http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IE-35239-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ab7027aadfa4e4c309ad38944b30e8f3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2220-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-346 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B01J13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-231 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B01J13-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-18 |
| filingDate | 1971-03-23^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1975-12-24^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | IE-35239-B1 |
| titleOfInvention | Edible products |
| abstract | 1302275 Encapsulated fruit pulp or puree UNILEVER Ltd 19 April 1971 [26 March 1970] 14790/70 Heading A2B A food product having a non-uniform texture simulating that of soft fruit comprises fruit pulp or puree encapsulated in a skin of aluminium alginate or pectate gel. The food may comprise a puree or pulp of blackcurrant, redcurrant, strawberry, apple, pear or peach. The food may also comprise carboxymethylcellulose, gelatinised starch, cross-linked starch, emulsifier, colouring material, sugar and citric acid. The skin may be coloured. The product may be dried. The product may be used in yoghurt, pie fillings and jams. The product may be prepared by allowing drops of the pulp or puree incorporating a dissolved calcium or aluminium salt (e.g. calcium lactate, citrate, gluconate, tartrate or acetate, aluminium sulphate or potash alum) to fall into a helical stream of alginate or pectate sol (e.g. sodium alginate or pectate or ammonium alginate), separating the encapsulated drops from the stream, bringing the encapsulated drops into contact with a calcium or aluminium salt solution to gel the surfaces of the gel skins, and returning unused sol to the helical stream. In a modification, the rotary combs 12 are replaced by fixed combs secured to the front wall of the structure. In another modification, both rotary and fixed combs are used. In Fig. 5, two series of fixed combs 25a, 25b and of rotary combs 12a, 12b, are provided, the combs 12a, 25a being more flexible than the others. The machine is used to separate nuts 23, leaves 24 and stones 28, the nuts falling into a chute 26 located above a recovery bin 27. In Fig. 7, the mixture of fruit 23 and leaves 24 are poured into a hopper 29 which is followed by a vertical wall 30 to which is secured fixed combs 33. The fixed combs may be replaced by rotary combs mounted on a shaft close to the wall.n[GB1302275A] |
| priorityDate | 1970-03-26^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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