BR112022003287A2 - Composição alimentícia de creme com teor reduzido de açúcar usando amido de ervilha nativo - Google Patents

Composição alimentícia de creme com teor reduzido de açúcar usando amido de ervilha nativo

Info

Publication number
BR112022003287A2
BR112022003287A2 BR112022003287A BR112022003287A BR112022003287A2 BR 112022003287 A2 BR112022003287 A2 BR 112022003287A2 BR 112022003287 A BR112022003287 A BR 112022003287A BR 112022003287 A BR112022003287 A BR 112022003287A BR 112022003287 A2 BR112022003287 A2 BR 112022003287A2
Authority
BR
Brazil
Prior art keywords
food composition
reduced
sugar
starch
cream
Prior art date
Application number
BR112022003287A
Other languages
English (en)
Inventor
Carlos Kantt
Original Assignee
Roquette Freres
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 Roquette Freres filed Critical Roquette Freres
Publication of BR112022003287A2 publication Critical patent/BR112022003287A2/pt

Links

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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • 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
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • 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
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • 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
    • 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)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Dispersion Chemistry (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

composição alimentícia de creme com teor reduzido de açúcar usando amido de ervilha nativo. a invenção diz respeito a uma composição alimentícia de creme com teor reduzido de açúcar que compreende gordura, açúcar e amido, sendo que o amido é amido nativo que tem um tamanho médio de partícula entre 20 µm e 30 µm, de preferência entre 22 µm e 28 µm, com mais preferência ainda entre 23 µm e 26 µm, com d90 menor que 40 µm, de preferência, menor que 36 µm. a invenção também se refere a um método de preparação de uma composição alimentícia de creme com teor reduzido de açúcar compreendendo as etapas de: selecionar uma receita de uma composição alimentícia de creme compreendendo gordura e açúcar, e substituir entre 25% a 40%, de preferência, de 25% a 35%, com mais preferência, cerca de 30%, em peso, do teor total de açúcar da dita composição alimentícia de creme por amido nativo tendo um tamanho médio de partícula entre 20 µm e 30 µm, de preferência entre 22 µm e 28 µm, e com mais preferência ainda, entre 23 µm e 26 µm, com um d90 menor que 40 µm, de preferência, menor que 36 µm.
BR112022003287A 2019-09-05 2020-09-04 Composição alimentícia de creme com teor reduzido de açúcar usando amido de ervilha nativo BR112022003287A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US16/561,125 US11172689B2 (en) 2019-09-05 2019-09-05 Sugar-reduced food cream composition using native pea starch
PCT/EP2020/074780 WO2021043988A1 (en) 2019-09-05 2020-09-04 Sugar-reduced food cream composition using native pea starch

Publications (1)

Publication Number Publication Date
BR112022003287A2 true BR112022003287A2 (pt) 2022-05-24

Family

ID=72470339

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112022003287A BR112022003287A2 (pt) 2019-09-05 2020-09-04 Composição alimentícia de creme com teor reduzido de açúcar usando amido de ervilha nativo

Country Status (10)

Country Link
US (1) US11172689B2 (pt)
EP (1) EP4025057A1 (pt)
JP (1) JP2022547074A (pt)
AU (1) AU2020342489A1 (pt)
BR (1) BR112022003287A2 (pt)
CA (1) CA3148662A1 (pt)
CL (1) CL2022000536A1 (pt)
CO (1) CO2022002517A2 (pt)
MX (1) MX2022002754A (pt)
WO (1) WO2021043988A1 (pt)

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU529676B2 (en) * 1978-02-17 1983-06-16 Unilever Ltd. Artificial cream composition
US4761292A (en) * 1986-07-08 1988-08-02 Staley Continental, Inc. Ready-to-spread cake frosting
US5230918A (en) * 1992-04-09 1993-07-27 Kraft General Foods, Inc. Cake icing composition utilizing a food modifying composition and process for making same
IL113367A0 (en) * 1994-04-26 1995-07-31 Us Agriculture Starch-oil compositions and methods for the preparation thereof
FR2786775B1 (fr) 1998-12-04 2001-02-16 Roquette Freres Maltodextrines branchees et leur procede de preparation
FR2889650B1 (fr) * 2005-08-10 2009-02-06 Gervais Danone Sa Fourrage gras ou imitation de chocolat pour produits de cuisson cerealiers
FR2905563B1 (fr) * 2006-09-11 2008-12-05 Gervais Danone Sa Composition alimentaire.
FR2905564B1 (fr) * 2006-09-11 2008-12-05 Gervais Danone Sa Fourrages.
US7803418B2 (en) * 2006-09-29 2010-09-28 Kellogg Company Nut butter compositions and methods related thereto
FR2987360B1 (fr) 2012-02-28 2014-03-28 Roquette Freres Maltodextrines hyperbranchees hypo-glycemiantes
US20150104556A1 (en) * 2013-10-16 2015-04-16 International Foodstuffs Company LLC Functional cream base powder composition and products made thereof

Also Published As

Publication number Publication date
MX2022002754A (es) 2022-04-25
EP4025057A1 (en) 2022-07-13
JP2022547074A (ja) 2022-11-10
US20210068416A1 (en) 2021-03-11
CA3148662A1 (en) 2021-03-11
AU2020342489A1 (en) 2022-03-17
WO2021043988A1 (en) 2021-03-11
CL2022000536A1 (es) 2022-10-07
US11172689B2 (en) 2021-11-16
CO2022002517A2 (es) 2022-04-08

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