SE548129C2 - High food security emergency food aid with biological activity increasing the nutritional value - Google Patents

High food security emergency food aid with biological activity increasing the nutritional value

Info

Publication number
SE548129C2
SE548129C2 SE2330557A SE2330557A SE548129C2 SE 548129 C2 SE548129 C2 SE 548129C2 SE 2330557 A SE2330557 A SE 2330557A SE 2330557 A SE2330557 A SE 2330557A SE 548129 C2 SE548129 C2 SE 548129C2
Authority
SE
Sweden
Prior art keywords
biological activity
food
cereals
nutritional value
aid
Prior art date
Application number
SE2330557A
Other versions
SE2330557A1 (en
Inventor
Andreas Gundberg
Original Assignee
Simsufoods Ab
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 Simsufoods Ab filed Critical Simsufoods Ab
Priority to SE2330557A priority Critical patent/SE548129C2/en
Publication of SE2330557A1 publication Critical patent/SE2330557A1/en
Publication of SE548129C2 publication Critical patent/SE548129C2/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • 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)
    • C12N9/16—Hydrolases (3) acting on ester bonds (3.1)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Genetics & Genomics (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Biochemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Pediatric Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The present disclosure relates to a powder nutritional composition, wherein the composition comprises:- one or more biological active ingredients having a phytase activity, preferably said one or more biological active ingredient is selected from malt, germinated cereals, cereals with increased biological activity and/or industrial enzymes; - a source of plant protein, preferably said source of plaint protein is selected from protein concentrates or -isolates from legumes such as pea, faba bean, soy etc or cereals such as wheat, oat, rice, corn;- a vegetable component containing starch, preferably said vegetable component is a cereal such as wheat, oat, rice, corn etc or any combination thereof.
SE2330557A 2023-12-13 2023-12-13 High food security emergency food aid with biological activity increasing the nutritional value SE548129C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
SE2330557A SE548129C2 (en) 2023-12-13 2023-12-13 High food security emergency food aid with biological activity increasing the nutritional value

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE2330557A SE548129C2 (en) 2023-12-13 2023-12-13 High food security emergency food aid with biological activity increasing the nutritional value

Publications (2)

Publication Number Publication Date
SE2330557A1 SE2330557A1 (en) 2025-06-14
SE548129C2 true SE548129C2 (en) 2026-04-01

Family

ID=96347639

Family Applications (1)

Application Number Title Priority Date Filing Date
SE2330557A SE548129C2 (en) 2023-12-13 2023-12-13 High food security emergency food aid with biological activity increasing the nutritional value

Country Status (1)

Country Link
SE (1) SE548129C2 (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110003030A1 (en) * 2008-02-04 2011-01-06 Novozymes A/S Nutritious drink
CN103621826A (en) * 2013-11-28 2014-03-12 淮安正昌饲料有限公司 Low-carbon environment-friendly conservation-stage piglet feed
CN105231111A (en) * 2015-08-27 2016-01-13 安徽倮倮米业有限公司 Mixed grain probiotic rice flour containing high dietary fiber and preparation method thereof
CN105685826A (en) * 2016-03-01 2016-06-22 武汉千汇德科技有限公司 Probiotic grain powder and production method and application thereof
EP3160262A1 (en) * 2014-06-12 2017-05-03 Cargill, Incorporated Removal of phytate
CN110384231A (en) * 2019-07-19 2019-10-29 郑州工程技术学院 A kind of composite nutrition powder of low phytic acid high dissolubility albumen

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110003030A1 (en) * 2008-02-04 2011-01-06 Novozymes A/S Nutritious drink
CN103621826A (en) * 2013-11-28 2014-03-12 淮安正昌饲料有限公司 Low-carbon environment-friendly conservation-stage piglet feed
EP3160262A1 (en) * 2014-06-12 2017-05-03 Cargill, Incorporated Removal of phytate
CN105231111A (en) * 2015-08-27 2016-01-13 安徽倮倮米业有限公司 Mixed grain probiotic rice flour containing high dietary fiber and preparation method thereof
CN105685826A (en) * 2016-03-01 2016-06-22 武汉千汇德科技有限公司 Probiotic grain powder and production method and application thereof
CN110384231A (en) * 2019-07-19 2019-10-29 郑州工程技术学院 A kind of composite nutrition powder of low phytic acid high dissolubility albumen

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Galloway, M. 'Water activity 101: Mastering the basics'. Publicerad 2023-10-02 [online], [hämtad 2024-05-29], hämtad från internet. URL:<<https://aqualab.com/en/knowledge-base/webinars/water-activity-101-master-basics>> *

Also Published As

Publication number Publication date
SE2330557A1 (en) 2025-06-14

Similar Documents

Publication Publication Date Title
Gobbetti et al. The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry
Ikram et al. Nutritional and end‐use perspectives of sprouted grains: A comprehensive review
Saleh et al. Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges
Avilés‐Gaxiola et al. Inactivation methods of trypsin inhibitor in legumes: A review
Sarita et al. Potential of millets: nutrients composition and health benefits
Jan et al. Effect of diverse fermentation treatments on nutritional composition, bioactive components, and anti-nutritional factors of finger millet (Eleusine coracana L.)
Rodríguez-España et al. Effects of germination and lactic acid fermentation on nutritional and rheological properties of sorghum: A graphical review
Teferra et al. Sorghum as a healthy global food security crop: opportunities and challenges
Temba et al. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa
Kumitch et al. Effect of fermentation time on the nutritional properties of pea protein‐enriched flour fermented by Aspergillus oryzae and Aspergillus niger
Jideani Digitaria exilis (acha/fonio), Digitaria iburua (iburu/fonio) and Eluesine coracana (tamba/finger millet)–Non-conventional cereal grains with potentials
Egea et al. Application of soy, corn, and bean by-products in the gluten-free baking process: A Review
Bilgiçli et al. Effects of various phytase sources on phytic acid content, mineral extractability and protein digestibility of tarhana
Verni et al. Fermentation as strategy for improving nutritional, functional, technological, and sensory properties of legumes
Amadou Millet based functional foods: Bio‐chemical and bio‐functional properties
Yaver Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours
Rizzello et al. Use of sourdough fermentation and nonwheat flours for enhancing nutritional and healthy properties of wheat-based foods
Mlyneková et al. Cereals and legumes in nutrition of people with celiac
Inyang et al. Nutrient composition, amino acid profile and anti-nutritional factors of nixtamalized maize flour supplemented with sprouted soybean flour
Gebre Food and nutrition security potential of finger millet in Ethiopia
Ramashia et al. Millets in sub-Saharan Africa: A review of the nutritional and bioactive composition, methods of processing and its developed products
Singh et al. Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits
Pontonio et al. Sourdough: a tool for non-conventional fermentations and to recover side streams
Panghal et al. Cereal proteins and their role in food industry
Amanipour et al. Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour