CL2022000536A1 - Composición de crema alimenticia reducida en azúcar usando almidón de arveja natural - Google Patents

Composición de crema alimenticia reducida en azúcar usando almidón de arveja natural

Info

Publication number
CL2022000536A1
CL2022000536A1 CL2022000536A CL2022000536A CL2022000536A1 CL 2022000536 A1 CL2022000536 A1 CL 2022000536A1 CL 2022000536 A CL2022000536 A CL 2022000536A CL 2022000536 A CL2022000536 A CL 2022000536A CL 2022000536 A1 CL2022000536 A1 CL 2022000536A1
Authority
CL
Chile
Prior art keywords
composition
sugar
starch
reduced sugar
pea starch
Prior art date
Application number
CL2022000536A
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 CL2022000536A1 publication Critical patent/CL2022000536A1/es

Links

Classifications

    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • 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

La invención se relaciona con una composición de crema alimenticia reducida en azúcar que comprende grasa, azúcar y almidón, en donde el almidón es almidón natural que tiene un tamaño de partícula promedio entre 20 µm y 30 µm, preferentemente entre 22 µm y 28 µm, aun con mayor preferencia entre 23 µm y 26 µm, con un D90 menor que 40 µm, preferentemente menor que 36 µm. La invención también se relaciona con un método de preparación de una composición de crema reducida en azúcar que comprende las etapas de: seleccionar una receta de una composición de crema alimenticia que comprende grasa y azúcar, reemplazar entre 25 % a 40 %, preferentemente 25 % a 35 %, con mayor preferencia aproximadamente 30 % en peso del contenido total de azúcar de dicha composición de crema alimenticia por almidón natural que tiene un tamaño de partícula promedio entre 20 µm y 30 µm, preferentemente entre 22 µm y 28 µm, aun con mayor preferencia entre 23 µm y 26 µm, con un D90 menor que 40 µm, preferentemente menor que 36 µm.
CL2022000536A 2019-09-05 2022-03-03 Composición de crema alimenticia reducida en azúcar usando almidón de arveja natural CL2022000536A1 (es)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
CL2022000536A1 true CL2022000536A1 (es) 2022-10-07

Family

ID=72470339

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2022000536A CL2022000536A1 (es) 2019-09-05 2022-03-03 Composición de crema alimenticia reducida en azúcar usando almidón de arveja natural

Country Status (10)

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

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
US11172689B2 (en) 2021-11-16
CO2022002517A2 (es) 2022-04-08
BR112022003287A2 (pt) 2022-05-24

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