NL190920C - Werkwijze ter bereiding van een vetprodukt waaruit door smelten jus kan worden verkregen. - Google Patents

Werkwijze ter bereiding van een vetprodukt waaruit door smelten jus kan worden verkregen.

Info

Publication number
NL190920C
NL190920C NL7707544A NL7707544A NL190920C NL 190920 C NL190920 C NL 190920C NL 7707544 A NL7707544 A NL 7707544A NL 7707544 A NL7707544 A NL 7707544A NL 190920 C NL190920 C NL 190920C
Authority
NL
Netherlands
Prior art keywords
gravy
melting
preparing
fat product
fat
Prior art date
Application number
NL7707544A
Other languages
English (en)
Dutch (nl)
Other versions
NL190920B (nl
NL7707544A (nl
Inventor
Godefridus Antonius M Ouweland
Arie Steenhoek
Indonesie En Henric Westelaken
Original Assignee
Unilever Nv
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 Unilever Nv filed Critical Unilever Nv
Publication of NL7707544A publication Critical patent/NL7707544A/xx
Publication of NL190920B publication Critical patent/NL190920B/xx
Application granted granted Critical
Publication of NL190920C publication Critical patent/NL190920C/xx

Links

Classifications

    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
    • A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)
NL7707544A 1976-07-14 1977-07-07 Werkwijze ter bereiding van een vetprodukt waaruit door smelten jus kan worden verkregen. NL190920C (nl)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB29340/76A GB1586473A (en) 1976-07-14 1976-07-14 Fatty product

Publications (3)

Publication Number Publication Date
NL7707544A NL7707544A (nl) 1978-01-17
NL190920B NL190920B (nl) 1994-06-01
NL190920C true NL190920C (nl) 1994-11-01

Family

ID=10290009

Family Applications (1)

Application Number Title Priority Date Filing Date
NL7707544A NL190920C (nl) 1976-07-14 1977-07-07 Werkwijze ter bereiding van een vetprodukt waaruit door smelten jus kan worden verkregen.

Country Status (13)

Country Link
AU (1) AU505552B2 (it)
BE (1) BE856819A (it)
CA (1) CA1098368A (it)
CH (1) CH632396A5 (it)
DE (1) DE2731904C2 (it)
ES (1) ES460707A1 (it)
FR (1) FR2358110A1 (it)
GB (1) GB1586473A (it)
IE (1) IE45525B1 (it)
IT (1) IT1117315B (it)
LU (1) LU77765A1 (it)
NL (1) NL190920C (it)
ZA (1) ZA774203B (it)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ATE42177T1 (de) * 1984-06-26 1989-05-15 Mallinckrodt Inc Zum verleihen von butter- und tiermerkmalen geeignete zusammensetzungen, verfahren zu deren herstellung.
EP0173401B1 (en) * 1984-08-24 1988-02-24 Unilever N.V. Butter-like concentrate
ATE42890T1 (de) * 1986-02-21 1989-05-15 Unilever Nv Butteraehnliches konzentrat.
DE3804727A1 (de) * 1988-02-15 1989-08-24 Unilever Nv Aufstrich und verfahren zu seiner herstellung
TWI574767B (zh) * 2014-07-29 2017-03-21 Improved laser structure

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1206821A (fr) * 1958-05-17 1960-02-11 Gen Foods Corp Facteur d'aromatisation de base pour les produits de confiserie et procédé pour sa préparation
US3336140A (en) * 1964-03-18 1967-08-15 Procter & Gamble Oleaginous composition and method for making same
DE1300821B (de) * 1965-07-22 1969-08-07 Maizena Werke Gmbh Deutsche Verfahren zur Herstellung von Wuerzstoffen mit fleischextrakt-aehnlichem Geschmack
US3519437A (en) * 1967-02-06 1970-07-07 Int Flavors & Fragrances Inc Meat flavor compositions
GB1223796A (en) * 1968-04-09 1971-03-03 Ajinomoto Kk Method of improving the flavour and/or aroma of fats and oils
DE1767826A1 (de) * 1968-06-21 1971-04-29 Haarmann & Reimer Gmbh Verfahren zur Herstellung eines natuerlichen Aromakonzentrates mit Bratengeschmack
US3814818A (en) * 1968-08-09 1974-06-04 Research Corp Potato and potato chip flavor and aroma
US3716380A (en) * 1970-10-06 1973-02-13 Nestle Sa Soc Ass Tech Prod Beef flavor
CH572317A5 (en) * 1972-04-19 1976-02-13 Cpc International Inc Meat extract flavourings - by reacting a saccharide, amino acid and an egg component
GB1514910A (en) * 1974-07-02 1978-06-21 Unilever Ltd Amadori compounds and their use to flavour foods
US3930046A (en) * 1974-12-03 1975-12-30 Procter & Gamble Process for preparing a meat flavoring

Also Published As

Publication number Publication date
BE856819A (fr) 1978-01-16
IE45525L (en) 1978-01-14
ZA774203B (en) 1979-02-28
AU505552B2 (en) 1979-11-22
DE2731904A1 (de) 1978-01-19
IE45525B1 (en) 1982-09-22
FR2358110B1 (it) 1983-06-24
DE2731904C2 (de) 1983-05-11
CH632396A5 (en) 1982-10-15
ES460707A1 (es) 1978-10-01
NL190920B (nl) 1994-06-01
LU77765A1 (it) 1978-02-02
IT1117315B (it) 1986-02-17
GB1586473A (en) 1981-03-18
CA1098368A (en) 1981-03-31
NL7707544A (nl) 1978-01-17
FR2358110A1 (fr) 1978-02-10
AU2691577A (en) 1979-01-18

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Legal Events

Date Code Title Description
BA A request for search or an international-type search has been filed
BB A search report has been drawn up
BC A request for examination has been filed
A85 Still pending on 85-01-01
V4 Lapsed because of reaching the maximum lifetime of a patent

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