DK0773723T3 - Fødevarekvalitetsteksturmiddel, der omfatter partikler af højamylosestivelse, og fremgangsmåde til fremstilling deraf - Google Patents

Fødevarekvalitetsteksturmiddel, der omfatter partikler af højamylosestivelse, og fremgangsmåde til fremstilling deraf

Info

Publication number: DK0773723T3
Authority: DK; Denmark
Prior art keywords: pct; high amylose; amylose starch; agent; making
Prior art date: 1994-07-22

Application number

DK95923521T

Other languages

Danish (da)

English (en)

Inventor

Johannes Baensch

Didier Gumy

Dietmar Sievert

Rsch Pierre W

Original Assignee

Nestle Sa

Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)

1994-07-22

Filing date

1995-07-13

Publication date

1999-03-22

1995-07-13 Application filed by Nestle Sa filed Critical Nestle Sa

1999-03-22 Application granted granted Critical

1999-03-22 Publication of DK0773723T3 publication Critical patent/DK0773723T3/da

Links

239000002245 particle Substances 0.000 title abstract 5
239000003795 chemical substances by application Substances 0.000 title abstract 4
229920001685 Amylomaize Polymers 0.000 title abstract 3
235000013305 food Nutrition 0.000 title abstract 3
229920000856 Amylose Polymers 0.000 abstract 1
229920002472 Starch Polymers 0.000 abstract 1
238000004220 aggregation Methods 0.000 abstract 1
230000002776 aggregation Effects 0.000 abstract 1
238000001816 cooling Methods 0.000 abstract 1
235000013341 fat substitute Nutrition 0.000 abstract 1
239000003778 fat substitute Substances 0.000 abstract 1
238000010438 heat treatment Methods 0.000 abstract 1
238000002360 preparation method Methods 0.000 abstract 1
238000010008 shearing Methods 0.000 abstract 1
239000002002 slurry Substances 0.000 abstract 1
235000019698 starch Nutrition 0.000 abstract 1
239000008107 starch Substances 0.000 abstract 1
238000003756 stirring Methods 0.000 abstract 1
230000008961 swelling Effects 0.000 abstract 1
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
230000002087 whitening effect Effects 0.000 abstract 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/137—Thickening substances
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/20—Amylose or amylopectin

Landscapes

Chemical & Material Sciences (AREA)
Life Sciences & Earth Sciences (AREA)
Health & Medical Sciences (AREA)
Engineering & Computer Science (AREA)
Polymers & Plastics (AREA)
Food Science & Technology (AREA)
Nutrition Science (AREA)
Chemical Kinetics & Catalysis (AREA)
Organic Chemistry (AREA)
Biochemistry (AREA)
Materials Engineering (AREA)
Medicinal Chemistry (AREA)
Microbiology (AREA)
Dispersion Chemistry (AREA)
Crystallography & Structural Chemistry (AREA)
Molecular Biology (AREA)
Jellies, Jams, And Syrups (AREA)
Grain Derivatives (AREA)
Polysaccharides And Polysaccharide Derivatives (AREA)
Cereal-Derived Products (AREA)
General Preparation And Processing Of Foods (AREA)
Meat, Egg Or Seafood Products (AREA)
Coloring Foods And Improving Nutritive Qualities (AREA)

DK95923521T 1994-07-22 1995-07-13 Fødevarekvalitetsteksturmiddel, der omfatter partikler af højamylosestivelse, og fremgangsmåde til fremstilling deraf DK0773723T3 (da)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
EP94111443		1994-07-22
PCT/IB1995/000556 WO1996003057A1 (fr)	1994-07-22	1995-07-13	Particules d'amidon a teneur en amylose elevee comprenant un agent de texture de categorie alimentaire et son procede de preparation

Publications (1)

Publication Number	Publication Date
DK0773723T3 true DK0773723T3 (da)	1999-03-22

Family

ID=8216137

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
DK95923521T DK0773723T3 (da)	1994-07-22	1995-07-13	Fødevarekvalitetsteksturmiddel, der omfatter partikler af højamylosestivelse, og fremgangsmåde til fremstilling deraf

Country Status (11)

Country	Link
US (1)	US5759581A (fr)
EP (1)	EP0773723B1 (fr)
JP (1)	JP3405731B2 (fr)
AT (1)	ATE166538T1 (fr)
AU (1)	AU686830B2 (fr)
CA (1)	CA2190996C (fr)
DE (1)	DE69502725T2 (fr)
DK (1)	DK0773723T3 (fr)
ES (1)	ES2116752T3 (fr)
NZ (1)	NZ288729A (fr)
WO (1)	WO1996003057A1 (fr)

Families Citing this family (34)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
DE69701509T2 (de) *	1996-01-19	2000-09-14	Societe Des Produits Nestle S.A., Vevey	Fettarmes streichfähiges nahrungsmittel
EP0813819A1 (fr) *	1996-06-18	1997-12-29	Societe Des Produits Nestle S.A.	Epaississant alimentaire à base d'amidon natif complexé avec un émulsifiant, produit alimentaire comprennant un tel épaississant, et leur procédé d'obtention
NL1004214C2 (nl) *	1996-10-07	1998-04-10	Avebe Coop Verkoop Prod	Toepassing van gemodificeerd zetmeel als middel voor het vormen van een thermoreversibele gel.
JP2001507939A (ja) *	1997-01-14	2001-06-19	ソシエテデプロデユイネツスルソシエテアノニム	組織化剤
US5876778A (en) *	1997-01-31	1999-03-02	1129143 Ontario Inc.	Fat imitator and process for its production
US6013299A (en)	1997-11-04	2000-01-11	Nabisco Techology Company	Process for making enzyme-resistant starch for reduced-calorie flour replacer
EP0948903B1 (fr) *	1998-04-08	2003-07-30	Societe Des Produits Nestle S.A.	Produit culinaire crémeux surgelé
US6531175B1 (en)	1998-09-22	2003-03-11	Nestec S.A.	Béchamel sauce
DE69915203T2 (de) *	1998-09-22	2004-07-29	Société des Produits Nestlé S.A.	Bechamelähnliche Sosse
WO2000022939A2 (fr) *	1998-10-16	2000-04-27	Basic Vegetable Products, L.P.	Substitut de matiere grasse en particules fines a base de feculents
US6485775B1 (en)	1998-10-16	2002-11-26	Basic American, Inc.	Starchy food-based fine particle fat substitute
US6340500B1 (en) *	2000-05-11	2002-01-22	General Electric Company	Thermal barrier coating system with improved aluminide bond coat and method therefor
DE10214327A1 (de) *	2001-10-23	2003-05-22	Innogel Ag Zug	Netzwerk auf Polysaccharidbasis und Verfahren zu dessen Herstellung
US20030148011A1 (en) *	2002-02-06	2003-08-07	Trksak Ralph M.	Stabilizer for acidified milk beverages
WO2005005484A1 (fr) *	2003-07-11	2005-01-20	Asahi Kasei Chemicals Corporation	Poudre amylacee fonctionnelle
ITSV20030036A1 (it) *	2003-09-19	2005-03-20	Rita Somano	Maionese confezionata a partire da riso
EP1557094A1 (fr) *	2004-01-26	2005-07-27	Wageningen Centre for Food Sciences	Aliments semi-solides améliorés et méthodes pour leur production basées sur l'inhibition de la dégradation de l'amidon induite par des amylases.
ITMI20040246A1 (it) *	2004-02-13	2004-05-13	Barilla G E R Flii Societa P E	Composizione alimentare addensata a base di amido nativo
US20060088639A1 (en) *	2004-10-25	2006-04-27	Lewis Karen M	Food additive, baked food composition and method for lowering blood cholesterol
US7648723B2 (en)	2005-10-26	2010-01-19	Kraft Foods Global Brands Llc	Production of low calorie, extruded, expanded foods having a high fiber content
NL1031216C2 (nl) *	2006-02-22	2007-08-24	Friesland Brands Bv	Schenkbaar en/of schepbaar zuivelproduct.
ATE491345T1 (de) *	2006-03-31	2011-01-15	Cargill Inc	Pasteurisierungsstabile stärkezusammensetzungen
CN100392004C (zh) *	2006-06-30	2008-06-04	华南理工大学	用乙醇溶剂制备不含交联化学键的非晶淀粉颗粒的方法
US20080138472A1 (en) *	2006-12-12	2008-06-12	Delse Alexandre	High fiber rotary molded cookies containing inulin and resistant starch
BRPI0720820B1 (pt) *	2006-12-29	2016-12-20	Nutricia Nv	produto alimentício esterilizado, processo para produzir uma composição de amido, e, uso de um produto alimentício
US20110020523A1 (en) *	2008-07-15	2011-01-27	Pepsico, Inc.	Method for Preparing a Low Viscosity Whole Grain Flour Slurry Via Mechanical Treatment
US20100015306A1 (en) *	2008-07-15	2010-01-21	Pepsico, Inc.	Method for Preparing a Low Viscosity Whole Grain Flour Slurry
JP6641753B2 (ja) *	2014-08-06	2020-02-05	大正製薬株式会社	ゲル組成物
US20170251708A1 (en) *	2014-09-30	2017-09-07	Conopco, Inc., D/B/A Unilever	Oil-in-water emulsion containing first flour and second flour high in amylopectin
US11134706B2 (en) *	2014-12-22	2021-10-05	Kraft Foods Group Brands Llc	Starch-based clouding agent free of titanium dioxide for powdered beverages
JP2019521698A (ja) *	2016-07-29	2019-08-08	コオペラティ・アヴェベ・ユー・エイ	タンパク質強化食品製品
EP3488701A1 (fr) *	2017-11-27	2019-05-29	Herba Ingredients B.V.	Farines de riz et leur utilisation en tant qu'additifs de blanchiment
WO2023201313A2 (fr) *	2022-04-13	2023-10-19	Cornell University	Particules chargées à base d'amidon
CN117426491A (zh) *	2023-12-18	2024-01-23	杭州丘比食品有限公司	容器装馅料

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
WO1990015147A1 (fr) *	1989-06-06	1990-12-13	Washington State University Research Foundation, Inc.	Produits d'amidon resistant purifies et leur preparation
US5094872A (en) *	1989-07-19	1992-03-10	American Maize-Products Company	Method for making a reduced fat product
DE69012331T2 (de) *	1989-07-19	1995-03-23	American Maize Prod Co	Herstellungsverfahren von nahrungsmitteln mit ermässigtem fettgehalt.
US5051271A (en) *	1989-11-22	1991-09-24	Opta Food Ingredients, Inc.	Starch-derived, food-grade, insoluble bulking agent
US5368878A (en) *	1990-02-20	1994-11-29	A. E. Staley Manufacturing Company	Reduced fat meat products
US5387426A (en) *	1990-02-20	1995-02-07	A.E. Staley Manufacturing Company	Method of preparing reduced fat foods
HUT67293A (en) *	1990-02-20	1995-03-28	Staley Mfg Co A E	Method of preparing reduced fat foods
CA2052969A1 (fr) *	1990-10-12	1992-04-13	James Zallie	Aliments renfermant de l'amidon soluble a forte teneur en amylose
AU630308B2 (en) *	1990-11-19	1992-10-22	National Starch And Chemical Investment Holding Corporation	Short chain amylose as a replacement for fats in foods
US5137742A (en) *	1991-02-06	1992-08-11	Abic International Consultants, Inc.	Fat-free and low fat mayonnaise-like dressings
PT652701E (pt) *	1992-07-31	2002-06-28	Goodman Fielder Ltd	Amido de alto teor em amilose e fraccoes de amido resistente
EP0675690A4 (fr) *	1992-12-24	1997-02-26	Goodman Fielder Ltd	Compositions alimentaires comprenant de l'amidon resistant.

1995
- 1995-07-13 NZ NZ288729A patent/NZ288729A/en not_active IP Right Cessation
- 1995-07-13 DE DE69502725T patent/DE69502725T2/de not_active Expired - Lifetime
- 1995-07-13 AT AT95923521T patent/ATE166538T1/de active
- 1995-07-13 AU AU28058/95A patent/AU686830B2/en not_active Ceased
- 1995-07-13 JP JP50561396A patent/JP3405731B2/ja not_active Expired - Fee Related
- 1995-07-13 CA CA002190996A patent/CA2190996C/fr not_active Expired - Fee Related
- 1995-07-13 ES ES95923521T patent/ES2116752T3/es not_active Expired - Lifetime
- 1995-07-13 WO PCT/IB1995/000556 patent/WO1996003057A1/fr active IP Right Grant
- 1995-07-13 EP EP95923521A patent/EP0773723B1/fr not_active Expired - Lifetime
- 1995-07-13 DK DK95923521T patent/DK0773723T3/da active
- 1995-07-13 US US08/714,169 patent/US5759581A/en not_active Expired - Lifetime

Also Published As

Publication number	Publication date
JP3405731B2 (ja)	2003-05-12
CA2190996A1 (fr)	1996-02-08
NZ288729A (en)	1997-04-24
CA2190996C (fr)	2006-10-10
DE69502725D1 (de)	1998-07-02
ATE166538T1 (de)	1998-06-15
US5759581A (en)	1998-06-02
WO1996003057A1 (fr)	1996-02-08
AU686830B2 (en)	1998-02-12
JPH10504189A (ja)	1998-04-28
ES2116752T3 (es)	1998-07-16
EP0773723B1 (fr)	1998-05-27
DE69502725T2 (de)	1998-11-26
EP0773723A1 (fr)	1997-05-21
AU2805895A (en)	1996-02-22

Publication	Publication Date	Title
DK0773723T3 (da)	1999-03-22	Fødevarekvalitetsteksturmiddel, der omfatter partikler af højamylosestivelse, og fremgangsmåde til fremstilling deraf
EP0052899B1 (fr)	1985-01-02	Emulsion à tartiner eau-dans-huile ayant une teneur en graisse de 25% à 65% en poids, et comprenant une phase aqueuse dispersée contenant un système gélifiant
CA1083405A (fr)	1980-08-12	Emulsion huile-eau et methode de preparation
AU603403B2 (en)	1990-11-15	Konjak jelly
PL346756A1 (en)	2002-02-25	Hydrocolloid confectionery
NO914831D0 (no)	1991-12-09	Tilsatsstoff til smelteost
AU715480B2 (en)	2000-02-03	Low fat spreadable food product
HUT76662A (en)	1997-10-28	Liquid sauce or soup
CN101731645B (zh)	2012-07-25	糯米淀粉灌肠及其制作方法
JPH01231857A (ja)	1989-09-18	繊維状組織を有するゼリーの製造法
DE2365850C3 (de)	1982-03-18	Verfahren zur Herstellung von Stärkehydrolysenprodukten
HK1031662A1 (en)	2001-06-22	Particulate flavour composition
TW369403B (en)	1999-09-11	Formed cream substitute and method for its preparation
ATE338070T1 (de)	2006-09-15	Carrageenan enthaltende zusammensetzung mit verbesserten gelbildenden eigenschaften
IE892637L (en)	1990-02-17	Liquid based composition comprising a gelling polysaccharide¹capable of forming a reversible gel and a method of¹preparing such composition
AU622025B2 (en)	1992-03-26	Water-in-oil dispersion and process for preparing such dispersion
JPH08176202A (ja)	1996-07-09	デンプン加水分解生成物の製造方法
JPH04211330A (ja)	1992-08-03	低脂肪スプレッド用安定および乳化組成物
JPH1169945A (ja)	1999-03-16	顆粒状ココアパウダーの製造方法
KR940011438B1 (ko)	1994-12-15	건조 식품 조성물의 제조 방법
DE69605668D1 (de)	2000-01-20	Schmelzkäse-produkt und verfahren zu dessen herstellung
JPH042216B2 (fr)	1992-01-16
KR100613589B1 (ko)	2006-08-22	카파-카라기난과 로커스트빈검을 이용한 부직포형 팩의제조방법
JPS5926260B2 (ja)	1984-06-26	新規こんにゃく食品の製造法
JP3375208B2 (ja)	2003-02-10	耐熱性餅状ゼリー及びその製造方法