BR112012029519A2 - substituidores de gordura e materiais de enchimento. - Google Patents

substituidores de gordura e materiais de enchimento.

Info

Publication number
BR112012029519A2
BR112012029519A2 BR112012029519A BR112012029519A BR112012029519A2 BR 112012029519 A2 BR112012029519 A2 BR 112012029519A2 BR 112012029519 A BR112012029519 A BR 112012029519A BR 112012029519 A BR112012029519 A BR 112012029519A BR 112012029519 A2 BR112012029519 A2 BR 112012029519A2
Authority
BR
Brazil
Prior art keywords
filler materials
fat
fat substitutes
fat replacers
substitutes
Prior art date
Application number
BR112012029519A
Other languages
English (en)
Inventor
Els Ginette Alexander Dendooven
Lutgart Van Nieuwenhuyze
Ronny Leontina Marcel Vercauteren
Sau Van Ngyen
Original Assignee
Cargill 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 Cargill Inc filed Critical Cargill Inc
Publication of BR112012029519A2 publication Critical patent/BR112012029519A2/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
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/273—Dextran; Polysaccharides produced by leuconostoc
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • C08B37/0021—Dextran, i.e. (alpha-1,4)-D-glucan; Derivatives thereof, e.g. Sephadex, i.e. crosslinked dextran
    • 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
    • C12P19/08—Dextran
    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y204/00—Glycosyltransferases (2.4)
    • C12Y204/01—Hexosyltransferases (2.4.1)
    • C12Y204/01005—Dextransucrase (2.4.1.5)
    • 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)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Molecular Biology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Dispersion Chemistry (AREA)
  • Materials Engineering (AREA)
  • Medicinal Chemistry (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Dairy Products (AREA)

Abstract

substitutos de gordura e materiais de enchimento. a presente invenção se refere em geral a substitutos de gordura e ao seu uso em vários produtos alimentares. os aspectos dos ensinamentos são particularmente direcionados a substitutos de gordura com base em oligodextrano que são mais baixos em calorias, estável a calor e fibras aumentadas. eles podem ser usados sozinhos ou em combinação com outros aditivos para diminuir o teor de gordura, mantendo boas propriedades organolépticas.
BR112012029519A 2010-05-04 2011-05-04 substituidores de gordura e materiais de enchimento. BR112012029519A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US33135210P 2010-05-04 2010-05-04
PCT/US2011/035180 WO2011140212A1 (en) 2010-05-04 2011-05-04 Fat replacers and filling materials

Publications (1)

Publication Number Publication Date
BR112012029519A2 true BR112012029519A2 (pt) 2015-09-08

Family

ID=44243174

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112012029519A BR112012029519A2 (pt) 2010-05-04 2011-05-04 substituidores de gordura e materiais de enchimento.

Country Status (4)

Country Link
US (2) US20130052300A1 (pt)
EP (1) EP2575498A1 (pt)
BR (1) BR112012029519A2 (pt)
WO (1) WO2011140212A1 (pt)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AR087157A1 (es) 2011-06-20 2014-02-26 Gen Biscuit Galletita saludable
KR102617020B1 (ko) * 2013-12-20 2023-12-27 로께뜨프레르 Ｄ-알룰로스를 포함하는 단백질 식료품
JP6305804B2 (ja) * 2014-03-28 2018-04-04 日清食品ホールディングス株式会社 ノンフライポテトチップス及びその製造方法
US20180284093A1 (en) * 2017-03-29 2018-10-04 Innit International S.C.A. Trusted Food Traceability System and Method and Sensor Network
CN110063460A (zh) * 2019-05-22 2019-07-30 上海交通大学 一种新型复配胶作为脂肪替代物的低脂肉丸及制备方法
CN110692685A (zh) * 2019-10-14 2020-01-17 福建达利食品科技有限公司 一种耐烤巧克力馅料及其制备方法

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2660551A (en) * 1952-03-11 1953-11-24 Harold J Koepsell Method for the production of dextran of relatively low molecular weight
US2726190A (en) * 1952-03-11 1955-12-06 Harold J Koepsell Modification of dextran synthesis by means of alternate glucosyl acceptors
US2724679A (en) * 1953-05-12 1955-11-22 Henry M Tsuchiya Synthesis of dextran and dextran analogues of predetermined molecular weight
FR2626583B1 (fr) * 1988-01-29 1991-03-15 Bioeurope Procede de preparation enzymatique d'oligodextranes utiles dans la fabrication de substituts du sucre, et nouveaux oligodextranes
US5229277A (en) * 1991-03-05 1993-07-20 Louisiana State University Board Of Supervisors Process for the production of dextran polymers of controlled molecular size and molecular size distributions
JPH07274991A (ja) * 1994-04-04 1995-10-24 Fujisawa Pharmaceut Co Ltd デキストランの製造法
NL9500292A (nl) * 1995-02-16 1996-10-01 Stichting Nl Instituut Voor Ko Werkwijze voor omzetting van een zetmeelmateriaal, en daarvoor bruikbaar enzympreparaat.
US6833491B2 (en) * 1996-02-07 2004-12-21 D. J. Van Der Have B.V. Modification of polysaccharides
US5962047A (en) * 1996-06-14 1999-10-05 Opta Food Ingredients, Inc. Microcrystalline starch-based product and use in foods
ES2184847T5 (es) * 1996-07-31 2007-03-01 "RAFFINERIE TIRLEMONTOISE", SOCIETE ANONYME Polvos lacticos que contienen fructano y/o polidextrosa, procedimiento para su preparacion y su uso.
EP0881283A1 (fr) * 1997-05-31 1998-12-02 Societe Des Produits Nestle S.A. Production de dextrane
DE69925757T2 (de) 1998-08-31 2006-03-23 Cornell Research Foundation, Inc. Dextran-maleinsäuremonoester und hydrogele daraus
EP1184032A1 (en) 2000-08-31 2002-03-06 OctoPlus B.V. Dextran hydrogels
US6773744B1 (en) * 2000-11-06 2004-08-10 Hershey Foods Corporation Confectionary products, low fat chocolate and chocolate-like products and methods for making them
US6989166B2 (en) * 2001-12-20 2006-01-24 N.V. Nutricia Soft drink replacer
CA2492750A1 (en) * 2002-08-06 2004-02-12 Danisco A/S Use of lactobacillus to produce exopolysaccharides in food and pharmaceutical compositions
US7524645B2 (en) * 2004-12-14 2009-04-28 Centre National De La Recherche Scientifique (Cnrs) Fully active alternansucrases partially deleted in its carboxy-terminal and amino-terminal domains and mutants thereof
EP2100517A1 (en) * 2008-03-07 2009-09-16 Bayer CropScience Aktiengesellschaft Use of alternan as texturizing agent in foodstuffs and cosmetics
CA2743604A1 (en) * 2008-11-14 2010-05-20 Cargill, Incorporated Improving perceptional characteristics of beverages

Also Published As

Publication number Publication date
WO2011140212A1 (en) 2011-11-10
EP2575498A1 (en) 2013-04-10
US20130052300A1 (en) 2013-02-28
US20170027209A1 (en) 2017-02-02

Similar Documents

Publication Publication Date Title
BR112012029519A2 (pt) substituidores de gordura e materiais de enchimento.
MX350437B (es) Productos alimenticios aireados con estabilidad de espuma mejorada.
BRPI0800613A2 (pt) mÉtodo para reduzir a formaÇço de acrilamida
MX2017009508A (es) Productos de emulsion de carne, metodos para fabricarlos y alimentos para mascotas que contienen dichos productos.
BR112015012531A2 (pt) composições alimentícias de pseudo pão
BR112012025062A2 (pt) artigo de fumar, seu processo de fabricação e aparelho
BR112014019927B8 (pt) Fórmula nutricional, seu método de preparação, seu uso, dispositivos e composição
BR112015020000A2 (pt) fibra kraft quimicamente modificada e métodos de fabricação da mesma
BR112017022460A2 (pt) uma composição para utilização como um agente de resistência de papel
EA202091755A1 (ru) Композиции гиалуроновой кислоты, включающие мепивакаин
BR112015022757A2 (pt) composições nutricionais que incluem beta-hidróxi-beta-metilbutirato de cálcio, fosfopeptídeo de caseína, e proteína
EA201500082A1 (ru) Композиция пищевого концентрата в форме геля
BR112015012968A2 (pt) composições e métodos de uso
BR122016023444A8 (pt) Composição alimentícia processada
BR112013013908A2 (pt) produtos alimentícios para crianças compreendendo grãos integrais hidrolisados
AR090338A1 (es) Emulsion de aceite en agua termoestable
PH12017500202A1 (en) Nutritional composition with low content of medium-chain fatty acids in specific proportions, and its uses
AR063891A1 (es) Composicion para ser usada en productos alimenticios, preparados nutricionales, nutraceuticos y farmaceuticos
BRPI0916681A2 (pt) Composição da pasta para matrizes de alimentos desidratados
MX2014009957A (es) Composiciones y métodos para disminuir los conteos de microorganismos patógenos en productos alimenticios.
BR112015011071A2 (pt) composição estabilizante e produto alimentício ou de bebida
BR112015004918A2 (pt) embalagem para cozinhar alimentos secos em micro-ondas
MX2018001627A (es) Metodos que usan las mediciones morfometricas de un perro pequeño para mejorar el alimento para los perros pequeños.
CN104414877A (zh) 一种护肤的防滑粉
NZ594901A (en) Cooked chees with phospholipid supplement and withoug significant level of emulsifying salts

Legal Events

Date Code Title Description
B15K Others concerning applications: alteration of classification

Ipc: A23L 29/269 (2016.01), C08B 37/00 (2006.01), C12P

B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]