Process for improving the consistency of a reconstituted instant

Details Process for improving the consistency of a reconstituted instant Process for improving the consistency of a reconstituted instant

1982-05-10

1983-02-08

Kellogg, Arthur D.

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,...

426452, 426557, 426589, 426629, A23L 1212

Patent

active

043729843

ABSTRACT:
The invention relates to a process for improving the consistency of a reconstituted instant puree. In this process, crude vegetable fibres, such as fibres of tubers, cereals or fruits are incorporated in an instant puree, for example a potato, carrot or split pea puree, in quantities of at most 10% by dry weight of fibres, based on the dry matter content of the puree.

REFERENCES:
patent: 3468673 (1969-09-01), Keller
patent: 4160849 (1979-07-01), Huchette et al.

Affiliated with

Also associated with

Rating

Process for improving the consistency of a reconstituted instant does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for improving the consistency of a reconstituted instant, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for improving the consistency of a reconstituted instant will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-49923