CN1618818A - 西米凝胶淀粉 - Google Patents
西米凝胶淀粉 Download PDFInfo
- Publication number
- CN1618818A CN1618818A CNA2004100882520A CN200410088252A CN1618818A CN 1618818 A CN1618818 A CN 1618818A CN A2004100882520 A CNA2004100882520 A CN A2004100882520A CN 200410088252 A CN200410088252 A CN 200410088252A CN 1618818 A CN1618818 A CN 1618818A
- Authority
- CN
- China
- Prior art keywords
- starch
- gel
- sago
- sago starch
- viscosity
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 325
- 235000019698 starch Nutrition 0.000 title claims abstract description 325
- 239000008107 starch Substances 0.000 claims abstract description 314
- 235000013305 food Nutrition 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims description 59
- 238000006243 chemical reaction Methods 0.000 claims description 55
- 239000003795 chemical substances by application Substances 0.000 claims description 30
- 230000004048 modification Effects 0.000 claims description 29
- 238000012986 modification Methods 0.000 claims description 29
- 238000001035 drying Methods 0.000 claims description 27
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 26
- 238000001879 gelation Methods 0.000 claims description 24
- 238000004132 cross linking Methods 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 238000004061 bleaching Methods 0.000 claims description 13
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 claims description 12
- 239000002253 acid Substances 0.000 claims description 11
- 230000005764 inhibitory process Effects 0.000 claims description 10
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 5
- BRLQWZUYTZBJKN-UHFFFAOYSA-N Epichlorohydrin Chemical compound ClCC1CO1 BRLQWZUYTZBJKN-UHFFFAOYSA-N 0.000 claims description 4
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 claims description 3
- 229920000881 Modified starch Polymers 0.000 abstract description 12
- 238000012545 processing Methods 0.000 abstract description 10
- 235000011962 puddings Nutrition 0.000 abstract description 7
- 235000015110 jellies Nutrition 0.000 abstract description 6
- 235000019426 modified starch Nutrition 0.000 abstract description 6
- 239000012467 final product Substances 0.000 abstract description 3
- 239000006071 cream Substances 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 51
- 239000000047 product Substances 0.000 description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 34
- 150000001875 compounds Chemical class 0.000 description 32
- 235000014347 soups Nutrition 0.000 description 32
- 238000011049 filling Methods 0.000 description 28
- 230000008569 process Effects 0.000 description 23
- 235000005979 Citrus limon Nutrition 0.000 description 21
- 244000131522 Citrus pyriformis Species 0.000 description 21
- 239000000203 mixture Substances 0.000 description 21
- 238000010438 heat treatment Methods 0.000 description 18
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 12
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- 239000011159 matrix material Substances 0.000 description 12
- 108090000790 Enzymes Proteins 0.000 description 10
- 102000004190 Enzymes Human genes 0.000 description 10
- 238000005516 engineering process Methods 0.000 description 10
- RLOWWWKZYUNIDI-UHFFFAOYSA-N phosphinic chloride Chemical compound ClP=O RLOWWWKZYUNIDI-UHFFFAOYSA-N 0.000 description 10
- 240000003183 Manihot esculenta Species 0.000 description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 9
- 230000001131 transforming effect Effects 0.000 description 8
- 229920000856 Amylose Polymers 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000002585 base Substances 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000008274 jelly Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 4
- 235000015218 chewing gum Nutrition 0.000 description 4
- 229940112822 chewing gum Drugs 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 238000006731 degradation reaction Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 150000002500 ions Chemical class 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000001814 pectin Substances 0.000 description 4
- 235000010987 pectin Nutrition 0.000 description 4
- 229920001277 pectin Polymers 0.000 description 4
- 239000012286 potassium permanganate Substances 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- 238000005507 spraying Methods 0.000 description 4
- 239000004368 Modified starch Substances 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 238000007605 air drying Methods 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 238000011010 flushing procedure Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000004445 quantitative analysis Methods 0.000 description 3
- 230000000630 rising effect Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000008399 tap water Substances 0.000 description 3
- 235000020679 tap water Nutrition 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 229920001685 Amylomaize Polymers 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- DPDMMXDBJGCCQC-UHFFFAOYSA-N [Na].[Cl] Chemical compound [Na].[Cl] DPDMMXDBJGCCQC-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 230000003197 catalytic effect Effects 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 239000000123 paper Substances 0.000 description 2
- 150000003016 phosphoric acids Chemical class 0.000 description 2
- 238000011020 pilot scale process Methods 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 238000004537 pulping Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 2
- 235000010262 sodium metabisulphite Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 2
- 229940038773 trisodium citrate Drugs 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000006491 Acacia senegal Nutrition 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241000272173 Calidris Species 0.000 description 1
- 235000000378 Caryota urens Nutrition 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 244000080335 Citrus x limonia Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- 240000000163 Cycas revoluta Species 0.000 description 1
- 235000008601 Cycas revoluta Nutrition 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 101000628535 Homo sapiens Metalloreductase STEAP2 Proteins 0.000 description 1
- OFOBLEOULBTSOW-UHFFFAOYSA-N Malonic acid Chemical compound OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 102100026711 Metalloreductase STEAP2 Human genes 0.000 description 1
- 235000010103 Metroxylon rumphii Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- OUUQCZGPVNCOIJ-UHFFFAOYSA-M Superoxide Chemical compound [O-][O] OUUQCZGPVNCOIJ-UHFFFAOYSA-M 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 150000008065 acid anhydrides Chemical class 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 150000001342 alkaline earth metals Chemical class 0.000 description 1
- 235000010407 ammonium alginate Nutrition 0.000 description 1
- 239000000728 ammonium alginate Substances 0.000 description 1
- KPGABFJTMYCRHJ-YZOKENDUSA-N ammonium alginate Chemical compound [NH4+].[NH4+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O KPGABFJTMYCRHJ-YZOKENDUSA-N 0.000 description 1
- 239000012736 aqueous medium Substances 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000011111 cardboard Substances 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 125000002091 cationic group Chemical group 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 150000004696 coordination complex Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000003431 cross linking reagent Substances 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- MGNCLNQXLYJVJD-UHFFFAOYSA-N cyanuric chloride Chemical compound ClC1=NC(Cl)=NC(Cl)=N1 MGNCLNQXLYJVJD-UHFFFAOYSA-N 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 125000005442 diisocyanate group Chemical group 0.000 description 1
- AFOSIXZFDONLBT-UHFFFAOYSA-N divinyl sulfone Chemical compound C=CS(=O)(=O)C=C AFOSIXZFDONLBT-UHFFFAOYSA-N 0.000 description 1
- 239000011363 dried mixture Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002036 drum drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002696 manganese Chemical class 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 125000005341 metaphosphate group Chemical group 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 238000004452 microanalysis Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000003534 oscillatory effect Effects 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 239000011087 paperboard Substances 0.000 description 1
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000007781 pre-processing Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 1
- 238000009955 starching Methods 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Images
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
- A23L29/20—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
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- 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
-
- 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
-
- 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
- C08B30/14—Cold water dispersible or pregelatinised starch
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B31/00—Preparation of derivatives of starch
Abstract
Description
西米样品 | % | % | 中间峰值的粘度 | 布雷本登粘度分析 | ||||
编号 | H2O2 | POCl3 | 粘度(布雷本登单位) | 峰 | 80℃ | 95℃ | 95℃+20′ | BVD |
1 | 0.1 | 0.010 | 710 | 1000 | 980 | 780 | 700 | -20.408 |
2 | 0.1 | 0.015 | 710 | 950 | 940 | 790 | 700 | -15.957 |
3 | 0.1 | 0.020 | 710 | 930 | 925 | 800 | 720 | -13.514 |
4 | 0.2 | 0.010 | 550 | 605 | 585 | 430 | 345 | -26.496 |
5 | 0.2 | 0.015 | 550 | 590 | 575 | 450 | 375 | -21.739 |
6 | 0.2 | 0.020 | 550 | 435 | 430 | 380 | 350 | -11.627 |
7 | 0.3 | 0.010 | 430 | 450 | 440 | 300 | 225 | -31.82 |
8 | 0.3 | 0.015 | 430 | 470 | 460 | 340 | 265 | -26.087 |
9 | 0.3 | 0.020 | 430 | 420 | 420 | 340 | 290 | -19.048 |
10 | 0.07 | 0.025 | 825 | 625 | 605 | 625 | 645 | 3.306 |
11 | 0.07 | 0.030 | 825 | 390 | 340 | 390 | 440 | 14.706 |
12 | 0.07 | 0.035 | 825 | 360 | 305 | 360 | 410 | 18.033 |
13 | 0.07 | 0.040 | 825 | 240 | 200 | 240 | 295 | 20 |
14 | 0.1 | 0.025 | 710 | 610 | 605 | 580 | 560 | -4.132 |
15 | 0.1 | 0.030 | 710 | 480 | 480 | 480 | 495 | 0 |
16 | 0.1 | 0.035 | 710 | 360 | 330 | 360 | 400 | 8.33 |
17 | 0.1 | 0.040 | 710 | 310 | 270 | 310 | 340 | 14.815 |
18 | 0.13 | 0.025 | 595 | 390 | 390 | 375 | 375 | -3.846 |
19 | 0.13 | 0.030 | 595 | 300 | 300 | 300 | 320 | 0 |
20 | 0.13 | 0.035 | 595 | 240 | 220 | 240 | 255 | 9.091 |
21 | 0.13 | 0.040 | 595 | 175 | 160 | 175 | 200 | 9.375 |
西米样品 | % | % | 中间峰值的粘度 | 样品的凝胶强度(克力) | |||||
编号 | H2O2 | POCl3 | 粘度(布雷本登单位) | 1小时 | 3小时 | 5小时 | 7小时 | 24小时 | 7小时参考值 |
1 | 0.1 | 0.010 | 710 | 192 | 39.3 | 47.3 | 45.7 | 54.4 | 60.9 |
2 | 0.1 | 0.015 | 710 | 18.4 | 47.2 | 52.8 | 51.8 | 64.2 | 69.8 |
3 | 0.1 | 0.020 | 710 | 23.8 | 54.4 | 59.8 | 64.9 | 72.0 | 79.9 |
4 | 0.2 | 0.010 | 550 | 18.0 | 27.4 | 29.9 | 34.3 | 37.8 | 45.6 |
5 | 0.2 | 0.015 | 550 | 18.7 | 31.2 | 36.2 | 36.0 | 43.1 | 48.8 |
6 | 0.2 | 0.020 | 550 | 12.9 | 27.7 | 32.6 | 35.1 | 42.5 | 42.3 |
7 | 0.3 | 0.010 | 430 | 11.6 | 13.3 | 14.4 | 13.7 | 17.4 | 18.3 |
8 | 0.3 | 0.015 | 430 | 13.7 | 18.1 | 19.2 | 21.8 | 26.0 | 30.7 |
9 | 0.3 | 0.020 | 430 | 10.0 | 13.5 | 14.4 | 16.6 | 22.2 | 20.3 |
10 | 0.07 | 0.020 | 825 | 12.5 | 37.6 | 45.2 | 50.0 | 58.7 | 66.5 |
11 | 0.07 | 0.030 | 825 | 12.6 | 31.5 | 38.5 | 43.6 | 53.4 | 58.3 |
12 | 0.07 | 0.035 | 825 | 8.8 | 30.0 | 36.0 | 37.1 | 44.8 | 48.3 |
13 | 0.07 | 0.040 | 825 | 8.3 | 20.6 | 31.9 | 33.6 | 40.7 | 40.1 |
14 | 0.1 | 0.025 | 710 | 18.1 | 44.4 | 54.9 | 56.7 | 67.3 | 77.4 |
15 | 0.1 | 0.030 | 710 | 17.3 | 42.6 | 49.6 | 59.0 | 59.6 | 71.5 |
16 | 0.1 | 0.035 | 710 | 14.1 | 34.9 | 38.2 | 41.8 | 47.7 | 52.3 |
17 | 0.1 | 0.040 | 710 | 12.4 | 31.6 | 38.2 | 36.5 | 43.2 | 46.2 |
18 | 0.13 | 0.025 | 595 | 21.6 | 45.3 | 49.2 | 50.5 | 65.3 | 72.5 |
19 | 0.13 | 0.030 | 595 | 16.8 | 37.7 | 41.0 | 42.7 | 50.4 | 57.5 |
20 | 0.13 | 0.035 | 595 | 13.9 | 31.9 | 39.3 | 36.1 | 44.1 | 51.0 |
21 | 0.13 | 0.040 | 595 | 10.0 | 12.4 | 18.5 | 22.8 | 27.0 | 23.5 |
样品 | % | % | 布雷本登粘度分析 | 凝胶强度 | |||||
编号 | H2O2 | POCl3 | 峰 | 80℃ | 95℃ | 95℃+20′ | BVD | 冷却7小时 | |
22 | 滚筒干燥 | 0.055 | 0.017 | 875 | 870 | 860 | 820 | +1.16 | 70.4 |
23 | 没经过滚筒干燥 | 0.055 | 0.017 | 875 | 870 | 860 | 820 | +1.16 | 194.95 |
样品 | % | % | 样品凝胶强度(克力) | |
编号 | H2O2 | POCl3 | 冷冻7小时后 | |
24 | SIDA1 | 0.1 | 0.020 | 太小检测不到 |
24 | EK2 | 0.1 | 0.020 | 太小检测不到 |
中间布雷本登特性(漂白+转化) | 最终产品的布雷本登特性(漂白+转化+交联,滚筒干燥前) | |||||||
批次 | 峰粘度 | 80℃时的粘度 | 95℃时的粘度 | 峰粘度 | 80℃时的粘度 | 95℃时的粘度 | 95℃+20′ | BVD |
1 | 870 | 840 | 670 | 730 | 650 | 730 | 785 | 12.31 |
2 | 710 | 665 | 510 | 505 | 485 | 505 | 495 | 4.12 |
3 | 705 | 655 | 490 | 910 | 880 | 780 | 720 | -11.36 |
4 | 565 | 520 | 360 | 800 | 750 | 580 | 500 | -22.67 |
5 | 770 | 710 | 520 | 970 | 960 | 880 | 820 | -8.33 |
6 | 850 | 795 | 605 | 875 | 870 | 860 | 820 | -1.15 |
7 | 840 | 790 | 630 | 755 | 720 | 755 | 760 | 4.86 |
8 | 935 | 900 | 750 | 1000 | 995 | 980 | 975 | -1.5 |
凝胶强度分析(柠檬派馅配方) | ||||||
批次 | 1小时 | 3小时 | 5小时 | 7小时 | 24小时 | 峰 |
1 | 11.55 | 23.95 | 36.65 | 41.3 | 52.85 | 52.85 |
2 | 10.4 | 22 | 32.551 | 37.6 | 46.9 | 46.9 |
3 | 15.95 | 36 | 40.6 | 44 | 48.2 | 48.2 |
4 | 10.45 | 18.65 | 19.8 | 22.6 | 26.4 | 26.4 |
5 | 12.65 | 34.85 | 46.15 | 49.4 | 57.15 | 57.15 |
6 | 12.9 | 45.2 | 53.2 | 56.2 | 68.8 | 68.8 |
7 | 15.05 | 32.1 | 35.4 | 40.7 | 54 | 54 |
8 | 12.6 | 28.35 | 42.1 | 49.8 | 61.2 | 61.2 |
凝胶强度(克力) | 凝胶百分比 | ||
柠檬派馅批次 | 5小时 | 24小时 | |
6%‘615淀粉1 | 26.3 | 41.6 | |
6%‘615淀粉2 | 27.4 | 39.2 | |
6%‘615淀粉平均值 | 26.85 | 40.4 | 66 |
6%本发明淀粉1 | 47.3 | 57.8 | |
6%本发明淀粉2 | 48.8 | 59.7 | |
6%本发明淀粉平均值 | 48.05 | 58.75 | 82 |
10%‘615淀粉1 | 360.7 | 469.4 | |
10%‘615淀粉2 | 375.1 | 445.5 | |
10%‘615淀粉平均值 | 367.9 | 457.45 | 80 |
10%本发明淀粉1 | 133.5 | 133.8 | |
10%本发明淀粉2 | 131.7 | 134.4 | |
10%本发明淀粉平均值 | 132.6 | 134.1 | 99 |
Claims (15)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/651670 | 2003-08-29 | ||
US10/651,670 US7422638B2 (en) | 2003-08-29 | 2003-08-29 | Sago-based gelling starches |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2007101391638A Division CN101215334B (zh) | 2003-08-29 | 2004-08-27 | 西米凝胶淀粉 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1618818A true CN1618818A (zh) | 2005-05-25 |
CN100355789C CN100355789C (zh) | 2007-12-19 |
Family
ID=34104737
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNB2004100882520A Expired - Fee Related CN100355789C (zh) | 2003-08-29 | 2004-08-27 | 西米凝胶淀粉 |
CN2007101391638A Expired - Fee Related CN101215334B (zh) | 2003-08-29 | 2004-08-27 | 西米凝胶淀粉 |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2007101391638A Expired - Fee Related CN101215334B (zh) | 2003-08-29 | 2004-08-27 | 西米凝胶淀粉 |
Country Status (12)
Country | Link |
---|---|
US (1) | US7422638B2 (zh) |
EP (1) | EP1510527B1 (zh) |
JP (1) | JP5101794B2 (zh) |
KR (1) | KR20050022960A (zh) |
CN (2) | CN100355789C (zh) |
AT (1) | ATE406388T1 (zh) |
AU (1) | AU2004205290A1 (zh) |
BR (1) | BRPI0405678B8 (zh) |
DE (1) | DE602004016091D1 (zh) |
MX (1) | MXPA04008329A (zh) |
MY (1) | MY139248A (zh) |
SG (1) | SG109591A1 (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101182379B (zh) * | 2006-11-17 | 2011-11-30 | 布鲁诺布Ii公司 | 用于膜和胶囊的高抑制性淀粉填料 |
CN104619190A (zh) * | 2012-07-25 | 2015-05-13 | 卡吉尔公司 | 淀粉胶中的速凝淀粉 |
CN106432517A (zh) * | 2015-06-25 | 2017-02-22 | 玉米产品开发公司 | 物理变性的西米淀粉 |
CN106666677A (zh) * | 2016-12-11 | 2017-05-17 | 钦州学院 | 一种凝胶淀粉及其制备方法 |
CN107787333A (zh) * | 2015-06-15 | 2018-03-09 | 卡吉尔公司 | 提供浆状质地的淀粉 |
Families Citing this family (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FI20041439A (fi) * | 2004-11-09 | 2006-05-10 | Eriksson Capital Ab | Putkimainen elintarvikekuori |
US11306028B2 (en) | 2005-06-09 | 2022-04-19 | United States Gypsum Company | Light weight gypsum board |
US11338548B2 (en) | 2005-06-09 | 2022-05-24 | United States Gypsum Company | Light weight gypsum board |
US7731794B2 (en) | 2005-06-09 | 2010-06-08 | United States Gypsum Company | High starch light weight gypsum wallboard |
USRE44070E1 (en) | 2005-06-09 | 2013-03-12 | United States Gypsum Company | Composite light weight gypsum wallboard |
US9802866B2 (en) * | 2005-06-09 | 2017-10-31 | United States Gypsum Company | Light weight gypsum board |
US9840066B2 (en) | 2005-06-09 | 2017-12-12 | United States Gypsum Company | Light weight gypsum board |
US8524294B2 (en) * | 2006-03-03 | 2013-09-03 | Symrise Ag | Pressed agglomerates suitable for consumption having retarded aroma release |
US8262820B2 (en) * | 2006-04-28 | 2012-09-11 | United States Gypsum Company | Method of water dispersing pregelatinized starch in making gypsum products |
US8303159B2 (en) * | 2008-09-05 | 2012-11-06 | United States Gypsum Company | Efficient wet starch preparation system for gypsum board production |
GB2464664B (en) | 2008-10-20 | 2013-06-05 | Bpb Ltd | Gypsum plasterboard comprising s-triazine-crosslinked starch |
US8747936B2 (en) | 2010-07-22 | 2014-06-10 | Vita-Mix Corporation | Method for preparing starch-thickened compositions |
MX2013006643A (es) | 2010-12-13 | 2013-12-06 | Dsm Ip Assets Bv | Geles untables. |
JP2013081432A (ja) * | 2011-10-12 | 2013-05-09 | Matsutani Chem Ind Ltd | グミキャンディ |
US9351508B2 (en) | 2012-03-10 | 2016-05-31 | Corn Products Development, Inc. | Delayed gelling starch compositions |
US9540810B2 (en) * | 2012-10-23 | 2017-01-10 | United States Gypsum Company | Pregelatinized starch with mid-range viscosity, and product, slurry and methods related thereto |
WO2015095600A2 (en) * | 2013-12-20 | 2015-06-25 | Eli Stav | Gypsum board with improved starch binder |
EP3681298B1 (en) | 2017-09-12 | 2024-02-21 | Corn Products Development, Inc. | Thermally inhibited waxy cassava starch |
JP7210062B1 (ja) | 2021-10-12 | 2023-01-23 | 伊那食品工業株式会社 | ゲル状食品用物性改良剤、ゲル状食品の物性改良方法、およびゲル状食品 |
Family Cites Families (14)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2328537A (en) * | 1940-08-09 | 1943-09-07 | American Maize Prod Co | Thick-bodied starch and method of making |
US2801242A (en) * | 1954-08-06 | 1957-07-30 | Corn Prod Refining Co | Process for the preparation of distarch phosphate and the resulting product |
US3583874A (en) * | 1968-05-31 | 1971-06-08 | Cpc International Inc | Novel instant pudding starch and process for preparing same |
US4207355A (en) * | 1979-01-08 | 1980-06-10 | National Starch And Chemical Corporation | Cold-water dispersible, gelling starches |
US4229489A (en) * | 1979-05-29 | 1980-10-21 | National Starch And Chemical Corporation | Cold-water dispersible, gelling starch |
US4228199A (en) * | 1979-07-05 | 1980-10-14 | National Starch And Chemical Corporation | Cold-water dispersible, gelling potato starch |
US4391836A (en) * | 1980-08-08 | 1983-07-05 | National Starch And Chemical Corporation | Process for preparing instant gelling starches |
US4477480A (en) * | 1982-07-06 | 1984-10-16 | General Foods Corporation | Method of preparing a clean flavored cereal starch |
JPH0791322B2 (ja) * | 1989-11-24 | 1995-10-04 | ナシヨナル・スターチ・アンド・ケミカル・コーポレイシヨン | 酵素的方法によって製造された部分的に枝切りされたでんぷん |
JPH0749378B2 (ja) * | 1990-12-27 | 1995-05-31 | ナショナル スターチ アンド ケミカル インベストメント ホールディング コーポレイション | タブレット賦形剤としての酵素的に枝切りされたデンプン |
US5187272A (en) * | 1992-01-21 | 1993-02-16 | Kraft General Foods, Inc. | Process for preparing non-hydroxypropylated, deflavored, crosslinked, pregelatinized, starch and product |
US5833755A (en) * | 1996-03-25 | 1998-11-10 | National Starch And Chemical Investment Holding Corporation | Starch degradation using metal-based coordination complexes |
US6447615B2 (en) * | 1999-08-10 | 2002-09-10 | National Starch And Chemical Investment Holding Corporation | Sago fluidity starch and use thereof |
US6447616B1 (en) * | 2000-08-31 | 2002-09-10 | The Ford Meter Box Company | Method for treating brass |
-
2003
- 2003-08-29 US US10/651,670 patent/US7422638B2/en not_active Expired - Fee Related
-
2004
- 2004-08-27 SG SG200404784A patent/SG109591A1/en unknown
- 2004-08-27 MY MYPI20043520A patent/MY139248A/en unknown
- 2004-08-27 MX MXPA04008329A patent/MXPA04008329A/es not_active Application Discontinuation
- 2004-08-27 AU AU2004205290A patent/AU2004205290A1/en not_active Abandoned
- 2004-08-27 CN CNB2004100882520A patent/CN100355789C/zh not_active Expired - Fee Related
- 2004-08-27 CN CN2007101391638A patent/CN101215334B/zh not_active Expired - Fee Related
- 2004-08-30 DE DE602004016091T patent/DE602004016091D1/de active Active
- 2004-08-30 KR KR1020040068704A patent/KR20050022960A/ko not_active Application Discontinuation
- 2004-08-30 JP JP2004250753A patent/JP5101794B2/ja not_active Expired - Fee Related
- 2004-08-30 AT AT04020540T patent/ATE406388T1/de not_active IP Right Cessation
- 2004-08-30 EP EP04020540A patent/EP1510527B1/en not_active Not-in-force
- 2004-08-30 BR BRPI0405678A patent/BRPI0405678B8/pt not_active IP Right Cessation
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101182379B (zh) * | 2006-11-17 | 2011-11-30 | 布鲁诺布Ii公司 | 用于膜和胶囊的高抑制性淀粉填料 |
CN104619190A (zh) * | 2012-07-25 | 2015-05-13 | 卡吉尔公司 | 淀粉胶中的速凝淀粉 |
CN107787333A (zh) * | 2015-06-15 | 2018-03-09 | 卡吉尔公司 | 提供浆状质地的淀粉 |
CN107787333B (zh) * | 2015-06-15 | 2021-07-13 | 卡吉尔公司 | 提供浆状质地的淀粉 |
CN106432517A (zh) * | 2015-06-25 | 2017-02-22 | 玉米产品开发公司 | 物理变性的西米淀粉 |
CN106432517B (zh) * | 2015-06-25 | 2021-01-08 | 玉米产品开发公司 | 物理变性的西米淀粉 |
CN106666677A (zh) * | 2016-12-11 | 2017-05-17 | 钦州学院 | 一种凝胶淀粉及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
BRPI0405678B1 (pt) | 2016-05-31 |
ATE406388T1 (de) | 2008-09-15 |
EP1510527A1 (en) | 2005-03-02 |
US7422638B2 (en) | 2008-09-09 |
JP2005133072A (ja) | 2005-05-26 |
US20050048190A1 (en) | 2005-03-03 |
JP5101794B2 (ja) | 2012-12-19 |
KR20050022960A (ko) | 2005-03-09 |
MY139248A (en) | 2009-09-30 |
CN101215334B (zh) | 2012-12-12 |
DE602004016091D1 (de) | 2008-10-09 |
CN100355789C (zh) | 2007-12-19 |
CN101215334A (zh) | 2008-07-09 |
AU2004205290A1 (en) | 2005-03-17 |
BRPI0405678A (pt) | 2005-05-17 |
BRPI0405678B8 (pt) | 2016-11-16 |
MXPA04008329A (es) | 2005-06-08 |
EP1510527B1 (en) | 2008-08-27 |
SG109591A1 (en) | 2005-03-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN1618818A (zh) | 西米凝胶淀粉 | |
CN100346711C (zh) | 用作烹调增稠剂的共加工组合物 | |
Moore et al. | Applications of starches in foods | |
JP2005133072A5 (zh) | ||
DE60004952T2 (de) | In kaltem wasser quellbare stärke mit verzögerter viskositätsentwicklung, ihre herstellung und ihre verwendung | |
CN1968967A (zh) | 新一代的淀粉产品 | |
JPH05292934A (ja) | 高アミロースデンプンを含む押出し食品 | |
WO2005111085A1 (en) | Oxidized reversibly swelling granular starch products | |
JP2006304798A (ja) | 向上した加工耐性と溶解安定性を有するライスフラワー組成物 | |
EP0020096B1 (en) | Modified starches and their production | |
JP5203543B1 (ja) | 米飯改良剤、それを用いた米飯食品および米飯改良剤の製造方法 | |
JP2000316507A (ja) | 食物繊維強化麺類 | |
JP2018174925A (ja) | 食品およびその製造方法 | |
CN1343098A (zh) | 含有离散淀粉颗粒的食料 | |
JP2003310187A (ja) | 低カロリー食品素材 | |
JP5198692B1 (ja) | 粒状物、それを用いた飲食品および粒状物の製造方法 | |
WO2022039038A1 (ja) | 米飯改良剤 | |
Herawati et al. | Formulation of Food Ingredients (Peanut Flour, Egg Yolks, Egg Whites, and Guar Gum) to the Characteristics of Gluten-Free Noodles. | |
Bensaad et al. | Chemical modifications of starch; a prospective for sweet potato starch | |
AU2020354508A1 (en) | Process for the preparation of pregelatinized starch and/or pregelatinized flour | |
WO2021065520A1 (ja) | 麺用ほぐれ向上剤 | |
Siroha et al. | Impact of different modifications on starch properties | |
JPH0365148A (ja) | 食品素材及びその製造法 | |
WO2022203019A1 (ja) | 物性改良剤、増粘多糖類を含む食品、ならびに、増粘多糖類を含む食品の製造方法および物性改良方法 | |
NZ534974A (en) | Sago-based gelling starches |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
C41 | Transfer of patent application or patent right or utility model | ||
TR01 | Transfer of patent right |
Effective date of registration: 20090313 Address after: Holland Arnhem Patentee after: Brunob II. B. V. Address before: Delaware, USA Patentee before: National Starch & Chemical Investment Holding Corp |
|
ASS | Succession or assignment of patent right |
Owner name: BRUNOBU II AUGUSTUS CO., LTD. Free format text: FORMER OWNER: NAT STARCH CHEM INVEST Effective date: 20090313 |
|
ASS | Succession or assignment of patent right |
Owner name: CORN PRODUCTS DEVELOPMENT, INC. Free format text: FORMER OWNER: BRUNOB II B. V. Effective date: 20120517 |
|
C41 | Transfer of patent application or patent right or utility model | ||
TR01 | Transfer of patent right |
Effective date of registration: 20120517 Address after: Illinois, USA Patentee after: Corn Products Development Inc. Address before: Holland Arnhem Patentee before: Brunob II. B. V. |
|
EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20050525 Assignee: National Starch Industry (Shanghai) Co., Ltd. Assignor: Corn Products Development Inc. Contract record no.: 2013990000665 Denomination of invention: Sago-based gelling starches Granted publication date: 20071219 License type: Common License Record date: 20131012 |
|
LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
CP01 | Change in the name or title of a patent holder |
Address after: Illinois, USA Patentee after: Corn Products Development, Inc. Address before: Illinois, USA Patentee before: Corn Products Development, Inc. |
|
CP01 | Change in the name or title of a patent holder | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20071219 Termination date: 20200827 |
|
CF01 | Termination of patent right due to non-payment of annual fee |