ES2194051T3 - Modificador y composicion modificadora para sustancias que contienen proteinas. - Google Patents

Modificador y composicion modificadora para sustancias que contienen proteinas.

Info

Publication number
ES2194051T3
ES2194051T3 ES95922732T ES95922732T ES2194051T3 ES 2194051 T3 ES2194051 T3 ES 2194051T3 ES 95922732 T ES95922732 T ES 95922732T ES 95922732 T ES95922732 T ES 95922732T ES 2194051 T3 ES2194051 T3 ES 2194051T3
Authority
ES
Spain
Prior art keywords
diglicerol
groups
weight
modifier
acid
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 - Lifetime
Application number
ES95922732T
Other languages
English (en)
Inventor
Jun Kobori
Yoji Kameo
Naoki Hosoya
Tomoko Fukunaga
Yoshihide Azabu
Takeshi Yasumasu
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kao Corp
Original Assignee
Kao Corp
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
Priority claimed from JP6336453A external-priority patent/JP3017035B2/ja
Application filed by Kao Corp filed Critical Kao Corp
Application granted granted Critical
Publication of ES2194051T3 publication Critical patent/ES2194051T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A21D2/16—Fatty acid esters
    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)
  • Peptides Or Proteins (AREA)
  • Cosmetics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

UNA MEZCLA DE ESTER DE DIGLICEROL CON ACIDO GRASO SATURADO CONTENIENDO DIESTER(ES) DE DIGLICEROL CON ACIDO GRASO SATURADO QUE TIENEN DOS GRUPOS DE MONOHIDROXIMONOACILOPROPILO, EN DONDE LOS GRUPOS DE LOS ACILOS SON DERIVADOS DE ACIDOS GRASOS SATURADOS QUE TIENEN DE 10 A 24 ATOMOS DE CARBONO Y DOS GRUPOS DE LOS ACILOS SON IGUALES O DIFERENTES EL UNO DEL OTRO, EN UNA CANTIDAD DEL 80% DEL PESO O MAS BASADO EN EL PESO TOTAL DE LOS DIESTERES DE DIGLICEROL CON ACIDO GRASO SATURADO CONTENIDOS EN LA MEZCLA, Y DIESTER(ES) DE DIGLICEROL CON ACIDO GRASO SATURADO EN UNA CANTIDAD DEL 45% DEL PESO O MAS BASADO EN EL PESO COMPLETO DE LA MEZCLA, SON USADOS COMO MODIFICADOR DE MATERIALES QUE CONTIENEN PROTEINA, EN PARTICULAR, PARA EL CONTROL DE LA PEGAJOSIDAD EN LA SUPERFICIE DE LA MASA DURANTE LA PRODUCCION DE LA MISMA, PARA LA MEJORA DE LA RESISTENCIA MECANICA Y LA MANEJABILIDAD, Y PARA LA MEJORA DE LOS SENTIDOS MIENTRAS SE COME, COMO EL DE LA BLANDURA.
ES95922732T 1994-12-22 1995-06-21 Modificador y composicion modificadora para sustancias que contienen proteinas. Expired - Lifetime ES2194051T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP6336453A JP3017035B2 (ja) 1993-12-22 1994-12-22 蛋白質含有食品の改質剤及び改質剤組成物、並びに改質剤で処理した小麦粉製品

Publications (1)

Publication Number Publication Date
ES2194051T3 true ES2194051T3 (es) 2003-11-16

Family

ID=18299300

Family Applications (1)

Application Number Title Priority Date Filing Date
ES95922732T Expired - Lifetime ES2194051T3 (es) 1994-12-22 1995-06-21 Modificador y composicion modificadora para sustancias que contienen proteinas.

Country Status (6)

Country Link
US (1) US5789011A (es)
EP (1) EP0750848B1 (es)
BR (1) BR9506809A (es)
DE (1) DE69530483T2 (es)
ES (1) ES2194051T3 (es)
WO (1) WO1996019118A1 (es)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4054524B2 (ja) 2000-12-15 2008-02-27 花王株式会社 酸性水中油型乳化組成物
US20040101545A1 (en) * 2002-11-26 2004-05-27 Schoenherr William D. Composition and method
US20060177561A1 (en) * 2003-11-18 2006-08-10 Dawn Sikorski Foods and drinks containing diacylglycerol
WO2009017087A1 (ja) * 2007-07-31 2009-02-05 Fuji Oil Company, Limited 固定化リパーゼおよびその製造方法
US8029834B2 (en) * 2009-04-03 2011-10-04 Paris Croissant Co., Ltd. Method of making bread and bread made by the method
US8053006B2 (en) * 2009-04-03 2011-11-08 Paris Croissant Co., Ltd. Method of making bread and bread made by the method
JP5527414B2 (ja) 2010-07-01 2014-06-18 トヨタ自動車株式会社 セラミックス積層体の製造方法
JPWO2012117879A1 (ja) * 2011-02-28 2014-07-07 天野エンザイム株式会社 蒸しパンの品質改良剤及びその用途
FR3118876B1 (fr) 2021-01-15 2023-11-03 Oreal Procede de traitement des fibres kératineuses
FR3118714B1 (fr) 2021-01-11 2023-09-01 Oreal Compositions pour fibres kératineuses
WO2022118982A1 (en) 2020-12-01 2022-06-09 L'oreal Process for treating keratin fibers
FR3118713B1 (fr) 2021-01-14 2023-01-13 Oreal Compositions pour fibres kératineuses
US20230414482A1 (en) 2020-12-01 2023-12-28 L'oreal Compositions for keratin fibers
WO2022118981A1 (en) 2020-12-01 2022-06-09 L'oreal Compositions for keratin fibers
FR3118709B1 (fr) 2021-01-08 2023-09-01 Oreal Compositions pour fibres keratiniques
WO2022118983A1 (en) 2020-12-01 2022-06-09 L'oreal Compositions for keratin fibers

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3615681A (en) * 1968-11-12 1971-10-26 Atlas Chem Ind Yeast-raised baked products and method for preparing same
JPS577234A (en) * 1980-06-17 1982-01-14 Nippon Saafuakutanto Kogyo Kk Preparation of oil in water type emulsion
US4335157A (en) * 1980-08-05 1982-06-15 Scm Corporation Fluid shortening
JPS61234733A (ja) * 1985-04-10 1986-10-20 植田製油株式会社 製パン用改良剤
US5264460A (en) * 1988-05-30 1993-11-23 Deutsche Solvay-Werke Gmbh Process for preparing nonionic surfactants
JPH02124052A (ja) * 1988-11-02 1990-05-11 Kao Corp デンプン食品の品質改良剤
JP2751560B2 (ja) * 1990-05-17 1998-05-18 日本油脂株式会社 製パン用乳化油脂組成物及びパンの製造方法
JPH0716353B2 (ja) * 1991-04-23 1995-03-01 理研ビタミン株式会社 粉末起泡剤
JP2556237B2 (ja) * 1992-04-07 1996-11-20 不二製油株式会社 スポンジケーキの製造法
JPH07163381A (ja) * 1993-12-13 1995-06-27 Kao Corp ジグリセリン−１，２−ジエステルの製造方法

Also Published As

Publication number Publication date
BR9506809A (pt) 1997-10-14
EP0750848A4 (en) 1999-06-02
EP0750848A1 (en) 1997-01-02
DE69530483T2 (de) 2003-12-24
WO1996019118A1 (fr) 1996-06-27
US5789011A (en) 1998-08-04
DE69530483D1 (de) 2003-05-28
EP0750848B1 (en) 2003-04-23

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