| 摘要 |
1,177,654. Food compositions; preserving. UNILEVER Ltd. 23 March, 1967 [23 March, 1966], No. 13602/66. Headings A2B and A2D. A process for rendering food compositions comprising water and sugar with fat and/or acetic acid, more resistant to attack by micro-organisms comprises incorporating therein 5-30 per cent of glycerol by weight of the aqueous phase of the composition. The term "sugar" means mono-and di-saccharides, and sugar alcohols such as sorbitol, mannitol and hexitol. The Examples disclose (Exs. 1 and 2) a sweet spread comprising vegetable oils and fats, cocoa powder, sucrose, glycerol, salt and water; (Exs. 3 and 4) a sweet spread comprising vegetable oils and fats, sucrose, glycerol and lemon juice; (Ex. 5) an apple paste comprising angle pulp, cocoa powder, sucrose, skim milk powder, pectin and glycerol; (Ex. 6) a chocolate milk concentrate comprising sugar, skim milk powder, glucose, cocoa powder, glycerol and water; (Ex. 7) a mayonnaise comprising corn oil, egg yolk, spices, salt, acetic acid, glycerol, sucrose and water; (Ex. 8) a salad sauce comprising corn oil, salt, tragacanth or alginate, acetic acid, sucrose, glycerol, egg yolk and water; (Exs. 9 and 10) a meat spread comprising salt, monosodium glutamate, sucrose, glycerol, yeast extract, fat, meat and water and optionally oxtail soup powder, curry powder and onion powder; (Ex. 11) a fish spread comprising herring, cabbage, gherkins, onions, sucrose, acetic arid, salt, glycerol and water; (Ex. 12) a tomato ketchup comprising tomato pure, sucrose, salt, vinegar, wheat starch, glycerol and water; and (Exs. 13 and 14) a dairy or vegetable ice cream concentrate comprising butter or vegetable oil (coconut oil), mono - and di-glycerides, non-fat milk solids, sucrose, glycerol, locust bean gum and water. |
