CO4480083A1 - PROCESS FOR THE PRODUCTION OF A HYDROLYZED STARCH PRODUCT, THE PRODUCT SO OBTAINED AND THE FOOD COMPOSITIONS CONTAINING IT - Google Patents
PROCESS FOR THE PRODUCTION OF A HYDROLYZED STARCH PRODUCT, THE PRODUCT SO OBTAINED AND THE FOOD COMPOSITIONS CONTAINING ITInfo
- Publication number
- CO4480083A1 CO4480083A1 CO95042523A CO95042523A CO4480083A1 CO 4480083 A1 CO4480083 A1 CO 4480083A1 CO 95042523 A CO95042523 A CO 95042523A CO 95042523 A CO95042523 A CO 95042523A CO 4480083 A1 CO4480083 A1 CO 4480083A1
- Authority
- CO
- Colombia
- Prior art keywords
- starch
- product
- temperature
- suspension
- iii
- Prior art date
Links
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
- EL PROCESO DE UNA PRODUCCION DE UN PRODUCTO DE ALMIDON HIDROLIZADO QUE CONTIENE GRANULOS DE ALMI- DON PARCIALMENTE GELATINIZADOS COMPRENDE LOS PASOS DE (i) PREPARAR UNA SUSPENSION ACUOSA DE ALMIDON QUE CONTIENE DE 10 A 30% POR PESO DE ALMIDON (SUBSTANCIA SECA) (ii) CALENTAR LA SUSPENSION ACUOSA DE ALMIDON A UNA TEMPERATURA ENTRE 58 Y 80 GRADOS C, QUE NO SEA SIGNIFICATIVAMENTE MAS ALTA QUE LA TEMPERATURA DE GELATINIZACION DEL ALMIDON; (iii) TRATAR LA SUSPENSION ACUOSA DE ALMIDON CON AMILASA PANCREATICA PORCINA A UNA TEMPERATURA EN- TRE 58 Y 63 GRADOS CENTIGRADOS DURANTE UN PERIODO ADECUADO DE TIEMPO PARA OBTENER EL ED y/o PESO MOLECULAR REQUERIDOS PARA LA FRACCION SOLUBLE EN AGUA DEL PRODUCTO; Y (iv) DESACTIVAR LA ENZIMA. - EL PROCESO, DE ACUERDO CON LA REIVINDICACION 1 O LA REIVINDICACION 2, EN EL CUAL EL PERIODO DE TIEMPO EN EL PASO (iii) ES DE 5 A 30 MINUTOS. - EL PROCESO, DE ACUERDO CON LA REIVINDICACION 4, EN EL CUAL EL ALMIDON ES ALMIDON DE TRIGO. - EL PROCESO DE ACUERDO CON CUALQUIERA DE LAS REIVINDICACIONES 1 A 6, EN EL CUAL LA ENZIMA ES DESACTIVADA CALENTANDO LA SUSPENSION A UNA TEMPE- RATURA DE 90 A 95 GRADOS C. - EL PROCESO, DE ACUERDO CON CUALQUIERA DE LAS REIVINDICACIONES 1 A 7, EN EL CUAL EL PASO (iii) DE TRATAR LA SUSPENSION ACUOSA DE ALMIDON CON LA ENZIMA AMILASA ES REALIZADO POR UN PERIODO DE TIEMPO PARA OBTENER UN PRODUCTO QUE TIENE UNA FRACCION SOLUBLE EN AGUA, EL CUAL TIENE UN PICO EN EL PERFIL DE SU PESO MOLECULAR EN EL RANGO ENTRE 6 Y 30 KILODALTONES. - EL PROCESO, DE ACUERDO CON CUALQUIERA DE LAS REIVINDICACIONES 1 A 9, QUE COMPRENDE EL PASO POS- TERIOR.- THE PROCESS OF A PRODUCTION OF A PARTIALLY GELATINIZED HYDROLYZED STARCH PRODUCT CONTAINS THE STEPS OF (i) PREPARING AN AQUEOUS SUSPENSION OF STARCH CONTAINING 10 TO 30% BY WEIGHT OF STARCH () ii) HEATING THE AQUEOUS STARCH SUSPENSION TO A TEMPERATURE BETWEEN 58 AND 80 DEGREES C, WHICH IS NOT SIGNIFICANTLY HIGHER THAN THE STARCH GELATINIZATION TEMPERATURE; (iii) TREAT THE AQUEOUS SUSPENSION OF STARCH WITH PORCINE PANCREATIC AMYLASE AT A TEMPERATURE BETWEEN 58 AND 63 DEGREES DEGREE DURING AN ADEQUATE PERIOD OF TIME TO OBTAIN THE ED AND / OR MOLECULAR WEIGHT REQUIRED FOR SOLUBLE FRACTION; AND (iv) DEACTIVATE THE ENZYME. - THE PROCESS, ACCORDING TO CLAIM 1 OR CLAIM 2, IN WHICH THE PERIOD OF TIME IN STEP (iii) IS 5 TO 30 MINUTES. - THE PROCESS, IN ACCORDANCE WITH CLAIM 4, IN WHICH THE STARCH IS WHEAT STARCH. - THE PROCESS IN ACCORDANCE WITH ANY OF CLAIMS 1 TO 6, IN WHICH THE ENZYME IS DEACTIVATED BY WARMING THE SUSPENSION TO A TEMPERATURE OF 90 TO 95 DEGREES C. - THE PROCESS, IN ACCORDANCE WITH ANY OF CLAIMS 1 TO 7 , IN WHICH THE STEP (iii) OF TREATING THE AQUEOUS SUSPENSION OF STARCH WITH THE AMYLASE ENZYME IS PERFORMED FOR A PERIOD OF TIME TO OBTAIN A PRODUCT THAT HAS A SOLUBLE FRACTION IN WATER, WHICH HAS A PEAK IN THE PROFILE OF ITS WEIGHT MOLECULAR IN THE RANGE BETWEEN 6 AND 30 KILODALTONS. - THE PROCESS, ACCORDING TO ANY OF CLAIMS 1 TO 9, WHICH INCLUDES THE SUBSEQUENT STEP.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB9419392A GB9419392D0 (en) | 1994-09-27 | 1994-09-27 | Starch hydrolysis products |
Publications (1)
Publication Number | Publication Date |
---|---|
CO4480083A1 true CO4480083A1 (en) | 1997-07-09 |
Family
ID=10761918
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CO95042523A CO4480083A1 (en) | 1994-09-27 | 1995-09-15 | PROCESS FOR THE PRODUCTION OF A HYDROLYZED STARCH PRODUCT, THE PRODUCT SO OBTAINED AND THE FOOD COMPOSITIONS CONTAINING IT |
Country Status (4)
Country | Link |
---|---|
CO (1) | CO4480083A1 (en) |
GB (1) | GB9419392D0 (en) |
SG (1) | SG34269A1 (en) |
ZA (1) | ZA957478B (en) |
-
1994
- 1994-09-27 GB GB9419392A patent/GB9419392D0/en active Pending
-
1995
- 1995-09-06 ZA ZA957478A patent/ZA957478B/en unknown
- 1995-09-13 SG SG1995001348A patent/SG34269A1/en unknown
- 1995-09-15 CO CO95042523A patent/CO4480083A1/en unknown
Also Published As
Publication number | Publication date |
---|---|
GB9419392D0 (en) | 1994-11-09 |
SG34269A1 (en) | 1996-12-06 |
ZA957478B (en) | 1996-05-22 |
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