Battelle Memorial Institute

Battelle Development Corporation

Jacobs Suchard Ag

Sintetica S.a.

Rhone-electra S.a.

Claude Giddey

Georges Dove

Guy Bunter

Willy Rufer

Jean-Pierre Sachetto

Jean-Michel Armanet

Andre Ayerbe

Dimitri Tzanos

Aaltje Van Schouwenburg

Method for the preparation of stable suspensions of hollow gas-filled

A lipophilic mass is liquefied or ground to a powder and there is incorporated therein by blending a foam of fine air or gas bubbles in water, then it is allowed to cool and degas. The foam is stabilized by the addition of a foamer, for instance an amphipatic surfactant, and may contain viscosity enhancers and thickeners. The method is applied to the hydration of chocolate in order to improve its storage stability and heat resistance; the foamer can be a whipped solution of egg-white or of esters of fatty acids with polyols.

Aqueous foaming compostion and method for homogenizingly incorporating

Cosmetic products containing milk constituents

Aqueous foaming composition and method for homogenizingly incorporating

Water-dispersible powder composition constituted by cocoa, sugars and a complex mixture of edible cations and anions which impart to the beverages prepared from the composition and water organoleptic 'body' properties similar to that resulting from blending cocoa and sugar with ordinary milk.

Cocoa based composition for the preparation of drinks by dissolution in

Low-density food product comprised of honey mousse, and production

Milk foodproduct in the form of a foam obtained by whipping air or a gas into it so that its density is below 0.75. This foam contains raw milk which has been subjected to reduced pressure evaporation, plus preserving agents, gellifying agents, flavoring agents and foaming agents.

Aerated food product based on raw milk and method for its preparation

A biscuit dough is kneaded, while at the same time being heated, in such a way that it is fragmented into granules which are baked at oven temperature either simultaneously or in a hot-air stream; biscuits are subsequently formed as a result of the caking of these granules.

Method of manufacturing biscuit-type articles

A fatty material and a starch product are brought together and sterilized, then a quantity of sterilized water is added and, by violent agitation, an emulsion is formed which is stored in a pressure dispensing bottle. Measured doses of this emulsion are used as thickeners in daily kitchen use.

Method for fabricating a thickener concentrate for thickening sauces

Dehydrated protein materials are treated with gaseous HCl without temperature control, the reaction temperature being susceptible to reach, momentarily, 150.degree. C. Then the material thus treated is degassed and, after drying, a non hygroscopic powder usable in the food industry or in the pharmaceutical industry is obtained.

Method for hydrolyzing protein materials

Cheese is melted under heating and an emulsion of air or a non toxic gas in an aqueous albumin solution is incorporated therein, by providing a laminar and non-turbulent mixing under heating.

Method for the fabrication of a cheese foam

Aerated foodstuff of 'mayonnaise' type containing an oil-in-water emulsion of mayonnaise ingredients and coagulated whipped egg white in a foam of fine air or gas bubbles dispersed therein and containing a gelifying stabilizer.

Lighter foodstuffs and method for preparation of such products

A light condiment having a mustard base and in the form of a mousse is disclosed as well as a process for the preparation thereof. The mousse has a density of less than or equal to 0.9.

Light condiment having a mustard base and a process for its preparation

A chocolate composition for use in the preparation of a heat-resistant chocolate article comprising a chocolate mass containing cocoa butter, sugar, milk solids and cocoa solids and, dispersed throughout the mass, from 2 to 10% by weight of the composition of a water-in-fat emulsion, at least a portion of the fat being in solid form.

Chocolate composition for the preparation of heat-resistant chocolate

A protein food product having a general appearance, taste, nutritional properties similar to those of dried meat and having also a cracked texture similar to the fibrous texture of dried meat is produced by partially dehydrating a homogeneous mass of aqueous vegetable protein gel.

Growing community of inventors

Geneva, Switzerland

Claude Giddey