MX2022011828A - Almidón poroso como auxiliar de secado por aspersión en la preparación de polvos saborizantes. - Google Patents

Almidón poroso como auxiliar de secado por aspersión en la preparación de polvos saborizantes.

Info

Publication number
MX2022011828A
MX2022011828A MX2022011828A MX2022011828A MX2022011828A MX 2022011828 A MX2022011828 A MX 2022011828A MX 2022011828 A MX2022011828 A MX 2022011828A MX 2022011828 A MX2022011828 A MX 2022011828A MX 2022011828 A MX2022011828 A MX 2022011828A
Authority
MX
Mexico
Prior art keywords
spray
preparation
porous starch
drying aid
flavor powders
Prior art date
Application number
MX2022011828A
Other languages
English (en)
Inventor
Jovin Hasjim
Bernard Pora
Jie Sun
Shiyao Yu
Original Assignee
Roquette Freres
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 Roquette Freres filed Critical Roquette Freres
Publication of MX2022011828A publication Critical patent/MX2022011828A/es

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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L27/50—Soya sauce
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/46—Spray-drying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/04—Polysaccharides, i.e. compounds containing more than five saccharide radicals attached to each other by glycosidic bonds
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P19/00—Preparation of compounds containing saccharide radicals
    • C12P19/14—Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase (EC 3.2.x), e.g. by alpha-amylase, e.g. by cellulase, hemicellulase
    • 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)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • 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)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Genetics & Genomics (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Biomedical Technology (AREA)
  • Seasonings (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Fats And Perfumes (AREA)

Abstract

La presente invención se relaciona con el uso de almidón poroso como auxiliar de secado por aspersión en la preparación de un polvo saborizante. La presente invención se relaciona además con un proceso para fabricar el polvo saborizante y con un polvo saborizante que comprende almidón poroso obtenido del proceso. Además, la presente invención se relaciona con un polvo saborizante que comprende almidón poroso como auxiliar de secado por aspersión.
MX2022011828A 2020-03-26 2021-03-18 Almidón poroso como auxiliar de secado por aspersión en la preparación de polvos saborizantes. MX2022011828A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202010225793.2A CN113439833A (zh) 2020-03-26 2020-03-26 在香料粉的制备中作为喷雾干燥助剂的多孔淀粉
PCT/EP2021/056894 WO2021191033A1 (en) 2020-03-26 2021-03-18 Porous starch as spray-drying aid in the preparation of flavor powders

Publications (1)

Publication Number Publication Date
MX2022011828A true MX2022011828A (es) 2022-12-15

Family

ID=75143634

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022011828A MX2022011828A (es) 2020-03-26 2021-03-18 Almidón poroso como auxiliar de secado por aspersión en la preparación de polvos saborizantes.

Country Status (8)

Country Link
US (1) US20240215625A1 (es)
EP (1) EP4125426A1 (es)
JP (1) JP2023520652A (es)
CN (2) CN113439833A (es)
AU (1) AU2021240906A1 (es)
CA (1) CA3171552A1 (es)
MX (1) MX2022011828A (es)
WO (1) WO2021191033A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2023203447A1 (en) * 2022-04-22 2023-10-26 The Live Green Group, Inc., Plant-only modified starch replacement system in food products
WO2023218392A1 (en) * 2022-05-12 2023-11-16 The Live Green Group, Inc. Plant-only gums (2) replacement system in food products

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08277230A (ja) * 1993-12-27 1996-10-22 Sanei Touka Kk 粉末製剤及びその製造方法
CN1318602C (zh) * 2004-12-22 2007-05-30 华南理工大学 高温酶法制备多孔淀粉的方法
KR100903739B1 (ko) * 2007-08-24 2009-06-19 씨제이제일제당 (주) 과립형 조미소금 및 이의 제조방법
CN102388989B (zh) * 2011-09-23 2013-01-02 哈尔滨工业大学 应用超高压微射流法制备淀粉基粉末油脂的方法
CN102488027A (zh) * 2011-11-24 2012-06-13 西华大学 一种多孔淀粉包埋核桃油粉剂的制备方法
PL401927A1 (pl) * 2012-12-06 2014-06-09 Zachodniopomorski Uniwersytet Technologiczny W Szczecinie Sposób wytwarzania sorbentu skrobiowego
CN108541927A (zh) * 2018-03-06 2018-09-18 李峰 一种香菇炖肉料的生产方法
CN110353240A (zh) * 2019-07-11 2019-10-22 东莞市华井生物科技有限公司 香精微胶囊及其制备方法

Also Published As

Publication number Publication date
EP4125426A1 (en) 2023-02-08
JP2023520652A (ja) 2023-05-18
CA3171552A1 (en) 2021-09-30
CN115397257A (zh) 2022-11-25
CN113439833A (zh) 2021-09-28
US20240215625A1 (en) 2024-07-04
WO2021191033A1 (en) 2021-09-30
AU2021240906A1 (en) 2022-10-06

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