IL123425A0 - A process for the improvement of gel formation or viscosity increase - Google Patents

A process for the improvement of gel formation or viscosity increase

Info

Publication number
IL123425A0
IL123425A0 IL12342596A IL12342596A IL123425A0 IL 123425 A0 IL123425 A0 IL 123425A0 IL 12342596 A IL12342596 A IL 12342596A IL 12342596 A IL12342596 A IL 12342596A IL 123425 A0 IL123425 A0 IL 123425A0
Authority
IL
Israel
Prior art keywords
improvement
gel formation
viscosity increase
viscosity
gel
Prior art date
Application number
IL12342596A
Other languages
English (en)
Original Assignee
Novo Nordisk As
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 Novo Nordisk As filed Critical Novo Nordisk As
Publication of IL123425A0 publication Critical patent/IL123425A0/xx

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01011—Pectinesterase (3.1.1.11)
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
    • 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
    • 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
    • A23L27/63—Ketchup
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01025—Beta-mannosidase (3.2.1.25), i.e. mannanase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01032—Xylan endo-1,3-beta-xylosidase (3.2.1.32), i.e. endo-1-3-beta-xylanase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01055—Alpha-N-arabinofuranosidase (3.2.1.55)

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Colloid Chemistry (AREA)
  • Physical Or Chemical Processes And Apparatus (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Seasonings (AREA)
IL12342596A 1995-09-22 1996-09-17 A process for the improvement of gel formation or viscosity increase IL123425A0 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK106195 1995-09-22
PCT/DK1996/000391 WO1997010726A1 (en) 1995-09-22 1996-09-17 A process for the improvement of gel formation or viscosity increase

Publications (1)

Publication Number Publication Date
IL123425A0 true IL123425A0 (en) 1998-09-24

Family

ID=8100555

Family Applications (1)

Application Number Title Priority Date Filing Date
IL12342596A IL123425A0 (en) 1995-09-22 1996-09-17 A process for the improvement of gel formation or viscosity increase

Country Status (9)

Country Link
EP (1) EP0851736A1 (ja)
JP (1) JPH11511330A (ja)
AR (1) AR003616A1 (ja)
AU (1) AU710702B2 (ja)
IL (1) IL123425A0 (ja)
IN (1) IN183517B (ja)
NZ (1) NZ316894A (ja)
WO (1) WO1997010726A1 (ja)
ZA (1) ZA967790B (ja)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0892610A1 (en) * 1996-04-12 1999-01-27 Unilever Plc Process for the preparation of a food product
WO1999005563A1 (fr) 1997-07-25 1999-02-04 Seiko Epson Corporation Afficheur et dispositif electronique comportant un tel afficheur
DE69821377T2 (de) * 1997-10-10 2004-06-24 Unilever N.V. Verfahren zur herstellung von lebensmittelprodukten auf tomatenbasis mit pektin methylesterase und zugesetztem hydrokolloid
JP4105373B2 (ja) * 2000-09-05 2008-06-25 株式会社ミツカングループ本社 こんにゃく及びその製造方法
DE602006001932D1 (de) * 2005-07-22 2008-09-04 Mars Inc Snackfrucht
JP6333510B2 (ja) * 2012-06-29 2018-05-30 株式会社明治 カット果実または野菜を含むソースの製造方法
WO2014005801A1 (en) * 2012-07-02 2014-01-09 Unilever N.V. Concentrate food composition in the form of a gel
WO2014005825A1 (en) * 2012-07-02 2014-01-09 Unilever N.V. Concentrate food composition comprising a pectin gel
GB201409047D0 (en) * 2014-05-21 2014-07-02 Cellucomp Ltd Cellulose microfibrils
JP2017153454A (ja) * 2016-03-04 2017-09-07 公立大学法人大阪府立大学 ペクチン性多糖類の製造方法
RU2623114C1 (ru) * 2016-10-20 2017-06-22 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Способ производства мармеладного изделия

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5550045A (en) * 1992-05-15 1996-08-27 Unilever Patent Holdings, B.V. Cloning and expression of DNA encoding a ripening form of a polypeptide having rhamnogalcturonase activity
IL107791A (en) * 1992-11-30 1997-04-15 Gist Brocades Nv Use of pectinesterase in the treatment of fruit and vegetables

Also Published As

Publication number Publication date
ZA967790B (en) 1997-05-27
WO1997010726A1 (en) 1997-03-27
AU710702B2 (en) 1999-09-30
JPH11511330A (ja) 1999-10-05
IN183517B (ja) 2000-01-22
NZ316894A (ja) 2000-01-28
AR003616A1 (es) 1998-08-05
AU6923896A (en) 1997-04-09
EP0851736A1 (en) 1998-07-08

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