PH12020550770A1 - Starch for baked confectionary - Google Patents
Starch for baked confectionaryInfo
- Publication number
- PH12020550770A1 PH12020550770A1 PH12020550770A PH12020550770A PH12020550770A1 PH 12020550770 A1 PH12020550770 A1 PH 12020550770A1 PH 12020550770 A PH12020550770 A PH 12020550770A PH 12020550770 A PH12020550770 A PH 12020550770A PH 12020550770 A1 PH12020550770 A1 PH 12020550770A1
- Authority
- PH
- Philippines
- Prior art keywords
- starch
- baked confectionary
- pcnt
- confectionary
- baked
- Prior art date
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
- A21D2/36—Vegetable material
-
- 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
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
A starch for baked confectionary, that includes a component (A) including 20 pcnt -100 pcnt by mass of acetylated phosphoric acid cross-linked tapioca starch.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017235758 | 2017-12-08 | ||
PCT/JP2018/043501 WO2019111750A1 (en) | 2017-12-08 | 2018-11-27 | Starch for baked confectionary |
Publications (1)
Publication Number | Publication Date |
---|---|
PH12020550770A1 true PH12020550770A1 (en) | 2021-05-10 |
Family
ID=66751613
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PH12020550770A PH12020550770A1 (en) | 2017-12-08 | 2020-06-01 | Starch for baked confectionary |
Country Status (7)
Country | Link |
---|---|
JP (1) | JP7292212B2 (en) |
KR (1) | KR20200092960A (en) |
CN (1) | CN111386044A (en) |
PH (1) | PH12020550770A1 (en) |
SG (1) | SG11202004956SA (en) |
TW (1) | TW201927168A (en) |
WO (1) | WO2019111750A1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPWO2021020120A1 (en) * | 2019-08-01 | 2021-02-04 |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3638384B2 (en) * | 1996-08-19 | 2005-04-13 | 昭和産業株式会社 | Bakery product mix and bakery product using the same |
JP3673059B2 (en) * | 1997-04-07 | 2005-07-20 | 日澱化學株式会社 | Cakes and production method thereof |
JP3642933B2 (en) * | 1997-10-09 | 2005-04-27 | 日清フーズ株式会社 | Sponge cake mix |
JP4149615B2 (en) * | 1998-06-11 | 2008-09-10 | 日本食品化工株式会社 | Starch composition for cake and cake |
JP5196940B2 (en) | 2007-10-02 | 2013-05-15 | 三菱化学株式会社 | Starch composition for cake production and cakes |
JP6054206B2 (en) * | 2012-03-05 | 2016-12-27 | 日清フーズ株式会社 | Baked goods mix |
JP2015136311A (en) * | 2014-01-21 | 2015-07-30 | 日本食品化工株式会社 | Texture improver for laminar swelled food and use thereof |
JP6324748B2 (en) * | 2014-02-05 | 2018-05-16 | 江崎グリコ株式会社 | Baked confectionery and method for producing the same |
JP6601997B2 (en) * | 2014-04-02 | 2019-11-06 | 昭和産業株式会社 | Composition for bakery products |
JP6176812B2 (en) * | 2014-09-26 | 2017-08-09 | 松谷化学工業株式会社 | Bakery product excellent in slice suitability and method for producing the same |
JP6356035B2 (en) * | 2014-10-14 | 2018-07-11 | 株式会社ヤマノ | Mochi-like food and bread and baked confectionery containing the same |
JP6092443B1 (en) * | 2016-03-31 | 2017-03-08 | 日本食品化工株式会社 | Confectionery texture-improving agent and method for producing confectionery |
-
2018
- 2018-11-27 KR KR1020207014857A patent/KR20200092960A/en unknown
- 2018-11-27 CN CN201880076121.0A patent/CN111386044A/en active Pending
- 2018-11-27 SG SG11202004956SA patent/SG11202004956SA/en unknown
- 2018-11-27 JP JP2019558142A patent/JP7292212B2/en active Active
- 2018-11-27 WO PCT/JP2018/043501 patent/WO2019111750A1/en active Application Filing
- 2018-11-30 TW TW107143039A patent/TW201927168A/en unknown
-
2020
- 2020-06-01 PH PH12020550770A patent/PH12020550770A1/en unknown
Also Published As
Publication number | Publication date |
---|---|
WO2019111750A1 (en) | 2019-06-13 |
JP7292212B2 (en) | 2023-06-16 |
KR20200092960A (en) | 2020-08-04 |
JPWO2019111750A1 (en) | 2020-11-26 |
TW201927168A (en) | 2019-07-16 |
SG11202004956SA (en) | 2020-06-29 |
CN111386044A (en) | 2020-07-07 |
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