EA201001580A1 - Жевательные кондитерские изделия - Google Patents

Жевательные кондитерские изделия

Info

Publication number
EA201001580A1
EA201001580A1 EA201001580A EA201001580A EA201001580A1 EA 201001580 A1 EA201001580 A1 EA 201001580A1 EA 201001580 A EA201001580 A EA 201001580A EA 201001580 A EA201001580 A EA 201001580A EA 201001580 A1 EA201001580 A1 EA 201001580A1
Authority
EA
Eurasian Patent Office
Prior art keywords
starch
composition
amylomaltase
uncrosslinked
relates
Prior art date
Application number
EA201001580A
Other languages
English (en)
Other versions
EA018763B1 (ru
Inventor
Петер Ликле Бувальда
Дэвид Томас Бенджамин Томасоа
Original Assignee
ДСМ АйПи АССЕТС Б.В.
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
Application filed by ДСМ АйПи АССЕТС Б.В. filed Critical ДСМ АйПи АССЕТС Б.В.
Publication of EA201001580A1 publication Critical patent/EA201001580A1/ru
Publication of EA018763B1 publication Critical patent/EA018763B1/ru

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • 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
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y204/00—Glycosyltransferases (2.4)
    • C12Y204/01—Hexosyltransferases (2.4.1)
    • C12Y204/01025—4-Alpha-glucanotransferase (2.4.1.25)
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Grain Derivatives (AREA)
  • Fodder In General (AREA)

Abstract

Изобретение относится к крахмальной композиции, которая содержит модифицированный амиломальтазой крахмал и несшитый крахмал, и к применению крахмальной композиции для приготовления пищевого продукта, где крахмальная композиция содержит модифицированный амиломальтазой крахмал и несшитый крахмал. Настоящее изобретение также относится к применению крахмальной композиции в качестве заменителя желатина при производстве кондитерских жевательных изделий.
EA201001580A 2008-04-02 2009-03-31 Крахмальная композиция, ее применение и жевательный пищевой продукт EA018763B1 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP08103314 2008-04-02
PCT/EP2009/053774 WO2009080838A2 (en) 2008-04-02 2009-03-31 Gum confections

Publications (2)

Publication Number Publication Date
EA201001580A1 true EA201001580A1 (ru) 2011-04-29
EA018763B1 EA018763B1 (ru) 2013-10-30

Family

ID=39737008

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201001580A EA018763B1 (ru) 2008-04-02 2009-03-31 Крахмальная композиция, ее применение и жевательный пищевой продукт

Country Status (11)

Country Link
US (1) US20110033600A1 (ru)
EP (1) EP2265128B1 (ru)
JP (1) JP2011516055A (ru)
CN (1) CN102046019B (ru)
AU (1) AU2009203054B2 (ru)
BR (1) BRPI0910445A8 (ru)
CA (1) CA2719253A1 (ru)
EA (1) EA018763B1 (ru)
ES (1) ES2648986T3 (ru)
MX (1) MX2010010849A (ru)
WO (1) WO2009080838A2 (ru)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EA201300705A1 (ru) * 2010-12-13 2013-11-29 ДСМ АйПи АССЕТС Б.В. Намазываемые гели
JP2013081432A (ja) * 2011-10-12 2013-05-09 Matsutani Chem Ind Ltd グミキャンディ
GB201209597D0 (en) * 2012-05-30 2012-07-11 Givaudan Sa Composition
FR2997818B1 (fr) * 2012-11-14 2015-10-23 Roquette Freres Confiserie gelifiee et procede de preparation d'une telle confiserie
EP3139761B1 (en) * 2014-05-08 2019-02-20 Coöperatie AVEBE U.A. Chewy candy comprising a highly branched starch (hbs) and method for providing the same
FR3022738B1 (fr) * 2014-06-30 2019-02-08 Roquette Freres Nouvelle confiserie sans matiere grasse
CN106387850A (zh) * 2016-08-30 2017-02-15 浙江谷佑生物科技有限公司 一种淀粉基质及其应用
AU2018359405B2 (en) * 2017-11-03 2024-08-01 Corn Products Development, Inc. Starch blends and uses thereof
CN108835346A (zh) * 2018-07-03 2018-11-20 宁夏杞浓枸杞产业股份有限公司 一种改进的枸杞软糖生产工艺
WO2020145371A1 (ja) 2019-01-10 2020-07-16 味の素株式会社 デンプン含有食品の製造方法
RU2727282C1 (ru) * 2019-12-11 2020-07-21 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Способ получения комбинированных нативных крахмалов

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3962465A (en) * 1973-08-27 1976-06-08 Akademie Der Wissenschaften Der Ddr Method of producing starch hydrolysis products for use as a food additives
US4726957A (en) * 1987-02-26 1988-02-23 National Starch And Chemical Corporation Starch-based jelly gum confections
US4874628A (en) * 1988-09-12 1989-10-17 National Starch And Chemical Corporation Process for the manufacture of cast jelly gum confectionaries
JP3107358B2 (ja) * 1994-09-13 2000-11-06 江崎グリコ株式会社 環状構造を有するグルカンおよびその製造方法
NL1004214C2 (nl) * 1996-10-07 1998-04-10 Avebe Coop Verkoop Prod Toepassing van gemodificeerd zetmeel als middel voor het vormen van een thermoreversibele gel.
JP4187305B2 (ja) 1997-05-13 2008-11-26 江崎グリコ株式会社 耐熱性アミロマルターゼ
ES2383512T5 (es) * 1999-01-29 2017-07-06 Coöperatie Avebe U.A. Composición a base de almidón reticulado y almidón despolimerizado adecuada como sustituto de gelatina
US6375981B1 (en) * 2000-06-01 2002-04-23 A. E. Staley Manufacturing Co. Modified starch as a replacement for gelatin in soft gel films and capsules
EP1307581A1 (en) * 2000-07-28 2003-05-07 Novozymes A/S Method for producing maltose syrup by using a hexosyltransferase
AU2003286070A1 (en) * 2002-12-20 2004-07-14 Innogel Ag Starch-based rubber-elastic confectionery
WO2008071744A2 (en) 2006-12-13 2008-06-19 Dsm Ip Assets B.V. Cream substitute

Also Published As

Publication number Publication date
US20110033600A1 (en) 2011-02-10
WO2009080838A2 (en) 2009-07-02
ES2648986T3 (es) 2018-01-09
MX2010010849A (es) 2010-11-12
CN102046019B (zh) 2013-09-18
AU2009203054A1 (en) 2009-07-02
AU2009203054B2 (en) 2013-09-05
EP2265128B1 (en) 2017-11-08
BRPI0910445A8 (pt) 2016-09-13
JP2011516055A (ja) 2011-05-26
EP2265128A2 (en) 2010-12-29
CN102046019A (zh) 2011-05-04
WO2009080838A3 (en) 2009-12-17
BRPI0910445A2 (pt) 2015-07-28
EA018763B1 (ru) 2013-10-30
CA2719253A1 (en) 2009-07-02

Similar Documents

Publication Publication Date Title
EA201001580A1 (ru) Жевательные кондитерские изделия
BRPI0607633A2 (pt) mistura de oligossacarìdeo
EA201490973A1 (ru) Биокомпозит или биоматериал с кожурой/шелухой семян подсолнечника
EA201100316A1 (ru) Новая крахмальная композиция и способ производства выпеченных изделий
BRPI0419182B8 (pt) composição espessante de produtos nutricionais, produto nutricional espessado, e, método para preparar um produto nutricional espessado
EA201170938A1 (ru) Ферментативное получение функциональных липидов из злаковых или побочных продуктов обработки злаковых
EA201070991A1 (ru) Пищевые продукты с покрытием и способы их получения
WO2008064224A3 (en) Use of structured plant protein products to produce emulsified meat products
WO2009155397A3 (en) Edible holographic silk products
CL2008000735A1 (es) Composicion que comprende una proteina de cereal parcialmente hidrolizada; proceso para la produccion de dicha composicion; uso de dicha composicion como componente de suplementos nutricionales, bebidas deportivas, bebidas o productos alimenticios; y
WO2010081748A3 (de) Stabilitätsverbesserte schokoladenzusammensetzungen auf reisstärkebasis
EA201070605A8 (ru) Применение бактерий для производства биоэнергии
WO2008066380A3 (en) Process for the preparation of powdered oils
WO2009102845A3 (en) Food products containing omega-3 fatty acids
CL2008001637A1 (es) Composicion horneada con un sabor mejorado que comprende moleculas activas del sabor: 2,5-di-metil-4-hidroxi-3-(2h)-furanona, 5-metilfurfural, diacetilo y 2-acetil-1-pirolina; y su proceso de produccion.
BRPI0820431A2 (pt) Produção de produtos alimentícios com realce no refrigério mental e bucal
MX2010004642A (es) Procedimiento para reducir el contenido en acidos grasos saturados de la grasa de leche, productos obtenidos y aplicaciones del mismo.
EA201070967A1 (ru) Улучшенные ароматизированные кондитерские продукты
WO2009115084A3 (de) Pyrrolopyrimidin-derivate und deren verwendungen
BR112015007074A2 (pt) gel para a preparação de um produto de alimentação
BRPI0811788A2 (pt) Composição de proteína vegetal, processo para a fabricação de uma composição de proteína vegetal e produto alimentício
TR201819413T4 (tr) Domatesten Türetilmiş, Arttırılmış Seviyelerde 5'inozin Monofosfat İçeren Bileşim
TW200716664A (en) Immunoglobulin fraction and process therefor
WO2012006041A3 (en) Hydroxypropyl substituted starches as source of soluble fiber
MX2012002165A (es) Acidos grasos modificados con silicona, metodo de preparacion y su uso de los mismos.

Legal Events

Date Code Title Description
MM4A Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s)

Designated state(s): AM AZ BY KZ KG MD TJ TM RU