CN1300174C - 低热量食品的制备方法 - Google Patents
低热量食品的制备方法 Download PDFInfo
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- CN1300174C CN1300174C CNB028093445A CN02809344A CN1300174C CN 1300174 C CN1300174 C CN 1300174C CN B028093445 A CNB028093445 A CN B028093445A CN 02809344 A CN02809344 A CN 02809344A CN 1300174 C CN1300174 C CN 1300174C
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Abstract
本发明的对象是制备低热值食品的方法,其中一个步骤是用降低热值的有效量的支化麦芽糖糊精替代食品中的全部或部分高热量物质,所述支化麦芽糖糊精具有15%-35%的1→6葡糖苷键,还原糖含量低于20%,多分子性指数小于5,数均分子量最多等于4500克/摩尔。
Description
发明领域
本发明的对象是利用特定糖类代替高热量物质制备低热值食品的方法。本发明的对象也是包含这种特定糖类的低热量食品。
发明背景
一般来说,如今在工业化国家可以看到消费者越来越关注食品的营养和潜在的有益效果。这里可以提出几个原因:
-越来越担心癌症和冠心病,最近营养知识的普及化;
-由于最近的农业食品工业危机,消费者产生不信任感;
-当前的人口统计趋势表明年龄在45-65岁之间的人口增加,这增强了对保健产品的需求,因为健康食品可能使人活得更好、更长。
因此,许多年来人们付出巨大努力,以图代替传统食品中的高热量物质。其中最昂贵且卡路里含量最高的物质通常是蔗糖和脂肪。
从食品工业开始起,蔗糖就一直是标准的甜味剂填料。其感官和技术性质使它特别适用于食品。
另一方面,其营养性质可能遭受越来越多的批评。确实,蔗糖的热值为4千卡/克,对于以蔗糖为主要组分的食品,这是一个不可忽视的热值。
此外,人们都知道蔗糖对于糖尿病人是完全禁忌的,因为作为其组分的葡萄糖能被人体迅速吸收,这能使病人产生严重的高血糖。最后,蔗糖这种物质能被共生的口腔细菌发酵,转化成腐蚀性酸引起龋齿。
为克服这些缺点,已设计在一些食品中用多元醇代替蔗糖,例如EP-A-0 390299和EP-A-0 512 910。特别地,这些多元醇可以是氢化单糖,如山梨醇、甘露醇、木糖醇、赤藓糖醇,或氢化二糖,如麦芽糖醇、乳糖醇、氢化异麦芽糖(1,6-葡糖吡喃基-山梨醇和1,1-葡糖吡喃基甘露醇的等摩尔的混合物)。
在纯状态下,这些多元醇没有还原能力,不会被口腔菌群发酵成酸。因此用它们可以生产不会引起龋齿的食品,因为配方中的其他成分不会提供发酵性糖。此外,多元醇代谢缓慢,食用后不会引起血糖剧增。因此,在糖尿病人的膳食中常常推荐使用它们。
另外,其平均热值估计为2.4千卡/克(10.0千焦耳克),约为糖的60%。然而,我们发现目前市场上含有多元醇的食品的热量减少仍然有限,原因简单,因高热值的脂肪增加了甜味剂的热值,这种脂肪通常构成食品的另一主要成分。
这种脂肪通常以甘油三酸酯的形式存在,其热值为9千卡/克。此外,它基本上呈饱和形式。因此,营养学家并不特别推荐这种脂肪,它违背当前消费者的关注,消费者关注的是限制膳食提供过多热量。
为了消除忧虑,用低热量替代物代替全部或部分蔗糖是可取的,但还要全面或部分减少脂肪的量。
发明概述
基于对该领域技术现状的认识,本申请人所在公司为自己确立了一个目标,即开发一种低热值食品。虽然它的蔗糖、脂肪和其他高热量物质的含量降低,但具有与传统形式的同类产品可比较的技术和感官性质。
“可比较的技术和感官性质”意指获得的食品的性质和用传统技术进行生产的可能性。实际上希望达到的目标是尽可能省去某些操作上的限制,如调节空气温湿度、需要复杂设备和生产周期长,另一方面避开技术上的困难,如回收水、流变性差,或者避免食品生产过程中某些参数的限制。
经过无数次尝试与研究之后,本申请人有幸发现上述目标可以实现,只要用分析参数非常特别的支化麦芽糖糊精全部或部分替代食品中所用的高热量物质。
因此,本发明的对象是制备低热值食品的方法,其中一个步骤是用降低热值的有效量的支化麦芽糖糊精替代食品中的全部或部分高热量物质,所述支化麦芽糖糊精具有15%-35%的1→6葡糖苷链,还原糖含量低于20%,多分子性指数小于5,数均分子量Mn最多等于4500克/摩尔。
就本发明的目的而言,“支化麦芽糖糊精”是指本申请人公司的专利申请EP-A-1006128中描述的支化麦芽糖糊精。这些支化麦芽糖糊精具有难消化的特点,其结果是它们在小肠中的吸收受到阻碍,从而使热值降低。低聚合度(DP)分子的含量低也有助于它们的低热值。支化麦芽糖糊精的热值通过计算确定,依据的是小肠中难消化部分和大肠中发酵部分所占份数,这里可以考虑它提供2千卡/克的热量。因此,支化麦芽糖糊精具有低于2.5千卡/克的低热值。其中的1-6葡糖苷键含量高的结果是由于口腔微生物对它们的吸收减少,从而降低性龋齿能力。这种高水平的的1-6键还赋予它们相当特别的前生物性质:确实可以看出,人类和动物的盲肠和结肠的细菌,如产丁酸菌、乳酸菌或丙酸菌,可代谢高度支化的化合物。而且,这些支化麦芽糖糊精能促进双歧杆菌的生长,有害于不需要的细菌。完全有益于消费者健康的性质由此而来。
本发明中,“减少热值的有效量”意指一定量的支化麦芽糖糊精,与不含支化麦芽糖糊精的食品的热值相比,它足以替代食品中全部或部分高热量物质,因此降低食品的热值。
可被支化麦芽糖糊精替代的高热量物质包含下述组分中的至少一种:蔗糖、右旋糖、乳糖、麦芽糖、葡萄糖浆、麦芽糖糊精、脂肪、明胶、牛乳蛋白质、阿拉伯树胶。
本发明中,“麦芽糖糊精”意指通常由淀粉经酸和/或酶水解而获得的标准麦芽糖糊精,其特点是具有还原能力,用右旋糖当量(或DE)表示时低于20。
有利的是,本发明所用支化麦芽糖糊精中还原糖含量在2%-5%之间,Mn在2000-3000克/摩尔之间,全部或部分可以是氢化的。
根据食品类型和所需的感官性质,食品中所含支化麦芽糖糊精占食品总重的比例为0.1-30重量%,优选为1.0-10重量%。
这些支化麦芽糖糊精可与基于食品总重量的0.5-98重量%,优选为5-98重量%的至少一种多元醇中组合使用,所述多元醇为山梨醇、麦芽糖醇、木糖醇、甘露醇、赤藓糖醇、乳糖醇、氢化异麦芽糖(isomaltulose)、氢化葡萄糖浆和氢化淀粉水解物。
根据本发明方法的另一个变化形式,所述支化麦芽糖糊精可同时与基于食品总重量的0.5-98重量%,优选为5-98重量%的至少一种糖同时存在,所述糖为木糖、果糖、葡萄糖、聚右旋糖、蔗糖、麦芽糖、乳糖、异乳糖、异麦芽低聚糖、异麦芽糖、葡萄糖浆、高果糖葡萄糖浆、麦芽糖糊精、果糖低聚糖和乳糖低聚糖。
根据本发明方法,也可能单独或作为混合物加入一种强甜味剂,所述甜味剂选自(例如)天冬氨酰苯丙氨酸甲酯、阿力甜、乙酰舒泛K、三氯半乳蔗糖、甜菊苷、糖精和环己氨磺酸盐(cyclamate)。以食品总重计,所述强甜味剂的量优选为0.01-5重量%。
所含高热量物质可全部或部分为氢化或非氢化支化麦芽糖糊精替代,任选为麦芽糖糊精和一种或多种多元醇和/或一种或多种糖组合替代的食品有,例如,饼干、巧克力、糖果如硬糖、果冻软糖、软糖、口香糖、粉质糖片、胶质软糖、胶姆糖、巧克力糖果、巧克力块、饮料、面粉替代物、冰激凌、涂抹食品、蛋糕、焙烤食品、色拉调味剂及其他通常含高热量物质的食品。
本发明还涉及低热值食品,其中最多75重量%碳水化合物和/或全部或部分蛋白质和/或最多50重量%脂肪为支化麦芽糖糊精所替代,所述支化麦芽糖糊精具有15-35%的1→6葡糖苷键、少于20%的还原糖,多分子性指数小于5,数均分子量Mn最多等于4500克/摩尔,所述食品具有可与传统食品可比较的技术和感官性质。
举例来说,可以这样替代的糖有蔗糖、右旋糖、乳糖、麦芽糖、果糖、葡萄糖酱、麦芽糖糊精。
因此,例如,饼干可获得优异的结果。
在饼干的生产过程中,包括混合阶段和焙烤阶段,发生的现象又多又复杂。它们严格依赖于各种组分的比例。
面粉当然是饼干的基本原料,提供淀粉和蛋白质(麸质),淀粉大部分仍保持颗粒状(由于含水量低),蛋白质形成网络。与乳化剂结合的脂肪在面团中形成分散体,在其他成分之间起粘结剂作用。这种分散体负责为将来的气泡形成成核部位。另一方面,脂质吸附在气泡的表面,在它们生长过程中起稳定作用。因此脂肪对于饼干的结构和味感至关重要,因为它还能增加饼干的滋味。糖本身特别地影响饼干的机械性质(当然,除了其感官作用外)。晶体尺寸和结晶糖、玻璃状糖的比例是影响饼干嫩性、脆性和塑性的因素。最后,处于玻璃状态时,蔗糖的亲水性大于结晶蔗糖的亲水性。因此,配方中的蔗糖比例影响游离水的含量,进而影响饼干的机械性质。
经过长时间的摸索,本申请在饼干上获得了极好的结果,其热值低,最多有40重量%的糖和/或40重量%的脂肪被支化麦芽糖糊精替代,所述麦芽糖糊精含15-35%的1→6葡糖苷键、低于20%的还原糖,多分子性指数小于5,数均分子量Mn最多等于4500克/摩尔,所述饼干具有可与传统饼干相比的技术和感官性质。
如果被替代的糖超过40%,则饼干就会失去甜味。对于脂肪,替代量超过40%则会削弱面团的性质,特别是其技术质量(面团会阻碍机器的转动,机器转动才能形成饼干)。
通过下面的实施例,可以清楚地看到本发明的其他特点和优点。这些实施例仅起说明作用,不对本发明构成限制。
本发明优选实施方式
实施例1:饼干
制备了传统饼干和一方面包含支化麦芽糖糊精,另一方面包含FOS(果糖低聚糖)的饼干。后一种产品在市场上有售,商品名为ACTILIGHT或RAFTILOSE。
量为每100克生面团:
成分(按重量计,克为单位) | 文献 | 本发明饼干 | 含FOS的饼干 |
面粉 | 55.8 | 55.8 | 55.8 |
脂肪 | 15.9 | 12.4 | 12.4 |
蔗糖 | 17.8 | 15.1 | 15.1 |
支化麦芽糖糊精 | 0 | 6.2 | 0 |
FOS | 0 | 0 | 6.2 |
水 | 9.3 | 9.3 | 9.3 |
碳酸氢铵 | 0.3 | 0.3 | 0.3 |
碳酸氢钠 | 0.2 | 0.2 | 0.2 |
焦磷酸钠 | 0.2 | 0.2 | 0.2 |
盐 | 0.3 | 0.3 | 0.3 |
香草 | 0.1 | 0.1 | 0.1 |
卵磷脂 | 0.1 | 0.1 | 0.1 |
步骤:
-称取水、碳酸氢铵和碳酸氢钠,在Hobart捏和机中以速度1混合5分钟。
-加入脂肪和大豆卵磷脂,以速度1搅拌1分钟,然后以速度2搅拌4分钟。
-称取剩余粉末(面粉、蔗糖、焦磷酸钠、盐和香草调味剂)。混合,然后将它们加入捏和机中。以速度1搅拌10分钟,中间停一次,刮去捏和机的边沿和搅拌叶片。
-在旋转模具中形成饼干并将其置于焙烤浅盘中。
-在旋转炉中于200℃加热10分钟。饼干在炉中始终置于同一高度。
-使之冷却到25℃,然后将饼干储存在罐头盒中,以便保持其特性,尤其是与水量相关的特性。
仪器测量结果:
测试 | 文献 | 本发明的饼干 | 含FOS的饼干 |
水分活性 | 0.205 | 0.223 | 0.133 |
含水量(Karl Fisher) | 4.3% | 4.4% | 3.4% |
脆性* | 23.3 | 23.3 | 23 |
*脆性用Instron型仪器测定。用圆锥形冲压机压饼干表面,使它们稍稍接触。然后通过该仪器使饼干变形程度增加,测定所施加的力。当冲压头穿进饼干后,所施加的压力逐渐增加。如果冲压头碰到空隙,在壁破裂的时候此力急剧下降。因此,脆性可以通过所施力变化中的峰值数来估计。在此研究中,只计算0-2毫米移动之间的峰值,所以饼干并未破裂。
感官分析结果:12个对象组
分数表示在外观、颜色和糖0-7级上的评价。
饼干的热值用每种成分的热值计算。
对于支化麦芽糖糊精,使用计算得到的热值是2千卡/克。FOS的热值为2千卡/克。
测试 | 文献 | 本发明的饼干 | 含FOS的饼干 |
外观 | 4.815 | 3.285 | 2.715 |
颜色 | 5.7 | 4.425 | 2.85 |
糖 | 3.80 | 3.08 | 3.89 |
热值(千卡/100克) | 464 | 429 | 429 |
这些结果表明,本发明的饼干优于热值低的老饼干。
实施例2:长条麦面包
用葡萄糖浆(对照)制备长条麦面包,或用支化麦芽糖糊精替代部分此糖浆制备长条麦面包,以降低面包热值。
粘性焦糖配方
对照 | 本发明实验样品 | |||
所用成分 | 成品组成 | 所用成分 | 成品组成 |
(按重量计) | (%) | (按重量计) | (%) | |
奶粉 | 101 | 10.6 | 101 | 10 |
蔗糖 | 300 | 33.5 | 300 | 32 |
支化麦芽糖糊精 | - | - | 126 | 12.7 |
NaCl | 4 | 0.4 | 4 | 0.4 |
水 | 83 | - | 40 | - |
NEOSORB 70/70* | 100 | 7.8 | 118 | 8.8 |
FLOLYS E7081S* | 233 | 21.1 | 132 | 11 |
VF**糖 | 174 | 19.4 | 174 | 18 |
大豆卵磷脂 | 5 | 0.6 | 5 | 0.5 |
残余水分 | - | 6.5 | - | 6.6 |
合计 | 1000 | 100 | 1000 | 100 |
*本申请人已投放市场
**植物油
步骤
·将全部奶粉与蔗糖混合(M1)。
·混合水、NEOSORB 70/70和FLOLYS E7081S(M2)。
·混合植物油(预先在50℃熔化)、卵磷脂和支化麦芽糖糊精(M3)。
·搅拌下,加入混合物M1至混合物M2中,然后低火烧至110℃。
·达到110℃时,逐渐倒在混合物M3中。
·随后观察到温度下降(约5℃)且最终混合物的粘度增加。
·保持低火,用力搅拌,将对照样品的最终混合物加热到126℃,将本发明试验样品的最终混合物加热到110℃。
·将焦糖与长条麦面包混合,观察到规定的比例(75/25)。
·倒在厚板上
·冷却,切开并包装。
焦糖特征:
20℃时的平均重量(Aw) | 含水量%) | 热值(千卡/100克) | |
对照焦糖 | 0.45 | 6.5% | 470 |
本发明的焦糖 | 0.46 | 6.6% | 435 |
用于计算的热值:
支化麦芽糖糊精:2千卡/克
蔗糖,FLOLYS E 70:4千卡/克
NEOSORB 70/70:2.4千卡/克
卵磷脂,VF:9千卡/克
奶粉:5千卡/克。
根据本发明,粘性焦糖热值减少7%。
实施例3:制备不含酒精的嘶嘶发泡软饮料
制备了不含酒精的嘶嘶发泡软饮料,它一方面包含蔗糖,另一方面包含葡萄糖浆和支化麦芽糖糊精作为蔗糖的完全替代物。
量为克/升饮料:
对照(蔗糖) | 试验样品1(葡萄糖浆) | 试验样品2(本发明) | |
营养组合物 | 100 | ||
葡萄糖浆 | 86.42 | ||
支化麦芽糖糊精 | 73.68 | ||
天冬氨酰苯丙氨酸甲酯 | 0.078 | 0.118 | |
乙酰舒泛K | 0.078 | 0.118 | |
柠檬香料 | 0.7 | 0.7 | 0.7 |
柠檬酸(干) | 1.9 | 1.9 | 1.9 |
苯甲酸钠(干) | 0.09 | 0.09 | 0.09 |
4℃汽水 | 足量11 | 足量11 | 足量11 |
蔗糖:过筛后的市售糖(BEG HIN-SAY)
葡萄糖浆:FLOLYSE7081S
天冬氨酰苯丙氨酸甲酯:NUTRASWEET
乙酰舒泛K:HOECHST
柠檬香料:AG 31711(QUEST)
支化麦芽糖糊精含15%-35%的16葡糖苷键、2%-5%还原糖,多分子性指数小于5,数均分子量Mn在2000-3000克/摩尔之间。
还原糖 | 2.3 |
Mn(克/摩尔) | 2480 |
Mw(克/摩尔) | 5160 |
1,2键(%) | 10 |
1,3键(%) | 12 |
1,4键(%) | 49 |
1,6键(%) | 29 |
制备0.5升汽水。然后加入甜味剂和/或糖或糖代用品。接着加入其余的成分,并加入水至体积为1升。得到的饮料发给品尝小组之前,储存在冰箱中。
这三种饮料由一组8人根据下述标准进行评价:
-甜味
-香味强度
-在口中的粘度
-偏爱
与蔗糖对照比较,每个标准分成1-5级。
结果示于图1。可以看到,这三种饮料之间没有显著差异。但本发明的饮料似乎优于包含葡萄糖浆作为蔗糖替代物的饮料。
因此,根据本发明用支化麦芽糖糊精替代糖或葡萄糖浆有可能降低其热值,而不会损害其味道。确实,这三种饮料的热值如下:
-对照(蔗糖):400千卡/升
-试验样品1(葡萄糖浆):280千卡/升
-试验样品2(本发明):140千卡/升
实施例4:制备蛋黄酱
制备了含77.5%的标准蛋黄酱和含25%油、包含增加水平的支化麦芽糖糊精作为脂肪替代物的油热量蛋黄酱。
配方如下:
标准 | 本发明 | 本发明 | 本发明 |
蛋黄酱 | 蛋黄酱1 | 蛋黄酱2 | 蛋黄酱3 | |
玉米油 | 77.5 | 25 | 25 | 25 |
淀粉PREGEFLOCH20 | 0.5 | 4.25 | 4.25 | 4.25 |
盐 | 2 | 2 | 2 | 2 |
芥末 | 3 | 3 | 3 | 3 |
蛋黄 | 5 | 5 | 5 | 5 |
醋6% | 10 | 10 | 10 | 10 |
蔗糖 | 2 | 2 | 2 | 2 |
支化麦芽糖糊精 | 0 | 0 | 5 | 10 |
水 | - | 48.75 | 43.75 | 38.75 |
步骤:在适当情况下,于KENWOOD搅拌器的碗中混合水和支化麦芽糖糊精,依次加入盐、糖、醋、芥末和蛋黄。
以搅拌器的最大速度搅拌。然后倒入一半油,另一半加入分散的淀粉。
搅拌2分钟,将混合物放入锅子。
结果:不含支化麦芽糖糊精的对照几乎没有块体。含5%支化麦芽糖糊精的蛋黄酱形成更多的块体,而且看上去更油腻。含10%支化麦芽糖糊精的蛋黄酱可与标准蛋黄酱相比较,有大量块体,而且看上去很油腻。
因此,本发明的支化麦芽糖糊精完全适合制备低脂肪蛋黄酱。
实施例5替代长条麦面包中的脂肪
按照实施例2中同样的步骤制备长条麦面包,但使用粘性焦糖,其中部分脂肪被本发明的支化麦芽糖糊精所替代。
配方:
对照长条面包 | 本发明长条面包 | |
粘合剂成分 | (按质量计) | |
植物油(Loders Croklaan Cose) | 16.90 | 12.90 |
大豆卵磷脂 | 1.50 | 1.50 |
支化麦芽糖糊精 | 0 | 4.22 |
全脂奶粉(Ingredia) | 10 | 10 |
蔗糖 | 25 | 25 |
NaCl | 0.4 | 0.4 |
水 | 9 | 8.79 |
葡萄糖浆(FLOLYSE7081S) | 37.20 | 37.20 |
合计 | 100 | 100 |
热值(基于干重) | 435千克/100克 | 426千克/100克 |
观察:除了本发明长条面包比对照样品更脆以外,两者在外观和味道上没有显著差异:因此,有可能替换对照中的脂肪,但不损害最终的质量。在本发明的上下文中完全可以设想同时替换几个成分,也就是说替换掉全部或部分糖和脂肪。
实施例6:制备面包
以支化麦芽糖糊精替代部分面粉制备了传统的面包。
配方:
对照(组成以重量计) | 本发明组合物(组成以重量计) | |
小麦粉 | 100 | 93.5 |
支化麦芽糖糊精 | 0 | 6.5 |
固体脂肪 | 4 | 4 |
麦麸 | 1 | 1 |
麦芽粉 | 0.1 | 0.1 |
盐 | 2.3 | 2.3 |
新鲜酵母 | 2.5 | 2.5 |
淀粉酶 | 0.013 | 0.013 |
抗坏血酸(溶液1%) | 0.3 | 0.3 |
水 | 60 | 60 |
步骤:将脂肪熔化,加入支化麦芽糖糊精(根据本发明),搅拌,然后将混合物放在温度低的地方,以便脂肪变硬。然后将各种成分加入捏和机中。以速度1捏和混合物4分钟,然后以速度2捏和19分钟。
将得到的面团置于温度为23℃、相对湿度为80%的实验箱中45分钟。然后将其切开、称重、成形,并置于温度为23、相对湿度为80%的醒面成形箱中1小时30分钟至1小时45分钟。
然后将面团在250℃炉子中焙烤20-30分钟。
根据本发明,得到感官性质良好的纯白面包。
Claims (14)
1.一种制备低热值食品的方法,该方法包括步骤:用支化麦芽糖糊精替代最多50重量%的部分脂肪,所述支化麦芽糖糊精具有15%-35%的1→6葡糖苷链,还原糖含量低于20%,多分子性指数小于5,数均分子量Mn最多等于4500克/摩尔。
2.如权利要求1所述方法,其特征在于所述支化麦芽糖糊精具有2%-5%还原糖,Mn在2000-3000克/摩尔之间。
3.如权利要求1所述的方法,其特征在于所述支化麦芽糖糊精全部或部分是氢化的。
4.具有15%-35%的1→6葡糖苷链,还原糖含量低于20%,多分子性指数小于5,数均分子量Mn最多等于4500克/摩尔的支化麦芽糖糊精作为脂肪替代物在制备低热值食品中的应用。
5.如权利要求1所述的方法,其特征在于所述支化麦芽糖糊精占食品总重的0.1-30重量%。
6.如权利要求5所述方法,其特征在于所述支化麦芽糖糊精占食品总重的0.1-10重量%。
7.如权利要求1所述的方法,其特征在于所述支化麦芽糖糊精可与基于食品总重量的0.5-98重量%的至少一种多元醇同时存在,所述多元醇选自山梨醇、麦芽糖醇、木糖醇、甘露醇、赤藓糖醇、乳糖醇、氢化异麦芽糖、氢化葡萄糖浆和氢化淀粉水解物。
8.如权利要求7所述的方法,其特征在于所述支化麦芽糖糊精可与基于食品总重量的5-98重量%的至少一种多元醇同时存在,所述多元醇选自山梨醇、麦芽糖醇、木糖醇、甘露醇、赤藓糖醇、乳糖醇、氢化异麦芽糖、氢化葡萄糖浆和氢化淀粉水解物。
9.如权利要求1所述的方法,其特征在于所述支化麦芽糖糊精可与基于食品总重量的0.5-98重量%的至少一种糖同时存在,所述糖选自木糖、果糖、葡萄糖、聚右旋糖、蔗糖、麦芽糖、乳糖、异乳糖、异麦芽低聚糖、异麦芽糖、葡萄糖浆、高果糖葡萄糖浆、麦芽糖糊精、果糖低聚糖和乳糖低聚糖。
10.如权利要求9所述的方法,其特征在于所述支化麦芽糖糊精可与基于食品总重量的5-98重量%的至少一种糖同时存在,所述糖选自木糖、果糖、葡萄糖、聚右旋糖、蔗糖、麦芽糖、乳糖、异乳糖、异麦芽低聚糖、异麦芽糖、葡萄糖浆、高果糖葡萄糖浆、麦芽糖糊精、果糖低聚糖和乳糖低聚糖。
11.如权利要求1所述的方法,其特征在于所述食品选自饼干、巧克力、面粉替代物、硬糖、果冻软糖、软糖、口香糖、粉质糖片、胶质软糖、胶姆糖、巧克力糖果、巧克力块、饮料、冰激凌、涂抹食品、蛋糕、焙烤食品、色拉调味剂及其他通常含高热量物质的食品。
12.一种低热值食品,其特征在于所述食品中最多50重量%的部分脂肪被支化麦芽糖糊精所替代,所述支化麦芽糖糊精具有15-35%的1→6葡糖苷键,少于20%的还原糖,多分子性指数小于5,数均分子量Mn最多等于4500克/摩尔。
13.一种低热值饼干,其特征在于所述饼干中最多有40重量%的部分脂肪被支化麦芽糖糊精替代,所述麦芽糖糊精具有15%-35%的1→6葡糖苷键、低于20%的还原糖,多分子性指数小于5,数均分子量Mn最多等于4500克/摩尔。
14.如权利要求13所述的饼干,其特征在于所述饼干中最多有40重量%的部分蔗糖被支化麦芽糖糊精替代,所述麦芽糖糊精具有15%-35%的1→6葡糖苷键、低于20%的还原糖,多分子性指数小于5,数均分子量Mn最多等于4500克/摩尔。
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- 2001-03-30 FR FR0104415A patent/FR2822643B1/fr not_active Expired - Fee Related
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2002
- 2002-03-27 AU AU2002255076A patent/AU2002255076B2/en not_active Ceased
- 2002-03-27 DK DK02290759T patent/DK1245581T3/da active
- 2002-03-27 EP EP02290759A patent/EP1245581B1/fr not_active Revoked
- 2002-03-27 JP JP2002577888A patent/JP4361737B2/ja not_active Expired - Fee Related
- 2002-03-27 WO PCT/FR2002/001056 patent/WO2002079265A1/fr active Application Filing
- 2002-03-27 DE DE60219983T patent/DE60219983T2/de not_active Expired - Lifetime
- 2002-03-27 AT AT02290759T patent/ATE361937T1/de not_active IP Right Cessation
- 2002-03-27 ES ES02290759T patent/ES2287227T3/es not_active Expired - Lifetime
- 2002-03-27 KR KR1020037012832A patent/KR100859225B1/ko not_active IP Right Cessation
- 2002-03-27 CN CNB028093445A patent/CN1300174C/zh not_active Expired - Fee Related
- 2002-03-27 MX MXPA03008917A patent/MXPA03008917A/es active IP Right Grant
- 2002-03-28 CA CA2379206A patent/CA2379206C/fr not_active Expired - Fee Related
- 2002-03-29 US US10/112,978 patent/US7138154B2/en not_active Expired - Fee Related
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WO1995002969A1 (en) * | 1993-07-24 | 1995-02-02 | Steven Andrew Jennings | A maltodextrin composition |
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EP1006128A1 (fr) * | 1998-12-04 | 2000-06-07 | Roquette FrÀ¨res | Maltodextrines branchées et leur procédé de préparation |
Also Published As
Publication number | Publication date |
---|---|
WO2002079265A1 (fr) | 2002-10-10 |
DE60219983D1 (de) | 2007-06-21 |
EP1245581B1 (fr) | 2007-05-09 |
CN1507454A (zh) | 2004-06-23 |
EP1245581A1 (fr) | 2002-10-02 |
KR20040020888A (ko) | 2004-03-09 |
JP2004524849A (ja) | 2004-08-19 |
ATE361937T1 (de) | 2007-06-15 |
CA2379206A1 (fr) | 2002-09-30 |
MXPA03008917A (es) | 2004-06-30 |
CA2379206C (fr) | 2010-06-01 |
US20020192344A1 (en) | 2002-12-19 |
ES2287227T3 (es) | 2007-12-16 |
DE60219983T2 (de) | 2008-01-17 |
FR2822643B1 (fr) | 2005-03-04 |
FR2822643A1 (fr) | 2002-10-04 |
AU2002255076B2 (en) | 2007-01-04 |
DK1245581T3 (da) | 2007-09-10 |
US7138154B2 (en) | 2006-11-21 |
KR100859225B1 (ko) | 2008-09-18 |
JP4361737B2 (ja) | 2009-11-11 |
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