ES486744A1 - Procedimiento para la preparacion de un hidrolizado de almi-don hidrogenado no cariogeno - Google Patents

Procedimiento para la preparacion de un hidrolizado de almi-don hidrogenado no cariogeno

Info

Publication number
ES486744A1
ES486744A1 ES486744A ES486744A ES486744A1 ES 486744 A1 ES486744 A1 ES 486744A1 ES 486744 A ES486744 A ES 486744A ES 486744 A ES486744 A ES 486744A ES 486744 A1 ES486744 A1 ES 486744A1
Authority
ES
Spain
Prior art keywords
hydrolysate
hydrogenated starch
confectionery
preparing
cariogenic
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
ES486744A
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.)
Roquette Freres SA
Original Assignee
Roquette Freres SA
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 Roquette Freres SA filed Critical Roquette Freres SA
Publication of ES486744A1 publication Critical patent/ES486744A1/es
Expired legal-status Critical Current

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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G4/00—Chewing gum
    • A23G4/06—Chewing gum characterised by the composition containing organic or inorganic compounds
    • A23G4/10—Chewing gum characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K1/00—Glucose; Glucose-containing syrups
    • C13K1/06—Glucose; Glucose-containing syrups obtained by saccharification of starch or raw materials containing starch
    • C—CHEMISTRY; METALLURGY
    • C13—SUGAR INDUSTRY
    • C13K—SACCHARIDES OBTAINED FROM NATURAL SOURCES OR BY HYDROLYSIS OF NATURALLY OCCURRING DISACCHARIDES, OLIGOSACCHARIDES OR POLYSACCHARIDES
    • C13K13/00—Sugars not otherwise provided for in this class

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Organic Chemistry (AREA)
  • Emergency Medicine (AREA)
  • General Health & Medical Sciences (AREA)
  • Confectionery (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Seasonings (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Compositions Of Macromolecular Compounds (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Procedimiento para la preparación de un hidrolizado de almidón hidrogenado no cariógeno, del tipo que comprende: menos de 3% en peso de polioles de DP > 20, menos de 60% en peso de maltitol (DP2), menos de 19% en peso de sorbitol (DP1), estando el complemento a 100 constituido por polioles de DP 3 a 20, que comprende, en su caso, menos de 3% en peso de polioles de DP > 20, de 35 a 60% en peso de maltitol, de 0,1 a 17% en peso de sorbitol, estando el complemento a 100 constituido por unos polioles de DP 3 a 20, o que comprende, en su caso, menos de 1,5% en polioles de DP > 20, de 40 a 55% en peso de maltitol, de 0,3 a 14% en peso de sorbitol, estando el complemento a 100 constituido por unos polioles de DP 3 a 20.
ES486744A 1978-12-11 1979-12-11 Procedimiento para la preparacion de un hidrolizado de almi-don hidrogenado no cariogeno Expired ES486744A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7834830A FR2444080A1 (fr) 1978-12-11 1978-12-11 Hydrolysat d'amidon hydrogene non cariogene pour la confiserie et procede de preparation de cet hydrolysat

Publications (1)

Publication Number Publication Date
ES486744A1 true ES486744A1 (es) 1980-06-16

Family

ID=9215937

Family Applications (1)

Application Number Title Priority Date Filing Date
ES486744A Expired ES486744A1 (es) 1978-12-11 1979-12-11 Procedimiento para la preparacion de un hidrolizado de almi-don hidrogenado no cariogeno

Country Status (24)

Country Link
US (1) US4279931A (es)
JP (1) JPS5586802A (es)
AT (1) AT371835B (es)
AU (1) AU526729B2 (es)
BE (1) BE880500A (es)
CA (1) CA1142108A (es)
CH (1) CH643119A5 (es)
DE (1) DE2949783A1 (es)
DK (1) DK153892B (es)
ES (1) ES486744A1 (es)
FI (1) FI66111C (es)
FR (1) FR2444080A1 (es)
GB (1) GB2038832B (es)
GR (1) GR69881B (es)
HU (1) HU185610B (es)
IE (1) IE48712B1 (es)
IT (1) IT1194899B (es)
MX (1) MX6371E (es)
NL (1) NL190932C (es)
NO (1) NO150161B (es)
NZ (1) NZ192337A (es)
SE (1) SE450076B (es)
SU (1) SU1405706A3 (es)
ZA (1) ZA796660B (es)

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US3067066A (en) * 1958-11-03 1962-12-04 Anheuser Busch High fermentable non-crystallizing syrup and the process of making same
US3137639A (en) * 1962-04-30 1964-06-16 Staley Mfg Co A E Method of producing starch conversion syrups
NL137813C (es) 1963-05-06 1900-01-01
US3492203A (en) * 1965-07-08 1970-01-27 Hayashibara Co Extraction of beta-amylase from wheat bran
US3708396A (en) * 1968-01-23 1973-01-02 Hayashibara Co Process for producing maltitol
JPS567665B1 (es) 1969-01-24 1981-02-19
US3644126A (en) * 1969-05-26 1972-02-22 Standard Brands Inc Method of making a starch conversion syrup
GB1377223A (en) * 1970-10-27 1974-12-11 Meiji Seika Kaisha Production of amylases by cultivation of streptomyces and uses of these amylases
JPS5853948B2 (ja) * 1979-06-30 1983-12-02 永大産業株式会社 化粧材の製造方法

Also Published As

Publication number Publication date
DE2949783A1 (de) 1980-06-19
IE792322L (en) 1980-06-11
ATA781079A (de) 1982-12-15
DE2949783C2 (es) 1988-11-17
ZA796660B (en) 1981-06-24
GB2038832B (en) 1983-05-11
SE7910191L (sv) 1980-06-12
CA1142108A (en) 1983-03-01
FI66111B (fi) 1984-05-31
FR2444080B1 (es) 1983-07-22
MX6371E (es) 1985-05-22
DK526379A (da) 1980-06-12
FI66111C (fi) 1984-09-10
NL7908900A (nl) 1980-06-13
JPS5586802A (en) 1980-07-01
IT1194899B (it) 1988-09-28
NL190932C (nl) 1994-11-01
AU5364479A (en) 1980-06-19
SE450076B (sv) 1987-06-09
SU1405706A3 (ru) 1988-06-23
AT371835B (de) 1983-08-10
NO794035L (no) 1980-06-12
AU526729B2 (en) 1983-01-27
US4279931A (en) 1981-07-21
DK153892B (da) 1988-09-19
NL190932B (nl) 1994-06-01
NO150161B (no) 1984-05-21
GR69881B (es) 1982-07-20
BE880500A (fr) 1980-06-10
JPS626580B2 (es) 1987-02-12
FR2444080A1 (fr) 1980-07-11
FI793877A (fi) 1980-06-12
HU185610B (en) 1985-03-28
NZ192337A (en) 1981-12-15
CH643119A5 (fr) 1984-05-30
IE48712B1 (en) 1985-05-01
GB2038832A (en) 1980-07-30
IT7941663A0 (it) 1979-12-11

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