ES410571A1 - Procedimiento para dar a una composicion alimenticia los efectos del almidon sin las propiedades calorificas de este. - Google Patents

Procedimiento para dar a una composicion alimenticia los efectos del almidon sin las propiedades calorificas de este.

Info

Publication number
ES410571A1
ES410571A1 ES410571A ES410571A ES410571A1 ES 410571 A1 ES410571 A1 ES 410571A1 ES 410571 A ES410571 A ES 410571A ES 410571 A ES410571 A ES 410571A ES 410571 A1 ES410571 A1 ES 410571A1
Authority
ES
Spain
Prior art keywords
compositions containing
food compositions
containing pullulan
pullulan
food
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
Application number
ES410571A
Other languages
English (en)
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.)
Hayashibara Seibutsu Kagaku Kenkyujo KK
Original Assignee
Hayashibara Biochemical Laboratories Co Ltd
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 Hayashibara Biochemical Laboratories Co Ltd filed Critical Hayashibara Biochemical Laboratories Co Ltd
Publication of ES410571A1 publication Critical patent/ES410571A1/es
Expired 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
    • A21D2/18—Carbohydrates
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/274—Pullulan
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Noodles (AREA)
  • Confectionery (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Procedimiento para dar a una composición alimenticia los efectos del almidón sin las propiedades caloríficas de este, que consiste en añadir mediante mezcla a dicha composición alimenticia que comprende un material alimenticio, una cantidad de pululano suficiente para producir dichos efectos.
ES410571A 1972-01-13 1973-01-12 Procedimiento para dar a una composicion alimenticia los efectos del almidon sin las propiedades calorificas de este. Expired ES410571A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP47005580A JPS5025530B2 (es) 1972-01-13 1972-01-13

Publications (1)

Publication Number Publication Date
ES410571A1 true ES410571A1 (es) 1975-12-16

Family

ID=11615157

Family Applications (1)

Application Number Title Priority Date Filing Date
ES410571A Expired ES410571A1 (es) 1972-01-13 1973-01-12 Procedimiento para dar a una composicion alimenticia los efectos del almidon sin las propiedades calorificas de este.

Country Status (18)

Country Link
US (1) US3875308A (es)
JP (1) JPS5025530B2 (es)
AR (1) AR203452A1 (es)
AU (1) AU466585B2 (es)
BE (1) BE793671A (es)
CA (1) CA971820A (es)
CH (1) CH582486A5 (es)
DE (1) DE2301492C3 (es)
ES (1) ES410571A1 (es)
FI (1) FI54554C (es)
GB (1) GB1346756A (es)
IT (1) IT983397B (es)
NL (1) NL7300231A (es)
NO (1) NO138547C (es)
PH (1) PH9750A (es)
SE (1) SE382550B (es)
SU (1) SU559622A3 (es)
ZA (1) ZA73121B (es)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5648855A (en) * 1979-09-27 1981-05-02 Kanebo Shokuhin Kk Baked food like biscuit or cookie
US4913925A (en) * 1982-10-25 1990-04-03 Yasutake Hiji Foodstuff containing a hyperglycemia controlling agent
JPS62236469A (ja) * 1986-04-04 1987-10-16 Yasutake Hichi 低カロリ−飲食物
US5106644A (en) * 1990-05-25 1992-04-21 Procter & Gamble Company Food products containing reduced calorie, fiber containing fat substitute
US5215757A (en) * 1991-03-22 1993-06-01 The Procter & Gamble Company Encapsulated materials
US6916796B2 (en) * 2002-06-12 2005-07-12 Abbott Laboratories Use of pullulan as a slowly digested carbohydrate
US7309416B2 (en) * 2003-07-11 2007-12-18 Aspen Products Group, Inc. Methods and compositions for desulfurization of hydrocarbon fuels
EP1824342B1 (en) * 2004-12-10 2011-07-27 Nederlandse Organisatie voor toegepast -natuurwetenschappelijk onderzoek TNO Use of a polysaccharide as bread improver
WO2007095977A1 (en) * 2005-10-14 2007-08-30 Unilever N.V. Food product and process for preparing it
JP5491415B2 (ja) * 2008-02-01 2014-05-14 ユニリーバー・ナームローゼ・ベンノートシヤープ 水溶性担体
ES2556985T3 (es) 2011-01-11 2016-01-21 Capsugel Belgium Nv Nuevas cápsulas duras que comprenden pululano
BR112019021396A2 (pt) 2017-04-14 2020-04-28 Capsugel Belgium Nv processo para fabricação de pululano
CA3059527A1 (en) 2017-04-14 2018-10-18 Capsugel Belgium Nv Pullulan capsules

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2916383A (en) * 1957-09-18 1959-12-08 Carter Prod Inc Low caloric french dressing
US3023104A (en) * 1960-07-05 1962-02-27 American Viscose Corp Food compositions incorporating cellulose crystallite aggregates
US3320136A (en) * 1964-05-19 1967-05-16 Kerr Mc Gee Oil Ind Inc Process for preparing a polysaccharide flocculating agent
US3406114A (en) * 1964-07-20 1968-10-15 Kerr Mc Gee Oil Ind Inc Process for flocculating finely divided solids suspended in an aqueous medium with amicrobial polysaccharide

Also Published As

Publication number Publication date
FI54554C (fi) 1979-01-10
JPS4875735A (es) 1973-10-12
DE2301492A1 (de) 1973-07-19
FI54554B (fi) 1978-09-29
AU5070073A (en) 1974-07-04
ZA73121B (en) 1973-09-26
DE2301492C3 (de) 1980-02-07
SU559622A3 (ru) 1977-05-25
BE793671A (fr) 1973-05-02
CA971820A (en) 1975-07-29
US3875308A (en) 1975-04-01
JPS5025530B2 (es) 1975-08-25
SE382550B (sv) 1976-02-09
DE2301492B2 (de) 1979-05-31
CH582486A5 (es) 1976-12-15
NO138547B (no) 1978-06-19
PH9750A (en) 1976-03-12
NO138547C (no) 1978-09-27
NL7300231A (es) 1973-07-17
AR203452A1 (es) 1975-09-15
GB1346756A (en) 1974-02-13
IT983397B (it) 1974-10-31
AU466585B2 (en) 1975-10-30

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 19840228