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FR988821A - Perfectionnements à la mise en oeuvre des liants ou gélifiants tels que les pectines, les lichens et analogues - Google Patents

Perfectionnements à la mise en oeuvre des liants ou gélifiants tels que les pectines, les lichens et analogues

Info

Publication number
FR988821A
FR988821A FR988821DA FR988821A FR 988821 A FR988821 A FR 988821A FR 988821D A FR988821D A FR 988821DA FR 988821 A FR988821 A FR 988821A
Authority
FR
France
Prior art keywords
lichens
pectins
binders
gelling agents
gelling
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
Application number
Other languages
English (en)
Inventor
Eugene-Joe L Rivoche
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 filed Critical
Application granted granted Critical
Publication of FR988821A publication Critical patent/FR988821A/fr
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/231—Pectin; Derivatives thereof

Landscapes

  • Chemical & Material Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
FR988821D 1942-11-05 1942-11-05 Perfectionnements à la mise en oeuvre des liants ou gélifiants tels que les pectines, les lichens et analogues Expired FR988821A (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR988821T 1942-11-05

Publications (1)

Publication Number Publication Date
FR988821A true FR988821A (fr) 1951-08-31

Family

ID=9539748

Family Applications (1)

Application Number Title Priority Date Filing Date
FR988821D Expired FR988821A (fr) 1942-11-05 1942-11-05 Perfectionnements à la mise en oeuvre des liants ou gélifiants tels que les pectines, les lichens et analogues

Country Status (1)

Country Link
FR (1) FR988821A (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1197738B (de) * 1952-08-30 1965-07-29 Eugene Joel Rivoche Verfahren zur Herstellung von Nahrungsmitteln in Form fester, starrer Gelees

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1197738B (de) * 1952-08-30 1965-07-29 Eugene Joel Rivoche Verfahren zur Herstellung von Nahrungsmitteln in Form fester, starrer Gelees

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