NO20075756L - Fremstilling av enzymbestandig stivelse ved ekstrudering - Google Patents

Fremstilling av enzymbestandig stivelse ved ekstrudering

Info

Publication number
NO20075756L
NO20075756L NO20075756A NO20075756A NO20075756L NO 20075756 L NO20075756 L NO 20075756L NO 20075756 A NO20075756 A NO 20075756A NO 20075756 A NO20075756 A NO 20075756A NO 20075756 L NO20075756 L NO 20075756L
Authority
NO
Norway
Prior art keywords
starch
preparation
resistant starch
extrusion
alpha
Prior art date
Application number
NO20075756A
Other languages
English (en)
Inventor
Warren L Nehmer
Geoffrey A R Nobes
Walter C Yackel
Original Assignee
Tate & Lyle Ingredients
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 Tate & Lyle Ingredients filed Critical Tate & Lyle Ingredients
Publication of NO20075756L publication Critical patent/NO20075756L/no

Links

Classifications

    • 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
    • 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
    • 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
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Biochemistry (AREA)
  • Materials Engineering (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Dispersion Chemistry (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Fremgangsmåte for fremstilling av alfa-amylase resistent stivelse som innbefatter ekstrudering av en stivelseinnmatning ved en temperatur i området ca. 60-220 ?C, hvorved det fremstilles et alfa-amylase resistent stivelseprodukt. Den innmatede stivelsen kan være i form av en vandig slurry eller pasta som har en tørrstoffkonsentrasjon på minst ca. 50 vekt%. Fremgangsmåten kan eventuelt inkludere et ytterligere trinn med å varme opp stivelseproduktet til en temperatur på minst ca. 90 ?C under nærvær av fuktighet, for ytterligere å øke alfa-amylase resistensen til produktet.
NO20075756A 2005-06-03 2007-11-12 Fremstilling av enzymbestandig stivelse ved ekstrudering NO20075756L (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US11/144,391 US7276126B2 (en) 2005-06-03 2005-06-03 Production of enzyme-resistant starch by extrusion
PCT/US2006/021213 WO2006132895A1 (en) 2005-06-03 2006-05-31 Production of enzyme-resistant starch by extrusion

Publications (1)

Publication Number Publication Date
NO20075756L true NO20075756L (no) 2007-12-19

Family

ID=36954745

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20075756A NO20075756L (no) 2005-06-03 2007-11-12 Fremstilling av enzymbestandig stivelse ved ekstrudering

Country Status (12)

Country Link
US (2) US7276126B2 (no)
EP (1) EP1899383A1 (no)
JP (1) JP2008542503A (no)
KR (1) KR20080023674A (no)
CN (1) CN101203533A (no)
AU (1) AU2006255612A1 (no)
BR (1) BRPI0613322A2 (no)
CA (1) CA2608139A1 (no)
MX (1) MX2007014854A (no)
NO (1) NO20075756L (no)
WO (1) WO2006132895A1 (no)
ZA (1) ZA200709998B (no)

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JP6099275B2 (ja) * 2014-07-15 2017-03-22 たかい食品株式会社 分解組成物及びその製造方法
CN108779387B (zh) 2015-11-23 2022-07-01 艾纳沃技术有限责任公司 涂层颗粒以及该涂层颗粒的制备方法和使用方法
BR102016030414A2 (pt) * 2016-12-21 2018-07-17 Universidade Estadual De Campinas - Unicamp processo de obtenção de amido resistente misto do tipo 3 e 5, amido resistente obtido e uso
KR102083668B1 (ko) * 2017-06-15 2020-03-02 대한민국 고아밀로스의 도담쌀을 이용한 저항전분이 증가된 다이어트용 선식의 제조 방법
CN107739743B (zh) * 2017-10-19 2021-05-04 齐鲁工业大学 一种具有慢消化性质的重结晶淀粉制备方法
CN107997178B (zh) * 2017-12-28 2021-09-03 山东百龙创园生物科技股份有限公司 一种挤压方式制备高膳食纤维含量抗性淀粉的方法
CN108713603A (zh) * 2018-04-10 2018-10-30 东北农业大学 一种大豆素肉的生产方法
CN109879976B (zh) * 2019-03-27 2021-07-27 武汉纺织大学 一种高直链淀粉的制备方法
CN109924426A (zh) * 2019-03-29 2019-06-25 武汉轻工大学 一种低热量代餐米稀及其制备方法
CN116355976A (zh) * 2023-02-20 2023-06-30 中国农业大学 一种抗性淀粉及其制备方法

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Also Published As

Publication number Publication date
US7276126B2 (en) 2007-10-02
US20070275155A1 (en) 2007-11-29
WO2006132895A1 (en) 2006-12-14
AU2006255612A1 (en) 2006-12-14
EP1899383A1 (en) 2008-03-19
CA2608139A1 (en) 2006-12-14
BRPI0613322A2 (pt) 2011-01-04
KR20080023674A (ko) 2008-03-14
MX2007014854A (es) 2008-02-19
JP2008542503A (ja) 2008-11-27
ZA200709998B (en) 2008-09-25
US20060272634A1 (en) 2006-12-07
CN101203533A (zh) 2008-06-18

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