Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1984-06-28
1986-02-25
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426573, 426572, 426602, 426613, 426605, 426804, 426656, 426657, A23J 300, A23L 104, A23L 124, A23G 300
Patent
active
045728372
ABSTRACT:
An aqueous dispersion containing both acidic and basic proteins and gives better foaming, gelling and emulsion properties than solutions of acidic proteins alone. The basic protein may be made by modifying an acidic protein. Improved aerated products such as meringues and nougat may be made using the solutions.
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ALBIHNS (H. Algihns Patentbyra AB, letter).
Poole Stephen
Walters Clifford L.
West Stuart I.
Flocks Karl W.
Hunter Jeanette
Neimark Sheridan
The British Food Manufacturing Industries Research Association
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