MX2022004697A - Composiciones de productos horneados que contienen alulosa. - Google Patents

Composiciones de productos horneados que contienen alulosa.

Info

Publication number
MX2022004697A
MX2022004697A MX2022004697A MX2022004697A MX2022004697A MX 2022004697 A MX2022004697 A MX 2022004697A MX 2022004697 A MX2022004697 A MX 2022004697A MX 2022004697 A MX2022004697 A MX 2022004697A MX 2022004697 A MX2022004697 A MX 2022004697A
Authority
MX
Mexico
Prior art keywords
allulose
baked goods
baked
baked good
compositions containing
Prior art date
Application number
MX2022004697A
Other languages
English (en)
Inventor
Matthew Park
Didem Icoz
Claire Iverson-Burt
Original Assignee
Corn Products Dev 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 Dev Inc filed Critical Corn Products Dev Inc
Publication of MX2022004697A publication Critical patent/MX2022004697A/es

Links

Classifications

    • 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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/145—Acids, anhydrides or salts thereof
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/234—Raising agent

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seasonings (AREA)

Abstract

En la presente descripción se describen composiciones de productos horneados que contienen alulosa que contienen alulosa y ácidos leudantes y productos horneados elaborados a partir de estas, así como métodos para elaborar tales composiciones y productos horneados, en donde una o más composiciones que contienen alulosa descritas en la presente descripción reducen el dorado causado por la alulosa en los productos horneados que contienen alulosa elaborados a partir de estas. Los productos horneados que contienen alulosa descritos en la presente descripción tienen azúcares añadidos reducidos y un contenido calórico reducido como resultado de la alulosa que reemplaza al menos una porción del edulcorante nutritivo (p. ej., azúcar) contenido en un producto horneado dulce de azúcar total a la vez que aborda beneficiosamente los cambios de color y/o sabor no deseados que pueden resultar de la inclusión de la alulosa y sin efectos negativos a las características de textura.
MX2022004697A 2019-10-22 2020-10-16 Composiciones de productos horneados que contienen alulosa. MX2022004697A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201962924669P 2019-10-22 2019-10-22
PCT/US2020/056029 WO2021080871A1 (en) 2019-10-22 2020-10-16 Baked good compositions containing allulose

Publications (1)

Publication Number Publication Date
MX2022004697A true MX2022004697A (es) 2022-05-10

Family

ID=73198509

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022004697A MX2022004697A (es) 2019-10-22 2020-10-16 Composiciones de productos horneados que contienen alulosa.

Country Status (11)

Country Link
EP (1) EP4048076A1 (es)
JP (1) JP2022553358A (es)
KR (1) KR20220086566A (es)
CN (1) CN114554857A (es)
AU (1) AU2020369484A1 (es)
BR (1) BR112022007321A2 (es)
CA (1) CA3153920A1 (es)
CL (1) CL2022000988A1 (es)
CO (1) CO2022004930A2 (es)
MX (1) MX2022004697A (es)
WO (1) WO2021080871A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114258929A (zh) * 2021-12-30 2022-04-01 浙江华康药业股份有限公司 一种焙烤面包及其制备方法
KR20240027239A (ko) 2022-08-23 2024-03-04 특별한 맛 주식회사 알룰로스를 포함한 저당 소스 제조방법

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4650686A (en) * 1985-04-12 1987-03-17 The Procter & Gamble Company Control of browning reactions in baked goods by addition of soda and an emulsifier
JP2017500019A (ja) 2013-11-22 2017-01-05 テート アンド ライル イングリーディエンツ アメリカズ エルエルシー アルロース（プシコース）を含む食品及び飲料製品
US10240241B2 (en) 2014-07-31 2019-03-26 Morou Boukari Method for the management of fluids required for the operation of a vehicle and device making it possible to implement it
KR101647477B1 (ko) * 2014-12-15 2016-08-10 주식회사 삼양사 품질이 개량된 쿠키 및 이의 제조방법
CN107136150A (zh) * 2017-05-15 2017-09-08 广东奇乐趣食品科技有限公司 一种松饼预拌粉及其应用
KR20190048955A (ko) * 2017-10-31 2019-05-09 씨제이제일제당 (주) 알룰로스를 포함하는 부침가루 제조용 조성물 및 이의 용도
KR20190053599A (ko) * 2017-11-10 2019-05-20 씨제이제일제당 (주) 알룰로스를 포함하는 팬케익 제조용 조성물 및 이의 용도

Also Published As

Publication number Publication date
BR112022007321A2 (pt) 2022-07-05
WO2021080871A1 (en) 2021-04-29
KR20220086566A (ko) 2022-06-23
CA3153920A1 (en) 2021-04-29
JP2022553358A (ja) 2022-12-22
EP4048076A1 (en) 2022-08-31
CO2022004930A2 (es) 2022-04-29
CN114554857A (zh) 2022-05-27
CL2022000988A1 (es) 2022-11-25
AU2020369484A1 (en) 2022-04-14

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