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GB2005981A - High protein alveolar foodstuffs - Google Patents

High protein alveolar foodstuffs

Info

Publication number
GB2005981A
GB2005981A GB7840756A GB7840756A GB2005981A GB 2005981 A GB2005981 A GB 2005981A GB 7840756 A GB7840756 A GB 7840756A GB 7840756 A GB7840756 A GB 7840756A GB 2005981 A GB2005981 A GB 2005981A
Authority
GB
United Kingdom
Prior art keywords
alveolar
high protein
foodstuffs
protein
foodstuff
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.)
Granted
Application number
GB7840756A
Other versions
GB2005981B (en
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.)
Sanofi Aventis France
Original Assignee
Roussel Uclaf SA
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 Roussel Uclaf SA filed Critical Roussel Uclaf SA
Publication of GB2005981A publication Critical patent/GB2005981A/en
Application granted granted Critical
Publication of GB2005981B publication Critical patent/GB2005981B/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
    • A23J3/265—Texturising casein using extrusion or expansion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Peptides Or Proteins (AREA)
  • Cosmetics (AREA)

Abstract

A foodstuff having an alveolar structure contains at least 1% dry weight of sugar and at least 40% dry weight of protein, said protein comprising at least 50% by weight of casein of particular use in high protein diets. The sugar may be monosaccharide, disaccharide or polyalcohol but is preferably saccharose. Up to 10% of starch may be present. The foodstuff may be formed in a cooker-extruder. Yeast may be added.
GB7840756A 1977-10-17 1978-10-16 Foodstuff having an alveolar structure Expired GB2005981B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7731163A FR2405656A1 (en) 1977-10-17 1977-10-17 NEW FOOD OR DIET SUBSTANCE HAVING AN ALVEOLAR STRUCTURE, PROCESS FOR THE PREPARATION OF SUCH SUBSTANCE

Publications (2)

Publication Number Publication Date
GB2005981A true GB2005981A (en) 1979-05-02
GB2005981B GB2005981B (en) 1982-03-31

Family

ID=9196583

Family Applications (1)

Application Number Title Priority Date Filing Date
GB7840756A Expired GB2005981B (en) 1977-10-17 1978-10-16 Foodstuff having an alveolar structure

Country Status (13)

Country Link
JP (1) JPS5467055A (en)
AR (1) AR216694A1 (en)
AU (1) AU521799B2 (en)
BE (1) BE871293A (en)
CA (1) CA1103512A (en)
CH (1) CH634724A5 (en)
DE (1) DE2844992A1 (en)
FR (1) FR2405656A1 (en)
GB (1) GB2005981B (en)
IT (1) IT1109217B (en)
LU (1) LU80378A1 (en)
NL (1) NL7810405A (en)
ZA (1) ZA785397B (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0021200A1 (en) * 1979-06-27 1981-01-07 Meggle Milchindustrie GmbH & Co. KG Casein snack
DE3039348A1 (en) * 1980-10-17 1982-04-22 Meggle Milchindustrie Gmbh & Co Kg, 8094 Reitmehring PROTEIN-BASED SNACK PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
EP0063728A3 (en) * 1981-04-13 1982-12-29 Kuraray Co. Ltd. Method for production of formed food product of microfibrillar milk protein
US5171605A (en) * 1987-12-03 1992-12-15 Unilever Patent Holdings B.V. High protein crumbs for coating foodstuffs
FR2788409A1 (en) * 1999-01-19 2000-07-21 Europ De Produits Dietetiques Sweet or savory cakes with a high protein content and a low carbohydrate and lipid content
EP1124434A4 (en) * 1998-09-02 2001-11-28 Natural Polymer Internat Corp PROTEIN-BASED GUNING TOY FOR PETS
WO2001095730A1 (en) * 2000-06-14 2001-12-20 Reginald Allouche Low-calorie and high-protein cakes
WO2020083860A1 (en) * 2018-10-23 2020-04-30 Frieslandcampina Nederland B.V. Caseinate powder for a confectionary product

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2465421A1 (en) * 1979-09-19 1981-03-27 Bel Fromageries NEW DAIRY PRODUCTS FOR THE MANUFACTURE OF CHOCOLATE PRODUCTS AND PROCESS FOR PRODUCING THE SAME
JPS58170440A (en) * 1982-03-30 1983-10-07 Meiji Seika Kaisha Ltd Beverage or food for health
JPS6049764A (en) * 1983-08-29 1985-03-19 Ajinomoto Co Inc Food composition
JP2019201582A (en) * 2018-05-23 2019-11-28 森永乳業株式会社 Puffed food and method for producing the same, and processed food

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH543593A (en) * 1971-03-16 1973-10-31 Sumitomo Electric Industries Aluminium alloy having improved heat resistance - - contg yttrium and/or erbium
US3873748A (en) * 1973-07-02 1975-03-25 Gen Mills Inc Process for making high-protein cereal
GB1516628A (en) * 1974-06-10 1978-07-05 Mars Ltd Food product
US3987206A (en) * 1974-11-14 1976-10-19 International Telephone And Telegraph Corporation High complete protein bread
FR2348655A1 (en) * 1976-04-20 1977-11-18 Sopharga Lab NEW FOOD OR DIET SUBSTANCE HAVING AN ALVEOLAR STRUCTURE AND ITS PREPARATION PROCESS

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0021200A1 (en) * 1979-06-27 1981-01-07 Meggle Milchindustrie GmbH & Co. KG Casein snack
DE3039348A1 (en) * 1980-10-17 1982-04-22 Meggle Milchindustrie Gmbh & Co Kg, 8094 Reitmehring PROTEIN-BASED SNACK PRODUCT AND METHOD FOR THE PRODUCTION THEREOF
EP0063728A3 (en) * 1981-04-13 1982-12-29 Kuraray Co. Ltd. Method for production of formed food product of microfibrillar milk protein
US5171605A (en) * 1987-12-03 1992-12-15 Unilever Patent Holdings B.V. High protein crumbs for coating foodstuffs
EP1124434A4 (en) * 1998-09-02 2001-11-28 Natural Polymer Internat Corp PROTEIN-BASED GUNING TOY FOR PETS
FR2788409A1 (en) * 1999-01-19 2000-07-21 Europ De Produits Dietetiques Sweet or savory cakes with a high protein content and a low carbohydrate and lipid content
WO2001095730A1 (en) * 2000-06-14 2001-12-20 Reginald Allouche Low-calorie and high-protein cakes
WO2020083860A1 (en) * 2018-10-23 2020-04-30 Frieslandcampina Nederland B.V. Caseinate powder for a confectionary product
CN112839521A (en) * 2018-10-23 2021-05-25 菲仕兰坎皮纳荷兰公司 Caseinate powder for confectionary products

Also Published As

Publication number Publication date
CA1103512A (en) 1981-06-23
ZA785397B (en) 1979-11-28
AU4073878A (en) 1980-04-24
IT7851505A0 (en) 1978-10-13
DE2844992A1 (en) 1979-04-19
JPS5467055A (en) 1979-05-30
AU521799B2 (en) 1982-04-29
JPS6345770B2 (en) 1988-09-12
GB2005981B (en) 1982-03-31
FR2405656A1 (en) 1979-05-11
CH634724A5 (en) 1983-02-28
IT1109217B (en) 1985-12-16
FR2405656B1 (en) 1980-07-25
DE2844992C2 (en) 1992-03-19
NL7810405A (en) 1979-04-19
AR216694A1 (en) 1980-01-15
LU80378A1 (en) 1979-06-15
BE871293A (en) 1979-04-17

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Legal Events

Date Code Title Description
PCNP Patent ceased through non-payment of renewal fee

Effective date: 19931016