BR102014012022A8 - composição de isomalto-oligossacarídeo contendo isomaltulose, método para o seu preparo, adoçante e produto alimentar - Google Patents

composição de isomalto-oligossacarídeo contendo isomaltulose, método para o seu preparo, adoçante e produto alimentar

Info

Publication number
BR102014012022A8
BR102014012022A8 BR102014012022A BR102014012022A BR102014012022A8 BR 102014012022 A8 BR102014012022 A8 BR 102014012022A8 BR 102014012022 A BR102014012022 A BR 102014012022A BR 102014012022 A BR102014012022 A BR 102014012022A BR 102014012022 A8 BR102014012022 A8 BR 102014012022A8
Authority
BR
Brazil
Prior art keywords
isomalto
containing isomaltulose
oligosaccharide
sweetener
preparation
Prior art date
Application number
BR102014012022A
Other languages
English (en)
Other versions
BR102014012022B1 (pt
BR102014012022A2 (pt
Inventor
Ahn Sangwook
Original Assignee
Corn Products Dev Inc
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.)
Filing date
Publication date
Application filed by Corn Products Dev Inc filed Critical Corn Products Dev Inc
Publication of BR102014012022A2 publication Critical patent/BR102014012022A2/pt
Publication of BR102014012022A8 publication Critical patent/BR102014012022A8/pt
Publication of BR102014012022B1 publication Critical patent/BR102014012022B1/pt

Links

Classifications

    • 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
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K11/00—Fructose
    • 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
    • A23L27/35—Starch hydrolysates
    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0009—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Glucans, e.g. polydextrose, alternan, glycogen; (alpha-1,4)(alpha-1,6)-D-Glucans; (alpha-1,3)(alpha-1,4)-D-Glucans, e.g. isolichenan or nigeran; (alpha-1,4)-D-Glucans; (alpha-1,3)-D-Glucans, e.g. pseudonigeran; Derivatives thereof
    • 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
    • C12P19/02—Monosaccharides
    • 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
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • 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
    • C12P19/22—Preparation of compounds containing saccharide radicals produced by the action of a beta-amylase, e.g. maltose
    • 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
    • C12P19/24—Preparation of compounds containing saccharide radicals produced by the action of an isomerase, e.g. fructose
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K13/00—Sugars not otherwise provided for in this class
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K7/00—Maltose
    • 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

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Genetics & Genomics (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Materials Engineering (AREA)
  • Medicinal Chemistry (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Seasonings (AREA)

Abstract

composições de isomalto-oligossacarídeo contendo isomaltulose, métodos para o preparo dos mesmos e usos dos mesmos a presente invenção refere-se a novas composições de isomalto-oligossacarideo (imo) contendo isomaltulose, métodos para o preparo dos mesmo e usos dos mesmos. especificamente, as composições de imo, de acordo com a presente invenção, contendo isomaltulose, que é um componente de açúcar não contido nos produtos de isomalto-oligossacarideo atualmente disponíveis, têm uma qualidade de doçura e grau de doçura diferenciado dos produtos de isomalto-oligossacarideo existentes e, assim, podem ser usadas como adoçantes para as mais variadas aplicações.
BR102014012022-0A 2013-05-20 2014-05-19 composição de isomalto-oligossacarídeo contendo isomaltulose, método para o seu preparo, adoçante e produto alimentar BR102014012022B1 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR10-2013-0056533 2013-05-20
KR1020130056533A KR101530123B1 (ko) 2013-05-20 2013-05-20 이소말툴로오스를 함유하는 이소말토올리고당 조성물, 그의 제조 방법 및 그의 용도

Publications (3)

Publication Number Publication Date
BR102014012022A2 BR102014012022A2 (pt) 2020-04-07
BR102014012022A8 true BR102014012022A8 (pt) 2021-04-06
BR102014012022B1 BR102014012022B1 (pt) 2021-05-25

Family

ID=50841572

Family Applications (1)

Application Number Title Priority Date Filing Date
BR102014012022-0A BR102014012022B1 (pt) 2013-05-20 2014-05-19 composição de isomalto-oligossacarídeo contendo isomaltulose, método para o seu preparo, adoçante e produto alimentar

Country Status (9)

Country Link
US (1) US9386788B2 (pt)
EP (1) EP2805622B1 (pt)
JP (1) JP6719858B2 (pt)
KR (1) KR101530123B1 (pt)
CN (1) CN104171793B (pt)
AU (1) AU2014202697B2 (pt)
BR (1) BR102014012022B1 (pt)
CA (1) CA2852561C (pt)
MX (1) MX348273B (pt)

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JP6921124B2 (ja) * 2016-02-09 2021-08-18 コースト サウスウエスト インコーポレイテッド 泡増進糖類ブレンド
KR101969040B1 (ko) * 2017-01-20 2019-04-15 대상 주식회사 이소말토올리고당 함유 조성물 및 이의 제조방법
KR102012440B1 (ko) * 2018-01-02 2019-08-20 인그리디언코리아 유한회사 이소말토올리고당 조성물의 제조 방법
WO2019135994A1 (en) 2018-01-02 2019-07-11 Corn Products Development, Inc. Method for preparing isomaltooligosaccharide composition
KR102320952B1 (ko) * 2019-10-28 2021-11-04 대한민국(농촌진흥청장) 고중합 이소말토올리고당 제조용 당전이효소를 이용한 이소말툴로오스 유래 올리고당 제조방법
CN111000148A (zh) * 2019-12-24 2020-04-14 北京御食园食品股份有限公司 红豆薏米芡实糕及其制备方法
KR102411709B1 (ko) * 2020-01-31 2022-06-21 부경대학교 산학협력단 쌀가루를 이용한 이소말토올리고당의 제조방법
JP2023515187A (ja) * 2020-02-27 2023-04-12 アボット・ラボラトリーズ 骨の健康を改善する方法
US20230284664A1 (en) * 2020-07-21 2023-09-14 Marukome Co., Ltd. Rice-derived sweetener, food product containing rice-derived sweetener, and method for producing same
CN112111542B (zh) * 2020-09-01 2022-11-15 山东百龙创园生物科技股份有限公司 一种高纯度低聚异麦芽糖联产抗性糊精的制备方法
KR102603445B1 (ko) * 2021-02-19 2023-11-17 대상 주식회사 식이섬유 함량이 높은 이소말토올리고당 조성물의 제조방법
CN113016923A (zh) * 2021-04-24 2021-06-25 杭州骏泰食品有限公司 一种龙须酥及其制备方法

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Also Published As

Publication number Publication date
CA2852561C (en) 2019-08-20
JP6719858B2 (ja) 2020-07-08
CN104171793B (zh) 2021-09-24
KR20140136244A (ko) 2014-11-28
CN104171793A (zh) 2014-12-03
KR101530123B1 (ko) 2015-06-18
CA2852561A1 (en) 2014-11-20
JP2014226140A (ja) 2014-12-08
US20160081382A1 (en) 2016-03-24
BR102014012022B1 (pt) 2021-05-25
US9386788B2 (en) 2016-07-12
EP2805622A1 (en) 2014-11-26
EP2805622B1 (en) 2017-10-25
BR102014012022A2 (pt) 2020-04-07
MX348273B (es) 2017-06-02
AU2014202697A1 (en) 2014-12-04
MX2014006011A (es) 2015-08-20
AU2014202697B2 (en) 2017-06-15

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