CL2020001211A1 - Proceso para modulación de azúcar. - Google Patents

Proceso para modulación de azúcar.

Info

Publication number
CL2020001211A1
CL2020001211A1 CL2020001211A CL2020001211A CL2020001211A1 CL 2020001211 A1 CL2020001211 A1 CL 2020001211A1 CL 2020001211 A CL2020001211 A CL 2020001211A CL 2020001211 A CL2020001211 A CL 2020001211A CL 2020001211 A1 CL2020001211 A1 CL 2020001211A1
Authority
CL
Chile
Prior art keywords
sugar
modulation
hydrolysis
advantage
starch
Prior art date
Application number
CL2020001211A
Other languages
English (en)
Inventor
Tram Anh Line Do
Hélène Michèle Jeanne Chanvrier
Jovyn Kye Tyng Frost
Dietmar August Gustav Sievert
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of CL2020001211A1 publication Critical patent/CL2020001211A1/es

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
    • A23L29/30—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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/60—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a horizontal or inclined axis
    • B01F27/70—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a horizontal or inclined axis with paddles, blades or arms
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C08B30/18—Dextrin, e.g. yellow canari, white dextrin, amylodextrin or maltodextrin; Methods of depolymerisation, e.g. by irradiation or mechanically
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • 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
    • C12P19/12—Disaccharides
    • 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
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
    • B01F2101/06—Mixing of food ingredients
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2215/00—Auxiliary or complementary information in relation with mixing
    • B01F2215/04—Technical information in relation with mixing
    • B01F2215/0413—Numerical information
    • B01F2215/0436—Operational information
    • B01F2215/0472—Numerical temperature values
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F2215/00—Auxiliary or complementary information in relation with mixing
    • B01F2215/04—Technical information in relation with mixing
    • B01F2215/0413—Numerical information
    • B01F2215/0436—Operational information
    • B01F2215/0477—Numerical time values

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Medicinal Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Materials Engineering (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

LA PRESENTE INVENCIÓN SE RELACIONA CON UN MÉTODO PARA PRODUCIR UN PRODUCTO ALIMENTICIO QUE COMPRENDE ALMIDÓN HIDROLIZADO, ASÍ COMO CON PRODUCTOS OBTENIBLES MEDIANTE EL MÉTODO. EL MÉTODO TIENE LA VENTAJA DE INCREMENTAR LA CANTIDAD DE AZÚCAR (ES DECIR, MALTOSA) PRODUCIDA POR HIDRÓLISIS EN COMPARACIÓN CON LOS MÉTODOS CONVENCIONALES DE HIDRÓLISIS DE ALMIDÓN Y PRESENTA LA VENTAJA ADICIONAL DE PROPORCIONAR UNA BUENA PROCESABILIDAD PARA EL PRODUCTO ALIMENTICIO.
CL2020001211A 2017-12-15 2020-05-07 Proceso para modulación de azúcar. CL2020001211A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP17207578 2017-12-15

Publications (1)

Publication Number Publication Date
CL2020001211A1 true CL2020001211A1 (es) 2020-09-11

Family

ID=60856866

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2020001211A CL2020001211A1 (es) 2017-12-15 2020-05-07 Proceso para modulación de azúcar.

Country Status (9)

Country Link
US (2) US11445741B2 (es)
EP (1) EP3723508A1 (es)
CN (1) CN111465330A (es)
BR (1) BR112020009284B1 (es)
CA (1) CA3085556A1 (es)
CL (1) CL2020001211A1 (es)
MX (1) MX2020007176A (es)
PH (1) PH12020550467A1 (es)
WO (1) WO2019116183A1 (es)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4222167A1 (en) 2020-09-30 2023-08-09 Nobell Foods, Inc. Recombinant milk proteins and food compositions comprising the same
US10894812B1 (en) 2020-09-30 2021-01-19 Alpine Roads, Inc. Recombinant milk proteins
US10947552B1 (en) 2020-09-30 2021-03-16 Alpine Roads, Inc. Recombinant fusion proteins for producing milk proteins in plants

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3950543A (en) 1970-06-05 1976-04-13 United Nations Childrens' Fund Process for making foods and feeds
DE2216854A1 (de) * 1972-04-07 1973-10-11 Cpc International Inc Verfahren zur enzymatischen verfluessigung von staerkehaltigem material
US4618579A (en) * 1984-09-28 1986-10-21 Genencor, Inc. Raw starch saccharification
GB9407104D0 (en) 1994-04-11 1994-06-01 Dalgety Plc Process for the preparation of food ingredients
RU2244444C2 (ru) 1998-10-19 2005-01-20 Сереаль Басе Себа Аб Ферментативно модифицированная суспензия из зерен овса (варианты) и способ её получения
DK1429626T3 (da) 2001-09-18 2011-06-27 Novozymes As Enzymbehandling af stivelsesholdige fødevareprodukter til forkortelse af opvarmningstiden
CN102174490B (zh) 2003-11-21 2016-09-28 丹尼斯科美国公司 颗粒淀粉水解酶在木霉菌中的表达和从颗粒淀粉底物产生葡萄糖的方法
DE102004058079A1 (de) 2004-12-01 2006-06-08 Basf Ag Steigerung des Proteinanteils tierischer Organismen
RU2317989C1 (ru) 2006-08-24 2008-02-27 Андрей Александрович Иващенко ЗАМЕЩЕННЫЕ АЗЕПИНО[4,3-b]ИНДОЛЫ, ФАРМАЦЕВТИЧЕСКАЯ КОМПОЗИЦИЯ, СПОСОБ ИХ ПОЛУЧЕНИЯ И ПРИМЕНЕНИЯ
EP2129806B1 (en) * 2007-06-27 2013-08-28 H R D Corporation High shear process for dextrose production
US20110020523A1 (en) 2008-07-15 2011-01-27 Pepsico, Inc. Method for Preparing a Low Viscosity Whole Grain Flour Slurry Via Mechanical Treatment
CN102356119B (zh) * 2009-03-31 2013-05-01 陶氏环球技术有限责任公司 用于葡萄酒的酒石酸盐稳定剂
RU2425892C2 (ru) 2009-09-30 2011-08-10 Государственное образовательное учреждение высшего профессионального образования "Московский государственный университет прикладной биотехнологии" Способ получения мальтозного сиропа
CA2863364A1 (en) 2012-01-31 2013-08-08 Cargill, Incorporated Process for producing maltose from starch
PL3481228T3 (pl) * 2016-07-15 2022-01-24 Société des Produits Nestlé S.A. Sposób wytwarzania hydrolizowanej skrobi o zmniejszonej zawartości cukru

Also Published As

Publication number Publication date
WO2019116183A1 (en) 2019-06-20
MX2020007176A (es) 2020-08-24
RU2020122599A (ru) 2022-01-10
US11445741B2 (en) 2022-09-20
EP3723508A1 (en) 2020-10-21
CN111465330A (zh) 2020-07-28
US20190183159A1 (en) 2019-06-20
RU2020122599A3 (es) 2022-04-11
BR112020009284B1 (pt) 2024-02-06
US20210169111A1 (en) 2021-06-10
PH12020550467A1 (en) 2021-03-15
BR112020009284A2 (pt) 2020-10-27
CA3085556A1 (en) 2019-06-20

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