts by weight of pectin, 0,5 to 1,5 parts of agar, 0 to 1 part of gelatine and 0 to 5 parts of gum arabic, the whole being dissolved in 100 parts of hot water, set, and homogenized to form a liquid.
GB3415/37A 1936-07-08 1937-02-05 Process of manufacture of viscous liquids from fruit jellies or other pectin-containing jellies Expired GB486463A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE486463X 1936-07-08

Publications (1)

Publication Number Publication Date
GB486463A true GB486463A (en) 1938-06-03

Family

ID=6543455

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3415/37A Expired GB486463A (en) 1936-07-08 1937-02-05 Process of manufacture of viscous liquids from fruit jellies or other pectin-containing jellies

Country Status (1)

Country Link
GB (1) GB486463A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2421093A (en) * 1942-02-18 1947-05-27 Fruit Growers Exchange Ca Method of making nonrigid gels
GB2488312A (en) * 2011-02-17 2012-08-29 Stir Ltd Soluble beverage gel and delivery utensil
US10874116B2 (en) 2015-04-30 2020-12-29 Basf Se Fortified jelly confectionery

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2421093A (en) * 1942-02-18 1947-05-27 Fruit Growers Exchange Ca Method of making nonrigid gels
GB2488312A (en) * 2011-02-17 2012-08-29 Stir Ltd Soluble beverage gel and delivery utensil
US10874116B2 (en) 2015-04-30 2020-12-29 Basf Se Fortified jelly confectionery

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