ATE311469T1 - Verfahren zur enzymatischen herstellung von nigerooligosaccharide. - Google Patents
Verfahren zur enzymatischen herstellung von nigerooligosaccharide.Info
- Publication number
- ATE311469T1 ATE311469T1 AT97922065T AT97922065T ATE311469T1 AT E311469 T1 ATE311469 T1 AT E311469T1 AT 97922065 T AT97922065 T AT 97922065T AT 97922065 T AT97922065 T AT 97922065T AT E311469 T1 ATE311469 T1 AT E311469T1
- Authority
- AT
- Austria
- Prior art keywords
- nigerooligosaccharide
- amylase
- enzyme
- sweetness
- alcohols
- Prior art date
Links
- 230000002255 enzymatic effect Effects 0.000 title 1
- 108090000790 Enzymes Proteins 0.000 abstract 3
- 102000004190 Enzymes Human genes 0.000 abstract 3
- 229920002472 Starch Polymers 0.000 abstract 3
- 235000019698 starch Nutrition 0.000 abstract 3
- 239000008107 starch Substances 0.000 abstract 3
- 239000004382 Amylase Substances 0.000 abstract 2
- 150000001298 alcohols Chemical class 0.000 abstract 2
- 235000013305 food Nutrition 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract 1
- 108010065511 Amylases Proteins 0.000 abstract 1
- 102000013142 Amylases Human genes 0.000 abstract 1
- 229920001353 Dextrin Polymers 0.000 abstract 1
- 239000004375 Dextrin Substances 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract 1
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 abstract 1
- 235000019418 amylase Nutrition 0.000 abstract 1
- 108010019077 beta-Amylase Proteins 0.000 abstract 1
- 238000006482 condensation reaction Methods 0.000 abstract 1
- 235000019425 dextrin Nutrition 0.000 abstract 1
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000006116 polymerization reaction Methods 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 230000006098 transglycosylation Effects 0.000 abstract 1
- 238000005918 transglycosylation reaction Methods 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
- A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
- A23L27/34—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L29/37—Sugar alcohols
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/18—Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Organic Chemistry (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP14517296A JP4033928B2 (ja) | 1996-05-15 | 1996-05-15 | ニゲロオリゴ糖含有シラップの製造法 |
JP8145171A JPH09299094A (ja) | 1996-05-15 | 1996-05-15 | 還元澱粉糖組成物、その製造法及び該組成物を含有する飲食物 |
PCT/JP1997/001642 WO1997043435A1 (fr) | 1996-05-15 | 1997-05-15 | Procede de preparation de compositions de glucose masse, composition de glucose masse et produits alimentaires et boissons contenant cette composition |
Publications (1)
Publication Number | Publication Date |
---|---|
ATE311469T1 true ATE311469T1 (de) | 2005-12-15 |
Family
ID=26476372
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT97922065T ATE311469T1 (de) | 1996-05-15 | 1997-05-15 | Verfahren zur enzymatischen herstellung von nigerooligosaccharide. |
AT04015431T ATE401414T1 (de) | 1996-05-15 | 1997-05-15 | Lebensmittel und getränke, welche nigerooligosaccharidalkoholen enthalten. |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
AT04015431T ATE401414T1 (de) | 1996-05-15 | 1997-05-15 | Lebensmittel und getränke, welche nigerooligosaccharidalkoholen enthalten. |
Country Status (5)
Country | Link |
---|---|
US (1) | US6056980A (de) |
EP (2) | EP0839916B1 (de) |
AT (2) | ATE311469T1 (de) |
DE (2) | DE69734756T2 (de) |
WO (1) | WO1997043435A1 (de) |
Families Citing this family (21)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6919446B1 (en) * | 1998-01-20 | 2005-07-19 | Grain Processing Corp. | Reduced malto-oligosaccharides |
CA2318604C (en) | 1998-01-20 | 2007-04-10 | Grain Processing Corporation | Reduced malto-oligosaccharides |
US6380379B1 (en) | 1999-08-20 | 2002-04-30 | Grain Processing Corporation | Derivatized reduced malto-oligosaccharides |
US6593469B1 (en) | 1999-10-20 | 2003-07-15 | Grain Processing Corporation | Compositions including reduced malto-oligosaccharide preserving agents |
JP2003512508A (ja) | 1999-10-20 | 2003-04-02 | グレイン・プロセッシング・コーポレーシヨン | 還元型マルトオリゴサッカリド・クレンジング組成物 |
US6572906B1 (en) | 2000-03-16 | 2003-06-03 | San-Ei Gen F.F.I., Inc. | Method for inhibiting fading of a natural pigment using nigerooligosaccharide or maltooligosaccharide or panose with or without an antioxidant |
US20070116825A1 (en) * | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | Confection with High-Potency Sweetener |
US8940351B2 (en) | 2005-11-23 | 2015-01-27 | The Coca-Cola Company | Baked goods comprising high-potency sweetener |
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
CN101312660B (zh) * | 2005-11-23 | 2013-07-17 | 可口可乐公司 | 供体重管理之高效甜味剂以及经彼甜化的组成物 |
KR101174385B1 (ko) * | 2006-08-10 | 2012-08-16 | 하우스 웰니스 푸드 코퍼레이션 | 보습제 |
US8017168B2 (en) | 2006-11-02 | 2011-09-13 | The Coca-Cola Company | High-potency sweetener composition with rubisco protein, rubiscolin, rubiscolin derivatives, ace inhibitory peptides, and combinations thereof, and compositions sweetened therewith |
WO2009137838A1 (en) * | 2008-05-09 | 2009-11-12 | Cargill, Incorporated | Sweetener, methods of preparing sweetener and applications thereof |
BR112012011106C8 (pt) | 2009-11-13 | 2019-11-26 | Novozymes As | método de mosturação |
US11999928B2 (en) | 2009-11-13 | 2024-06-04 | Novozymes A/S | Brewing method |
CN104023555A (zh) * | 2011-12-26 | 2014-09-03 | 杜邦营养生物科学有限公司 | 淀粉酶的用途 |
WO2013098338A1 (en) * | 2011-12-26 | 2013-07-04 | Dupont Nutrition Biosciences Aps | Use of amylase enzyme |
EP2774490B1 (de) * | 2013-03-06 | 2018-04-25 | Cargill, Incorporated | Sirupreinigung durch kapazitive Entionisierung |
US11291222B2 (en) | 2013-03-15 | 2022-04-05 | Cargill, Incorporated | Carbohydrate compositions |
WO2016187559A1 (en) | 2015-05-20 | 2016-11-24 | Cargill, Incorporated | Glycoside compositions |
KR20170080537A (ko) * | 2015-12-31 | 2017-07-10 | 씨제이제일제당 (주) | 내열성 및 내산성을 가지는 Acidothermus 속 유래 탈분지 효소를 이용한 전분당으로부터 포도당의 생산 방법 및 그 포도당 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4663684A (en) * | 1984-01-27 | 1987-05-05 | Hitachi, Ltd. | Magnetic transducer using magnetoresistance effect |
JP2832038B2 (ja) * | 1989-06-20 | 1998-12-02 | 昭和産業株式会社 | 新規食品素材 |
FR2688793B1 (fr) * | 1992-03-19 | 1994-06-03 | Roquette Freres | Composition de saccharides hydrogenes hypocariogenes, procede de preparation et application de cette composition. |
JP3490481B2 (ja) * | 1993-08-24 | 2004-01-26 | 麒麟麦酒株式会社 | オリゴ糖の製造方法 |
US5626358A (en) | 1996-01-11 | 1997-05-06 | Morton International, Inc. | Airbag cushion assembly with horn switch pocket |
-
1997
- 1997-05-15 DE DE69734756T patent/DE69734756T2/de not_active Expired - Lifetime
- 1997-05-15 AT AT97922065T patent/ATE311469T1/de not_active IP Right Cessation
- 1997-05-15 US US09/011,189 patent/US6056980A/en not_active Expired - Fee Related
- 1997-05-15 WO PCT/JP1997/001642 patent/WO1997043435A1/ja active IP Right Grant
- 1997-05-15 AT AT04015431T patent/ATE401414T1/de not_active IP Right Cessation
- 1997-05-15 EP EP97922065A patent/EP0839916B1/de not_active Expired - Lifetime
- 1997-05-15 EP EP04015431A patent/EP1469081B1/de not_active Expired - Lifetime
- 1997-05-15 DE DE69738844T patent/DE69738844D1/de not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
EP0839916A4 (de) | 2001-07-18 |
US6056980A (en) | 2000-05-02 |
EP0839916B1 (de) | 2005-11-30 |
DE69738844D1 (de) | 2008-08-28 |
DE69734756T2 (de) | 2006-08-31 |
ATE401414T1 (de) | 2008-08-15 |
WO1997043435A1 (fr) | 1997-11-20 |
DE69734756D1 (de) | 2006-01-05 |
EP0839916A1 (de) | 1998-05-06 |
EP1469081A1 (de) | 2004-10-20 |
EP1469081B1 (de) | 2008-07-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ATE311469T1 (de) | Verfahren zur enzymatischen herstellung von nigerooligosaccharide. | |
Reed | Enzymes in Food Processing (1966) | |
US6242224B1 (en) | Maltohexaose and maltoheptaose-forming amylase, and its preparation and uses | |
ES2046323T3 (es) | Un procedimiento de preparacion enzimatica de oligodextranos utiles en la fabricacion de substitutos del azucar, asi como nuevos oligodextranos. | |
MX174149B (es) | Procedimiento para convertir almidon en jarabes que contienen dextrosa y/o maltosa | |
BR0314110A (pt) | Uso de adoçantes de baixo ìndice glicêmico em composições de comidas e bebidas | |
DE69825382T8 (de) | Verfahren zur Herstellung eines Sirups mit hohem Gehalt an Maltose | |
EP0171964A3 (de) | Maltose und Maltitol-Sirupe und ihre Herstellung | |
DE69924821D1 (de) | Verfahren zur Herstellung eines Sirups mit hohem Gehalt an Maltose | |
NO985997L (no) | Acyltransferase samt gen som koder for acyltransferase | |
DK0416713T4 (da) | Fremgangsmåde til fremstilling af aromakomponenter og aromastoffer ud fra deres precursorer af glycosidisk art, samt herved | |
ES397413A1 (es) | Procedimiento de produccion de una cerveza o bebida alcoho-lica similar. | |
US4211842A (en) | Starch-degrading benzymes derived from Clacosporium resinae | |
Takaya et al. | Degradation of starch granules by alpha‐amylases of fungi | |
ES2027947T3 (es) | Procedimiento de obtencion de componentes de aromas y de aromas a partir de sus precursores de naturaleza glicosidica y los componentes de aromas y los aromas obtenidos con dicho procedimiento. | |
JP2006262839A (ja) | 大麦水飴及びその製造方法 | |
Chiba et al. | Substrate specificity of flint Corn α-Glucosidase | |
DE69618025D1 (de) | Glucosesirup mit speziellen eigenschaften und verfahren zu seiner herstellung | |
ZA92988B (en) | Starches with an improved flavour | |
JPH11146778A (ja) | 発酵麦芽飲料及びその製造法 | |
JP7115830B2 (ja) | 麦汁もしくは麦芽エキス、又は醸造酒の製造方法 | |
Aidoo et al. | Amyloglucosidase and maltase activities in soy sauce fermentations | |
KR830000270A (ko) | 알코올성 음료의 양조법 | |
FR2368900A1 (fr) | Condiment liquide et son procede de preparation | |
KR870010179A (ko) | 탈분지 효소 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |