Abstract: A meat product formed from consolidated comminuted meat, meat anologue or meat, incorporating a proportion of texturized vegetable protein, is improved in respect of heat shrinkage and (in the case of dried meat products) in respect of dehydration/rehydration rates, by incorporating therein a minor proportion of potato pulp.
Type:
Grant
Filed:
November 13, 1975
Date of Patent:
April 19, 1977
Assignee:
Thomas J. Lipton, Inc.
Inventors:
Benjamin John Catlin, Tegwyn Pierce Williams
Abstract: A continuous, in-line bulk density instrument is described which provides real time monitoring of a product stream consisting of a free flowing powder. The instrument utilizes a cylindrical tube pendulum whose period of oscillation is measured to determine the bulk density of the powder flowing therethrough.
Abstract: A stabilizer system has been developed that is particularly useful in ice cream requiring more than usual stabilization. The system comprises microcrystalline cellulose with one or more of carboxymethyl cellulose and a galactomannan gum. A preferred system consists of microcrystalline cellulose, carboxymethyl cellulose and locust bean gum or tara gum.
Abstract: Novel ice confections are described that contain air passages. The passages are preferably parallel to each other and are so arranged that cutting of the ice confection at low temperatures, eg deep-freeze temperatures is facilitated and is adequately uniform throughout the ice confection.
Type:
Grant
Filed:
February 27, 1975
Date of Patent:
August 10, 1976
Assignee:
Thomas J. Lipton, Inc.
Inventors:
Clive Arnold Roberts, Jennifer Joan Scott nee Reid, Michael John Willis
Abstract: The yield in the aqueous extraction of tea leaf is improved by using an aqueous solution of ammonium bicarbonate or of ammonia as the extractant.
Type:
Grant
Filed:
August 30, 1974
Date of Patent:
July 27, 1976
Assignee:
Thomas J. Lipton, Inc.
Inventors:
Peter Dudley Collier, Alistair Penman, Frederick John Trussell
Abstract: Debranched amylopectin and debranched low-DE maltodextrin have been found to cause protein to aggregate in solution. Such aggregation, which can lead to precipitation or flocculation of the protein, is useful for instance in aerated aqueous fat emulsions, e.g. ice cream and whipped cream, where the stability of the product can be altered as desired.
Type:
Grant
Filed:
December 4, 1974
Date of Patent:
May 11, 1976
Assignee:
Thomas J. Lipton, Inc.
Inventors:
Mervyn Thomas Arthur Evans, Malcolm Glyn Desmond Jones, Norman Jones
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