MX351658B - Composiciones ricas en oligosacaridos arabinoxilanos. - Google Patents

Composiciones ricas en oligosacaridos arabinoxilanos.

Info

Publication number
MX351658B
MX351658B MX2012012749A MX2012012749A MX351658B MX 351658 B MX351658 B MX 351658B MX 2012012749 A MX2012012749 A MX 2012012749A MX 2012012749 A MX2012012749 A MX 2012012749A MX 351658 B MX351658 B MX 351658B
Authority
MX
Mexico
Prior art keywords
arabinoxylan oligosaccharides
compositions rich
arabinoxylan
oligosaccharides
rich
Prior art date
Application number
MX2012012749A
Other languages
English (en)
Other versions
MX2012012749A (es
Inventor
Bernard Genot
Filip Arnaut
Guylaine Lacaze
Isabel Trogh
Original Assignee
Puratos N V Star
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 Puratos N V Star filed Critical Puratos N V Star
Publication of MX2012012749A publication Critical patent/MX2012012749A/es
Publication of MX351658B publication Critical patent/MX351658B/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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Mycology (AREA)
  • Wood Science & Technology (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

La presente invención se refiere a un método para preparar una composición líquida que tiene un contenido alto de oligosacáridos arabinoxilanos (AXOS), el producto que se obtiene a través de este método y su uso en aplicaciones alimentarias, en particular en productos horneados.
MX2012012749A 2010-05-03 2011-05-03 Composiciones ricas en oligosacaridos arabinoxilanos. MX351658B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1001893A FR2959515A1 (fr) 2010-05-03 2010-05-03 Compositions riches en oligosaccharides d'arabinoxylane
PCT/EP2011/057005 WO2011138303A1 (en) 2010-05-03 2011-05-03 Compositions rich in arabinoxylan oligosaccharides

Publications (2)

Publication Number Publication Date
MX2012012749A MX2012012749A (es) 2012-11-21
MX351658B true MX351658B (es) 2017-10-23

Family

ID=43382526

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2012012749A MX351658B (es) 2010-05-03 2011-05-03 Composiciones ricas en oligosacaridos arabinoxilanos.

Country Status (14)

Country Link
US (1) US20130101699A1 (es)
EP (1) EP2429303B1 (es)
JP (1) JP5850917B2 (es)
CN (1) CN102905536B (es)
AU (1) AU2011249966B2 (es)
BR (1) BR112012028019B1 (es)
CA (1) CA2797780C (es)
DK (1) DK2429303T3 (es)
ES (1) ES2430259T3 (es)
FR (1) FR2959515A1 (es)
MX (1) MX351658B (es)
PL (1) PL2429303T3 (es)
RU (1) RU2596400C2 (es)
WO (1) WO2011138303A1 (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012071004A1 (en) * 2010-11-23 2012-05-31 Ecohelix Hb A method to increase the molecular weight of wood mannans and xylans comprising aromatic moieties
EP2704592A4 (en) * 2011-05-04 2014-12-31 Ryefactor Ab FOOD PRODUCT COMPRISING RYE
GB2506125A (en) 2012-09-20 2014-03-26 Cargill Inc Method for extraction and isolation of arabinoxylan products from debranned cereal
EP2769629A1 (en) * 2013-02-25 2014-08-27 Cargill, Incorporated Process for preparing composition
EP2769628A1 (en) * 2013-02-25 2014-08-27 Cargill, Incorporated Carbohydrate compositions
CN108102985B (zh) * 2018-02-12 2020-08-04 江南大学 一种复配天然酵母发酵制备面包的方法
JP6462173B1 (ja) * 2018-08-08 2019-01-30 国立大学法人帯広畜産大学 乳酸菌、パン類の製造方法、パン類生地及びパン類
IT202000018283A1 (it) * 2020-07-28 2022-01-28 Filippo Bussinelli Formulazione liquida per la fermentazione di impasti per prodotti da forno

Family Cites Families (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5642574A (en) * 1979-09-11 1981-04-20 Asahi Breweries Ltd Drink obtained from homo-lactic acid bacteria and its preparation
NL9001388A (nl) 1990-06-19 1992-01-16 Unilever Nv Recombinant dna, cel die daarvan afgeleid dna bevat, enzym waarvoor het recombinant dna codeert en toepassingen daarvan.
NZ239083A (en) 1990-07-24 1993-08-26 Gist Brocades Nv Endo-xylanase-containing silage composition
US5108766A (en) * 1990-10-22 1992-04-28 Pierre Gelinas Flavorants for enhancing the taste and flavor of bakery products and process of making
EP0507723A1 (en) 1991-04-02 1992-10-07 Novo Nordisk A/S Xylanase, corresponding recombinant DNA sequence, xylanase containing agent, and use of the agent
JP2835894B2 (ja) * 1991-07-26 1998-12-14 農林水産省食品総合研究所長 ビフィズス菌増殖促進剤
JP3354592B2 (ja) * 1992-05-22 2002-12-09 日清製粉株式会社 オリゴ糖の製造方法
WO1994021785A1 (en) 1993-03-10 1994-09-29 Novo Nordisk A/S Enzymes with xylanase activity from aspergillus aculeatus
WO1995013706A1 (en) * 1993-11-17 1995-05-26 Quest International B.V. Baking improver
NL1010770C2 (nl) * 1998-12-09 2000-06-13 Nutricia Nv Preparaat dat oligosacchariden en probiotica bevat.
CN100438779C (zh) * 2000-12-27 2008-12-03 努特里奇亚有限公司 具有健康促进作用的含有寡糖的营养组合物
PL378470A1 (pl) * 2003-03-12 2006-05-02 Lesaffre Et Cie Zakwas chlebowy, jego zastosowanie i wytworzone z niego pieczywo
GB0414655D0 (en) 2004-06-30 2004-08-04 Leuven K U Res & Dev Prebiotic
WO2006097949A1 (en) * 2005-03-16 2006-09-21 Actial Farmacêutica, Lda. Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough
GB0612976D0 (en) * 2006-06-30 2006-08-09 Leuven K U Res & Dev Method for making arabinoxylo-oligosaccharides as a co-product of fermentation of whole grain cereals
BRPI0806219A2 (pt) * 2007-01-16 2011-08-30 Puratos Nv método para aumentar num produto cozido no forno o nìvel de arabinoxilanos solúveis em água, produto cozido no forno, composição adequada para a preparação de um produto cozido no forno, massa para um produto cozido no forno e utilização de uma massa
GB0702844D0 (en) * 2007-02-14 2007-03-28 Leuven K U Res & Dev Improving taste of beer
GB0805360D0 (en) * 2008-03-25 2008-04-30 Univ Leuven Kath Arabinoxylan oligosaccharide preparation
MX2010013667A (es) * 2008-06-26 2011-03-02 Investig De Tecnologia Avanzada S A De C V Produccion continua de harina de cereal y harina de cereal entero para alimentos a base de granos la cual usa un acondicionamiento concentrado en solidos.
WO2010081870A1 (en) * 2009-01-16 2010-07-22 Danisco A/S Enzymatic generation of oligasaccharides from cereals or cereal bi-streams
CN105248510A (zh) * 2009-03-31 2016-01-20 杜邦营养生物科学有限公司 防止植物细胞壁材料溶解过程中提取物变暗和恶臭形成

Also Published As

Publication number Publication date
EP2429303A1 (en) 2012-03-21
JP2013528367A (ja) 2013-07-11
AU2011249966B2 (en) 2014-08-07
WO2011138303A1 (en) 2011-11-10
BR112012028019A8 (pt) 2017-10-10
ES2430259T3 (es) 2013-11-19
CN102905536A (zh) 2013-01-30
BR112012028019A2 (pt) 2015-09-15
PL2429303T3 (pl) 2013-12-31
DK2429303T3 (da) 2013-10-07
EP2429303B1 (en) 2013-07-24
AU2011249966A1 (en) 2012-11-08
CA2797780C (en) 2018-12-04
MX2012012749A (es) 2012-11-21
BR112012028019B1 (pt) 2018-03-06
CN102905536B (zh) 2014-03-12
CA2797780A1 (en) 2011-11-10
FR2959515A1 (fr) 2011-11-04
JP5850917B2 (ja) 2016-02-03
RU2596400C2 (ru) 2016-09-10
RU2012146464A (ru) 2014-06-10
US20130101699A1 (en) 2013-04-25

Similar Documents

Publication Publication Date Title
MX2012012749A (es) Composiciones ricas en oligosacaridos arabinoxilanos.
UA102198C2 (ru) Состав овощного мороженого
WO2011146837A8 (en) Squalane and isosqualane compositions and methods for preparing the same
MX2010008910A (es) Uso de alternano como agente espesante y composiciones de agente espesante que contienen alternano y otro agente espesante.
EP2697289A4 (en) LIGNIN COMPOSITIONS, METHOD OF MANUFACTURING THE COMPOSITIONS, METHOD OF USE OF THE LIGNIN COMPOSITIONS, AND PRODUCTS MANUFACTURED IN THIS METHOD
MX362815B (es) Emulsiones pufa altamente concentradas.
WO2012168410A3 (en) Methods for treating lignocellulosic material
MX2014004507A (es) Nuevo sistema de recubrimiento.
HK1178384A1 (en) Emulsifying composition, production method thereof and food and drink products that contain same
WO2011101416A3 (en) Liquid antimicrobial compositions
AU2018201444B2 (en) High fat human milk products
PT2172434E (pt) Composição de produtos de fibrocimento e produtos enformados obtidos dos mesmos
MX2018007514A (es) Proceso para preparar productos que comprenden activos estabilizados y composiciones que los comprenden.
WO2013086523A3 (en) Injectable hydrogels
GB2480828B (en) Improvements in the preparation of beverage and food products
IL217471A (en) Bread products, dry mix preparations and methods for making them, and their uses
GB201011835D0 (en) Meat composition containing textured vegetable protein, process for the preparation thereof, and meat substitute
PH12016500550A1 (en) Powder composition for an aerated food product
MX2018005978A (es) Rellenos encapsulados.
MX363686B (es) Capsulas de aceite de cafe.
MD607Y (en) Thermostable filling for bakery and confectionery products
MY172749A (en) Use of cell wall disrupted product of chlorella for reducing serum resistin level
WO2013062972A3 (en) Naphtha composition from biomass with enhanced reformability
MX2011013656A (es) Levadura, metodo de preparacion, composicion, aparato y usos de la misma.
PL2651392T3 (pl) Kompozycje stałe zawierające flurbiprofen, sposoby ich wytwarzania oraz ich zastosowanie

Legal Events

Date Code Title Description
FG Grant or registration