GB406696A - Improvements in and relating to the treatment of natural butter - Google Patents
Improvements in and relating to the treatment of natural butterInfo
- Publication number
- GB406696A GB406696A GB2383732A GB2383732A GB406696A GB 406696 A GB406696 A GB 406696A GB 2383732 A GB2383732 A GB 2383732A GB 2383732 A GB2383732 A GB 2383732A GB 406696 A GB406696 A GB 406696A
- Authority
- GB
- United Kingdom
- Prior art keywords
- butter
- phosphatide
- per cent
- relating
- treatment
- 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
- 235000014121 butter Nutrition 0.000 title abstract 6
- 239000010520 ghee Substances 0.000 abstract 2
- 238000000034 method Methods 0.000 abstract 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
- 239000000470 constituent Substances 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 238000010348 incorporation Methods 0.000 abstract 1
- 229940067606 lecithin Drugs 0.000 abstract 1
- 235000010445 lecithin Nutrition 0.000 abstract 1
- 239000000787 lecithin Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/02—Making thereof
- A23C15/06—Treating cream or milk prior to phase inversion
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Oils And Fats (AREA)
Abstract
Butter or clarified butter is coloured by the incorporation with the cream from which the butter is to be made by the usual process, or with the constituents at any later stage in such process, or with the butter itself, less than 2 per cent but not less than .1 per cent of lecithin or other phosphatide of vegetable or animal origin. To facilitate the distribution of the phosphatide, it may be initially mixed with a small proportion of butter fat. When the phosphatide is incorporated in clarified butter, the product may be converted into unclarified butter by incorporating thereon 10 to 15 per cent of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2383732A GB406696A (en) | 1932-08-25 | 1932-08-25 | Improvements in and relating to the treatment of natural butter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB2383732A GB406696A (en) | 1932-08-25 | 1932-08-25 | Improvements in and relating to the treatment of natural butter |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB406696A true GB406696A (en) | 1934-02-26 |
Family
ID=10202108
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB2383732A Expired GB406696A (en) | 1932-08-25 | 1932-08-25 | Improvements in and relating to the treatment of natural butter |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB406696A (en) |
-
1932
- 1932-08-25 GB GB2383732A patent/GB406696A/en not_active Expired
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