Gourd powder composition

Details Gourd powder composition Gourd powder composition

1989-08-17

1991-05-07

Paden, Carolyn

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Plant material is basic ingredient other than extract,...

426615, A23B 702

Patent

active

050135767

ABSTRACT:
The composition comprises highly nutritious powder of gourd fruit which is available as solid nutritious food or nutritious beverages. The gourd powder composition contains the powder of gourd fruit, creaming syrup and/or L-ascorbic acid. The other nutritious ingredient can be added if necessary. When supplied as beverages, the foaming agents can be added thereto. The L-ascorbic acid is used mainly for the purpose of removing the grassy-smelling peculiar to the gourd. The creaming syrup is used to have the powder of gourd fruit deflocculated in the liquid. If the foaming agents are added thereto, the powder of gourd fruit is more easily deflocculated in the liquid and the cooling beverage like cream soda can be made.

REFERENCES:
patent: 94375 (1869-08-01), Ayer
patent: 592906 (1897-11-01), Gere
patent: 1273072 (1918-07-01), Kuzmier
patent: 3518343 (1970-06-01), Welsh
patent: 3518344 (1970-06-01), Welsh
patent: 3597231 (1971-08-01), Kane
patent: 3821435 (1974-06-01), Blake
American Heritage Dictionary, 1982, p. 569, Houghton Mifflen Co.
Talley 1966 Flavor and Storage Stability of Dehydrated Pumpkin Food Technology 20(10) 129.

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