GB560840A - Improvements in and relating to heat-coagulable foaming agents - Google Patents
Improvements in and relating to heat-coagulable foaming agentsInfo
- Publication number
- GB560840A GB560840A GB832342A GB832342A GB560840A GB 560840 A GB560840 A GB 560840A GB 832342 A GB832342 A GB 832342A GB 832342 A GB832342 A GB 832342A GB 560840 A GB560840 A GB 560840A
- Authority
- GB
- United Kingdom
- Prior art keywords
- soluble
- coagulable
- heat
- polysaccharide
- diluted
- 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
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A heat-coagulable foaming agent, particularly for use in flour or sugar confectionery, is produced by diluting with water whey paste, after its lactose content has been reduced, rendering the mixture alkaline, adding a flocculating agent, acidifying the medium and removing undissolved matter. The flocculating agent may be a soluble polysaccharide, e.g. starch or tragacanth, or a soluble salt of an acid, e.g. pectic or alginic acid, derived from a polysaccharide. One half of the whey paste diluted with 10-12 times its weight of cold water may be rendered just alkaline, pH 7.4-7.6, treated with a soluble alginate and acidified by addition of the untreated diluted whey paste. The liquor is then clarified and concentrated in a vacuum vessel below 140 DEG F. until it contains 75-85 per cent soluble solids. The solid residue may be hydrolysed to produce amino acids &c.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB832342A GB560840A (en) | 1942-06-17 | 1942-06-17 | Improvements in and relating to heat-coagulable foaming agents |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB832342A GB560840A (en) | 1942-06-17 | 1942-06-17 | Improvements in and relating to heat-coagulable foaming agents |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB560840A true GB560840A (en) | 1944-04-24 |
Family
ID=9850326
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB832342A Expired GB560840A (en) | 1942-06-17 | 1942-06-17 | Improvements in and relating to heat-coagulable foaming agents |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB560840A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2312201A1 (en) * | 1975-05-30 | 1976-12-24 | Stauffer Chemical Co | PROCESS FOR FORMING A SUBSTITUTE FOR EGG WHITE |
| EP0008242A2 (en) * | 1978-08-14 | 1980-02-20 | Hull-Smith Chemicals, Inc. | A process for treating a protein source and a food product having a treated protein source prepared by the process |
-
1942
- 1942-06-17 GB GB832342A patent/GB560840A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2312201A1 (en) * | 1975-05-30 | 1976-12-24 | Stauffer Chemical Co | PROCESS FOR FORMING A SUBSTITUTE FOR EGG WHITE |
| EP0008242A2 (en) * | 1978-08-14 | 1980-02-20 | Hull-Smith Chemicals, Inc. | A process for treating a protein source and a food product having a treated protein source prepared by the process |
| EP0008242A3 (en) * | 1978-08-14 | 1980-08-06 | Hull-Smith Chemicals, Inc. | A process for treating a protein source and a food product having a treated protein source prepared by the process |
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