RU94042928A - Пектинсодержащие композиции и способ их получения - Google Patents

Пектинсодержащие композиции и способ их получения

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Publication number
RU94042928A
RU94042928A RU94042928/13A RU94042928A RU94042928A RU 94042928 A RU94042928 A RU 94042928A RU 94042928/13 A RU94042928/13 A RU 94042928/13A RU 94042928 A RU94042928 A RU 94042928A RU 94042928 A RU94042928 A RU 94042928A
Authority
RU
Russia
Prior art keywords
pectin
calcium
fraction
sensitive
esterification degree
Prior art date
Application number
RU94042928/13A
Other languages
English (en)
Other versions
RU2165713C2 (ru
Inventor
Глан Поль-Эжеде
Dk]
Original Assignee
Хекьюлиз Инкорпорейтед Hercules Incorporated (US)
Хекьюлиз Инкорпорейтед Hercules Incorporated
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.)
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Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=22582050&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=RU94042928(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Хекьюлиз Инкорпорейтед Hercules Incorporated (US), Хекьюлиз Инкорпорейтед Hercules Incorporated filed Critical Хекьюлиз Инкорпорейтед Hercules Incorporated (US)
Publication of RU94042928A publication Critical patent/RU94042928A/ru
Application granted granted Critical
Publication of RU2165713C2 publication Critical patent/RU2165713C2/ru

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Classifications

    • 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
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
    • 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
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/66—Use of milk products or milk derivatives in the preparation of dressings
    • 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
    • A23L29/231—Pectin; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/72—Cosmetics or similar toiletry preparations characterised by the composition containing organic macromolecular compounds
    • A61K8/73—Polysaccharides
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
    • A61L15/00—Chemical aspects of, or use of materials for, bandages, dressings or absorbent pads
    • A61L15/16—Bandages, dressings or absorbent pads for physiological fluids such as urine or blood, e.g. sanitary towels, tampons
    • A61L15/22—Bandages, dressings or absorbent pads for physiological fluids such as urine or blood, e.g. sanitary towels, tampons containing macromolecular materials
    • A61L15/28—Polysaccharides or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q17/00—Barrier preparations; Preparations brought into direct contact with the skin for affording protection against external influences, e.g. sunlight, X-rays or other harmful rays, corrosive materials, bacteria or insect stings
    • A61Q17/04—Topical preparations for affording protection against sunlight or other radiation; Topical sun tanning preparations
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
    • C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
    • C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
    • C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • Nutrition Science (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • Dispersion Chemistry (AREA)
  • Dermatology (AREA)
  • Epidemiology (AREA)
  • Materials Engineering (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Birds (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Hematology (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Cosmetics (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Absorbent Articles And Supports Therefor (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Solid-Sorbent Or Filter-Aiding Compositions (AREA)

Abstract

Рассматривается способ обработки раствора, геля или суспензии петкинового исходного вещества со степенью этерификации выше, чем примерно 60%, катионосодержащим препаратом для получения по крайней мере первой фракции, имеющей более высокую степень чувствительности к кальцию, и второй фракции, имеющей более низкую степень чувствительности к кальцию, чем у указанного пектинового исходного вещества. Получившийся в результате состав имеет степень этерификации выше, чем примерно 60%, и отношение чувствительного к кальцию пектина к сумме чувствительного к кальцию пектина и нечувствительного к кальцию пектина выше, чем примерно 0,60. Составы, использующие цитрусовый пектин, имеют степень этерификации ниже, чем примерно 80%, и отношение нечувствительного к кальцию пектина к сумме чувствительного к кальцию пектина и нечувствительного к кальцию пектина выше, чем примерно 0,60. Эти составы используются, например, в смеси с продуктами питания, в приспособлениях для личной гигиены и в косметике.

Claims (1)

  1. Рассматривается способ обработки раствора, геля или суспензии петкинового исходного вещества со степенью этерификации выше, чем примерно 60%, катионосодержащим препаратом для получения по крайней мере первой фракции, имеющей более высокую степень чувствительности к кальцию, и второй фракции, имеющей более низкую степень чувствительности к кальцию, чем у указанного пектинового исходного вещества. Получившийся в результате состав имеет степень этерификации выше, чем примерно 60%, и отношение чувствительного к кальцию пектина к сумме чувствительного к кальцию пектина и нечувствительного к кальцию пектина выше, чем примерно 0,60. Составы, использующие цитрусовый пектин, имеют степень этерификации ниже, чем примерно 80%, и отношение нечувствительного к кальцию пектина к сумме чувствительного к кальцию пектина и нечувствительного к кальцию пектина выше, чем примерно 0,60. Эти составы используются, например, в смеси с продуктами питания, в приспособлениях для личной гигиены и в косметике.
RU94042928/13A 1993-12-02 1994-12-02 Пектинсодержащая композиция (варианты) и способ ее получения RU2165713C2 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US161.635 1993-12-02
US08/161,635 US6143346A (en) 1993-12-02 1993-12-02 Pectin process and composition

Publications (2)

Publication Number Publication Date
RU94042928A true RU94042928A (ru) 1996-10-10
RU2165713C2 RU2165713C2 (ru) 2001-04-27

Family

ID=22582050

Family Applications (1)

Application Number Title Priority Date Filing Date
RU94042928/13A RU2165713C2 (ru) 1993-12-02 1994-12-02 Пектинсодержащая композиция (варианты) и способ ее получения

Country Status (12)

Country Link
US (1) US6143346A (ru)
EP (1) EP0664300B1 (ru)
JP (1) JPH07196706A (ru)
CN (1) CN1064381C (ru)
BR (1) BR9404806A (ru)
CZ (1) CZ291369B6 (ru)
DE (1) DE69430420T2 (ru)
DK (1) DK0664300T3 (ru)
ES (1) ES2171430T3 (ru)
PE (1) PE13996A1 (ru)
PL (1) PL179935B1 (ru)
RU (1) RU2165713C2 (ru)

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JP6405300B2 (ja) * 2013-02-13 2018-10-17 アサヒ飲料株式会社 凍結飲料の解凍時の甘味変化又は色調変化を緩和する方法
ES2515515B1 (es) * 2013-04-29 2015-11-02 Galina IGNATYEVA Método de fabricación de pectina acromática, pectina y fibra modificada y pectina estandarizada
EP2888946B1 (de) * 2013-12-24 2018-07-04 DMK Deutsches Milchkontor GmbH Verwendung von Pektin zur Verbesserung der sensorischen Eigenschaften von Sauermolke-basierten Zubereitungen
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WO2019140406A1 (en) * 2018-01-15 2019-07-18 Seattle Gummy Company Semi-solid caffeinated composition and methods of making and using thereof
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CN113402734B (zh) * 2021-06-17 2023-04-18 东北农业大学 一种可用于冷却肉新鲜度指示的水凝胶制备方法及应用
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DK0664300T3 (da) 2002-07-08
CZ302394A3 (en) 1995-06-14
ES2171430T3 (es) 2002-09-16
PL306079A1 (en) 1995-06-12
RU2165713C2 (ru) 2001-04-27
PE13996A1 (es) 1996-04-29
EP0664300A1 (en) 1995-07-26
DE69430420T2 (de) 2002-11-14
JPH07196706A (ja) 1995-08-01
PL179935B1 (pl) 2000-11-30
CN1064381C (zh) 2001-04-11
DE69430420D1 (de) 2002-05-23
EP0664300B1 (en) 2002-04-17
CN1111261A (zh) 1995-11-08
US6143346A (en) 2000-11-07
BR9404806A (pt) 1995-08-01
CZ291369B6 (cs) 2003-02-12

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