FR2159693A5 - - Google Patents

Info

Publication number
FR2159693A5
FR2159693A5 FR7140098A FR7140098A FR2159693A5 FR 2159693 A5 FR2159693 A5 FR 2159693A5 FR 7140098 A FR7140098 A FR 7140098A FR 7140098 A FR7140098 A FR 7140098A FR 2159693 A5 FR2159693 A5 FR 2159693A5
Authority
FR
France
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
FR7140098A
Other languages
French (fr)
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.)
Unilever Bestfoods North America
Original Assignee
Unilever Bestfoods North America
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 Unilever Bestfoods North America filed Critical Unilever Bestfoods North America
Priority to FR7140098A priority Critical patent/FR2159693A5/fr
Priority to BE779232A priority patent/BE779232A/xx
Priority to ES408185A priority patent/ES408185A1/es
Priority to IT31356/72A priority patent/IT995034B/it
Priority to NL7215122A priority patent/NL7215122A/xx
Priority to DE2254924A priority patent/DE2254924A1/de
Priority to GB5188872A priority patent/GB1395967A/en
Application granted granted Critical
Publication of FR2159693A5 publication Critical patent/FR2159693A5/fr
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
    • A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
    • A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
    • A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
    • A23J3/345—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins of blood proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/14—Pretreatment of feeding-stuffs with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/189—Enzymes
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Animal Husbandry (AREA)
  • Molecular Biology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Physiology (AREA)
  • Biomedical Technology (AREA)
  • Emergency Medicine (AREA)
  • General Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
FR7140098A 1971-11-09 1971-11-09 Expired FR2159693A5 (ja)

Priority Applications (7)

Application Number Priority Date Filing Date Title
FR7140098A FR2159693A5 (ja) 1971-11-09 1971-11-09
BE779232A BE779232A (fr) 1971-11-09 1972-02-11 Procede pour l'obtention de poudres hydrosolubles, poudres resultantes et leur applications
ES408185A ES408185A1 (es) 1971-11-09 1972-11-02 Procedimiento para obtener una mezcla de polvo de almidon yproteinas.
IT31356/72A IT995034B (it) 1971-11-09 1972-11-07 Procedimento per ottenere polveri idrosolubili contenenti prodotti d idrolisi dell amido e proteine idrosolubili o idrolizzate materia li polverulenti risultanti e loro applicazioni
NL7215122A NL7215122A (ja) 1971-11-09 1972-11-08
DE2254924A DE2254924A1 (de) 1971-11-09 1972-11-09 Wasserloesliche pulver aus hydrolysierter staerke und hydrolysierten proteinen sowie verfahren zu ihrer herstellung
GB5188872A GB1395967A (en) 1971-11-09 1972-11-09 Production of starch and protein-containing powders

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7140098A FR2159693A5 (ja) 1971-11-09 1971-11-09

Publications (1)

Publication Number Publication Date
FR2159693A5 true FR2159693A5 (ja) 1973-06-22

Family

ID=9085529

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7140098A Expired FR2159693A5 (ja) 1971-11-09 1971-11-09

Country Status (7)

Country Link
BE (1) BE779232A (ja)
DE (1) DE2254924A1 (ja)
ES (1) ES408185A1 (ja)
FR (1) FR2159693A5 (ja)
GB (1) GB1395967A (ja)
IT (1) IT995034B (ja)
NL (1) NL7215122A (ja)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2337760A1 (fr) * 1976-01-12 1977-08-05 Novo Industri As Procede pour modifier le gluten de mais par un traitement proteolytique
FR2338001A1 (fr) * 1976-01-19 1977-08-12 Novo Industri As Perfectionnements a la preparation de polypeptides provenant de la proteine du soja, les produits ainsi obtenus et leur application a titre d'adjuvant pour des produits alimentaires acides, a faible teneur en proteine
FR2406665A1 (fr) * 1977-10-18 1979-05-18 Lyckeby Staerkelsefoeraedling Procede de preparation d'un produit hydrolyse a partir de cereales completes et produit ainsi obtenu
WO1992004832A1 (en) * 1990-09-21 1992-04-02 Nederlandse Organisatie Voor Toegepastnatuurwetenschappelijk Onderzoek Tno Method for improving the taste of nutritional protein and foodstuffs obtained in this way

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1446965A (en) * 1974-02-14 1976-08-18 Agricultural Vegetable Prod Preparation of food products
EP0105051B1 (en) * 1982-09-30 1989-03-22 The Quaker Oats Company Pet food products containing alpha-amylase and process
EP1104248A4 (en) * 1998-08-11 2003-07-09 Penn State Res Found COMPOSITIONS FOR FASTENING AND PROCEDURE
WO2004006691A2 (en) * 2002-07-12 2004-01-22 The Texas A & M University System Enzymatic process for the preparation of foods, feedstuffs and ingredients therefor
FR2890289B1 (fr) * 2005-09-08 2009-04-24 Ulice Sa INGREDIENT CEREALIER CONSTITUANT NOTAMMENT UN SUBSTITUT D'INGREDIENT(s) LAITIER(S) ET SON PROCEDE DE PREPARATION

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2337760A1 (fr) * 1976-01-12 1977-08-05 Novo Industri As Procede pour modifier le gluten de mais par un traitement proteolytique
FR2338001A1 (fr) * 1976-01-19 1977-08-12 Novo Industri As Perfectionnements a la preparation de polypeptides provenant de la proteine du soja, les produits ainsi obtenus et leur application a titre d'adjuvant pour des produits alimentaires acides, a faible teneur en proteine
FR2406665A1 (fr) * 1977-10-18 1979-05-18 Lyckeby Staerkelsefoeraedling Procede de preparation d'un produit hydrolyse a partir de cereales completes et produit ainsi obtenu
WO1992004832A1 (en) * 1990-09-21 1992-04-02 Nederlandse Organisatie Voor Toegepastnatuurwetenschappelijk Onderzoek Tno Method for improving the taste of nutritional protein and foodstuffs obtained in this way

Also Published As

Publication number Publication date
DE2254924A1 (de) 1973-05-17
IT995034B (it) 1975-11-10
ES408185A1 (es) 1975-11-16
GB1395967A (en) 1975-05-29
NL7215122A (ja) 1973-05-11
BE779232A (fr) 1972-08-11

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Legal Events

Date Code Title Description
ST Notification of lapse