GT199800010A - TEXTURING AGENT. - Google Patents

TEXTURING AGENT.

Info

Publication number
GT199800010A
GT199800010A GT199800010A GT199800010A GT199800010A GT 199800010 A GT199800010 A GT 199800010A GT 199800010 A GT199800010 A GT 199800010A GT 199800010 A GT199800010 A GT 199800010A GT 199800010 A GT199800010 A GT 199800010A
Authority
GT
Guatemala
Prior art keywords
starch
mixture
texturing agent
weight
submitting
Prior art date
Application number
GT199800010A
Other languages
Spanish (es)
Inventor
Arturo Guerrero
Luis Roberto King Solis
Kim Carleton Krumhar
Keneth Richard Moffitt
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 filed Critical
Publication of GT199800010A publication Critical patent/GT199800010A/en

Links

Classifications

    • 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
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Peptides Or Proteins (AREA)
  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Adhesives Or Adhesive Processes (AREA)
  • Lubricants (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)

Abstract

UN PROCESO PARA LA PREPARACION DE UN AGENTE TEXTURIZADOR QUE COMPRENDE CALENTAR UNA MEZCLA DE ALMIDON, PROTEINA Y AGUA POR LO MENOS PARCIALMENTE GELATINIZAR EL ALMIDON Y SOMETER LA MEZCLA A ESFUERZO CORTANTE Y REDUCCION DE TAMAÑO EN DONDE LA RELACION DE PROTEINA A SOLIDOS DE ALMIDON ES DE 1:10 A 1:500 EN PESO Y LA CANTIDAD DE SOLIDOS DE ALMIDON ES DE 1.5% A 25% EN PESO CON BASE EN EL PESO TOTAL DE LA MEZCLA.A PROCESS FOR THE PREPARATION OF A TEXTURING AGENT THAT INCLUDES HEATING A MIXTURE OF STARCH, PROTEIN AND WATER AT LEAST PARTIALLY GELATINIZING THE STARCH AND SUBMITTING THE MIXTURE TO A CUTTING EFFORT FROM WHERE IN THE SOUTHERN REGION 1:10 TO 1: 500 IN WEIGHT AND THE QUANTITY OF SOLIDS OF STARCH IS 1.5% TO 25% IN WEIGHT BASED ON THE TOTAL WEIGHT OF THE MIXTURE.

GT199800010A 1997-01-14 1998-01-14 TEXTURING AGENT. GT199800010A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US78325597A 1997-01-14 1997-01-14

Publications (1)

Publication Number Publication Date
GT199800010A true GT199800010A (en) 1999-07-08

Family

ID=25128656

Family Applications (1)

Application Number Title Priority Date Filing Date
GT199800010A GT199800010A (en) 1997-01-14 1998-01-14 TEXTURING AGENT.

Country Status (11)

Country Link
EP (1) EP0957691A1 (en)
JP (1) JP2001507939A (en)
AU (1) AU5763198A (en)
BR (1) BR9714525A (en)
CA (1) CA2273980A1 (en)
CO (1) CO5050286A1 (en)
GT (1) GT199800010A (en)
IL (1) IL130134A0 (en)
IN (1) IN184149B (en)
WO (1) WO1998031240A1 (en)
ZA (1) ZA98271B (en)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE60028362T2 (en) 1999-03-17 2007-03-08 Coöperatie Avebe U.A. FOOD WITH INCREASED STARCH CROPS
DE69931169T2 (en) * 1999-12-10 2006-09-07 Société des Produits Nestlé S.A. Pasty cooked food
NZ540406A (en) * 2002-11-29 2008-04-30 Campina Bv Method for improving the functional properties of a globular protein, protein thus prepared, use thereof and products containing the protein
WO2013005069A1 (en) 2011-07-07 2013-01-10 Compagnie Gervais Danone Composition with a yogurt-like texture
AU2013361916B2 (en) 2012-12-19 2016-03-31 Unilever Ip Holdings B.V. Ready-to-drink tea-based beverage comprising cellulose microfibrils derived from plant parenchymal tissue
US10188124B2 (en) 2012-12-19 2019-01-29 Conopco, Inc. Tea dry matter compositional beverage
JP7536218B1 (en) 2023-01-10 2024-08-19 昭和産業株式会社 Adipose tissue-like foods
BE1031494B1 (en) * 2023-10-18 2024-10-31 Maurice Mathieu Method for preparing a binder

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3243963C1 (en) * 1982-11-27 1984-04-12 Maizena Gmbh, 2000 Hamburg Process for the production of a lump-free, hot-dispersible base product for bound sauces and soups
GB9307717D0 (en) * 1993-04-14 1993-06-02 Grifftih Lab Worldwide Inc Food binder matrix for formed food products
US5393550A (en) * 1993-04-15 1995-02-28 Nurture, Inc. Fat substitute
US5523293A (en) * 1994-05-25 1996-06-04 Iowa State University Research Foundation, Inc. Soy protein-based thermoplastic composition for preparing molded articles
ES2116752T3 (en) * 1994-07-22 1998-07-16 Nestle Sa FOOD GRADE TEXTURE AGENT COMPRISING PARTICLES OF HIGH AMYLOSE CONTENT STARCH AND PROCEDURE FOR ITS PREPARATION.
EP0786947A4 (en) * 1994-10-17 1998-01-14 Griffith Lab Worldwide Inc Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs

Also Published As

Publication number Publication date
ZA98271B (en) 1999-07-13
JP2001507939A (en) 2001-06-19
IN184149B (en) 2000-06-17
EP0957691A1 (en) 1999-11-24
AU5763198A (en) 1998-08-07
BR9714525A (en) 2000-05-02
CO5050286A1 (en) 2001-06-27
WO1998031240A1 (en) 1998-07-23
CA2273980A1 (en) 1998-07-23
IL130134A0 (en) 2000-06-01

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