GB640241A - Improvements in or relating to the stabilization of edible and potable substances against oxidation - Google Patents
Improvements in or relating to the stabilization of edible and potable substances against oxidationInfo
- Publication number
- GB640241A GB640241A GB298/46A GB29846A GB640241A GB 640241 A GB640241 A GB 640241A GB 298/46 A GB298/46 A GB 298/46A GB 29846 A GB29846 A GB 29846A GB 640241 A GB640241 A GB 640241A
- Authority
- GB
- United Kingdom
- Prior art keywords
- phosphates
- phosphate
- addition
- hexose
- yeast
- 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3553—Organic compounds containing phosphorus
-
- 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
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/08—Preservation
- A23C13/10—Preservation by addition of preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/36—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee
- A23F5/40—Further treatment of dried coffee extract; Preparations produced thereby, e.g. instant coffee using organic additives, e.g. milk, sugar
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0071—Preserving by using additives, e.g. anti-oxidants containing halogens, sulfur or phosphorus
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Anti-Oxidant Or Stabilizer Compositions (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
Edible and potable substances are preserved against oxidative deterioration by the addition of easily oxidizable organic phosphates of the type obtained by phosphorylating fermentable carbohydrates by yeast enzymes in the presence of inorganic phosphates, e.g. the hexose phosphates fructose-1,6-diphosphate, glucose-6-phosphate, fructose-6-phosphate, glucose-1,3,4 and 5-phosphate, galactose-6-phosphate, the pentose phosphates ribose 3- and 5-phosphate, the triose phosphates dihydroxyacetone phosphate and glycerine-aldehyde-2 and 3-phosphate, sulphydryl-hexose phosphates, reductone phosphates, riboflavin phosphates, such phosphates being produced in situ, if desired, by the addition of yeast press juice, an inorganic phosphate, e.g. sodium pyrophosphate, and a fermentable carbohydrate. The preserving effect may be increased by addition of dicarboxylic acids, magnesium compounds, or amino acids; known antioxidants such as tocopherol may also be added. The Specification as open to inspection under Sect. 91 comprises also the protection of any substance against oxidative deterioration and the employment of amino-acid phosphates. This subject-matter does not appear in the Specification as accepted.ALSO:Edible and potable substances, e.g., fatty substances, carotinoids, vitamins, hormones, chlorophyll, xanthophyll lycopin, coffee extract, are preserved against oxidative deterioration by the addition of easily oxidizable organic phosphates of the type obtained by phosphorylating fermentable carbohydrates by yeast enzymes in the presence of inorganic phosphates, exemplified by hexose-, pentose-, and triose-phosphates, sulphydryl hexose phosphates, reductone phosphates, riboflavin phosphates, such organic phosphates being produced in situ, if desired, by the addition of yeast press juice, an inorganic phosphate and a fermentable carbohydrate. The preserving effect may be increased by addition of dicarboxylic acids, magnesium compounds, or amino-acids; known antioxidants such as tocopherol may also be added. Examples are concerned with making a flavour-retentive, soluble powder by spray drying an extract of coffee containing hexosephosphoric acid in the quantity of 1 per cent of the dry matter and making a soluble cream powder which does not turn rancid or tallowy by spray drying a cream of 14 per cent fat content treated with 0.2 per cent of fructose-6-phosphate and homogenized. The Specification as open to inspection under Sect. 91 comprises also the protection of any substances against oxidative alterations and the employment of aminoacid phosphates, and a further example is concerned with the addition to a fatty substance-in-water emulsion of hexosephosphoric acid, glutamine acid, dehydrogenase and a suitable co-enzyme. This subject-matter does not appear in the Specification as accepted.ALSO:Fatty substances are preserved against oxidative deterioration, particularly against the development of rancid or tallowy taste, by the incorporation of easily oxidizable organic phosphates of the type obtained by phosphorylating fermentable carbohydrates by yeast enzymes in the presence of inorganic phosphates, exemplified by hexose-, pentose-, and triose phosphates, sulphydryl hexose phosphates, reductone phosphates, riboflavin phosphates, such organic phosphates being produced in situ, if desired, by the addition of yeast press juice, an inorganic phosphate and a fermentable carbohydrate. The preserving effect may be increased by addition of dicarboxylic acids, magnesium compounds or amino-acids; known antioxidants such as tocopherol may also be added. An example is concerned with kneading margarine or butter with press juice of a bottom yeast in which glucose, sodium pyrophosphate and magnesium chloride are dissolved.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DK640241X | 1945-01-15 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB640241A true GB640241A (en) | 1950-07-19 |
Family
ID=8151936
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB298/46A Expired GB640241A (en) | 1945-01-15 | 1946-01-03 | Improvements in or relating to the stabilization of edible and potable substances against oxidation |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB640241A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6960362B2 (en) | 2001-03-23 | 2005-11-01 | Nestec S.A. | Stabilized aroma-providing components and foodstuffs containing same |
US7056546B2 (en) | 2002-09-27 | 2006-06-06 | Nestec S.A. | Stabilizer-free stabilized coffee aroma |
US7060315B2 (en) | 2001-03-23 | 2006-06-13 | Nestec S.A. | Aroma-containing components |
US8349382B2 (en) | 1999-05-18 | 2013-01-08 | Nestec S.A. | Method for dispensing a liquid beverage concentrate |
-
1946
- 1946-01-03 GB GB298/46A patent/GB640241A/en not_active Expired
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8349382B2 (en) | 1999-05-18 | 2013-01-08 | Nestec S.A. | Method for dispensing a liquid beverage concentrate |
US6960362B2 (en) | 2001-03-23 | 2005-11-01 | Nestec S.A. | Stabilized aroma-providing components and foodstuffs containing same |
US7056545B2 (en) | 2001-03-23 | 2006-06-06 | Nestec S.A. | Stabilization of aroma-providing components |
US7060315B2 (en) | 2001-03-23 | 2006-06-13 | Nestec S.A. | Aroma-containing components |
US7056546B2 (en) | 2002-09-27 | 2006-06-06 | Nestec S.A. | Stabilizer-free stabilized coffee aroma |
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