SG11201804997XA - Process for preparing non-cariogenic, sustained energy release juice - Google Patents

Process for preparing non-cariogenic, sustained energy release juice

Info

Publication number
SG11201804997XA
SG11201804997XA SG11201804997XA SG11201804997XA SG11201804997XA SG 11201804997X A SG11201804997X A SG 11201804997XA SG 11201804997X A SG11201804997X A SG 11201804997XA SG 11201804997X A SG11201804997X A SG 11201804997XA SG 11201804997X A SG11201804997X A SG 11201804997XA
Authority
SG
Singapore
Prior art keywords
hills
petiva
nagarjuna
lakshmi
hyderabad
Prior art date
Application number
SG11201804997XA
Inventor
Pandey Banibrata
Rahul Raju Kanumuru
Saravanakumar Iyappan
Narayanan Karthikeyan Venkata
Humaira Parveen Sheikh
Original Assignee
Petiva Private Ltd
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 Petiva Private Ltd filed Critical Petiva Private Ltd
Publication of SG11201804997XA publication Critical patent/SG11201804997XA/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 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • 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
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Zoology (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)
  • Confectionery (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Dairy Products (AREA)
  • Tea And Coffee (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

INTERNATIONAL APPLICATION PUBLISHED UNDER THE PATENT COOPERATION TREATY (PCT) (19) World Intellectual Property Organization IIIMIOH0110101011111 HO 11111 0101111111111011111011101110111110111011# International Bureau 0.. .... .. (10) International Publication Number (43) International Publication Date .... ....!::...1 WO 2017/081666 Al 18 May 2017 (18.05.2017) WIPO I PCT (51) International Patent Classification: (81) Designated States (unless otherwise indicated, for every C12P 19/24 (2006.01) kind of national protection available): AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, (21) International Application Number: BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, PCT/IB2016/056827 DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, (22) International Filing Date: HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, 12 November 2016 (12.11.2016) KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, (25) Filing Language: English OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, (26) Publication Language: English SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, (30) Priority Data: ZW. 2416/CHE/2015 12 November 2015 (12.11.2015) IN 2417/CHE/2015 12 November 2015 (12.11.2015) IN (84) Designated States (unless otherwise indicated, for every kind of regional protection available): ARIPO (BW, GH, (71) Applicant: PETIVA PRIVATE LIMITED [IN/IN]; 8-2- GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, 248, Lakshmi Tower, Nagarjuna Hills, Punjagutta, Hydera- TZ, UG, ZM, ZW), Eurasian (AM, AZ, BY, KG, KZ, RU, bad 500082 (IN). TJ, TM), European (AL, AT, BE, BG, CH, CY, CZ, DE, (72) Inventors: BANIBRATA, Pandey; C/o PETIVA DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, PRIVATE LIMITED, 8-2-248, Lakshmi Tower, Nagarjuna LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR), OAPI (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, Hills, Punjagutta, Hyderabad 500082 (IN). KANUMURU, Rahul Raju; C/o PETIVA PRIVATE LIMITED, 8-2-248, GW, KM, ML, MR, NE, SN, TD, TG). — _ Lakshmi Tower, Nagarjuna Hills, Punjagutta, Hyderabad Declarations under Rule 4.17: 500082 (IN). IYAPPAN, Saravanakumar; C/o PETIVA — as to applicant's entitlement to apply for and be granted a PRIVATE LIMITED, 8-2-248, Lakshmi Tower, Nagarjuna Hills, Punjagutta, Hyderabad 500082 VENKATA patent (Rule 4.17(ii)) = (IN). NARAYANAN, Karthikeyan; C/o PETIVA PRIVATE — as to the applicant's entitlement to claim the priority of the LIMITED, 8-2-248, Lakshmi Tower, Nagarjuna Hills, Pun- earlier application (Rule 4.17(iii)) jagutta, Hyderabad 500082 (IN). SHEIKH, Humaira Published: Parveen; C/o PETIVA PRIVATE LIMITED, 8-2-248, Lakshmi Tower, Nagarjuna Hills, Punjagutta, Hyderabad — with international search report (Art. 21(3)) 500082 (IN). = Agents: BHATTACHARYYA, Goutam et al.; K & S (74) PARTNERS, Ivy Terrace, First Floor, East Wing, Plot no. 119, Kavuri Hills, Madhapur, Hyderabad 500 081 (IN). = = = = = = = 1-1 1-1 GC 0 IN 1-1 C:::: ) (54) Title: PROCESS FOR PREPARING NON-CARIOGENIC, SUSTAINED ENERGY RELEASE JUICE ei 0 (57) : The present invention provides a process for preparing non-cariogenic, sustained energy release juice. The process ,1 . comprises contacting juice with an enzyme immobilized on Duolite at 30-50 °C for 1-5 h; wherein the enzyme is capable of convert - .,. ing cariogenic sugar to non-cariogenic sugar; and separating juice from the enzyme complex.
SG11201804997XA 2015-11-12 2016-11-12 Process for preparing non-cariogenic, sustained energy release juice SG11201804997XA (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
IN2417CH2015 2015-11-12
IN2416CH2015 2015-11-12
PCT/IB2016/056827 WO2017081666A1 (en) 2015-11-12 2016-11-12 Process for preparing non-cariogenic, sustained energy release juice

Publications (1)

Publication Number Publication Date
SG11201804997XA true SG11201804997XA (en) 2018-07-30

Family

ID=58694772

Family Applications (2)

Application Number Title Priority Date Filing Date
SG11201804996TA SG11201804996TA (en) 2015-11-12 2016-11-12 Food and beverage products comprising low calorie, low glycemic index (gi), and sustained energy release sugar composition
SG11201804997XA SG11201804997XA (en) 2015-11-12 2016-11-12 Process for preparing non-cariogenic, sustained energy release juice

Family Applications Before (1)

Application Number Title Priority Date Filing Date
SG11201804996TA SG11201804996TA (en) 2015-11-12 2016-11-12 Food and beverage products comprising low calorie, low glycemic index (gi), and sustained energy release sugar composition

Country Status (10)

Country Link
US (2) US20190000116A1 (en)
EP (2) EP3373745A4 (en)
CN (2) CN108779481A (en)
AU (2) AU2016352321A1 (en)
CA (2) CA3008205A1 (en)
MY (1) MY193606A (en)
PH (2) PH12018550090A1 (en)
SG (2) SG11201804996TA (en)
WO (2) WO2017081667A1 (en)
ZA (2) ZA201803904B (en)

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CN107164429B (en) * 2017-06-22 2020-07-07 广东省生物工程研究所（广州甘蔗糖业研究所） Brown sugar with low GI value and preparation method thereof
WO2019083069A1 (en) * 2017-10-27 2019-05-02 주식회사 삼양사 Allulose syrup and method for manufacturing same
CN111712136A (en) 2017-12-12 2020-09-25 株式会社三养社 Low calorie beverage
EP3758513A1 (en) 2018-02-28 2021-01-06 c-LEcta GmbH Enzymatic in-situ fortification of food with functional carbohydrates
CN112312915A (en) * 2018-06-11 2021-02-02 西雅图咖米公司 Low glycemic adhesive compositions and methods of making and using the same
CN112292040A (en) * 2018-06-14 2021-01-29 西雅图咖米公司 Hypoglycemic compositions and methods of making and using the same
EP3817565A1 (en) * 2018-07-05 2021-05-12 DuPont Nutrition Biosciences ApS Use of glucosyl transferase to provide improved texture in fermented milk based products
CN112566506A (en) * 2018-08-10 2021-03-26 株式会社三养社 Fruit and vegetable beverage
WO2020154332A1 (en) * 2019-01-22 2020-07-30 The Hershey Company Filling composition for a confectionery product
CA3132035A1 (en) * 2019-03-08 2020-09-17 Nutrition Science Design Pte. Ltd Low density amorphous sugar
CN110140744A (en) * 2019-05-27 2019-08-20 李宪臻 A kind of ferment Layer cake and preparation method thereof
EP4156958A2 (en) * 2020-06-02 2023-04-05 CORN Products Development Inc. Frozen dessert compositions comprising allulose and low-sugar syrup/solids
WO2022058754A1 (en) * 2020-09-18 2022-03-24 Tate & Lyle Ingredients Americas Llc Sweetener syrups containing allulose

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Also Published As

Publication number Publication date
EP3380630A1 (en) 2018-10-03
MY193606A (en) 2022-10-20
EP3380630A4 (en) 2019-08-07
CN108779481A (en) 2018-11-09
PH12018550093A1 (en) 2019-03-11
SG11201804996TA (en) 2018-07-30
EP3373745A4 (en) 2019-05-22
CN108777991A (en) 2018-11-09
ZA201803905B (en) 2019-04-24
AU2016352320A1 (en) 2018-07-05
US20180368457A1 (en) 2018-12-27
AU2016352321A1 (en) 2018-07-05
PH12018550090A1 (en) 2019-03-11
US20190000116A1 (en) 2019-01-03
WO2017081666A1 (en) 2017-05-18
EP3373745A1 (en) 2018-09-19
WO2017081667A1 (en) 2017-05-18
ZA201803904B (en) 2019-04-24
CA3008205A1 (en) 2017-05-18
CA3008212A1 (en) 2017-05-18

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