GB1426106A - Method of fixing lipophilic substances to starch or starch derivatives - Google Patents

Method of fixing lipophilic substances to starch or starch derivatives

Info

Publication number
GB1426106A
GB1426106A GB560773A GB560773A GB1426106A GB 1426106 A GB1426106 A GB 1426106A GB 560773 A GB560773 A GB 560773A GB 560773 A GB560773 A GB 560773A GB 1426106 A GB1426106 A GB 1426106A
Authority
GB
United Kingdom
Prior art keywords
starch
food
lipophilic
component
mixture
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
GB560773A
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.)
Naarden International NV
Original Assignee
Naarden International NV
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 Naarden International NV filed Critical Naarden International NV
Publication of GB1426106A publication Critical patent/GB1426106A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • A23K20/174—Vitamins
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A23J7/00—Phosphatide compositions for foodstuffs, e.g. lecithin
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • 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
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Animal Husbandry (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Noodles (AREA)
  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Confectionery (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Fodder In General (AREA)
  • Dairy Products (AREA)

Abstract

1426106 Fixing lipophilic substances to starch NAARDEN INTERNATIONAL NV 5 Feb 1973 [4 Feb 1972] 5607/73 Heading A2B A lipophilic food additive is fixed to a starch or starch derivative by mixing a polar substance having a hydrophobic group containing at least 5 carbon atoms (component (2) ) with a solution of a lipophilic food additive in a fat or fatty oil (component (3)) in a weight ratio of at least 1:15 and under conditions such that the mixture is a liquid, whereafter the mixture is mixed with a starch or starch derivative consisting at least partially of amylose or an amylose derivative and being substantially free from absorbed lipids. The mixture of (2) and (3) may be a melt or an aqueous emulsion and component (1) may be suspended in water before mixing, or it may be dry. Suitable starches are native corn, potato, tapioca, wheat, sorghum, sago starch, or dextrins, and ethers and esters thereof, or pregelatinised starches. Component (2) is normally a partial ester of an aliphatic fatty acid having 6-18 C atoms, and a polyhydric alcohol, e.g. ethylene glycol, glycerol, and others, (which are given in the complete spec.). Glycerol monostearate is particularly suitable, and sodium salts of higher fatty acids or phosphatides e.g. lecithins or derivatives thereof may also be used. The esters may be derived from polyethers. The lipophilic substance may be a colouring, flavouring, vitamin, pharmaceutical or pesticides, many examples of which are given. The composition may be added to starch containing or other food e.g. pasta, rice or biscuits. The product may additionally be used as a baby food, diet food or animal food.
GB560773A 1972-02-04 1973-02-05 Method of fixing lipophilic substances to starch or starch derivatives Expired GB1426106A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL7201502A NL7201502A (en) 1972-02-04 1972-02-04

Publications (1)

Publication Number Publication Date
GB1426106A true GB1426106A (en) 1976-02-25

Family

ID=19815296

Family Applications (1)

Application Number Title Priority Date Filing Date
GB560773A Expired GB1426106A (en) 1972-02-04 1973-02-05 Method of fixing lipophilic substances to starch or starch derivatives

Country Status (8)

Country Link
JP (1) JPS5024452A (en)
CA (1) CA1008449A (en)
DE (1) DE2305864A1 (en)
FR (1) FR2170239B1 (en)
GB (1) GB1426106A (en)
HU (1) HU169592B (en)
IT (1) IT977724B (en)
NL (1) NL7201502A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4969955A (en) * 1983-02-07 1990-11-13 S. C. Johnson & Son, Inc. Coated pregelatinized starch and process for producing same
US6177123B1 (en) 1996-07-22 2001-01-23 Bestfoods Process for the production of a wine powder
WO2012150182A1 (en) * 2011-05-03 2012-11-08 Givaudan Sa Process

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS52110839A (en) * 1976-03-13 1977-09-17 Japan Maize Prod Process for preparing starch treated with coddliver oil
JPS5411249A (en) * 1977-06-28 1979-01-27 Ajinomoto Kk Production of improved oil and fat processed starch
US4491483A (en) * 1981-10-01 1985-01-01 Cpc International Inc. Hot-water dispersible starch-surfactant products, including acid stable and acid and freeze-thaw stable food thickeners
IE53433B1 (en) * 1981-10-01 1988-11-09 Cpc International Inc Process for preparing hot-water dispersible starch-surfactant products including acid stable and acid and freeze thaw stable food thickeners
JPS5860942A (en) * 1981-10-05 1983-04-11 Mitsui Toatsu Chem Inc Substitute milk for animal
JPS59133083U (en) * 1983-02-24 1984-09-06 昭和産業株式会社 multicolored macaroni
JPS60192568A (en) * 1984-03-13 1985-10-01 Inahata Sangyo Kk Method of enriching of fragrance of processed food, and carrier composition to be used therefor
CH659765A5 (en) * 1984-07-30 1987-02-27 Battelle Memorial Institute PROCESS FOR THE MANUFACTURE OF A THICKENING CONCENTRATE FOR BOUND SAUCES.
GB8531391D0 (en) * 1985-12-20 1986-02-05 Unilever Plc Food product
US5439697A (en) * 1993-09-09 1995-08-08 The Pillsbury Company Low-fat spreadable compositions
US6245142B1 (en) 1999-01-12 2001-06-12 Halliburton Energy Services, Inc. Flow properties of dry cementitious materials
US6660080B2 (en) 1999-01-12 2003-12-09 Halliburton Energy Services, Inc. Particulate flow enhancing additives
US6379456B1 (en) * 1999-01-12 2002-04-30 Halliburton Energy Services, Inc. Flow properties of dry cementitious and non-cementitious materials

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3125451A (en) * 1964-03-17 S-carotene
US2019494A (en) * 1932-08-29 1935-11-05 American Lecithin Co Flavoring material and method of using same
US2556233A (en) * 1947-09-22 1951-06-12 Lever Brothers Ltd Process for flavoring foodstuffs
US2632705A (en) * 1949-06-02 1953-03-24 American Lecithin Company Inc Lecithin compositions
US3245805A (en) * 1963-07-12 1966-04-12 Borden Co Sauce mix and method of preparing same
GB1232640A (en) * 1968-08-19 1971-05-19

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4969955A (en) * 1983-02-07 1990-11-13 S. C. Johnson & Son, Inc. Coated pregelatinized starch and process for producing same
US6177123B1 (en) 1996-07-22 2001-01-23 Bestfoods Process for the production of a wine powder
WO2012150182A1 (en) * 2011-05-03 2012-11-08 Givaudan Sa Process
CN103501634A (en) * 2011-05-03 2014-01-08 奇华顿股份有限公司 Process
CN103501634B (en) * 2011-05-03 2017-12-01 奇华顿股份有限公司 Method
US10064419B2 (en) 2011-05-03 2018-09-04 Givaudan Sa Method of forming flavor coated particles

Also Published As

Publication number Publication date
FR2170239B1 (en) 1978-12-29
FR2170239A1 (en) 1973-09-14
HU169592B (en) 1976-12-28
NL7201502A (en) 1973-08-07
DE2305864A1 (en) 1973-08-09
IT977724B (en) 1974-09-20
CA1008449A (en) 1977-04-12
JPS5024452A (en) 1975-03-15

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee