FR2526273A1 - Mixing heat sensitive food and medicinal substances - with material that melts above 40 deg. C and is solid below 30 Deg. C. - Google Patents

Mixing heat sensitive food and medicinal substances - with material that melts above 40 deg. C and is solid below 30 Deg. C. Download PDF

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Publication number
FR2526273A1
FR2526273A1 FR8207715A FR8207715A FR2526273A1 FR 2526273 A1 FR2526273 A1 FR 2526273A1 FR 8207715 A FR8207715 A FR 8207715A FR 8207715 A FR8207715 A FR 8207715A FR 2526273 A1 FR2526273 A1 FR 2526273A1
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solid phase
phase
celsius
composition
salts
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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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/42—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G1/426—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • 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
    • A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
    • 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
    • A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
    • A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
    • 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
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

Food and medicinal products contg. amino acids, minerals, or sugars that are affected by heating or by contact with other chemical substances, are mixed under conditions such that these fragile molecules are not damaged. Mixing is effected with a material that is a liq. at or above 40 deg.C and is a solid, or at least pasty, at or below 30 deg.C.. A microcrystalline or crystalline solid phase at 30 deg.C is mixed with the liquid phase at 45-100 deg.C.. The solid phase may be L-tryptophane, L-arginine, L-aspartic acid, tyrosine, vitamin B6, thiamine, pantothenic acid, sorbitol, fructose, galactose, lactose, MgCl2, Mg citrate, CaCl2 and the like. The low-melting liq. phase is typically cocoa butter or various jellies. This liquid phase is slowly added at 40 deg.C or above, to the solid ingredients, and stirred, poured into moulds, and allowed to cool.

Description

La présente invention a pour objet un procédé de fabrication de produits alimentaires, diététiques ou médicamenteux dans lesquels on ajoute pour en modifier certaines de leurs propriétés nutritionnelles des acides aminés, des vitamines, des sels minéraux ou des sucres particuliers. The present invention relates to a process for the manufacture of food, dietetic or medicinal products in which, to modify some of their nutritional properties, amino acids, vitamins, mineral salts or particular sugars are added.

I1 est bien connu que de nombreux produits entrant couramment dans l'alimentation contenant des vitamines, des acides aminés, certains sels minéraux et certains sucres perdent une partie de ceux-ci du fait d'un chauffage excessif lors de leur préparation ou par la mise à leur contact de substances chimiques qui en entraînent la détérioration. It is well known that many products commonly entering the diet containing vitamins, amino acids, certain mineral salts and certain sugars lose part of these due to excessive heating during their preparation or by on contact with chemicals which cause deterioration.

Le but de notre procédé est de protéger ces éléments cités plus haut en les mélangeant dans des conditions particulières avec un produit qui, de par ses caractéristiques physicochimiques, constitue un excipient "inerte" vis à vis des molécules qui nous intéressent. The aim of our process is to protect these elements mentioned above by mixing them under special conditions with a product which, by its physicochemical characteristics, constitutes an "inert" excipient with respect to the molecules which interest us.

Le mélange de deux phases, l'une liquide à une température égale ou supérieure à 400 Celsius et inférieure ou égale à 1000 Celsius et l'autre solide et présentée sous forme de poudre fine à une température égale ou inférieure à 300 Celsius permet de protéger les éléments de la phase solide des effets de l'excès de température vis à vis des produits thermosensibles. The mixture of two phases, one liquid at a temperature equal to or higher than 400 Celsius and lower or equal to 1000 Celsius and the other solid and presented in the form of fine powder at a temperature equal or lower than 300 Celsius allows to protect the elements of the solid phase of the effects of excess temperature with respect to heat-sensitive products.

Le procédé de mélange par simple passage de la phase liquide dans la phase solide poudreuse sous agitation constante permet d'éviter tout risque. The mixing process by simple passage of the liquid phase into the powdery solid phase with constant stirring avoids any risk.

de grumeaux que l'on obtiendrait inévitablement si le mélange se faisait en sens inverse meme sous agitation énergique.of lumps that would inevitably be obtained if the mixing was done in the opposite direction even with vigorous stirring.

L'utilisation d'un produit excipient dont le point de fusion est inférieur ou égal à 400 Celsius constitue une sécurité empêchant toute mauvaise utilisation du produit alimentaire, diététique ou médicamenteux et en particulier de destruction des acides aminés .., des vitamines, des sucres ou sels minéra 2 - eaht dans la composition selon le procédé décrit. The use of an excipient product whose melting point is less than or equal to 400 Celsius constitutes a security preventing any improper use of the food, dietetic or medicinal product and in particular of destruction of amino acids, vitamins, sugars or mineral salts 2 - eaht in the composition according to the process described.

Description du procédé :
Dans un récipient A un prémélange de poudres a est effectué, ces poudres étant constituées par au moins un acide aminé, une vitamine, un sucre ou un sel minéral thermosensible. Ce prémélange est établi de façon à être le plus homogène possible par simple action mécanique et à la température ambiante, dans ure enceinte permettant de limiter le taux d'humidité et à une température ne dépassant pas 300 Celsius.Description of the process:
In a container A, a premix of powders a is carried out, these powders consisting of at least one amino acid, a vitamin, a sugar or a heat-sensitive mineral salt. This premix is established so as to be as homogeneous as possible by simple mechanical action and at room temperature, in an enclosure allowing the humidity to be limited and at a temperature not exceeding 300 Celsius.

Dans un récipient B la phase liquide b constituée elle-même par un mélange préétabli et dont l'un des constituants est un produit solide à la température de 300 Celsius et liquide à une température égale ou supérieure à 500 Celsius, - Nous utiliserons des produits de type pâte à glacer, beurre de cacao, gelées diverses...  In a container B the liquid phase b itself constituted by a predetermined mixture and one of the constituents of which is a solid product at the temperature of 300 Celsius and liquid at a temperature equal to or greater than 500 Celsius, - We will use products icing dough, cocoa butter, various jellies ...

Le contenu du récipient B est peu à peu versé à une température constante et au moins égale à 4O0Celsius dans le récipient A de façon progressive et sous agitation constante afin d'éviter la formation de grumeaux. La pâte épaisse obtenue dans un premier temps tendra peu à peu à se ramollir au fur et à mesure que le liquide initialement contenu dans le récipient B passe dans le récipient A et que la température de ce dernier s'élève. The contents of container B are gradually poured at a constant temperature and at least equal to 40 ° C. into container A in a progressive manner and with constant agitation in order to avoid the formation of lumps. The thick paste obtained initially will gradually tend to soften as the liquid initially contained in container B passes into container A and the temperature of the latter rises.

L'opération est poursuivie jusqu'à ce que l'ensemble du contenu du récipient B soit versé dans le récipient A. L'agitation est maintenue pendant toute la durée de l'opération qui ne doit pas durer plus de quelques minutes. On maintiendra la température du récipient A à un niveau tel que l'ensemble du mélange a-b soit piteux ou liquide mais ne se solidifie pas. The operation is continued until the entire content of container B is poured into container A. Stirring is maintained throughout the duration of the operation which should not last more than a few minutes. The temperature of the container A will be maintained at a level such that the whole of the mixture a-b is pitiful or liquid but does not solidify.

C'est cette masse qui pourra être soit versée dans des moules, soit projetée sur un support comestible, et qui constituera la composition selon notre procédé. It is this mass which can either be poured into molds or projected onto an edible support, and which will constitute the composition according to our process.

Il suffira alors de laisser refroidir le mélange final, ou le faire passer dans un tunnel réfrigérant, ou abaisser sa température par tout autre moyen pour obtenir une composition contenant des molécules thermosensibles, des acides aminés, des vitamines, des 21s minéraux ou sucres fragiles ; protégés lors de la fabrication et garanties contre toute détérioration chimique ou physique selon le procédé décrit par le présent brevet. It will then suffice to let the final mixture cool, or pass it through a cooling tunnel, or lower its temperature by any other means to obtain a composition containing heat-sensitive molecules, amino acids, vitamins, minerals or fragile sugars; protected during manufacture and guaranteed against any chemical or physical deterioration according to the process described by this patent.

Exemple 1 : Mélange beurre de cacao / L tryptophane. Example 1: Cocoa butter / L tryptophan mixture.

Un acileaminé, le L tryptophane est mélangé au batteur avec du beurre de cacao liquide à la température de 450 Celsius. An acileaminé, L tryptophan is mixed with a beater with liquid cocoa butter at a temperature of 450 Celsius.

On verse petit à petit sous agitation constante le beurre de cacao chaud (45 C) dans un récipient contenant préalablement du L tryptophane en poudre, et ce, à une température ambiante de 200C. The hot cocoa butter (45 ° C) is gradually poured in with constant stirring into a container previously containing L tryptophan powder, at an ambient temperature of 200C.

Cette opération est effectuée en continu jusqu'à l'obtention d'une pâte homogène semi-liquide à une température de l'ordre de 400C. Lorsque les porportions de L tryptophane/ beurre de cacao sont l'ordre de 0,20 la masse est mélangée dans un tank thermostaté à une température de 450C contenant la quantité de beurre de cacao telle que la concentration de L tryptophane dans le beurre de cacao corresponde à la concentration désirée. This operation is carried out continuously until a homogeneous semi-liquid paste is obtained at a temperature of the order of 400C. When the portions of L tryptophan / cocoa butter are of the order of 0.20 the mass is mixed in a thermostated tank at a temperature of 450C containing the quantity of cocoa butter such as the concentration of L tryptophan in cocoa butter corresponds to the desired concentration.

Exemple 2 :On opère dans les mêmes conditions mais le beurre de cacao est remplacé par de la crème d'arachide et le L tryptophane est remplacé par un mélange isomolaire d'acide L aspartique et de L arginine.  Example 2: The operation is carried out under the same conditions, but the cocoa butter is replaced by peanut cream and the L tryptophan is replaced by an isomolar mixture of L aspartic acid and L arginine.

Exemple 3 : Mêmes conditions que dans l'exemple 1 mais où le L tryptophane est remplacé par du chlorure de magnésium et le beurre de cacao par du chocolat. Example 3: Same conditions as in Example 1 but where L tryptophan is replaced by magnesium chloride and cocoa butter by chocolate.

Exemple 4 : Mêmes conditions que dans l'exemple 1 mais où le L tryptophane est remplacé par un mélange isomolaire fructose-sorbitol et où le beurre de cacao est remplacé par une pâte de fruit gél-ifiée.  Example 4: Same conditions as in Example 1 but where the L tryptophan is replaced by an isomolar mixture of fructose-sorbitol and where the cocoa butter is replaced by a jellied fruit paste.

Claims (13)

REVENDICATION5 CLAIMS5 -1- Procédé de fabrication de produits alimentaires ou médicamcneux caractérisé par le fait que leur enrichissement en acides aminés, sels minéraux ou sucres particuliers, c'est à dire en molécules fragiles, nécéssites au moins une phase de mélange dont les conditions particulières assurent une protection des dites molécules. -1- Process for the manufacture of food or medicinal products, characterized in that their enrichment in amino acids, mineral salts or particular sugars, that is to say in fragile molecules, requires at least one mixing phase, the particular conditions of which ensure a protection of said molecules. 2 - Procédé selon la revendication 1 et caractérisé par le fait que l'un au moins des constituants du mélange est un produit qui de par ses caractéristiques physiques se trouve à l'état liquide à une température égale ou supérieure à 400 Celsius. 2 - Method according to claim 1 and characterized in that at least one of the constituents of the mixture is a product which by its physical characteristics is in the liquid state at a temperature equal to or greater than 400 Celsius. 3 - Procédé selon les revendications 1 et 2 et caractérisé par le fait que la phase liquide à une température supérieure à 40 Ceisius se retrouve dans un état solide ou au moins pâteux lorsque la température retombe à un point inférieur ou égal à 300 Celsius. 3 - Process according to claims 1 and 2 and characterized in that the liquid phase at a temperature above 40 Ceisius is found in a solid or at least pasty state when the temperature drops to a point less than or equal to 300 Celsius. 4 - Procédé selon les revendications 1, 2 et 3 et caractérisé par le fait que l'une des phases du mélange est constituée par une poudre microcristalline ou cristalline et appelée phase solide. 4 - Process according to claims 1, 2 and 3 and characterized in that one of the phases of the mixture consists of a microcrystalline or crystalline powder and called the solid phase. 5 - Procédé selon les revendications 1, 2, 3 et 4 et caractérisé par le fait que le mélange se fait par adjonction de la phase liquide à une températurc supérieure ou étale à 450Celsius et inférieure~à lOG Celsius sur la phase solide qui elle est à une température, en début d'opération, inférieu- re à 300 Celsius. 5 - Method according to claims 1, 2, 3 and 4 and characterized in that the mixing is done by adding the liquid phase to a temperature greater than or spread at 450Celsius and lower ~ lOG Celsius on the solid phase which it is at a temperature, at the start of operation, below 300 Celsius. 6 - Procédé selon la revendication 5 et caractérisé par le fait 6 - Method according to claim 5 and characterized in that que le mélange s'effectue dans des proportions égales ou supérieures that the mixing takes place in equal or greater proportions à 1 en ce qui concerne le rapport phase liquide sur phase solide. to 1 with regard to the liquid phase to solid phase ratio. 7 - Procédé selon les revendications 1, 2, 3, 4, 5 et 6 et caractérisé par le fait que la phase liquide à 500 Celsius est constituée par un ou des produits propres à la consommation humaine ou animale. 7 - Process according to claims 1, 2, 3, 4, 5 and 6 and characterized in that the liquid phase at 500 Celsius consists of one or more products suitable for human or animal consumption. 8 - Procédé selon les revendications 1, 2, 3, 4, 5,6 et 7 et caractérisé par le fait que la phase solidbest constituée par des substances pouvant être introduites dans l'alimentation humaine ou animale et ce sans porter atteinte à la santé de l'homme ou de l'animal. 8 - A method according to claims 1, 2, 3, 4, 5,6 and 7 and characterized in that the solidbest phase consisting of substances which can be introduced into human or animal food without affecting health of humans or animals. 9 - Composition fabriquée selon les revendications 1, 2, 3, 4, 5,6, 7 et 8 et caractérisé par le fait que la phase solide poudreuse est constituée par un mélange contenant un ou des acides aminés, une ou plusieurs vitamines, un ou plusieurs sels minéraux, un ou plusieurs sucres, ou même un ou plusieurs de ces différents éléments associés. 9 - Composition made according to claims 1, 2, 3, 4, 5,6, 7 and 8 and characterized in that the powdery solid phase consists of a mixture containing one or more amino acids, one or more vitamins, one or more mineral salts, one or more sugars, or even one or more of these different associated elements. 10 - Composition selon la revendication 9 et caractérisée par le fait que les acides aminés entrant dans la composition de la phase solide sont notamment le L tryptophane, la L arginine, l'acide L aspartique, la Tyrosine... 10 - Composition according to claim 9 and characterized in that the amino acids used in the composition of the solid phase are in particular L tryptophan, L arginine, L aspartic acid, Tyrosine ... ou ces mêmes acides aminés cu leur terme dextrogyre ou racémique. or these same amino acids or their dextrorotatory or racemic term. 11 - Composition selon la revendication 9 et caractérisée par le fait que les vitamines entrant dans la composition de la phase solide seront par exemple la vitamine B6 pyridoxine ou l'un de ses sels, la thiamine ou l'un de ses sels, l'acide panthoténique ou l'un de ses sels... 11 - Composition according to claim 9 and characterized in that the vitamins used in the composition of the solid phase will be for example vitamin B6 pyridoxine or one of its salts, thiamine or one of its salts, panthotenic acid or one of its salts ... 12 - Composition selon la revendication NO 9 et caractérisée par le fait que le sucre entrant dans la phase solide est par exemple le sorbitol, le fructose, le galactose, le lactose etc... 12 - Composition according to claim NO 9 and characterized in that the sugar entering the solid phase is for example sorbitol, fructose, galactose, lactose etc ... 13 - Composition selon la revendication 9 et caractérisée par le fait que le ou les sels minéraux entrant dans la composition de la phase solide sont notamment un chlorure dc magnésium, un citrate de magnésium, un chlorure de calcium, etc...  13 - Composition according to claim 9 and characterized in that the mineral salt or salts used in the composition of the solid phase are in particular a magnesium chloride, a magnesium citrate, a calcium chloride, etc ...
FR8207715A 1982-05-04 1982-05-04 Mixing heat sensitive food and medicinal substances - with material that melts above 40 deg. C and is solid below 30 Deg. C. Pending FR2526273A1 (en)

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FR8207715A FR2526273A1 (en) 1982-05-04 1982-05-04 Mixing heat sensitive food and medicinal substances - with material that melts above 40 deg. C and is solid below 30 Deg. C.

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Application Number Priority Date Filing Date Title
FR8207715A FR2526273A1 (en) 1982-05-04 1982-05-04 Mixing heat sensitive food and medicinal substances - with material that melts above 40 deg. C and is solid below 30 Deg. C.

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0184121A2 (en) * 1984-12-04 1986-06-11 Biodyn AG Saccharose-containing, orally administered, foodstuffs, beverages, delicacies and pharmaceutical preparations
FR2603460A1 (en) * 1986-09-04 1988-03-11 Duvert Jacqueline Food product which can be used as supplement and process for preparing it

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NL296020A (en) * 1962-08-16
US2933392A (en) * 1953-04-15 1960-04-19 Nat Dairy Prod Corp Composition containing vitamin a
FR2181462A1 (en) * 1972-04-25 1973-12-07 Johnson & Johnson Low residue dietetic mixts - contg amino acids and caloric substances
US3992556A (en) * 1973-05-07 1976-11-16 Vitamins, Inc. Supplemented food product
FR2353234A1 (en) * 1976-06-01 1977-12-30 Ueno Seiyaku Oyo Kenkyujo Kk CARBOHYDRATE ADDITIVE FOR FOOD AND ITS PREPARATION
FR2392675A1 (en) * 1976-11-23 1978-12-29 Unilever Nv PREPARATION OF PREMIXES USEFUL FOR THE MANUFACTURE OF FOODSTUFFS
EP0034034A1 (en) * 1980-02-08 1981-08-19 Ajinomoto Co., Inc. Nutrient composition

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2933392A (en) * 1953-04-15 1960-04-19 Nat Dairy Prod Corp Composition containing vitamin a
NL296020A (en) * 1962-08-16
FR2181462A1 (en) * 1972-04-25 1973-12-07 Johnson & Johnson Low residue dietetic mixts - contg amino acids and caloric substances
US3992556A (en) * 1973-05-07 1976-11-16 Vitamins, Inc. Supplemented food product
FR2353234A1 (en) * 1976-06-01 1977-12-30 Ueno Seiyaku Oyo Kenkyujo Kk CARBOHYDRATE ADDITIVE FOR FOOD AND ITS PREPARATION
FR2392675A1 (en) * 1976-11-23 1978-12-29 Unilever Nv PREPARATION OF PREMIXES USEFUL FOR THE MANUFACTURE OF FOODSTUFFS
EP0034034A1 (en) * 1980-02-08 1981-08-19 Ajinomoto Co., Inc. Nutrient composition

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0184121A2 (en) * 1984-12-04 1986-06-11 Biodyn AG Saccharose-containing, orally administered, foodstuffs, beverages, delicacies and pharmaceutical preparations
EP0184121A3 (en) * 1984-12-04 1988-03-02 Biodyn Ag Dental saving additive for saccharose-containing foodstuffs, beverages, delicacies and pharmaceutical preparations, process for their preparation, products containing it and process for preparing a beverage
FR2603460A1 (en) * 1986-09-04 1988-03-11 Duvert Jacqueline Food product which can be used as supplement and process for preparing it

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