TH163405B - Suitable gelling agent for food production in jelly form with enzyme activity. Breakdown of plant tissue included - Google Patents
Suitable gelling agent for food production in jelly form with enzyme activity. Breakdown of plant tissue includedInfo
- Publication number
- TH163405B TH163405B TH1501007639A TH1501007639A TH163405B TH 163405 B TH163405 B TH 163405B TH 1501007639 A TH1501007639 A TH 1501007639A TH 1501007639 A TH1501007639 A TH 1501007639A TH 163405 B TH163405 B TH 163405B
- Authority
- TH
- Thailand
- Prior art keywords
- gelling agent
- plant tissue
- jelly form
- group
- enzyme activity
- Prior art date
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract 5
- 239000008274 jelly Substances 0.000 title claims abstract 5
- 239000003349 gelling agent Substances 0.000 title claims abstract 4
- 235000013305 food Nutrition 0.000 title claims 3
- 238000004519 manufacturing process Methods 0.000 title claims 3
- 230000024881 catalytic activity Effects 0.000 title claims 2
- 230000015556 catabolic process Effects 0.000 title abstract 2
- 210000001519 tissues Anatomy 0.000 title abstract 2
- 229940088598 Enzyme Drugs 0.000 claims abstract 3
- 108090000790 Enzymes Proteins 0.000 claims abstract 3
- 102000004190 Enzymes Human genes 0.000 claims abstract 3
- 239000000679 carrageenan Substances 0.000 claims abstract 3
- 229920001525 carrageenan Polymers 0.000 claims abstract 3
- 239000000499 gel Substances 0.000 claims abstract 3
- 239000004615 ingredient Substances 0.000 claims abstract 3
- 229940106157 CELLULASE Drugs 0.000 claims abstract 2
- 108010059892 Cellulase Proteins 0.000 claims abstract 2
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract 2
- 229940059442 hemicellulase Drugs 0.000 claims abstract 2
- 108010002430 hemicellulase Proteins 0.000 claims abstract 2
- 150000001720 carbohydrates Chemical class 0.000 claims 1
- 238000006731 degradation reaction Methods 0.000 claims 1
- 239000003995 emulsifying agent Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 229940113118 Carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000005417 food ingredient Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000035807 sensation Effects 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 229920001285 xanthan gum Polymers 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
Abstract
สารทำให้เป็นเจลเพื่อให้อาการในรูปเยลลี่ที่ใช้วัตถุดิบอาหารที่มาจากจำพวกผักและจำพวกผลไม้ ที่ทำการบำบัดโดยเอนไซม์สลายเนื้อเยื่อพืชที่มีความรู้สึกในการกินที่ดีและคงการเป็นเจลภายใต้การ จำหน่ายที่อุณหภูมิปกติ ผสมในสารทำให้เป็นเจลโดยเลือกอย่างน้อย 1 ชนิดที่ประกอบด้วยคาราจีแนนชนิดแคปปา คาราจี แนนชนิดไอโอตา เจลแลนกัมและแซนเทนกัมซึ้งเป็นส่วนผสมที่ไม่ถูกยับยั้งการเป็นเจลต่อเอนไซม์ อย่างน้อย 1 ชนิดที่มีการเลือกจากกลุ่มที่ประกอบด้วยกลุ่มเซลลูเลส กลุ่มเพคตินเนสและกลุ่มเฮมิเซล ลูเลส A gelling agent for treating symptoms in jelly form using food ingredients derived from vegetables and fruits. Treated by a plant tissue breakdown enzyme that has a good feeding sensation and maintains a gel under Discharge at normal temperature Mix in at least one selective gelling agent containing cappa-carrageenan iota type carrageenan. Gelangum and xanthan gum are non-gelling ingredients to at least one enzyme selected from the cellulase group. Pectinase group and hemicellulase group
Claims (1)
Publications (3)
Publication Number | Publication Date |
---|---|
TH1501007639A TH1501007639A (en) | 2017-06-15 |
TH163405A TH163405A (en) | 2017-06-15 |
TH163405B true TH163405B (en) | 2017-06-15 |
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