DK2429303T3 - Sammensætninger rige på arabinoxylan-oligosaccharid - Google Patents
Sammensætninger rige på arabinoxylan-oligosaccharidInfo
- Publication number
- DK2429303T3 DK2429303T3 DK11718043.0T DK11718043T DK2429303T3 DK 2429303 T3 DK2429303 T3 DK 2429303T3 DK 11718043 T DK11718043 T DK 11718043T DK 2429303 T3 DK2429303 T3 DK 2429303T3
- Authority
- DK
- Denmark
- Prior art keywords
- compositions rich
- arabinoxylan oligosaccharide
- arabinoxylan
- oligosaccharide
- rich
- Prior art date
Links
- 229920000617 arabinoxylan Polymers 0.000 title 1
- -1 arabinoxylan oligosaccharide Chemical class 0.000 title 1
- 239000000203 mixture Substances 0.000 title 1
- 229920001542 oligosaccharide Polymers 0.000 title 1
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
- 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
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- 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
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Botany (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Chemical & Material Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1001893A FR2959515A1 (fr) | 2010-05-03 | 2010-05-03 | Compositions riches en oligosaccharides d'arabinoxylane |
| PCT/EP2011/057005 WO2011138303A1 (en) | 2010-05-03 | 2011-05-03 | Compositions rich in arabinoxylan oligosaccharides |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK2429303T3 true DK2429303T3 (da) | 2013-10-07 |
Family
ID=43382526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK11718043.0T DK2429303T3 (da) | 2010-05-03 | 2011-05-03 | Sammensætninger rige på arabinoxylan-oligosaccharid |
Country Status (14)
| Country | Link |
|---|---|
| US (1) | US20130101699A1 (da) |
| EP (1) | EP2429303B1 (da) |
| JP (1) | JP5850917B2 (da) |
| CN (1) | CN102905536B (da) |
| AU (1) | AU2011249966B2 (da) |
| BR (1) | BR112012028019B1 (da) |
| CA (1) | CA2797780C (da) |
| DK (1) | DK2429303T3 (da) |
| ES (1) | ES2430259T3 (da) |
| FR (1) | FR2959515A1 (da) |
| MX (1) | MX351658B (da) |
| PL (1) | PL2429303T3 (da) |
| RU (1) | RU2596400C2 (da) |
| WO (1) | WO2011138303A1 (da) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103270052B (zh) * | 2010-11-23 | 2017-09-19 | 艾克海丽克斯有限责任公司 | 一种增加包含芳族部分的木质甘露聚糖和木聚糖的分子量的方法 |
| WO2012150903A1 (en) * | 2011-05-04 | 2012-11-08 | Ryefactor Ab | Food product comprising rye |
| GB2506125A (en) | 2012-09-20 | 2014-03-26 | Cargill Inc | Method for extraction and isolation of arabinoxylan products from debranned cereal |
| EP2769628A1 (en) * | 2013-02-25 | 2014-08-27 | Cargill, Incorporated | Carbohydrate compositions |
| EP2769629A1 (en) * | 2013-02-25 | 2014-08-27 | Cargill, Incorporated | Process for preparing composition |
| CN108102985B (zh) * | 2018-02-12 | 2020-08-04 | 江南大学 | 一种复配天然酵母发酵制备面包的方法 |
| JP6462173B1 (ja) * | 2018-08-08 | 2019-01-30 | 国立大学法人帯広畜産大学 | 乳酸菌、パン類の製造方法、パン類生地及びパン類 |
| IT202000018283A1 (it) * | 2020-07-28 | 2022-01-28 | Filippo Bussinelli | Formulazione liquida per la fermentazione di impasti per prodotti da forno |
Family Cites Families (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5642574A (en) * | 1979-09-11 | 1981-04-20 | Asahi Breweries Ltd | Drink obtained from homo-lactic acid bacteria and its preparation |
| NL9001388A (nl) | 1990-06-19 | 1992-01-16 | Unilever Nv | Recombinant dna, cel die daarvan afgeleid dna bevat, enzym waarvoor het recombinant dna codeert en toepassingen daarvan. |
| PT98419B (pt) | 1990-07-24 | 1999-01-29 | Gist Brocades Nv | Processo para a preparacao de sequencias de adn que codificam para xilanases, de construcoes de adn que contem essas sequencias, paraa transformacao de hospedeiros microbianos com essas construcoes, para a preparacao de xilanases por expressao nesses hospedeiros e para a degradacao de xilano por accao dessas xilanases |
| US5108766A (en) * | 1990-10-22 | 1992-04-28 | Pierre Gelinas | Flavorants for enhancing the taste and flavor of bakery products and process of making |
| ATE176498T1 (de) | 1991-04-02 | 1999-02-15 | Novo Nordisk As | Xylanase, entsprechende rekombinante dna-sequenz, xylanase enthaltendes agens, und seine verwendung |
| JP2835894B2 (ja) * | 1991-07-26 | 1998-12-14 | 農林水産省食品総合研究所長 | ビフィズス菌増殖促進剤 |
| JP3354592B2 (ja) * | 1992-05-22 | 2002-12-09 | 日清製粉株式会社 | オリゴ糖の製造方法 |
| CA2157667C (en) | 1993-03-10 | 2010-01-26 | Lene Venke Kofod | Enzymes with xylanase activity from aspergillus aculeatus |
| ES2160690T3 (es) * | 1993-11-17 | 2001-11-16 | Quest Int | Procedimiento para preparar una masa. |
| NL1010770C2 (nl) * | 1998-12-09 | 2000-06-13 | Nutricia Nv | Preparaat dat oligosacchariden en probiotica bevat. |
| US8227448B2 (en) * | 2000-12-27 | 2012-07-24 | N.V. Nutricia | Nutritional composition with health promoting action containing oligosaccharides |
| PL1603399T3 (pl) * | 2003-03-12 | 2010-06-30 | Lesaffre & Cie | Zakwas chlebowy, jego zastosowanie i możliwe do otrzymania pieczone produkty piekarnicze |
| GB0414655D0 (en) * | 2004-06-30 | 2004-08-04 | Leuven K U Res & Dev | Prebiotic |
| WO2006097949A1 (en) * | 2005-03-16 | 2006-09-21 | Actial Farmacêutica, Lda. | Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough |
| GB0612976D0 (en) * | 2006-06-30 | 2006-08-09 | Leuven K U Res & Dev | Method for making arabinoxylo-oligosaccharides as a co-product of fermentation of whole grain cereals |
| BRPI0806219A2 (pt) * | 2007-01-16 | 2011-08-30 | Puratos Nv | método para aumentar num produto cozido no forno o nìvel de arabinoxilanos solúveis em água, produto cozido no forno, composição adequada para a preparação de um produto cozido no forno, massa para um produto cozido no forno e utilização de uma massa |
| GB0702844D0 (en) * | 2007-02-14 | 2007-03-28 | Leuven K U Res & Dev | Improving taste of beer |
| GB0805360D0 (en) * | 2008-03-25 | 2008-04-30 | Univ Leuven Kath | Arabinoxylan oligosaccharide preparation |
| EP2293690B1 (en) * | 2008-06-26 | 2019-11-27 | Investigación De Tecnologia Avanzada, S.A. DE C.V. | Continuous production of cereal flour and whole-cereal flour for grain-based foods using a high-solid conditioning |
| AU2010205640B2 (en) * | 2009-01-16 | 2014-01-09 | International N&H Denmark Aps | Enzymatic generation of oligasaccharides from cereals or cereal bi-streams |
| CN102421302A (zh) * | 2009-03-31 | 2012-04-18 | 丹尼斯科公司 | 防止植物细胞壁材料溶解过程中提取物变暗和恶臭形成 |
-
2010
- 2010-05-03 FR FR1001893A patent/FR2959515A1/fr active Pending
-
2011
- 2011-05-03 PL PL11718043T patent/PL2429303T3/pl unknown
- 2011-05-03 ES ES11718043T patent/ES2430259T3/es active Active
- 2011-05-03 JP JP2013508467A patent/JP5850917B2/ja active Active
- 2011-05-03 CN CN201180022557.XA patent/CN102905536B/zh active Active
- 2011-05-03 US US13/695,672 patent/US20130101699A1/en active Pending
- 2011-05-03 MX MX2012012749A patent/MX351658B/es active IP Right Grant
- 2011-05-03 BR BR112012028019-8A patent/BR112012028019B1/pt active IP Right Grant
- 2011-05-03 WO PCT/EP2011/057005 patent/WO2011138303A1/en active Application Filing
- 2011-05-03 EP EP11718043.0A patent/EP2429303B1/en active Active
- 2011-05-03 DK DK11718043.0T patent/DK2429303T3/da active
- 2011-05-03 CA CA2797780A patent/CA2797780C/en active Active
- 2011-05-03 RU RU2012146464/10A patent/RU2596400C2/ru active
- 2011-05-03 AU AU2011249966A patent/AU2011249966B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| FR2959515A1 (fr) | 2011-11-04 |
| JP5850917B2 (ja) | 2016-02-03 |
| US20130101699A1 (en) | 2013-04-25 |
| CA2797780A1 (en) | 2011-11-10 |
| AU2011249966A1 (en) | 2012-11-08 |
| CA2797780C (en) | 2018-12-04 |
| CN102905536B (zh) | 2014-03-12 |
| MX2012012749A (es) | 2012-11-21 |
| RU2596400C2 (ru) | 2016-09-10 |
| MX351658B (es) | 2017-10-23 |
| EP2429303A1 (en) | 2012-03-21 |
| PL2429303T3 (pl) | 2013-12-31 |
| ES2430259T3 (es) | 2013-11-19 |
| EP2429303B1 (en) | 2013-07-24 |
| BR112012028019B1 (pt) | 2018-03-06 |
| JP2013528367A (ja) | 2013-07-11 |
| RU2012146464A (ru) | 2014-06-10 |
| BR112012028019A8 (pt) | 2017-10-10 |
| CN102905536A (zh) | 2013-01-30 |
| BR112012028019A2 (pt) | 2015-09-15 |
| AU2011249966B2 (en) | 2014-08-07 |
| WO2011138303A1 (en) | 2011-11-10 |
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