ES364828A1 - Procedimiento para la obtencion de anhidridos mixtos, que contienen cloruro alcalino, de los acidos sorbico, palmiticoo estearico y su empleo para la conservacion de pan y de productos de pasteleria. - Google Patents
Procedimiento para la obtencion de anhidridos mixtos, que contienen cloruro alcalino, de los acidos sorbico, palmiticoo estearico y su empleo para la conservacion de pan y de productos de pasteleria.Info
- Publication number
- ES364828A1 ES364828A1 ES364828A ES364828A ES364828A1 ES 364828 A1 ES364828 A1 ES 364828A1 ES 364828 A ES364828 A ES 364828A ES 364828 A ES364828 A ES 364828A ES 364828 A1 ES364828 A1 ES 364828A1
- Authority
- ES
- Spain
- Prior art keywords
- bread
- sorbic
- palitico
- estearic
- anhydrids
- 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.)
- Expired
Links
- 235000008429 bread Nutrition 0.000 title abstract 2
- 235000014594 pastries Nutrition 0.000 title abstract 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 title 1
- 239000002253 acid Substances 0.000 title 1
- 150000007513 acids Chemical class 0.000 title 1
- 238000000034 method Methods 0.000 title 1
- WSWCOQWTEOXDQX-MQQKCMAXSA-N sorbic acid group Chemical group C(\C=C\C=C\C)(=O)O WSWCOQWTEOXDQX-MQQKCMAXSA-N 0.000 title 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 abstract 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 abstract 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract 1
- 235000021314 Palmitic acid Nutrition 0.000 abstract 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000021355 Stearic acid Nutrition 0.000 abstract 1
- 150000008064 anhydrides Chemical class 0.000 abstract 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 abstract 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 abstract 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 abstract 1
- 239000001103 potassium chloride Substances 0.000 abstract 1
- 235000011164 potassium chloride Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Inorganic materials [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 229940075582 sorbic acid Drugs 0.000 abstract 1
- 235000010199 sorbic acid Nutrition 0.000 abstract 1
- 239000004334 sorbic acid Substances 0.000 abstract 1
- 239000008117 stearic acid Substances 0.000 abstract 1
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
- 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
- A21D2/14—Organic oxygen compounds
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07C—ACYCLIC OR CARBOCYCLIC COMPOUNDS
- C07C51/00—Preparation of carboxylic acids or their salts, halides or anhydrides
- C07C51/54—Preparation of carboxylic acid anhydrides
- C07C51/56—Preparation of carboxylic acid anhydrides from organic acids, their salts, their esters or their halides, e.g. by carboxylation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19681668118 DE1668118C3 (de) | 1968-03-16 | 1968-03-16 | Verfahren zur Herstellung eines Gemisches aus gemischten Anhydriden der Sorbinsäure mit Palmitinsäure oder Stearinsäure und Natrium- oder Kaliumchlorid sowie dessen Verwendung als Konservierungsmittel für Brot und Backwaren |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES364828A1 true ES364828A1 (es) | 1971-01-01 |
Family
ID=5686078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES364828A Expired ES364828A1 (es) | 1968-03-16 | 1969-03-14 | Procedimiento para la obtencion de anhidridos mixtos, que contienen cloruro alcalino, de los acidos sorbico, palmiticoo estearico y su empleo para la conservacion de pan y de productos de pasteleria. |
Country Status (5)
| Country | Link |
|---|---|
| CH (1) | CH510608A (es) |
| ES (1) | ES364828A1 (es) |
| FR (1) | FR2004078A1 (es) |
| GB (1) | GB1259622A (es) |
| IL (1) | IL31734A (es) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2447242A1 (de) * | 2010-10-29 | 2012-05-02 | LANXESS Deutschland GmbH | Verfahren zur Herstellung von all-E-Sorbinsäureanhydrid |
-
1969
- 1969-03-04 IL IL31734A patent/IL31734A/en unknown
- 1969-03-13 CH CH382269A patent/CH510608A/de not_active IP Right Cessation
- 1969-03-14 ES ES364828A patent/ES364828A1/es not_active Expired
- 1969-03-17 FR FR6907524A patent/FR2004078A1/fr not_active Withdrawn
- 1969-03-17 GB GB1259622D patent/GB1259622A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| IL31734A0 (en) | 1969-05-28 |
| IL31734A (en) | 1972-10-29 |
| FR2004078A1 (es) | 1969-11-21 |
| GB1259622A (es) | 1972-01-05 |
| CH510608A (de) | 1971-07-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| ES331096A1 (es) | Procedimiento para preparar articulos panificables mejorados | |
| CA959338A (en) | Method of increasing protein content of wheat flour based baked and fried products and compositions for preparing same | |
| GB1175595A (en) | Powder for use as Starting Material for Pastry Dough | |
| ES364828A1 (es) | Procedimiento para la obtencion de anhidridos mixtos, que contienen cloruro alcalino, de los acidos sorbico, palmiticoo estearico y su empleo para la conservacion de pan y de productos de pasteleria. | |
| ES381220A1 (es) | Procedimiento para enriquecer en proteina una masa panifi- cable. | |
| GB1517158A (en) | Baking dough compositions | |
| GB1330933A (en) | Shortening sparing process for wheat flour based baked or fried dough products and doughs produced thereby | |
| SE7408396L (es) | ||
| GB1103742A (en) | Ascorbic acid in continuous bread process | |
| GB786774A (en) | A glaze for pastry, biscuits and bread | |
| GB990523A (en) | Improvements in and relating to low carbohydrate foodstuffs | |
| CA853732A (en) | Process for the manufacture of mixed, anhydrides, containing alkali chloride, of sorbic acid with palmitic or stearic acid and their use as preservatives for bread and pastry | |
| AU427249B2 (en) | Process for the manufacture of mixed anhydrides, containing alkali chloride, of sorbic acid with palmitic or stearic acid and their use as preservatives for bread and pastry | |
| GB1349900A (en) | Process for the production of morning goods | |
| CA887596A (en) | Processes for producing bakery fat products with improved ability to retard the staling of bread | |
| GB1383733A (en) | Flour compositions for making bread toasted bread rusk and dietetic biscuits and method of preparing same | |
| AU5193169A (en) | Process for the manufacture of mixed anhydrides, containing alkali chloride, of sorbic acid with palmitic or stearic acid and their use as preservatives for bread and pastry | |
| ES270004A1 (es) | Un procedimiento para preparar productos cocidos de harina leudados | |
| GB1164919A (en) | Sodium Stearyl Fumarate in Chemically Leavened Bakery Products. | |
| GB1360021A (en) | Method of preparing liquid egg | |
| ES315226A1 (es) | Procedimiento para mejorar la capacidad de cocido de productos de pasteleria y de bolleria fina | |
| GB509476A (en) | Process for preserving yeast and yeast obtained by said process | |
| GB930575A (en) | Improvements in or relating to the preservation of bread and similar bakery goods | |
| AU459431B2 (en) | Short time process forthe manufacture of partially leavened bakery products and composition therefor | |
| AU161529B2 (en) | Improvements relating to baking pans for bread andthe like |