EP0851736A1 - A process for the improvement of gel formation or viscosity increase - Google Patents
A process for the improvement of gel formation or viscosity increaseInfo
- Publication number
- EP0851736A1 EP0851736A1 EP96930032A EP96930032A EP0851736A1 EP 0851736 A1 EP0851736 A1 EP 0851736A1 EP 96930032 A EP96930032 A EP 96930032A EP 96930032 A EP96930032 A EP 96930032A EP 0851736 A1 EP0851736 A1 EP 0851736A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- slurry
- homogenate
- treatment
- enzymes
- mixture
- 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.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims abstract description 50
- 230000008569 process Effects 0.000 title claims abstract description 35
- 230000015572 biosynthetic process Effects 0.000 title description 3
- 230000006872 improvement Effects 0.000 title description 3
- 102000004190 Enzymes Human genes 0.000 claims abstract description 60
- 108090000790 Enzymes Proteins 0.000 claims abstract description 60
- 229940088598 enzyme Drugs 0.000 claims abstract description 59
- 108020004410 pectinesterase Proteins 0.000 claims abstract description 56
- 239000002002 slurry Substances 0.000 claims abstract description 41
- 238000011282 treatment Methods 0.000 claims abstract description 34
- 239000000203 mixture Substances 0.000 claims abstract description 29
- 229920001277 pectin Polymers 0.000 claims abstract description 26
- 108010035322 rhamnogalacturonan acetylesterase Proteins 0.000 claims abstract description 24
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims abstract description 18
- 101710152845 Arabinogalactan endo-beta-1,4-galactanase Proteins 0.000 claims abstract description 15
- 101710147028 Endo-beta-1,4-galactanase Proteins 0.000 claims abstract description 15
- 108091005804 Peptidases Proteins 0.000 claims abstract description 15
- 108010059892 Cellulase Proteins 0.000 claims abstract description 14
- 102000035195 Peptidases Human genes 0.000 claims abstract description 14
- 102100032487 Beta-mannosidase Human genes 0.000 claims abstract description 10
- 108010055059 beta-Mannosidase Proteins 0.000 claims abstract description 10
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 claims abstract description 10
- 150000002500 ions Chemical class 0.000 claims abstract description 8
- 235000008960 ketchup Nutrition 0.000 claims abstract description 8
- 235000013409 condiments Nutrition 0.000 claims abstract description 5
- ZINJLDJMHCUBIP-UHFFFAOYSA-N ethametsulfuron-methyl Chemical compound CCOC1=NC(NC)=NC(NC(=O)NS(=O)(=O)C=2C(=CC=CC=2)C(=O)OC)=N1 ZINJLDJMHCUBIP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 230000000415 inactivating effect Effects 0.000 claims abstract description 5
- 235000015067 sauces Nutrition 0.000 claims abstract description 5
- 235000014347 soups Nutrition 0.000 claims abstract description 5
- 229910021645 metal ion Inorganic materials 0.000 claims abstract description 4
- 241000195940 Bryophyta Species 0.000 claims abstract description 3
- 235000015071 dressings Nutrition 0.000 claims abstract description 3
- 235000015110 jellies Nutrition 0.000 claims abstract description 3
- 239000008274 jelly Substances 0.000 claims abstract description 3
- 235000011929 mousse Nutrition 0.000 claims abstract description 3
- 235000011962 puddings Nutrition 0.000 claims abstract description 3
- 241000196324 Embryophyta Species 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000004365 Protease Substances 0.000 claims description 5
- 230000002779 inactivation Effects 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 3
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 235000021028 berry Nutrition 0.000 claims description 3
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 240000009088 Fragaria x ananassa Species 0.000 claims description 2
- 244000141359 Malus pumila Species 0.000 claims description 2
- 241001465754 Metazoa Species 0.000 claims description 2
- 240000004713 Pisum sativum Species 0.000 claims description 2
- 235000010582 Pisum sativum Nutrition 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims description 2
- 240000001890 Ribes hudsonianum Species 0.000 claims description 2
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims description 2
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 2
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 2
- 240000006909 Tilia x europaea Species 0.000 claims description 2
- 241000219094 Vitaceae Species 0.000 claims description 2
- 235000021016 apples Nutrition 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 235000008504 concentrate Nutrition 0.000 claims description 2
- 235000021021 grapes Nutrition 0.000 claims description 2
- 239000004571 lime Substances 0.000 claims description 2
- 235000021017 pears Nutrition 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 235000021012 strawberries Nutrition 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 244000235659 Rubus idaeus Species 0.000 claims 1
- 235000021013 raspberries Nutrition 0.000 claims 1
- 239000000499 gel Substances 0.000 abstract description 18
- 235000013305 food Nutrition 0.000 abstract description 10
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 abstract description 4
- 229910001424 calcium ion Inorganic materials 0.000 abstract description 4
- 235000021185 dessert Nutrition 0.000 abstract 1
- 239000012467 final product Substances 0.000 abstract 1
- 239000001814 pectin Substances 0.000 description 13
- 235000010987 pectin Nutrition 0.000 description 13
- 238000004458 analytical method Methods 0.000 description 7
- 210000002421 cell wall Anatomy 0.000 description 7
- 229920001282 polysaccharide Polymers 0.000 description 7
- 239000005017 polysaccharide Substances 0.000 description 7
- 150000004804 polysaccharides Chemical class 0.000 description 7
- 101710132690 Endo-1,4-beta-xylanase A Proteins 0.000 description 6
- 101710180316 Protease 2 Proteins 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 101000756530 Aspergillus niger Endo-1,4-beta-xylanase B Proteins 0.000 description 5
- 235000012055 fruits and vegetables Nutrition 0.000 description 5
- 239000000758 substrate Substances 0.000 description 5
- 239000000416 hydrocolloid Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 230000002351 pectolytic effect Effects 0.000 description 4
- 229920000642 polymer Polymers 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229920001221 xylan Polymers 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 230000006835 compression Effects 0.000 description 3
- 238000007906 compression Methods 0.000 description 3
- 230000001461 cytolytic effect Effects 0.000 description 3
- 238000001879 gelation Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 108091005658 Basic proteases Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229920002230 Pectic acid Polymers 0.000 description 2
- 229920002000 Xyloglucan Polymers 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000002153 concerted effect Effects 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 235000015113 tomato pastes and purées Nutrition 0.000 description 2
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 description 1
- UHPMCKVQTMMPCG-UHFFFAOYSA-N 5,8-dihydroxy-2-methoxy-6-methyl-7-(2-oxopropyl)naphthalene-1,4-dione Chemical compound CC1=C(CC(C)=O)C(O)=C2C(=O)C(OC)=CC(=O)C2=C1O UHPMCKVQTMMPCG-UHFFFAOYSA-N 0.000 description 1
- 108091005508 Acid proteases Proteins 0.000 description 1
- 229920000189 Arabinogalactan Polymers 0.000 description 1
- 239000001904 Arabinogalactan Substances 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000228215 Aspergillus aculeatus Species 0.000 description 1
- 241001480052 Aspergillus japonicus Species 0.000 description 1
- 241000228245 Aspergillus niger Species 0.000 description 1
- 108010084185 Cellulases Proteins 0.000 description 1
- 102000005575 Cellulases Human genes 0.000 description 1
- 241000511343 Chondrostoma nasus Species 0.000 description 1
- 101710129170 Extensin Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000223218 Fusarium Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 229920002488 Hemicellulose Chemical class 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 229920000057 Mannan Polymers 0.000 description 1
- 102000005741 Metalloproteases Human genes 0.000 description 1
- 108010006035 Metalloproteases Proteins 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 238000010793 Steam injection (oil industry) Methods 0.000 description 1
- 101710172711 Structural protein Proteins 0.000 description 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 235000019312 arabinogalactan Nutrition 0.000 description 1
- 229920000617 arabinoxylan Polymers 0.000 description 1
- 150000004783 arabinoxylans Chemical class 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 108010089934 carbohydrase Proteins 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 108010091371 endoglucanase 1 Proteins 0.000 description 1
- 108010091384 endoglucanase 2 Proteins 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- LUEWUZLMQUOBSB-GFVSVBBRSA-N mannan Chemical class O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](O[C@H]3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-GFVSVBBRSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- -1 methoxyl groups Chemical group 0.000 description 1
- 210000001724 microfibril Anatomy 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- KUIXZSYWBHSYCN-UHFFFAOYSA-L remazol brilliant blue r Chemical compound [Na+].[Na+].C1=C(S([O-])(=O)=O)C(N)=C2C(=O)C3=CC=CC=C3C(=O)C2=C1NC1=CC=CC(S(=O)(=O)CCOS([O-])(=O)=O)=C1 KUIXZSYWBHSYCN-UHFFFAOYSA-L 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000003019 stabilising effect Effects 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 150000004823 xylans Chemical group 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01011—Pectinesterase (3.1.1.11)
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01025—Beta-mannosidase (3.2.1.25), i.e. mannanase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01032—Xylan endo-1,3-beta-xylosidase (3.2.1.32), i.e. endo-1-3-beta-xylanase
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01055—Alpha-N-arabinofuranosidase (3.2.1.55)
Definitions
- the pectic polysaccharides constitute approx. 30% of the total mass. Mannans, ⁇ - (1-3) -glucans and arabinoxylans also play a role as pectic-interlocking agents.
- the cell wall further consists of structural proteins, of which extensin is thought to play the major role.
- the present invention relates to a process for the treatment of a pectinaceous homogenate or slurry, wherein said homogenate or slurry is subjected to: a) a treatment with a mixture of enzymes, comprising one or more among galactanases, arabinanases, ⁇ -arabinofura- nosidases, rhamnogalacturonan acetyl esterases (RGAE), endoglucanases, mannanases, xylanases, and proteolytic enzymes, b) a treatment with a pectinesterase (PE) , which PE is essen ⁇ tially free from pectic depolymerizing enzymes, followed by c) an enzyme inactivating treatment, said process being performed in the presence of divalent metal ions, especially Ca 2+ , said ions being inherently present in said homogenate or slurry, or said ions being added at any time prior to, during or after the process steps (a) to (c)
- Cellulytic and hemicellulytic enzymes such as xylanases, endoglucanases, and mannanases have the ability to loosen the pectic material and presumably to make it more susceptible to the action of specific pectinolytic enzymes.
- Pectinolytic enzymes such as galactanases, arabinanases, ⁇ -arabinofuranosidases, and rhamnogalacturonan acetyl esterases (RGAE) can be used for a sort of debranching of the pectic polysaccharides.
- Linear polysaccharides of the same molecular weight as that of a branched polysaccharide will show higher viscosity, as the linear polymer can gyrate, causing the molecule to sweep through large volumes of space. Therefore the linear molecules will come into contact with each other more easily, and increase the friction or the viscosity characteristics of the solution at much lower concentrations than will highly branched molecules (cf. Glicksman M. , 1982, Food Hydrocolloids 1, 4-10)
- the PE used in the invention is derived from a fungus of the genus Aspergillus, preferably A . japonicus , (S. Ishii et al . , 1979, Journal of Food Science 44, p 611-614), A . aculea tus , A . niger (EP 0 388 593 Al) , A . awa ori (EP 0 388 593 Al) , or the genera Fusarium, Sclerotonia , or PenicilliuiT., (Kikkoman: DE 2843351; US 4,200,694) . These pectinesterases exhibit a relatively low pH optimum, corresponding to the relatively low pH optimum of many fruits.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Organic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Jellies, Jams, And Syrups (AREA)
- General Preparation And Processing Of Foods (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Seasonings (AREA)
- Colloid Chemistry (AREA)
- Physical Or Chemical Processes And Apparatus (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK106195 | 1995-09-22 | ||
| DK106195 | 1995-09-22 | ||
| PCT/DK1996/000391 WO1997010726A1 (en) | 1995-09-22 | 1996-09-17 | A process for the improvement of gel formation or viscosity increase |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| EP0851736A1 true EP0851736A1 (en) | 1998-07-08 |
Family
ID=8100555
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| EP96930032A Withdrawn EP0851736A1 (en) | 1995-09-22 | 1996-09-17 | A process for the improvement of gel formation or viscosity increase |
Country Status (9)
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0892610A1 (en) * | 1996-04-12 | 1999-01-27 | Unilever Plc | Process for the preparation of a food product |
| US6462724B1 (en) | 1997-07-25 | 2002-10-08 | Seiko Epson Corporation | Display device and electronic equipment employing the same |
| ES2213917T3 (es) * | 1997-10-10 | 2004-09-01 | Unilever N.V. | Procedimiento para preparar un producto a base de tomate con pectina metilesterasa e hidrocoloide añadido. |
| JP4105373B2 (ja) * | 2000-09-05 | 2008-06-25 | 株式会社ミツカングループ本社 | こんにゃく及びその製造方法 |
| CN101227833B (zh) * | 2005-07-22 | 2011-07-13 | 马尔斯公司 | 水果小吃 |
| JP6333510B2 (ja) * | 2012-06-29 | 2018-05-30 | 株式会社明治 | カット果実または野菜を含むソースの製造方法 |
| CN104394716B (zh) * | 2012-07-02 | 2017-06-13 | 荷兰联合利华有限公司 | 包含果胶凝胶的浓缩食品组合物 |
| CA2878116A1 (en) * | 2012-07-02 | 2014-01-09 | Unilever Plc | Concentrate food composition in the form of a gel |
| GB201409047D0 (en) | 2014-05-21 | 2014-07-02 | Cellucomp Ltd | Cellulose microfibrils |
| JP2017153454A (ja) * | 2016-03-04 | 2017-09-07 | 公立大学法人大阪府立大学 | ペクチン性多糖類の製造方法 |
| RU2623114C1 (ru) * | 2016-10-20 | 2017-06-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Способ производства мармеладного изделия |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5550045A (en) * | 1992-05-15 | 1996-08-27 | Unilever Patent Holdings, B.V. | Cloning and expression of DNA encoding a ripening form of a polypeptide having rhamnogalcturonase activity |
| IL107791A (en) * | 1992-11-30 | 1997-04-15 | Gist Brocades Nv | Use of pectinesterase in the treatment of fruit and vegetables |
-
1996
- 1996-09-16 ZA ZA967790A patent/ZA967790B/xx unknown
- 1996-09-17 NZ NZ316894A patent/NZ316894A/xx unknown
- 1996-09-17 JP JP9512330A patent/JPH11511330A/ja active Pending
- 1996-09-17 WO PCT/DK1996/000391 patent/WO1997010726A1/en not_active Application Discontinuation
- 1996-09-17 AU AU69238/96A patent/AU710702B2/en not_active Ceased
- 1996-09-17 IL IL12342596A patent/IL123425A0/xx unknown
- 1996-09-17 EP EP96930032A patent/EP0851736A1/en not_active Withdrawn
- 1996-09-18 AR ARP960104400A patent/AR003616A1/es unknown
- 1996-09-20 IN IN1659MA1996 patent/IN183517B/en unknown
Non-Patent Citations (1)
| Title |
|---|
| See references of WO9710726A1 * |
Also Published As
| Publication number | Publication date |
|---|---|
| AU6923896A (en) | 1997-04-09 |
| AU710702B2 (en) | 1999-09-30 |
| JPH11511330A (ja) | 1999-10-05 |
| AR003616A1 (es) | 1998-08-05 |
| NZ316894A (enrdf_load_stackoverflow) | 2000-01-28 |
| IN183517B (enrdf_load_stackoverflow) | 2000-01-22 |
| WO1997010726A1 (en) | 1997-03-27 |
| IL123425A0 (en) | 1998-09-24 |
| ZA967790B (en) | 1997-05-27 |
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