DE60211985T2 - Behandelte Mischung enthaltend modifizierte Stärke und Mehl als Verdickungsmittel - Google Patents
Behandelte Mischung enthaltend modifizierte Stärke und Mehl als Verdickungsmittel Download PDFInfo
- Publication number
- DE60211985T2 DE60211985T2 DE60211985T DE60211985T DE60211985T2 DE 60211985 T2 DE60211985 T2 DE 60211985T2 DE 60211985 T DE60211985 T DE 60211985T DE 60211985 T DE60211985 T DE 60211985T DE 60211985 T2 DE60211985 T2 DE 60211985T2
- Authority
- DE
- Germany
- Prior art keywords
- starch
- flour
- processed
- composition according
- processed composition
- 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.)
- Expired - Fee Related
Links
- 239000000203 mixture Substances 0.000 title claims description 164
- 235000013312 flour Nutrition 0.000 title claims description 94
- 229920000881 Modified starch Polymers 0.000 title claims description 61
- 235000019426 modified starch Nutrition 0.000 title claims description 56
- 239000004368 Modified starch Substances 0.000 title claims description 50
- 239000002562 thickening agent Substances 0.000 title description 39
- 229920002472 Starch Polymers 0.000 claims description 100
- 235000019698 starch Nutrition 0.000 claims description 100
- 239000008107 starch Substances 0.000 claims description 78
- 238000000034 method Methods 0.000 claims description 55
- 235000013305 food Nutrition 0.000 claims description 38
- 230000008569 process Effects 0.000 claims description 29
- 235000021307 Triticum Nutrition 0.000 claims description 24
- 241000209140 Triticum Species 0.000 claims description 24
- 238000010411 cooking Methods 0.000 claims description 20
- 229920002261 Corn starch Polymers 0.000 claims description 15
- 238000012986 modification Methods 0.000 claims description 12
- 230000004048 modification Effects 0.000 claims description 12
- 239000007921 spray Substances 0.000 claims description 12
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 claims description 10
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000013804 distarch phosphate Nutrition 0.000 claims description 8
- 239000002002 slurry Substances 0.000 claims description 8
- 108700028369 Alleles Proteins 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 7
- 235000019759 Maize starch Nutrition 0.000 claims description 7
- 239000003153 chemical reaction reagent Substances 0.000 claims description 7
- 239000001245 distarch phosphate Substances 0.000 claims description 7
- 239000000839 emulsion Substances 0.000 claims description 7
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000002036 drum drying Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 230000005945 translocation Effects 0.000 claims description 4
- 229920000107 Acetylated distarch adipate Polymers 0.000 claims description 3
- 239000003125 aqueous solvent Substances 0.000 claims description 3
- 238000000889 atomisation Methods 0.000 claims description 3
- 238000010793 Steam injection (oil industry) Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 230000009977 dual effect Effects 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 238000010410 dusting Methods 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 description 59
- 239000000243 solution Substances 0.000 description 20
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 15
- 240000003768 Solanum lycopersicum Species 0.000 description 15
- 239000007787 solid Substances 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 240000003183 Manihot esculenta Species 0.000 description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 8
- 235000010804 Maranta arundinacea Nutrition 0.000 description 8
- 235000012419 Thalia geniculata Nutrition 0.000 description 8
- 239000008120 corn starch Substances 0.000 description 8
- 229940099112 cornstarch Drugs 0.000 description 8
- 239000000463 material Substances 0.000 description 8
- 244000145580 Thalia geniculata Species 0.000 description 7
- 238000004945 emulsification Methods 0.000 description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 6
- 235000014121 butter Nutrition 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 229920001592 potato starch Polymers 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 6
- 238000005259 measurement Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000013882 gravy Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 229920000856 Amylose Polymers 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000011850 desserts Nutrition 0.000 description 3
- 235000014505 dips Nutrition 0.000 description 3
- 235000015071 dressings Nutrition 0.000 description 3
- 239000011363 dried mixture Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000021183 entrée Nutrition 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
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- 239000000126 substance Substances 0.000 description 3
- 235000014348 vinaigrettes Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 241000482268 Zea mays subsp. mays Species 0.000 description 2
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 239000008199 coating composition Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
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- 235000015090 marinades Nutrition 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 230000035772 mutation Effects 0.000 description 2
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- 238000005507 spraying Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 240000001592 Amaranthus caudatus Species 0.000 description 1
- 235000009328 Amaranthus caudatus Nutrition 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 241000209763 Avena sativa Species 0.000 description 1
- 235000007558 Avena sp Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 101001122114 Homo sapiens NUT family member 1 Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000151018 Maranta arundinacea Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000005561 Musa balbisiana Species 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 240000003829 Sorghum propinquum Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 235000019764 Soybean Meal Nutrition 0.000 description 1
- -1 Starchy tate Chemical class 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000012735 amaranth Nutrition 0.000 description 1
- 239000004178 amaranth Substances 0.000 description 1
- 125000000129 anionic group Chemical group 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000002091 cationic group Chemical group 0.000 description 1
- 239000004568 cement Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 210000000349 chromosome Anatomy 0.000 description 1
- 229960002303 citric acid monohydrate Drugs 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 239000012084 conversion product Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- MVPICKVDHDWCJQ-UHFFFAOYSA-N ethyl 3-pyrrolidin-1-ylpropanoate Chemical compound CCOC(=O)CCN1CCCC1 MVPICKVDHDWCJQ-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021222 fish soup Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008240 homogeneous mixture Substances 0.000 description 1
- 235000021182 hors d'oeuvre Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 235000015250 liver sausages Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000007363 ring formation reaction Methods 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229940045902 sodium stearyl fumarate Drugs 0.000 description 1
- 239000004455 soybean meal Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000003890 succinate salts Chemical class 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000011845 white flour Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/04—Starch derivatives, e.g. crosslinked derivatives
Landscapes
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Dispersion Chemistry (AREA)
- Organic Chemistry (AREA)
- Medicinal Chemistry (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seeds, Soups, And Other Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Compositions Of Macromolecular Compounds (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US80996801A | 2001-03-16 | 2001-03-16 | |
| US809968 | 2001-03-16 | ||
| US42442 | 2002-01-08 | ||
| US10/042,442 US6777015B2 (en) | 2001-03-16 | 2002-01-08 | Co-processed compositions useful as culinary thickeners |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE60211985D1 DE60211985D1 (de) | 2006-07-20 |
| DE60211985T2 true DE60211985T2 (de) | 2007-06-14 |
Family
ID=26719239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE60211985T Expired - Fee Related DE60211985T2 (de) | 2001-03-16 | 2002-03-07 | Behandelte Mischung enthaltend modifizierte Stärke und Mehl als Verdickungsmittel |
Country Status (14)
| Country | Link |
|---|---|
| US (2) | US6777015B2 (enExample) |
| EP (1) | EP1241216B1 (enExample) |
| JP (1) | JP4350932B2 (enExample) |
| KR (1) | KR20020073415A (enExample) |
| CN (1) | CN100346711C (enExample) |
| AR (1) | AR032977A1 (enExample) |
| AT (1) | ATE328956T1 (enExample) |
| AU (1) | AU784637B2 (enExample) |
| BR (1) | BR0200811A (enExample) |
| CA (1) | CA2375690A1 (enExample) |
| DE (1) | DE60211985T2 (enExample) |
| DK (1) | DK1241216T3 (enExample) |
| ES (1) | ES2264455T3 (enExample) |
| MX (1) | MXPA02002934A (enExample) |
Families Citing this family (32)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6777015B2 (en) * | 2001-03-16 | 2004-08-17 | National Starch And Chemical Investment Holding Corporation | Co-processed compositions useful as culinary thickeners |
| GB0206419D0 (en) * | 2002-03-19 | 2002-05-01 | Cerestar Holding Bv | Non-sticky, free-flowing comestible and a process for its preparation |
| DE10336880A1 (de) * | 2003-08-11 | 2005-06-02 | Dr. August Oetker Nahrungsmittel Kg | Trockengemisch zur Zubereitung von Fertigdesserts im Automatenbetrieb und Verfahren zur Herstellung daraus zubereiteter Endprodukte |
| US20050042331A1 (en) * | 2003-08-22 | 2005-02-24 | Billmers Robert L. | Starches for reduced fat in fried foods systems |
| US20060034997A1 (en) * | 2004-08-16 | 2006-02-16 | Carver Janet M | Instant roux |
| DE102005026037A1 (de) * | 2005-06-03 | 2006-12-07 | Bernhard Zamek Gmbh & Co. Kg | Modulares Nahrungsmittelsystem |
| US20080160142A1 (en) * | 2006-12-22 | 2008-07-03 | Basimah Khulusi | Beverage Products And Method Of Making Same |
| US20090017186A1 (en) * | 2007-07-11 | 2009-01-15 | National Starch And Chemical Investment Holding Corporation | Hydrocolloid Blend For Innovative Texture |
| US8983581B2 (en) | 2008-05-27 | 2015-03-17 | Massachusetts Institute Of Technology | System and method for large field of view, single cell analysis |
| US20100015306A1 (en) * | 2008-07-15 | 2010-01-21 | Pepsico, Inc. | Method for Preparing a Low Viscosity Whole Grain Flour Slurry |
| EP2432830B1 (en) * | 2009-05-19 | 2013-07-10 | Wacker Chemie AG | Bioplastics |
| US9155471B2 (en) * | 2009-05-27 | 2015-10-13 | Lumicell, Inc'. | Methods and systems for spatially identifying abnormal cells |
| US9314304B2 (en) | 2010-12-08 | 2016-04-19 | Lumicell, Inc. | Methods and system for image guided cell ablation with microscopic resolution |
| JP5839537B2 (ja) * | 2011-02-23 | 2016-01-06 | キユーピー株式会社 | サラダ |
| WO2012130260A1 (en) * | 2011-03-31 | 2012-10-04 | N.V. Nutricia | A process for the production of a powdered composition, the powdered composition obtained thereby and uses thereof |
| US9351508B2 (en) | 2012-03-10 | 2016-05-31 | Corn Products Development, Inc. | Delayed gelling starch compositions |
| KR20160037834A (ko) | 2013-03-14 | 2016-04-06 | 루미셀, 아이엔씨. | 의료 이미징 장치 및 사용 방법 |
| EP3692812A1 (en) * | 2014-08-15 | 2020-08-12 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
| US10172368B2 (en) * | 2014-08-15 | 2019-01-08 | Corn Products Development, Inc. | Food products containing a modified waxy cassava starch |
| CN107404923A (zh) * | 2015-03-16 | 2017-11-28 | 索莱有限责任公司 | 即时增稠的干食物组合物 |
| US10582720B2 (en) * | 2017-03-17 | 2020-03-10 | Corn Products Development, Inc. | Baked snack coating using waxy corn starch |
| AU2018359405B2 (en) * | 2017-11-03 | 2024-08-01 | Corn Products Development, Inc. | Starch blends and uses thereof |
| EP3886608A4 (en) * | 2018-11-30 | 2022-08-31 | Cargill, Incorporated | Non-grain compositions comprising thermally inhibited and/or heat moisture treated waxy tapioca |
| US12440051B2 (en) | 2018-12-20 | 2025-10-14 | Conopco Inc. | Food article |
| MY204133A (en) * | 2018-12-20 | 2024-08-09 | Unilever Ip Holdings B V | Agglomerated composition comprising an edible solid particulate component and a potato starch |
| US12295392B2 (en) | 2018-12-20 | 2025-05-13 | Conopco Inc. | Savoury composition |
| JP7144337B2 (ja) * | 2019-02-04 | 2022-09-29 | 株式会社日清製粉ウェルナ | アスタキサンチン含有ソース |
| EP3927753A1 (en) * | 2019-02-21 | 2021-12-29 | Cargill, Incorporated | Compositions for shelf stable wet pet food applications |
| US20230002512A1 (en) * | 2019-11-27 | 2023-01-05 | Cargill, Incorporated | Clean label starch compositions |
| FR3132101B1 (fr) * | 2022-01-21 | 2024-01-12 | Roquette Freres | Procede de fabrication de melanges d’amidons thermiquement modifies |
| CN120475910A (zh) * | 2022-12-21 | 2025-08-12 | 基伊埃工程技术股份有限公司 | 蛋白质的干燥方法和系统以及获得的功能化蛋白质 |
| JP7589432B1 (ja) * | 2023-03-16 | 2024-11-26 | ハウス食品株式会社 | 容器入り液状又はペースト状食品組成物、その製造方法及びその用途 |
Family Cites Families (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3554764A (en) | 1967-12-21 | 1971-01-12 | Gen Foods Corp | Freeze-thaw resistant flour and starch thickener blend |
| US4428972A (en) * | 1981-10-23 | 1984-01-31 | National Starch And Chemical Corporation | Starch thickener characterized by improved low-temperature stability |
| DE3243963C1 (de) * | 1982-11-27 | 1984-04-12 | Maizena Gmbh, 2000 Hamburg | Verfahren zur Herstellung eines klumpenfrei heissdispergierbaren Basisprodukts fuer gebundene Sossen und Suppen |
| DD255877A1 (de) | 1986-12-24 | 1988-04-20 | Inst Getreideverarbeitung | Verfahren zur herstellung eines modifizierte staerke enthaltenden dickungsmittels |
| US5149799A (en) * | 1990-01-26 | 1992-09-22 | National Starch And Chemical Investment Holding Corporation | Method and apparatus for cooking and spray-drying starch |
| CA2052969A1 (en) * | 1990-10-12 | 1992-04-13 | James Zallie | Foods containing soluble high amylose starch |
| WO1992007475A1 (en) * | 1990-10-31 | 1992-05-14 | The Procter & Gamble Company | Calcium fortified sauces |
| US5165950A (en) | 1991-08-28 | 1992-11-24 | American Amaranth, Inc. | Microwave expandable half product and process for its manufacture |
| US5344663A (en) * | 1992-01-15 | 1994-09-06 | Anne M. Jewell | Process for producing a fat-substitute bakery dough and the fat substitute bakery products |
| US6221420B1 (en) * | 1993-07-30 | 2001-04-24 | National Starch And Chemical Investment Holding Corporation | Foods containing thermally-inhibited starches and flours |
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-
2002
- 2002-01-08 US US10/042,442 patent/US6777015B2/en not_active Expired - Lifetime
- 2002-03-07 CN CNB021067651A patent/CN100346711C/zh not_active Expired - Fee Related
- 2002-03-07 CA CA002375690A patent/CA2375690A1/en not_active Abandoned
- 2002-03-07 DE DE60211985T patent/DE60211985T2/de not_active Expired - Fee Related
- 2002-03-07 EP EP02005219A patent/EP1241216B1/en not_active Expired - Lifetime
- 2002-03-07 DK DK02005219T patent/DK1241216T3/da active
- 2002-03-07 ES ES02005219T patent/ES2264455T3/es not_active Expired - Lifetime
- 2002-03-07 AT AT02005219T patent/ATE328956T1/de not_active IP Right Cessation
- 2002-03-08 AR ARP020100858A patent/AR032977A1/es not_active Application Discontinuation
- 2002-03-14 BR BR0200811-4A patent/BR0200811A/pt not_active IP Right Cessation
- 2002-03-14 KR KR1020020013818A patent/KR20020073415A/ko not_active Withdrawn
- 2002-03-14 AU AU24617/02A patent/AU784637B2/en not_active Ceased
- 2002-03-15 JP JP2002071439A patent/JP4350932B2/ja not_active Expired - Fee Related
- 2002-03-15 MX MXPA02002934A patent/MXPA02002934A/es active IP Right Grant
-
2004
- 2004-08-16 US US10/919,183 patent/US20050095339A1/en not_active Abandoned
Also Published As
| Publication number | Publication date |
|---|---|
| JP2002335878A (ja) | 2002-11-26 |
| AR032977A1 (es) | 2003-12-03 |
| EP1241216A1 (en) | 2002-09-18 |
| JP4350932B2 (ja) | 2009-10-28 |
| AU2461702A (en) | 2002-09-19 |
| US20050095339A1 (en) | 2005-05-05 |
| MXPA02002934A (es) | 2003-08-20 |
| EP1241216B1 (en) | 2006-06-07 |
| US20030039741A1 (en) | 2003-02-27 |
| US6777015B2 (en) | 2004-08-17 |
| DE60211985D1 (de) | 2006-07-20 |
| AU784637B2 (en) | 2006-05-18 |
| BR0200811A (pt) | 2002-12-31 |
| CA2375690A1 (en) | 2002-09-16 |
| DK1241216T3 (da) | 2006-09-25 |
| CN1375219A (zh) | 2002-10-23 |
| KR20020073415A (ko) | 2002-09-26 |
| ES2264455T3 (es) | 2007-01-01 |
| CN100346711C (zh) | 2007-11-07 |
| ATE328956T1 (de) | 2006-06-15 |
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