ATE456306T1 - Wasserhaltende zusammensetzung auf stärke- und pektinbasis für nahrungsmittel und verwendung dieser zusammensetzung - Google Patents
Wasserhaltende zusammensetzung auf stärke- und pektinbasis für nahrungsmittel und verwendung dieser zusammensetzungInfo
- Publication number
- ATE456306T1 ATE456306T1 AT05793037T AT05793037T ATE456306T1 AT E456306 T1 ATE456306 T1 AT E456306T1 AT 05793037 T AT05793037 T AT 05793037T AT 05793037 T AT05793037 T AT 05793037T AT E456306 T1 ATE456306 T1 AT E456306T1
- Authority
- AT
- Austria
- Prior art keywords
- composition
- water
- foods
- pectine
- starch
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title abstract 3
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 235000013351 cheese Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000008719 thickening Effects 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
Classifications
-
- 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
- A21D2/183—Natural gums
-
- 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
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- 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
- A21D2/186—Starches; Derivatives 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
- 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
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
- A23L29/20—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
- A23L29/231—Pectin; Derivatives thereof
-
- 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)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT000076A ITMI20050076A1 (it) | 2005-01-21 | 2005-01-21 | Composizione per trattenere acqua nei prodotti alimentari e suo uso |
| PCT/IB2005/003195 WO2006077459A2 (en) | 2005-01-21 | 2005-09-27 | Water retaining composition based on starches and pectins for foodstuff and use thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ATE456306T1 true ATE456306T1 (de) | 2010-02-15 |
Family
ID=35667871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AT05793037T ATE456306T1 (de) | 2005-01-21 | 2005-09-27 | Wasserhaltende zusammensetzung auf stärke- und pektinbasis für nahrungsmittel und verwendung dieser zusammensetzung |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US20080118619A1 (de) |
| EP (1) | EP1788891B1 (de) |
| AT (1) | ATE456306T1 (de) |
| DE (1) | DE602005019176D1 (de) |
| ES (1) | ES2338578T3 (de) |
| IT (1) | ITMI20050076A1 (de) |
| WO (1) | WO2006077459A2 (de) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2397119T3 (es) * | 2006-11-23 | 2013-03-04 | Cargill, Incorporated | Equivalente natural del almidón químicamente modificado |
| US20080166465A1 (en) * | 2007-01-10 | 2008-07-10 | Cp Kelco U.S., Inc. | Pectin for Heat Stable Bakery Jams |
| BE1027916B1 (fr) | 2019-12-24 | 2021-07-29 | Bakbel Europe | Procede de preparation d’une composition a base de fruits |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2480710A (en) * | 1945-11-07 | 1949-08-30 | Fruit Growers Exchange Ca | Acid amides of pectinic acid and process for their preparation |
| US3524746A (en) * | 1966-11-16 | 1970-08-18 | Gerber Prod | Stabilized wet baby food |
| US4065614A (en) * | 1976-01-13 | 1977-12-27 | Sunkist Growers, Inc. | Intermediate amide pectins |
| DE4111476A1 (de) * | 1991-04-09 | 1992-10-15 | Frubella Gmbh | Fruchtbackmischung |
| PT685171E (pt) * | 1994-05-31 | 2002-09-30 | Csm Nederland Bv | Creme de pastelaria estavel em cozedura |
| ES2194127T3 (es) * | 1996-01-16 | 2003-11-16 | Csm Nederland Bv | Masas laminadas parcialmente leudadas listar para cocer. |
| US6488980B1 (en) * | 1996-03-22 | 2002-12-03 | National Starch And Chemical Investment Holding Corporation | Stabilized or stabilized, crosslinked waxy potato starch |
| US5932270A (en) * | 1997-07-09 | 1999-08-03 | The J. M. Smucker Company | Cold process, oven stable fruit paste and method of making such paste |
| US7074603B2 (en) * | 1999-03-11 | 2006-07-11 | Zeachem, Inc. | Process for producing ethanol from corn dry milling |
| US6703056B2 (en) * | 2000-09-29 | 2004-03-09 | The Procter + Gamble Co. | Beverage compositions comprising arabinogalactan and defined minerals |
| US6706306B2 (en) * | 2002-05-01 | 2004-03-16 | The J. M. Smucker Company | Cold process method for making an oven stable pectin base food paste and the paste made by such method |
| FR2842992B1 (fr) * | 2002-08-05 | 2006-02-10 | Roquette Freres | Procede de fabrication de snacks alleges en matieres grasses et enrichis en fibres et snacks ainsi obtenus |
| US20050147732A1 (en) * | 2003-12-17 | 2005-07-07 | Novozymes Biopolymer A/S | Method for preparing a food product comprising texturizers |
| US7900577B2 (en) * | 2004-04-27 | 2011-03-08 | Hewlett-Packard Development Company, L.P. | System and a method for starch-based, slow-release oral dosage forms |
-
2005
- 2005-01-21 IT IT000076A patent/ITMI20050076A1/it unknown
- 2005-09-27 AT AT05793037T patent/ATE456306T1/de not_active IP Right Cessation
- 2005-09-27 US US11/814,350 patent/US20080118619A1/en not_active Abandoned
- 2005-09-27 EP EP05793037A patent/EP1788891B1/de active Active
- 2005-09-27 DE DE602005019176T patent/DE602005019176D1/de active Active
- 2005-09-27 WO PCT/IB2005/003195 patent/WO2006077459A2/en active Application Filing
- 2005-09-27 ES ES05793037T patent/ES2338578T3/es active Active
Also Published As
| Publication number | Publication date |
|---|---|
| ITMI20050076A1 (it) | 2006-07-22 |
| EP1788891A2 (de) | 2007-05-30 |
| WO2006077459A3 (en) | 2006-11-02 |
| WO2006077459A2 (en) | 2006-07-27 |
| ES2338578T3 (es) | 2010-05-10 |
| EP1788891B1 (de) | 2010-01-27 |
| DE602005019176D1 (de) | 2010-03-18 |
| US20080118619A1 (en) | 2008-05-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| RER | Ceased as to paragraph 5 lit. 3 law introducing patent treaties |