MA39198A1 - Produits de yogourt a faible teneur en proteines , comprenant des composes d'amidon modifies - Google Patents

Produits de yogourt a faible teneur en proteines , comprenant des composes d'amidon modifies

Info

Publication number
MA39198A1
MA39198A1 MA39198A MA39198A MA39198A1 MA 39198 A1 MA39198 A1 MA 39198A1 MA 39198 A MA39198 A MA 39198A MA 39198 A MA39198 A MA 39198A MA 39198 A1 MA39198 A1 MA 39198A1
Authority
MA
Morocco
Prior art keywords
low protein
waxy starch
crosslinked
modified starch
crosslinked waxy
Prior art date
Application number
MA39198A
Other languages
English (en)
Other versions
MA39198B2 (fr
Inventor
Callen Sistrunk
Valerie Jezequel
Judith Vaz
Erhan Yildiz
Florian Much
Hanna Clune
Douglas Hanchett
Original Assignee
Corn Products Development Inc
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 Corn Products Development Inc filed Critical Corn Products Development Inc
Publication of MA39198A1 publication Critical patent/MA39198A1/fr
Publication of MA39198B2 publication Critical patent/MA39198B2/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes 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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • 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
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
    • C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C08B31/003—Crosslinking of starch
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B31/00—Preparation of derivatives of starch
    • C08B31/02—Esters
    • C08B31/06—Esters of inorganic acids
    • C08B31/066—Starch phosphates, e.g. phosphorylated starch
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Dairy Products (AREA)

Abstract

L'invention concerne des yaourts à faible teneur en protéines contenant des amidons modifiés. L'invention concerne une composition de yaourt à faible teneur en protéines comprenant de l'eau, au moins un ingrédient laitier et un amidon cireux réticulé, l'amidon paraffineux réticulé étant réticulé avec des groupes phosphate et ayant une viscosité de braplieur de pic d'environ 600 à environ 1 500 unités de braisage, et l'amidon cireux réticulé est présent en une quantité suffisante pour ajouter de la viscosité au yaourt. L'amidon cireux réticulé peut également être stabilisé par acétylation pour obtenir une durée de conservation plus longue.
MA39198A 2015-07-24 2016-07-18 Produits de yogourt a faible teneur en proteines , comprenant des composes d'amidon modifies MA39198B2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201562196381P 2015-07-24 2015-07-24
US15/194,123 US10143224B2 (en) 2015-07-24 2016-06-27 Low protein yogurts containing modified starches

Publications (2)

Publication Number Publication Date
MA39198A1 true MA39198A1 (fr) 2018-05-31
MA39198B2 MA39198B2 (fr) 2020-10-28

Family

ID=56507533

Family Applications (1)

Application Number Title Priority Date Filing Date
MA39198A MA39198B2 (fr) 2015-07-24 2016-07-18 Produits de yogourt a faible teneur en proteines , comprenant des composes d'amidon modifies

Country Status (12)

Country Link
US (1) US10143224B2 (fr)
EP (1) EP3120707B1 (fr)
JP (1) JP6940259B2 (fr)
CN (1) CN106359591B (fr)
AU (1) AU2016204843A1 (fr)
BR (1) BR102016016824B1 (fr)
CA (1) CA2936912C (fr)
ES (1) ES2876323T3 (fr)
MA (1) MA39198B2 (fr)
PL (1) PL3120707T3 (fr)
RU (1) RU2730649C2 (fr)
UA (1) UA124696C2 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20150320064A1 (en) * 2014-05-08 2015-11-12 Kristin Lee Lyle Creamy Yogurt Base
CN109452366A (zh) * 2017-09-06 2019-03-12 雀巢产品技术援助有限公司 常温下可饮用的发酵乳制品
CN118271472A (zh) * 2024-02-17 2024-07-02 杭州普罗星淀粉有限公司 一种抗性淀粉的制备方法

Family Cites Families (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2938901A (en) 1954-08-06 1960-05-31 Corn Products Co Surgical dusting powder and process therefor
US2801242A (en) 1954-08-06 1957-07-30 Corn Prod Refining Co Process for the preparation of distarch phosphate and the resulting product
US2884413A (en) 1956-04-06 1959-04-28 Corn Products Co Orthophosphate esters of starch
US2935510A (en) 1958-06-06 1960-05-03 Nat Starch Chem Corp Preparation of starch derivatives
US3021222A (en) 1959-04-27 1962-02-13 Corn Products Co Thickening agent and method of making the same
NL6705275A (fr) 1967-04-14 1968-10-15
NL6705276A (fr) 1967-04-14 1968-10-15
GB1409769A (en) 1973-02-08 1975-10-15 Slimcea Ltd Starch phosphate derivatives
US3839320A (en) 1973-08-06 1974-10-01 Anheuser Busch Method of preparing starch esters
US4219646A (en) 1979-03-19 1980-08-26 National Starch And Chemical Corp. Process for preparing cross-linked starches using STMP
US6235320B1 (en) 1992-05-11 2001-05-22 General Mills, Inc. Colored multi-layered yogurt and methods of preparation
EP0735827A1 (fr) * 1994-07-29 1996-10-09 National Starch and Chemical Investment Holding Corporation Aliments contenant des amidons et des farines inhibes par traitement thermique
US6093439A (en) 1998-05-08 2000-07-25 National Starch And Chemical Investment Holding Corporation Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer
CA2360669C (fr) 1999-01-29 2010-07-13 Cooperatieve Verkoop- En Productievereniging Van Aardappelmeel En Derivaten Avebe B.A. Composition a base d'amidon reticule et d'amidon depolymerise servant de substitut de gelatine
BR0009031B1 (pt) 1999-03-17 2015-01-20 Cooperatie Avebe U A Processo para prover um gênero alimentício com uma textura fofa ou macia e/ou aparência brilhante após tratamento térmico ou de cisalhamento, composição adequada para uso em um gênero alimentício processado, uso de um amido reticulado, e, gênero alimentício
US20030148011A1 (en) * 2002-02-06 2003-08-07 Trksak Ralph M. Stabilizer for acidified milk beverages
AUPS096302A0 (en) 2002-03-08 2002-03-28 George Weston Foods Limited Improvements in and relating to food
US20060025382A1 (en) * 2004-07-29 2006-02-02 Ian Brown Use of a crosslinked or inhibited starch product
US20060025381A1 (en) * 2004-07-29 2006-02-02 National Starch And Chemical Investment Holding Company Use of a chemically modified starch product
RU2291622C1 (ru) * 2006-02-01 2007-01-20 Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия Способ получения йогурта
US8481717B2 (en) 2007-02-22 2013-07-09 Corn Products Development Inc. Crosslinking reactions
US20090311408A1 (en) 2008-06-17 2009-12-17 Brunob Ii B.V. Low swelling starch
SG11201403642TA (en) * 2011-12-30 2014-07-30 Abbott Lab Stabilized nutritional compositions including starch
US9351508B2 (en) 2012-03-10 2016-05-31 Corn Products Development, Inc. Delayed gelling starch compositions
CN103232549A (zh) 2013-04-10 2013-08-07 吉林农业大学 一种改性荞麦淀粉及其制备方法
CN103819697A (zh) 2014-02-28 2014-05-28 廖乐隽 一种玉米变性淀粉的制备方法
US9828440B2 (en) 2015-06-25 2017-11-28 Corn Products Development, Inc. Physically modified sago starch

Also Published As

Publication number Publication date
US20170020150A1 (en) 2017-01-26
UA124696C2 (uk) 2021-11-03
RU2016127540A (ru) 2018-01-12
BR102016016824B1 (pt) 2021-09-21
CA2936912C (fr) 2023-08-15
RU2730649C2 (ru) 2020-08-24
BR102016016824A2 (pt) 2019-01-22
RU2016127540A3 (fr) 2020-01-31
AU2016204843A1 (en) 2017-02-09
JP2017023142A (ja) 2017-02-02
EP3120707B1 (fr) 2021-04-21
PL3120707T3 (pl) 2021-10-18
JP6940259B2 (ja) 2021-09-22
CN106359591B (zh) 2019-10-22
ES2876323T3 (es) 2021-11-12
EP3120707A1 (fr) 2017-01-25
US10143224B2 (en) 2018-12-04
MA39198B2 (fr) 2020-10-28
CN106359591A (zh) 2017-02-01
CA2936912A1 (fr) 2017-01-24

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