Title:
【発明の名称】食品の製造方法
Document Type and Number:
Japanese Patent JPS6058941
Kind Code:
B2
Abstract:
Process for preparing food products, having an aqueous or thickened phase, characterized by gelling or thickening an aqueous phase having a ph value of 2.5 to 5.0 or, in the case of dairy products, up to the range of neutrality, by means of the addition of a crude pectinaceous material having an esterification degree of less than 20%. (Machine-translation by Google Translate, not legally binding)
Inventors:
JON RICHAADO MITSUCHERU
KIISU BATSUKUREI
IAN EDOWAADO BAROZU
KIISU BATSUKUREI
IAN EDOWAADO BAROZU
Application Number:
JP12172575A
Publication Date:
December 23, 1985
Filing Date:
October 08, 1975
Export Citation:
Assignee:
MARS LTD (GB)
International Classes:
A23C9/137; A23C9/154; A23G9/00; A23G9/32; A23K1/10; A23K1/14; A23K1/16; A23K1/18; A23K1/20; A23K3/00; A23L1/00; A23L13/00; A23L19/00; A23L21/10; A23L21/12; A23L29/00; A23L29/20; A23L29/231; (IPC1-7): A23L1/04
Attorney, Agent or Firm:
Masao Okabe
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