CL2010001276A1 - Composicion estabilizadora para la preparacion de masa y/o pan que comprende: 50-95% por peso seco de ester de eterol vegetal y/o ester de etanol vegetal en forma de polvo y un 5-50% en peso seco de un vehiculo que comprende proteina y maltodextrina; masa pan que comprende 78-98% de harina, 2,0-22% de la composicion estabilizadora. - Google Patents
Composicion estabilizadora para la preparacion de masa y/o pan que comprende: 50-95% por peso seco de ester de eterol vegetal y/o ester de etanol vegetal en forma de polvo y un 5-50% en peso seco de un vehiculo que comprende proteina y maltodextrina; masa pan que comprende 78-98% de harina, 2,0-22% de la composicion estabilizadora.Info
- Publication number
- CL2010001276A1 CL2010001276A1 CL2010001276A CL2010001276A CL2010001276A1 CL 2010001276 A1 CL2010001276 A1 CL 2010001276A1 CL 2010001276 A CL2010001276 A CL 2010001276A CL 2010001276 A CL2010001276 A CL 2010001276A CL 2010001276 A1 CL2010001276 A1 CL 2010001276A1
- Authority
- CL
- Chile
- Prior art keywords
- dough
- dry weight
- ester
- vegetable
- bread
- Prior art date
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
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- 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
- A21D2/16—Fatty acid esters
-
- 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
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy 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
- A21D2/08—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
- A21D2/264—Vegetable proteins
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- 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
- 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
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
- A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Thermal Sciences (AREA)
- Physics & Mathematics (AREA)
- Dispersion Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
Abstract
Composición de masa que comprende 78 a 98% de harina y 2 a 22% de una composición de ester de esterol vegetal y/o ester de estanol vegetal en forma de polvo; método para mejorar la estabilidad de la masa; y composición de ester de esterol vegetal y/o ester de estanol vegetal en forma de polvo.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FI20085533A FI20085533A0 (fi) | 2008-06-02 | 2008-06-02 | Elintarvikekoostumus |
Publications (1)
Publication Number | Publication Date |
---|---|
CL2010001276A1 true CL2010001276A1 (es) | 2011-06-24 |
Family
ID=39589299
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CL2010001276A CL2010001276A1 (es) | 2008-06-02 | 2010-11-22 | Composicion estabilizadora para la preparacion de masa y/o pan que comprende: 50-95% por peso seco de ester de eterol vegetal y/o ester de etanol vegetal en forma de polvo y un 5-50% en peso seco de un vehiculo que comprende proteina y maltodextrina; masa pan que comprende 78-98% de harina, 2,0-22% de la composicion estabilizadora. |
Country Status (15)
Country | Link |
---|---|
US (1) | US20110081447A1 (es) |
EP (1) | EP2299832B1 (es) |
CN (1) | CN102046015B (es) |
AU (1) | AU2009254468B2 (es) |
BR (1) | BRPI0909608A2 (es) |
CL (1) | CL2010001276A1 (es) |
CO (1) | CO6280449A2 (es) |
EC (1) | ECSP10010732A (es) |
ES (1) | ES2754029T3 (es) |
FI (1) | FI20085533A0 (es) |
HK (1) | HK1151947A1 (es) |
MX (1) | MX2010013173A (es) |
PL (1) | PL2299832T3 (es) |
RU (1) | RU2516361C2 (es) |
WO (1) | WO2009147297A2 (es) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101999430A (zh) * | 2010-11-10 | 2011-04-06 | 西藏天麦力健康品有限公司 | 一种具有降糖、降脂功能的饼干 |
US9603858B2 (en) | 2010-11-29 | 2017-03-28 | Raisio Nutrition Ltd. | Compositions for preventing and treating an immune system disorder |
RU2581880C1 (ru) * | 2015-02-18 | 2016-04-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет" | Способ производства хлебобулочных изделий |
WO2017178556A1 (en) * | 2016-04-12 | 2017-10-19 | Aak Ab | Cooking composition comprising a chemical leavening agent substitute in the form of porous particles |
Family Cites Families (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3881005A (en) * | 1973-08-13 | 1975-04-29 | Lilly Co Eli | Pharmaceutical dispersible powder of sitosterols and a method for the preparation thereof |
FI108110B (fi) * | 1997-06-13 | 2001-11-30 | Danisco Finland Oy | Elintarvike- ja eläinravitsemusalalla käyttökelpoinen esiseos, menetelmä sen valmistamiseksi ja sen käyttö |
US6190720B1 (en) * | 1999-06-15 | 2001-02-20 | Opta Food Ingredients, Inc. | Dispersible sterol compositions |
US6677327B1 (en) * | 1999-11-24 | 2004-01-13 | Archer-Daniels-Midland Company | Phytosterol and phytostanol compositions |
US20030003131A1 (en) * | 2001-06-22 | 2003-01-02 | Matthew Dyer | Method for manufacture of free-flowing powder containing water-dispersible sterols |
FI117082B (fi) * | 2002-02-08 | 2006-06-15 | Raisio Yhtymae Oyj | Esteröityjä kasvisteroleita sisältävä pastatuote |
JP3727893B2 (ja) * | 2002-03-07 | 2005-12-21 | 功 山津 | 植物ステロール含有加工食品の製造方法 |
JP2005529109A (ja) * | 2002-04-10 | 2005-09-29 | カーギル,インコーポレイティド | 水性分散性ステリル・エステル組成物 |
EP1499206A1 (en) * | 2002-04-10 | 2005-01-26 | Thomas P. Binder | Hydrothermically processed compositions containing phytosterols |
DE10253111A1 (de) * | 2002-11-13 | 2004-05-27 | Basf Ag | Pulverförmige Phytosterol-Formulierungen |
WO2005074717A1 (en) * | 2004-01-30 | 2005-08-18 | Unilever N.V. | Particulate comprising phytosterols and food compositions comprising said creamer |
BRPI0506560B1 (pt) * | 2004-02-27 | 2019-09-24 | Unilever N.V. | Produtos de panificação contendo emulsificantes e éster de ácido graxo de esterol e/ou estanol |
US20060035009A1 (en) * | 2004-08-10 | 2006-02-16 | Kraft Foods Holdings, Inc. | Compositions and processes for water-dispersible phytosterols and phytostanols |
RU2007110637A (ru) * | 2004-08-23 | 2008-09-27 | Юнилевер Н.В. (Nl) | Композиция, содержащая статин |
DE102005039835A1 (de) * | 2005-08-23 | 2007-03-01 | Cognis Ip Management Gmbh | Pulverförmige Sterolformulierungen mit Kolloidbildnern |
-
2008
- 2008-06-02 FI FI20085533A patent/FI20085533A0/fi not_active Application Discontinuation
-
2009
- 2009-06-02 WO PCT/FI2009/050467 patent/WO2009147297A2/en active Application Filing
- 2009-06-02 CN CN2009801203072A patent/CN102046015B/zh not_active Expired - Fee Related
- 2009-06-02 AU AU2009254468A patent/AU2009254468B2/en not_active Expired - Fee Related
- 2009-06-02 ES ES09757675T patent/ES2754029T3/es active Active
- 2009-06-02 PL PL09757675T patent/PL2299832T3/pl unknown
- 2009-06-02 RU RU2010146683/13A patent/RU2516361C2/ru active
- 2009-06-02 EP EP09757675.5A patent/EP2299832B1/en active Active
- 2009-06-02 MX MX2010013173A patent/MX2010013173A/es not_active Application Discontinuation
- 2009-06-02 US US12/995,600 patent/US20110081447A1/en not_active Abandoned
- 2009-06-02 BR BRPI0909608-6A patent/BRPI0909608A2/pt not_active IP Right Cessation
-
2010
- 2010-11-22 CL CL2010001276A patent/CL2010001276A1/es unknown
- 2010-12-23 CO CO10161739A patent/CO6280449A2/es active IP Right Grant
- 2010-12-30 EC EC2010010732A patent/ECSP10010732A/es unknown
-
2011
- 2011-06-14 HK HK11106079.8A patent/HK1151947A1/xx unknown
Also Published As
Publication number | Publication date |
---|---|
BRPI0909608A2 (pt) | 2015-07-28 |
PL2299832T3 (pl) | 2020-03-31 |
MX2010013173A (es) | 2010-12-21 |
EP2299832B1 (en) | 2019-08-14 |
RU2010146683A (ru) | 2012-07-20 |
EP2299832A2 (en) | 2011-03-30 |
HK1151947A1 (en) | 2012-02-17 |
CO6280449A2 (es) | 2011-05-20 |
AU2009254468A1 (en) | 2009-12-10 |
WO2009147297A3 (en) | 2010-03-04 |
WO2009147297A2 (en) | 2009-12-10 |
ECSP10010732A (es) | 2011-01-31 |
CN102046015B (zh) | 2013-04-03 |
RU2516361C2 (ru) | 2014-05-20 |
FI20085533A0 (fi) | 2008-06-02 |
CN102046015A (zh) | 2011-05-04 |
US20110081447A1 (en) | 2011-04-07 |
ES2754029T3 (es) | 2020-04-15 |
AU2009254468B2 (en) | 2014-12-04 |
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