CN1886054A - 用于焙烤物品的填充剂 - Google Patents
用于焙烤物品的填充剂 Download PDFInfo
- Publication number
- CN1886054A CN1886054A CNA2004800351036A CN200480035103A CN1886054A CN 1886054 A CN1886054 A CN 1886054A CN A2004800351036 A CNA2004800351036 A CN A2004800351036A CN 200480035103 A CN200480035103 A CN 200480035103A CN 1886054 A CN1886054 A CN 1886054A
- Authority
- CN
- China
- Prior art keywords
- starch
- filler
- sugar
- baked goods
- maltodextrin
- 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
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Classifications
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- 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
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- 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
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- 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
- A21D10/00—Batters, dough or mixtures before baking
-
- 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
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- 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
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- 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
- A21D2/181—Sugars or sugar alcohols
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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
- 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
- A23L29/37—Sugar alcohols
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- 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
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Noodles (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Medicinal Preparation (AREA)
Abstract
Description
试验# | 对照 | BA1 | BA2 | BA3 | BA4 | BA5 | BA6 | BA7 | BA8 | BA9 | ||||||||||
成分 | 克% | 克% | 克% | 克% | 克% | 克% | 克% | 克% | 克% | 克% | ||||||||||
面粉 | 132 | 44 | 132 | 44 | 132 | 44 | 132 | 44 | 108.1 | 42.7 | 108.1 | 42.7 | 108.1 | 42.7 | 108.1 | 42.7 | 108.1 | 42.7 | 108.1 | 42.7 |
糖 | 132 | 44 | 0 | 0 | 0 | 0 | 0 | 0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 |
交联、稳定的预胶凝本薯粉 | 9 | 3 | 9 | 3 | 9 | 3 | 9 | 3 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 14.8 | 5.8 |
OSA改性淀粉 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 14.8 | 5.8 | 14.8 | 5.8 | 14.8 | 5.8 | 14.8 | 5.8 | 14.8 | 5.8 | 36.0 | 14.2 |
抗性麦芽糊精(Fibersol) | 0 | 0 | 132 | 44 | 66 | 22 | 33 | 11 | 54.0 | 21.4 | 54.0 | 21.4 | 54.0 | 21.4 | 54.0 | 21.4 | 36.0 | 14.2 | 51.8 | 20.5 |
山梨糖醇 | 0 | 0 | 0 | 0 | 66 | 22 | 99 | 33 | 54.0 | 21.4 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 36.0 | 14.2 | 0.0 | 0.0 |
麦芽糊精(DE10-13) | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0.0 | 0.0 | 54.0 | 21.4 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 |
PO改性木薯淀粉 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 54.0 | 21.4 | 0.0 | 0.0 | 0.0 | 0.0 |
0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0.0 | 0.0 | 0.0 | 0.0 | 54.0 | 21.4 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | |
麦芽糊精(DE13-16) | ||||||||||||||||||||
0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 0.0 | 36.0 | 14.2 | 20.2 | 8.0 | |
抗性淀粉(含60%纤维) | ||||||||||||||||||||
6 | 2 | 6 | 2 | 6 | 2 | 6 | 2 | 4.9 | 1.9 | 4.9 | 1.9 | 4.9 | 1.9 | 4.9 | 1.9 | 4.9 | 1.9 | 4.9 | 1.9 | |
脱脂牛奶粉 | ||||||||||||||||||||
盐 | 2.4 | 0.8 | 2.4 | 0.8 | 2.4 | 0.8 | 2.4 | 0.8 | 2.0 | 0.8 | 2.0 | 0.8 | 2.0 | 0.8 | 2.0 | 0.8 | 2.0 | 0.8 | 2.0 | 0.8 |
焙烤粉末 | 4.5 | 1.5 | 4.5 | 1.5 | 4.5 | 1.5 | 4.5 | 1.5 | 3.7 | 1.5 | 3.7 | 1.5 | 3.7 | 1.5 | 3.7 | 1.5 | 3.7 | 1.5 | 3.7 | 1.5 |
乳化剂 | 14.1 | 4.7 | 14.1 | 4.7 | 14.1 | 4.7 | 14.1 | 4.7 | 11.5 | 4.6 | 11.5 | 4.6 | 11.5 | 4.6 | 11.5 | 4.6 | 11.5 | 4.6 | 11.5 | 4.6 |
试验# | 蛋糕体积(1=最小,9=最大) | 蛋糕颜色 | 糕瓤颜色 | 糕皮质量 | 颗粒质量 | 蛋糕纹理 | 综合评价(1=差,9=极好) |
BA1 | 7 | 苍白、暗棕色 | 暗淡、暗黄色 | 薄且具有一些大气袋、干燥且易剥落 | 粗糙且不均匀的气囊 | 非常粘 | 3 |
BA2 | 7.5 | 暗棕色 | 暗淡、暗黄色 | 薄且光滑具有一些大气袋 | 粗糙且不均匀的气囊 | 粘 | 4 |
BA3 | 8 | 金黄 | 暗淡、暗黄色 | 薄且光滑,具有极少气袋 | 略粗糙且不均匀的气囊 | 略粘 | 4 |
BA4 | 8 | 金黄 | 亮黄色 | 薄且光滑,蛋糕表面上有最小气袋-典型 | 精细颗粒和均匀气囊-典型 | 缓慢融化,最小粘性 | 8 |
BA5 | 5 | 金黄 | 白黄 | 薄且光滑,具有极少气袋 | 粗糙且易碎 | 粘 | 6 |
BA6 | 6 | 金黄 | 白黄 | 薄且光滑,具有极少气袋 | 粗糙且易碎 | 粘 | 6 |
BA7 | 6 | 苍白,泛白的黄 | 厚,干燥且表面上具有裂纹的硬皮 | 粗糙且易碎 | 干且坚硬 | 3 | |
BA8 | 6 | 苍白,泛白的黄 | 白黄 | 略厚,具有裂纹 | 粗糙,不易碎 | 易碎且多颗粒 | 5 |
BA9 | 6 | 棕色 | 略为白黄 | 略薄,具有小气袋 | 粗糙,不那么易碎 | 略为粘,非常易碎 | 6 |
对照 | 9 | 金黄 | 亮黄 | 薄且光滑,蛋糕表面无气袋 | 精细颗粒和均匀气囊 | 最缓慢地融化,最少颗粒 | 9 |
成分 | 烘烤制品所用(Baker’s)% |
低蛋白质小麦粉 | 100 |
人造黄油 | 27 |
黄油 | 24 |
粉末状的糖 | 16 |
玉米糖浆(75Brix) | 4 |
无脂干奶粉 | 2 |
盐 | 1 |
蛋黄 | 7 |
大豆蛋白 | 2 |
改性木薯粉淀粉1 | 6 |
成分 | 烘烤制品所用% |
低蛋白质小麦粉 | 100 |
人造黄油 | 27 |
黄油 | 24 |
BA4 | 20 |
乙酰磺胺酸钾 | 0.095 |
无脂干奶粉 | 2 |
盐 | 1 |
蛋黄 | 7 |
大豆蛋白 | 2 |
水 | 10 |
改性木薯粉淀粉1 | 6 |
Claims (36)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US50652803P | 2003-09-26 | 2003-09-26 | |
US60/506,528 | 2003-09-26 | ||
PCT/US2004/031562 WO2005029967A1 (en) | 2003-09-26 | 2004-09-27 | Bulking agents for baked goods |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2010101569257A Division CN101843270B (zh) | 2003-09-26 | 2004-09-27 | 用于焙烤物品的填充剂 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1886054A true CN1886054A (zh) | 2006-12-27 |
CN1886054B CN1886054B (zh) | 2010-06-09 |
Family
ID=34393167
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
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CN2010101569257A Expired - Fee Related CN101843270B (zh) | 2003-09-26 | 2004-09-27 | 用于焙烤物品的填充剂 |
CN2004800351036A Expired - Fee Related CN1886054B (zh) | 2003-09-26 | 2004-09-27 | 用于焙烤物品的填充剂 |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
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CN2010101569257A Expired - Fee Related CN101843270B (zh) | 2003-09-26 | 2004-09-27 | 用于焙烤物品的填充剂 |
Country Status (14)
Country | Link |
---|---|
US (1) | US20050112272A1 (zh) |
EP (1) | EP1662883A1 (zh) |
JP (2) | JP2007506436A (zh) |
KR (1) | KR101280396B1 (zh) |
CN (2) | CN101843270B (zh) |
AU (1) | AU2004275851B2 (zh) |
BR (1) | BRPI0414728A (zh) |
CA (1) | CA2539939A1 (zh) |
MX (1) | MXPA06003368A (zh) |
NO (1) | NO20061838L (zh) |
RU (1) | RU2006114053A (zh) |
SG (1) | SG146684A1 (zh) |
WO (1) | WO2005029967A1 (zh) |
ZA (1) | ZA200602372B (zh) |
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CN102812977A (zh) * | 2012-08-31 | 2012-12-12 | 广州沃邦生物科技有限公司 | 一种复配蛋糕防腐乳化剂及其应用 |
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-
2004
- 2004-09-27 CN CN2010101569257A patent/CN101843270B/zh not_active Expired - Fee Related
- 2004-09-27 SG SG200807188-8A patent/SG146684A1/en unknown
- 2004-09-27 CA CA002539939A patent/CA2539939A1/en not_active Abandoned
- 2004-09-27 CN CN2004800351036A patent/CN1886054B/zh not_active Expired - Fee Related
- 2004-09-27 AU AU2004275851A patent/AU2004275851B2/en not_active Ceased
- 2004-09-27 US US10/951,182 patent/US20050112272A1/en not_active Abandoned
- 2004-09-27 BR BRPI0414728-6A patent/BRPI0414728A/pt not_active Application Discontinuation
- 2004-09-27 EP EP04785079A patent/EP1662883A1/en not_active Withdrawn
- 2004-09-27 MX MXPA06003368A patent/MXPA06003368A/es active IP Right Grant
- 2004-09-27 WO PCT/US2004/031562 patent/WO2005029967A1/en active Application Filing
- 2004-09-27 JP JP2006528277A patent/JP2007506436A/ja active Pending
- 2004-09-27 RU RU2006114053/13A patent/RU2006114053A/ru unknown
- 2004-09-27 KR KR1020067005912A patent/KR101280396B1/ko not_active IP Right Cessation
-
2006
- 2006-03-23 ZA ZA200602372A patent/ZA200602372B/xx unknown
- 2006-04-26 NO NO20061838A patent/NO20061838L/no not_active Application Discontinuation
-
2011
- 2011-04-14 JP JP2011090206A patent/JP5314076B2/ja not_active Expired - Fee Related
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102812977A (zh) * | 2012-08-31 | 2012-12-12 | 广州沃邦生物科技有限公司 | 一种复配蛋糕防腐乳化剂及其应用 |
CN102812977B (zh) * | 2012-08-31 | 2014-05-07 | 广州沃邦生物科技有限公司 | 一种复配蛋糕防腐乳化剂及其应用 |
Also Published As
Publication number | Publication date |
---|---|
KR101280396B1 (ko) | 2013-07-02 |
NO20061838L (no) | 2006-06-26 |
MXPA06003368A (es) | 2009-09-10 |
CA2539939A1 (en) | 2005-04-07 |
US20050112272A1 (en) | 2005-05-26 |
WO2005029967A1 (en) | 2005-04-07 |
JP2007506436A (ja) | 2007-03-22 |
BRPI0414728A (pt) | 2006-11-21 |
SG146684A1 (en) | 2008-10-30 |
CN1886054B (zh) | 2010-06-09 |
RU2006114053A (ru) | 2007-11-10 |
KR20060099515A (ko) | 2006-09-19 |
EP1662883A1 (en) | 2006-06-07 |
CN101843270B (zh) | 2013-01-23 |
JP2011177185A (ja) | 2011-09-15 |
CN101843270A (zh) | 2010-09-29 |
AU2004275851B2 (en) | 2010-03-04 |
ZA200602372B (en) | 2007-08-29 |
AU2004275851A1 (en) | 2005-04-07 |
JP5314076B2 (ja) | 2013-10-16 |
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