BR112022007321A2 - Composição de produto assado, produto assado, uso da composição, método para reduzir o escurecimento, e, sistema de ingredientes alimentícios - Google Patents

Composição de produto assado, produto assado, uso da composição, método para reduzir o escurecimento, e, sistema de ingredientes alimentícios

Info

Publication number
BR112022007321A2
BR112022007321A2 BR112022007321A BR112022007321A BR112022007321A2 BR 112022007321 A2 BR112022007321 A2 BR 112022007321A2 BR 112022007321 A BR112022007321 A BR 112022007321A BR 112022007321 A BR112022007321 A BR 112022007321A BR 112022007321 A2 BR112022007321 A2 BR 112022007321A2
Authority
BR
Brazil
Prior art keywords
allulose
composition
baked product
baked
baked goods
Prior art date
Application number
BR112022007321A
Other languages
English (en)
Inventor
Iverson-Burt Claire
ICOZ Didem
Park Matthew
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 BR112022007321A2 publication Critical patent/BR112022007321A2/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
    • 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
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/145—Acids, anhydrides or salts 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/234—Raising agent

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)

Abstract

COMPOSIÇÃO DE PRODUTO ASSADO, PRODUTO ASSADO, USO DA COMPOSIÇÃO, MÉTODO PARA REDUZIR O ESCURECIMENTO, E, SISTEMA DE INGREDIENTES ALIMENTÍCIOS. A presente invenção se refere a composições de produtos assados contendo alulose que contêm alulose e ácidos de fermentação e a produtos assados produzidos a partir das mesmas, bem como métodos de preparo dessas composições e produtos assados, sendo que uma ou mais composições contendo alulose aqui descritas reduzem o escurecimento causado pela alulose nos produtos assados contendo alulose produzidos a partir da mesma. Os produtos assados contendo alulose aqui descritos têm teor reduzido de açúcares adicionados e teor calórico reduzido como um resultado da substituição por alulose de ao menos uma porção do adoçante nutritivo (por exemplo, açúcar) contido em um produto assado de com teor integral de açúcar, ao mesmo tempo que abordam beneficamente a cor indesejável, e/ou as alterações de sabor que podem resultar da inclusão de alulose e sem os efeitos negativos relacionados às características de textura.
BR112022007321A 2019-10-22 2020-10-16 Composição de produto assado, produto assado, uso da composição, método para reduzir o escurecimento, e, sistema de ingredientes alimentícios BR112022007321A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201962924669P 2019-10-22 2019-10-22
PCT/US2020/056029 WO2021080871A1 (en) 2019-10-22 2020-10-16 Baked good compositions containing allulose

Publications (1)

Publication Number Publication Date
BR112022007321A2 true BR112022007321A2 (pt) 2022-07-05

Family

ID=73198509

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112022007321A BR112022007321A2 (pt) 2019-10-22 2020-10-16 Composição de produto assado, produto assado, uso da composição, método para reduzir o escurecimento, e, sistema de ingredientes alimentícios

Country Status (12)

Country Link
US (1) US20240196911A1 (pt)
EP (1) EP4048076A1 (pt)
JP (1) JP2022553358A (pt)
KR (1) KR20220086566A (pt)
CN (1) CN114554857A (pt)
AU (1) AU2020369484A1 (pt)
BR (1) BR112022007321A2 (pt)
CA (1) CA3153920A1 (pt)
CL (1) CL2022000988A1 (pt)
CO (1) CO2022004930A2 (pt)
MX (1) MX2022004697A (pt)
WO (1) WO2021080871A1 (pt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114258929A (zh) * 2021-12-30 2022-04-01 浙江华康药业股份有限公司 一种焙烤面包及其制备方法
KR20240027239A (ko) 2022-08-23 2024-03-04 특별한 맛 주식회사 알룰로스를 포함한 저당 소스 제조방법

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4650686A (en) * 1985-04-12 1987-03-17 The Procter & Gamble Company Control of browning reactions in baked goods by addition of soda and an emulsifier
KR20160089551A (ko) 2013-11-22 2016-07-27 테이트 앤드 라일 인그리디언츠 어메리카즈 엘엘씨 알룰로스(프시코스)를 포함하는 식품 및 음료 제품
US10240241B2 (en) 2014-07-31 2019-03-26 Morou Boukari Method for the management of fluids required for the operation of a vehicle and device making it possible to implement it
KR101647477B1 (ko) * 2014-12-15 2016-08-10 주식회사 삼양사 품질이 개량된 쿠키 및 이의 제조방법
CN107136150A (zh) * 2017-05-15 2017-09-08 广东奇乐趣食品科技有限公司 一种松饼预拌粉及其应用
KR20190048955A (ko) * 2017-10-31 2019-05-09 씨제이제일제당 (주) 알룰로스를 포함하는 부침가루 제조용 조성물 및 이의 용도
KR20190053599A (ko) * 2017-11-10 2019-05-20 씨제이제일제당 (주) 알룰로스를 포함하는 팬케익 제조용 조성물 및 이의 용도

Also Published As

Publication number Publication date
WO2021080871A1 (en) 2021-04-29
CN114554857A (zh) 2022-05-27
JP2022553358A (ja) 2022-12-22
KR20220086566A (ko) 2022-06-23
CO2022004930A2 (es) 2022-04-29
EP4048076A1 (en) 2022-08-31
AU2020369484A1 (en) 2022-04-14
MX2022004697A (es) 2022-05-10
US20240196911A1 (en) 2024-06-20
CA3153920A1 (en) 2021-04-29
CL2022000988A1 (es) 2022-11-25

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