DK0747397T3 - Fremgangsmåde til fremstilling af amylasemodstandsdygtig, granulær stivelse - Google Patents

Fremgangsmåde til fremstilling af amylasemodstandsdygtig, granulær stivelse

Info

Publication number
DK0747397T3
DK0747397T3 DK96108032T DK96108032T DK0747397T3 DK 0747397 T3 DK0747397 T3 DK 0747397T3 DK 96108032 T DK96108032 T DK 96108032T DK 96108032 T DK96108032 T DK 96108032T DK 0747397 T3 DK0747397 T3 DK 0747397T3
Authority
DK
Denmark
Prior art keywords
granular starch
preparation
resistant granular
starch
amylase resistant
Prior art date
Application number
DK96108032T
Other languages
English (en)
Inventor
Peter T Trzasko
Yong-Chen Shi
Original Assignee
Nat Starch Chem Invest
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=23902558&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK0747397(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nat Starch Chem Invest filed Critical Nat Starch Chem Invest
Application granted granted Critical
Publication of DK0747397T3 publication Critical patent/DK0747397T3/da

Links

Classifications

    • 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
    • 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
    • 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
    • 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
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Medicinal Chemistry (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mycology (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Noodles (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Grain Derivatives (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
  • Medicinal Preparation (AREA)
DK96108032T 1995-06-07 1996-05-20 Fremgangsmåde til fremstilling af amylasemodstandsdygtig, granulær stivelse DK0747397T3 (da)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US08/479,073 US5593503A (en) 1995-06-07 1995-06-07 Process for producing amylase resistant granular starch

Publications (1)

Publication Number Publication Date
DK0747397T3 true DK0747397T3 (da) 2003-12-15

Family

ID=23902558

Family Applications (1)

Application Number Title Priority Date Filing Date
DK96108032T DK0747397T3 (da) 1995-06-07 1996-05-20 Fremgangsmåde til fremstilling af amylasemodstandsdygtig, granulær stivelse

Country Status (9)

Country Link
US (2) US5593503A (da)
EP (1) EP0747397B1 (da)
JP (1) JP2779345B2 (da)
AT (1) ATE247669T1 (da)
AU (1) AU715194C (da)
CA (1) CA2178128C (da)
DE (1) DE69629520T2 (da)
DK (1) DK0747397T3 (da)
ES (1) ES2206530T3 (da)

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Also Published As

Publication number Publication date
AU5227196A (en) 1996-12-19
JP2779345B2 (ja) 1998-07-23
AU715194C (en) 2002-02-21
ATE247669T1 (de) 2003-09-15
DE69629520D1 (de) 2003-09-25
JPH0912601A (ja) 1997-01-14
US5593503A (en) 1997-01-14
AU715194B2 (en) 2000-01-20
EP0747397A2 (en) 1996-12-11
ES2206530T3 (es) 2004-05-16
CA2178128A1 (en) 1996-12-08
EP0747397A3 (en) 1997-09-24
US5902410A (en) 1999-05-11
CA2178128C (en) 2003-10-14
DE69629520T2 (de) 2004-06-24
EP0747397B1 (en) 2003-08-20

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