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
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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cosmetics (AREA)
- Peptides Or Proteins (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.
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)
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 |
US20100216209A1 (en) * | 2007-07-31 | 2010-08-26 | Eiji Iwaoka | Immobilized lipase and method for producing the same |
US8053006B2 (en) * | 2009-04-03 | 2011-11-08 | Paris Croissant Co., Ltd. | Method of making bread and bread made by the method |
US8029834B2 (en) * | 2009-04-03 | 2011-10-04 | Paris Croissant Co., Ltd. | Method of making bread and bread made by the method |
WO2012001808A1 (ja) | 2010-07-01 | 2012-01-05 | トヨタ自動車株式会社 | セラミックス積層体の製造方法、及び当該製造方法により製造されるセラミックス積層体 |
US20140037790A1 (en) * | 2011-02-28 | 2014-02-06 | Amano Enzyme Inc. | Steamed bun quality improving agent and use thereof |
FR3118713B1 (fr) | 2021-01-14 | 2023-01-13 | Oreal | Compositions pour fibres kératineuses |
WO2022118982A1 (en) | 2020-12-01 | 2022-06-09 | L'oreal | Process for treating keratin fibers |
EP4255584A1 (en) | 2020-12-01 | 2023-10-11 | L'oreal | Compositions for keratin fibers |
FR3118709B1 (fr) | 2021-01-08 | 2023-09-01 | Oreal | Compositions pour fibres keratiniques |
WO2022118981A1 (en) | 2020-12-01 | 2022-06-09 | L'oreal | Compositions for keratin fibers |
FR3118876B1 (fr) | 2021-01-15 | 2023-11-03 | Oreal | Procede de traitement des fibres kératineuses |
WO2022118983A1 (en) | 2020-12-01 | 2022-06-09 | L'oreal | Compositions for keratin fibers |
FR3118714B1 (fr) | 2021-01-11 | 2023-09-01 | Oreal | Compositions pour fibres kératineuses |
Family Cites Families (10)
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 |
-
1995
- 1995-06-21 DE DE69530483T patent/DE69530483T2/de not_active Expired - Lifetime
- 1995-06-21 WO PCT/JP1995/001242 patent/WO1996019118A1/ja active IP Right Grant
- 1995-06-21 ES ES95922732T patent/ES2194051T3/es not_active Expired - Lifetime
- 1995-06-21 US US08/693,250 patent/US5789011A/en not_active Expired - Fee Related
- 1995-06-21 BR BR9506809A patent/BR9506809A/pt not_active Application Discontinuation
- 1995-06-21 EP EP95922732A patent/EP0750848B1/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
US5789011A (en) | 1998-08-04 |
EP0750848A4 (en) | 1999-06-02 |
EP0750848A1 (en) | 1997-01-02 |
DE69530483D1 (de) | 2003-05-28 |
DE69530483T2 (de) | 2003-12-24 |
BR9506809A (pt) | 1997-10-14 |
WO1996019118A1 (fr) | 1996-06-27 |
EP0750848B1 (en) | 2003-04-23 |
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