WO2015130163A1 - Procédé d'obtention d'ingrédients naturels pour des produits alimentaires par liaison de l'eau - Google Patents

Procédé d'obtention d'ingrédients naturels pour des produits alimentaires par liaison de l'eau Download PDF

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Publication number
WO2015130163A1
WO2015130163A1 PCT/NL2015/000007 NL2015000007W WO2015130163A1 WO 2015130163 A1 WO2015130163 A1 WO 2015130163A1 NL 2015000007 W NL2015000007 W NL 2015000007W WO 2015130163 A1 WO2015130163 A1 WO 2015130163A1
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ingredients
raw materials
foodstuffs
starch
parts
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PCT/NL2015/000007
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English (en)
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Marinus Jacobus Vervoort
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Marinus Jacobus Vervoort
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Priority to EP15719841.7A priority Critical patent/EP3133936A1/fr
Publication of WO2015130163A1 publication Critical patent/WO2015130163A1/fr

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    • 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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • 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
    • 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
    • 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
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • 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
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes

Definitions

  • This invention concerns methods for the processing and modifying of natural waste, the so called " side streams " , from the foodstuffs industry so that the nutrients still present in the waste can be reused, so that this can make a contribution to pure, natural, clean-label foodstuffs that contribute to sustainability and to an improvement of the public health in various ways with the objective of binding water in foodstuffs.
  • the binding of water has the effect of making foodstuffs more tender and/or contain fewer ingredients and/or have an oil-reducing effect (after all, where there is water, there cannot be oil).
  • the current invention concerns the food ingredients and foodstuffs obtained by this method.
  • waste can include, for example, potato fibre, potato peels, sugar beet pulp, carrot fibre, apple remnants, citrus pulp, brewers' grains, coffee grounds, flour remnants, maize flour, bran, pea starch and misshapen, oddly shaped, discoloured, damaged or overripe vegetables or fruit and the like.
  • waste also means here waste streams, side streams, byproducts, waste products and the like. During the production of 'pure' ingredients, this currently amounts on average to about 25% of the amount of food resource being available as waste. A part of that waste stream will be converted to animal feed and then return as consumable food in the form of meat, milk and the like.
  • This 20% that will not be consumed contains, from the total amount of food raw materials, an estimated 16% of the macronutrients and 50% of the micronutrients.
  • These micronutrients include nutrients like high-quality proteins, complex carbohydrates, vitamins, minerals, nutritional fibre and other bio-active substances. This means that in particular the micronutrients are wasted, which impacts public health.
  • the Gezondheidsraad 'Dutch Health Advisory Board'
  • the 'purified' ingredients like crystal sugar, flour, oil and the like are, as macro nutrients, effective energy suppliers, but are poor in essential micronutrients like complex carbohydrates, high-value amino acids, vitamins, minerals, nutritional fibre and other bio-active substances. What is in crystal sugar, simple starch or oil except for the energy suppliers such as the macronutrients of carbohydrates and fats? Practically nothing! In Western food culture, food is relatively rich in macronutrients and relatively poor in micronutrients. An excessively high intake of macronutrients leads to obesity. A shortage of micronutrients and complex carbohydrates is in part at the root of many chronic conditions.
  • Ever-more foodstuffs are prepared in oil, by, for example, frying, baking, roasting, heating in the oven and the like, further referred to here for simplicity, both individually and collectively, as frying. During the preparation of those foodstuffs, they not only absorb oil, but trans-fats and acrylamide are created during the heating process. Trans-fats and acrylamide are carcinogens and mutagenic toxic substances for the human body. Objective
  • waste products are richer in micronutrients, including complex
  • This invention predicts that one or more waste substances, whether or not in combination with energy-rich and/or protein-rich resources and/or ingredients, can be mixed in a certain ratio and/or be pre-processed and/or be thermally treated, for example through extrusion technologies, or post-processed in a special way and/or be mixed before or during that processing with other waste substances so that an ingredient is created that can be added to foodstuffs and thereby provide extra functional value and/or extra taste and/or nutritional value and/or economic value to these foodstuffs by, among other things, binding extra water and/or as a result thereof reducing the absorption of oil during frying.
  • the pre-processing can consist of the reducing of the asparagine level and/or the reduction of the level of freely reducing sugars such as glucose.
  • the main processing can consist of a thermal treatment in which use is made of extrusion technology.
  • the obtained ingredient can be made smaller/ground in a specific way whereby the type of milling and the particle size to be obtained are important.
  • ingredients that bind and retail water and/or water-soluble substances such as proteins and, if needed, bond themselves and, if desired, reducing the level of oil and/or trans-fats and/or acrylamide, and, if possible, increasing the level of micronutrients.
  • This can be realized with one or more resources and/or ingredients.
  • the objective can be realized by using resources and/or waste substances that are derived from organically harvested resources or that are gluten-poor or gluten-free.
  • these foodstuffs By processing waste substances and using these in foodstuffs, these foodstuffs again become richer in complex carbohydrates, high-value amino acids, vitamins, minerals, dietary fibre and other bio-active substances. This makes the food healthier, and less waste of food takes place.
  • the ingredients that are produced in this way are pure, natural, clean-label, contribute to sustainability and to public health. Extra value can be obtained by making use of organically harvested resources and/or gluten- poor/-free resources.
  • Acrylamide presents a point of attention.
  • Acrylamide is a carcinogen and mutagenic toxic substance for which the permissible concentration in foodstuffs is increasingly lowered.
  • a level of acrylamide up to 3 times the permissible norm is created. With higher temperatures during the preparation of food, acrylamide can be created.
  • Acrylamide is quickly created via a chemical cascade reaction from the basic substances of asparagine and reducing sugars such as free glucose. This reaction proceeds more quickly as the temperature increases. As soon as the temperature during preparation reaches 170°C or higher, this chemical reaction is running more exponential. Organically harvested products such as potatoes contain a higher level of asparagine and glucose than the non-organically harvested varieties. With the help of the processes described hereafter, the level of acrylamide can actually be lowered by using a (bio-)coating so that an organic foodstuff comes under the permissible norm through the application of this coating.
  • pectins Certain raw materials or ingredients that are rich in pectins can bind water and water- soluble substances such as ethanol, amino acids, proteins and the like.
  • Pectins primarily occur in vegetables and fruit and in various bulb and tuber crops such as potatoes, in particular in products that are rich in water and feel hard, such as for example potatoes, carrots, (red) beets, (sugar) beets, apples, citrus fruits and the like.
  • Some plants that grow in water are also rich in pectins, such as seaweed, which is rich in glucomannan.
  • dietary fibre matrices In the cell wall of products that are relatively rich in pectins, there are dietary fibre matrices and, among other things, dietary fibre contains, for example, hemicellulose, cellulose and lignin. Because pectins bind water, they pull water into a still-living cell wall, whereby the cell wall swells and becomes, as it were, 'pumped up'. In order to limit the maximum size of the cell due to 'pumping up' of the cell wall, those cell walls contain cellulose and lignin in the dietary fibre matrices, threads that serve as 'armour' so that the cell becomes 'hard', and, as a result, the raw material, such as a potato, carrot, apple and the like feels hard.
  • the dried pectins As soon as the dried pectins, isolated from those cell walls, comes into contact with water, they immediately bind the free water and hold on to it. Depending on the kind of pectin, the water binding can range up to about 100 times the weight of the pectin. Substances that are soluble in water are bound along with the water.
  • Pectins also ensure that the oil uptake is reduced.
  • pectins prefer water and water-soluble substances, such as ethanol, amino acids and the like, and on the other hand, where there is water or water-soluble substances, food oil or food-oil- soluble substances cannot occur.
  • Pectins kick out food oil and food-oil-soluble substances, and pectins thereby have an oil-reducing effect if they simultaneously come into contact with water and/or water-soluble substances and with food oil.
  • the pectins have limited time to be able to bind water.
  • the process of water binding can be accelerated by increasing the surface size of products or ingredients that are relatively rich in pectins. That can be done by using extrusion technology.
  • the particles can be made smaller, so that the surface becomes relatively enlarged.
  • starch By thermally treating starch, it is gelatinized. As starch becomes more gelatinized, that starch has an increasing tendency to stick/cleave/bond. A good example is wallpaper adhesive. Gelatinized starch in a dry form takes up water as soon as the gelatinized starch comes into contact with water, and then a viscous mass forms. By using raw materials and/or ingredients that are rich in starch and by then mixing these with other raw materials and/or ingredients, an ingredient is created that bonds to a water- rich surface.
  • One of the possibilities for thermally treating such a product is the application of extrusion technology, by adding high pressure, increasing the temperature and adding water during the extrusion production process, the extrusion. The degree of gelatinization of the starch is determined by the pressure, the temperature, the amount of water and the length of time spent in the extruder.
  • ORFI samples Oil Reducing Food Ingredient.
  • ORFI samples are ingredients that in this case are composed of a mixture of about 10% potato side streams and about 90% flour remnants (all on the basis of about 90% dry stuffs). Then these mixtures are extruded, dried and milled into powder.
  • Figure 2 illustrates that the water uptake significantly improves
  • Figure 4 demonstrates that the oil uptake is significantly reduced in comparison with traditional crumbs that is made from bread crumbs or cracker crumbs.
  • the ORFI samples are a combination of the waste substances that are rich in pectins and of waste substances that are rich in starch. In this case, use is made of 10% potato side streams and 90% flour remnants, all based on about 90% dry matter. After mixing these substances, they were extruded, dried and milled.
  • ORFI adsorbs more moisture in comparison to bread and cracker crumbs has, among other things, to do with the fact that the pectin percentage in ORFI is higher than in bread and cracker crumbs.
  • the extrudate leaves the extruder via an opening in a matrix.
  • the extrudate is then cut by a cutter into pieces or slices or cut into 'blocks'.
  • These 'extrudate blocks' are then dried and/or roasted to a dry matter level of at least 88%.
  • the extrudate blocks are milled or broken/crushed with a specific mill with a specific sieve size. With different applications, different adsorption amounts can be obtained. These can be influenced as follows by:
  • a crushing mill increases the water uptake and reduces the oil uptake.
  • Sieve size in milling For the milling, the product to be milled is reduced in size until it can pass through a sieve of a certain size. The smaller the sieve size, for example smaller than 0.5 mm, the finer the powder. The more finely the extrudate is milled, the more the pore volume decreases, and the more the (oil) adsorption is limited. The more coarsely the extrudate is milled, for example with a sieve size of more than 0.5 mm, the less the pore volume decreases and the better the (water) adsorption is;
  • Vacuoles can arise in the extrudate. As soon as these vacuoles are broken open, the adsorption increases. By limiting the creation of vacuoles or by not breaking open the vacuoles, the adsorption will be limited;
  • roasting of the extrudate will decrease the adsorption.
  • method A In order to get to an ingredient that contributes to better water binding, it is important that during the process, the following method and set-up be applied - here called method A as an example:
  • Foodstuffs that consist of pieces or of ground meat of fish, such as mince, ground, sausage and the like need structure next to water-binding and bonding capacity.
  • Products that are relatively rich in hemicellulose, cellulose and/or lignin can give texture and structure, for example ingredients that come from the grain processing industry, such as wheat fibres, oat fibres and the like can give texture and structure.
  • a product like flour remnants, which is less high-value wheat flour, is relatively richer in the dietary fibres discussed here than high-value flour and can partly give texture and structure.
  • the temperature in the interior of the foodstuff in question does not exceed 100°C, because the water will be first evaporated.
  • the temperature on the inside can quickly rise, and the foodstuff in question must be removed as quickly as possible from the food oil in order to allow less opportunity for the formation of acrylamide in the foodstuff. If the temperature of the foodstuff in question thus does not exceed 100°C, then barely any acrylamide is created in the interior.
  • Acrylamide can initially be primarily created on the outside of the fried foodstuff.
  • the effect of a too-rapid rise in temperature on the inside of chips is that first the thinner parts, such as the tips, become brown and crispy, and that is caused precisely by the formation of acrylamide.
  • foodstuffs are also often pre-fried; that will be designated here as process Zl. After the pre-frying, the pre-fried foodstuff is then often frozen; that will be referred to here as process 12.
  • Raw materials, side stream and ingredients for the benefit of the production of foodstuffs that can contribute to better water-binding capacity and/or better bonding capacity.
  • Dietary fibre contributes not only to the nutritional value of foodstuffs, but often also delivers functional value.
  • the functional value can be the binding capacity of ingredients, whereby water is also considered as an ingredient, and the structure- and texture-giving capacity.
  • Pectins which are certain dietary fibres, bind moisture and hold onto moisture. Pectins naturally hold water and water-soluble substances such as proteins. As soon as ingredients that contain pectins are dried, these ingredients again bind moisture as soon as they come into contact with water or with water in which substances such as proteins are dissolved.
  • Hemicellulose, cellulose and lignin bind moisture to a lesser degree than pectins and primarily give texture and structure to a foodstuff.
  • Thermally treated starch not only contributes to the nutritional value of foodstuffs, but also delivers functional value. Dry starch does not do much, but as soon as thermally treated starch comes into contact with water or with substances that are dissolved in water, the bonding goes to the viscosity. The functionality of this bonding capacity can be increased as starch becomes increasingly accessibly for water, thus actually gelatinized.
  • Most raw materials, such as grains including maize and rice, tapioca root, potatoes and the like out of which starch is produced, such as wheat flour, rice flour, maize meal, tapioca, potato starch and the like are products rich in starch. In addition, there are the pea- and bean-type products, which are rich in both starch and protein.
  • the raw materials reported here in this list and/or parts thereof can be made smaller and/or dried and/or milled or otherwise processed. Examples are carrot pieces, beet slices or rejected parts that are still 'food grade'.
  • - Grains such as wheat, barley, oats, rye, maize and/or parts thereof;
  • Raw materials and/or parts thereof as reported in this list can be milled or otherwise processed, as with a thermal treatment.
  • the raw materials reported in this list can be made smaller and/or dried and/or milled. Examples are, among others, potato parts, rejected chip parts or cutting remnants or mush.
  • Proteins have a certain gelling action, and that can be of added value for some applications.
  • Ingredients are products that are isolated more or less as 'pure' out of the original food raw materials and/or parts thereof. Some examples of this are potato starch that is isolated from the industrial potato or flour that is isolated from wheat.
  • - Flour such as wheat flour, maize meal, rice flour, potato starch, tapioca.
  • Ingredients can be utilized in both wet and dry forms.
  • potato parts such as chips, potato crisps, potato parts and the like
  • Potato scrapings and potato pieces that become available as remnants during the production of potato parts, such as chips, potato crisps, potato parts and the like
  • Fruit waste actually the remnants that become available during the production of fruit and that has been cleaned of the hard parts such as pits, stems, seeds and the like.
  • Examples of fruit waste are peels, cores and the like;
  • both the wet and the dry/dried form applies.
  • potatoes are often peeled.
  • the potato peel forms about 10% of the weight of the potato.
  • the peeling of the potato can be done by scraping, peeling or removing the potato peel with the help of steam techniques. In the latter case, steam is taken up by the potato peel, so that they dry stuffs level of the potato peel falls from about 25% to about 12.5% or even lower.
  • the remnants that are rich in hemicellulose, cellulose and lignin primarily give texture and structure to foodstuffs in the production thereof.
  • - Bran actually the remnants during the production of flour from grain.
  • Examples are wheat bran, oat bran, rye bran, barley bran, rice bran, maize bran and the like.
  • Flour remnants actually the remnants that become available during the production of wheat flour;
  • Various raw materials and ingredients from lists I through VII can be pre-processed and then individually or in mixed form be added to foodstuffs or be extruded (extruded, dried and milled) before the addition.
  • the milled extrudate can be individually added to foodstuffs or mixed with raw materials or ingredients from lists I through VII and then added to foodstuffs.
  • the objective is to improve the (water) binding of ingredients in foodstuffs and/or to improve the bonding to foodstuffs and/or to reduce the oil uptake during frying and/or to reduce the acrylamide level and/or to entirely or partially gelatinize the starch and/or to entirely or partially simplify the starch.
  • the process can consist of various steps, of which, if needed, one or more steps can be skipped.
  • process A By first cleaning potatoes or other raw materials, such as carrots, beets and the like that will be peeled or vegetables that will be cut, extra-well of contaminations such as sand, clay, stems, leaf parts, waste plastic, metal, rotted parts and the like, the peels or cutting remnants contain fewer contaminants. This will hereafter be designated as process A. With the cleaning of potatoes or other raw materials of their peel, peels are created, whether or not enriched with water. With the cutting of potatoes, vegetables and fruit, whether or not enriched with water, cutting remnants are created. This will hereafter be designated as process B. By pulping the peels and/or the cutting remnants so that the cell walls are affected, the cell contents can become freely available. This process will hereafter be designated as process C.
  • Asparaginase can be added to the resulting mousse, so that the asparagine is broken down, or at least is no longer available for the formation of acrylamide.
  • This fermentation process will be hereafter called process D.
  • free reduced sugars can largely be removed from a raw material or raw materials and/or from an ingredient or ingredients, such as from peels or cutting remnants by finely pulping these and then centrifuging off the watery effluent in which the reduced sugars are dissolved. The precipitate then contains barely any free reduced sugars, so that the chance of the creation of acrylamide is also reduced.
  • process El A second option is to ferment one or more raw materials with enzymes so that the starch is entirely or partially simplified, so that a sweeter end product is obtained. This process will be designated as process E2.
  • centrifuging can be done in multiple steps with an increasing size of the sieve in each step.
  • a centrifuge can be done with (centri-)sieves with a sieve size of 40 ⁇ , process Ex-40 (fraction equal to or smaller than 40 ⁇ ), then with 70 ⁇ , process Ex-70 (fraction equal to or smaller than 70 ⁇ and with the application of Ex-40 larger than 40 ⁇ ) and then with ⁇ , process E-100 (fraction equal to or smaller than ⁇ and with application of process Ex-70 larger than 70 ⁇ ); the remaining fraction is then larger than ⁇ .
  • x stands for the numbers of (whether or not) fermentation and method of fermentation: x is 0 means not fermented; x is 1 means fermented according to process El; x is 2 means fermented according to process E2; and if x is 3 then there is a combination of the processes El and E2.
  • process Ex-40 the finer sand and clay parts can be removed with the watery fluid. The fraction that becomes available is larger than 40 ⁇ and still contains the starch grains. The fraction that is larger than ⁇ is relatively rich in dietary fibre.
  • Processes D and E can be combined and then process F is created.
  • the 'juices ' and products can be captured and dried. If the juice is dried with a particle size of 40 ⁇ or less, then this process is further designated here as process G.
  • Juice that contains a particle size of 41 ⁇ or larger, yet smaller or equal to 70 ⁇ , is reported here as process H.
  • the particulate dried with a particle size of 71 ⁇ or larger, yet smaller or equal to ⁇ is reported here as process I.
  • the particulate dried with a particle size equal to or larger than ⁇ will be further designated as being process J.
  • process K The mixing of one or more raw materials and/or ingredients that appear on lists I through VII is named here as process K. It can also be desirable that the mixture be pre-conditioned with the help of steam. One or more wet raw materials and/or ingredients can also be mixed in advance with one or more dry raw materials and/or ingredients.
  • process L This process of pre-conditioning will be further designated as process L. L0 means not pre-processed. LI means the mixing of a dry and wet product; L2, for the pre-cooking of the mixture with steam; and L3 is the combination of LI and L2. Then the mixture will preferably be extruded with an extruder. This process will further be designated as process M.
  • process Ml If a single-screw extruder is used, the process is referred to as process Ml, and if use is made of a double-screw extruder, then the process will be referred to here as process M2.
  • An extruder consists in its length of a number of segments. During the extrusion, the temperature of the extruder on the inside can be set per segment. The temperature is of influence on, among other things, the gelatinization of starch. The higher the temperature that is set and the longer the product is exposed in the extruder to that increase, the further the starch will be gelatinized. Further factors are: the amount of water, the rotation speed, the pressure, the composition of the mixture and the degree to which the mixture is pre-cooked.
  • the temperature to which the extruder is set is reported after the process code, followed by the segments at input or in the beginning indicated with a 1 or the last segment at the end of the extruder indicated with a 2. In between there are usually a number of transition segments. If the code reads 'process M, 130,1,60,2', then this means that the extruder is set in the beginning to 130°C and at the end, usually realised with the help of cooling, is set to 60°C. If the code reads 'process
  • process N the extrudate leaves the extruder via the output of a matrix.
  • process N the matrix has an opening with a diameter of about 4 mm or more, then this process is designated as process N l. If the opening of the matrix has a diameter smaller than 4 mm, yet is equal to or larger than 2 mm, then that process will be called N2. If the diameter of the opening of the matrix is smaller than 2 mm, then that process will be indicated here as process N3. Afterwards, the extrudate will be cut with a cutter into ' blocks ' , ' discs ' or ' balls ' . This process will be indicated here as process O.
  • Expansion, cutting, drying and milling of the extrudate After the extrudate has been cut into blocks or discs, it will be dried. This drying will be further indicated as process P. If drying is done with warm air of a bit higher than 100°C, then this will be indicated as process PI. If the drying is done with warm air of 150°C or higher or is roasted, then that will be indicated as process P2. If it is first dried according to process PI and then according to process 92, then that will be designated as process P3. The dried blocks, discs or balls can then be made smaller. This process will be further designated as process Q. The method of shrinking is of influence on the adsorption capacity.
  • the pores will be more damaged than with a rolling mill. The less the pores are damaged, the greater the adsorption capacity. If the extrudate no longer needs to be milled, in the case of obtaining balls, then that is sub-process Q.O. Milling with a crushing mill will be indicated as process Q.1, with a cutting mill as process Q.2, with a rolling mill as Q3 and by breaking or flattening as Q4. The breaking or flattening has the objective of leaving the thick exterior intact, so that the adsorption capacity is limited.
  • the product to be reduced in size is pressed through a sieve.
  • the finer the powder desired the smaller the sieve size and the longer the product remains in the mill, and thus the more pores that are created during the extrusion will be damaged, so that the pore volume and the adsorption capacity decreases due to the more limited capillary action of both water and oil.
  • the milling process Q will have the sieve size added in the form of a small letter z followed by the sieve size in mm.
  • a process is called 'Ql,z2', then that indicates the use of a crushing mill for which a sieve size of 2 mm is used, whereby the particle size of the obtained powder is a maximum of 2 mm.
  • the process can be set up according to preferences, whether or not to realise more or less adsorption capacity.
  • Method A as an example, will be chosen, which contributes to water binding.
  • Method B as an example, will be chosen, which contributes to the reduction of the adsorption capacity.
  • Table 1 these processes are presented side-by-side as Method A (objective of water binding) and Method B (objective of oil reduction).
  • Table 1 Processes that are of influence on the adsorption capacity (2 examples).
  • the process partly influences the adsorption capacity.
  • the process varieties L0 or LI, M110,l,80,2, N2, 03, PI, Ql will be used as part of the whole process and milling with a sieve size of about 2.0 mm.
  • a sieve size of about 2.0 mm.
  • method Bl to obtain crumb plates, or method B2, to obtain crumb balls.
  • the production varies, using the interim processes L3, M130,l,60,2, Nl, 03, P3,Q4 and a sieve size of preferably at least 2 mm in order to be able to use the coarser pieces as crumb.
  • the interim processes are carried out according to method B2, with the interim production processes L3, M130,l,60,2, N3, 03, P3, QO and a sieve size of about 2 mm. In that case, the coarser particles are utilized as crumb.
  • vacuoles It is important that the vacuoles not be milled open, since by creating access to the vacuoles, extra oil adsorption results.
  • a particle size is created during milling that has a maximum size equal to the sieve size. However, there are also many smaller particles created.
  • the median of the distribution of the particle size lies somewhere in the neighbourhood of 67% of the maximum particle size of the milled powder. Suppose that the sieve size amounts to 2 mm, then the median lies in the neighbourhood of 1.3 mm. If there is a need for a smaller particle size, for example, of 1 mm, then the powder created as a result of method A will be re-sieved with a sieve size of 1 mm.
  • the remnant that remains on the sieve in this case is larger than 1 mm and smaller than 2 mm and can be utilized when larger particles are required, for example for application as a binder in mince.
  • process R This re-sieving and optionally the finer milling of the sieved product is reported here as process R.
  • Both powders can then be mixed.
  • the finer powder must be bound to the coarser crumbs.
  • This cleaving can be achieved by spraying water preferably 1% (w/w) over the mixture while the two powders are mixed.
  • a condition is that the end product contain at least 88% dry matter.
  • potato parts such as chips, potato crisps, potato parts, potato croquettes and the like will be provided with a coating in order to give then a better taste experience due to better crunchiness.
  • Table 2 Effect of ORFI coating on the weight with pre-f tying of French fries.
  • a mixture ratio will be utilized of one or more raw materials and/or ingredients that appear on list I and/or III for obtaining 0.5% to 7% pectins, preferably of 1.5% - 2% pectins, and of one or more raw materials and/or ingredients that appear on list II, IV and/or V for obtaining 60% to 88% starch and preferably 73%-77% starch. Then the mixture may or may not be extruded and then milled to a desired particle size. If the objective is less oil uptake, then a process according to method B will be applied, and the powder will be milled, preferably to a maximum sieve size of 0.25 mm with a crushing mill.
  • the coating will be made by mixing one or more raw materials and/or ingredients that appear on lists I, II, III, IV and/or V with water in a certain ratio, depending, among other things, on the desired viscosity.
  • This mixture will be called a 'batter' and will be applied as a coating after the blanching and before the (pre-)frying of the potato parts.
  • a raw material or ingredient that delivers a great deal of starch can be thermally treated.
  • the water added during (pre-)frying must be evaporated, which costs energy.
  • a dry coating will be applied to the potato parts after the blanching and before the (pre-)frying.
  • This coating is composed of one or more raw materials and/or ingredients that appear on lists I through V.
  • the mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73%-77% starch. Then the mixture will be processed according to method A, whereby it will be milled into a powder with a maximum sieve size of 0.5 mm and preferably with a sieve size of a maximum of 0.25 mm.
  • a coating can be produced whereby the acrylamide level can decrease during process Z.
  • the process can be further followed as summarized here in 1.1 or 1.2.
  • mince When meat of fish leaves its original form due to processing, for example, due to milling or by removal from the carcass, then smaller pieces of meat or fish are created, called mince.
  • This mince can be milled and then pressed together in another shape, such as in the form of meatballs, sausage, hamburgers, nuggets, fish sticks and the like.
  • Meat or fish that will be milled or is damaged leaks moisture. This makes it difficult for the pieces of meat or fish to remain bound in another form, such as in nuggets. Binders are therefore used.
  • texture and structure is required of the meat or the fish. Therefore, use will be made of one or more raw materials and/or ingredients that appear on lists I through V.
  • a great binder is created by adding 1% to 10%, preferably 6%, (w/w) to the mince, mixing it and then giving the chance for the moisture to bind before the mince is pressed into the desired form.
  • the binder can consist of a mixture of about 80% (processed) wheat fibres and about 20% citrus pulp.
  • This binder is composed of one or more raw materials and/or ingredients that appear on lists I through V.
  • the mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73%-77% starch this all in 100% dry matter.
  • the mixture will then be processed according to method A, however, preferably milled to a particle size of a maximum of 2 mm.
  • the foodstuffs that are treated in this way taste more tender, for example after they are prepared in an oven or after they have been exposed to heat for a longer period (for example by keeping the product warm in a vitrine).
  • This batter is composed of one or more raw materials and/or ingredients that appear on lists I through V.
  • the mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73%-77% starch. Then these raw materials and/or ingredients are mixed, then extruded according to method B.
  • This breading/crumb is composed of one or more raw materials and/or ingredients that appear on lists I through V.
  • the mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73%-77% starch this all in 100% dry matter.
  • this mixture can optionally be processed according to method B.
  • method Bl or B2 will be chosen. If crumb discs of about 3 mm are desired, then these will be reduced in size and sieved off with a sieve size of 3 mm.
  • the particles that are smaller than 3 mm will then be milled to a particle size with a sieve size smaller than 0.5 mm, preferably with a sieve size of 0.5 mm. These smaller particles will then be bonded to the larger particles according to process S, to prevent separation. These crumbs take up relatively less food oil during process Z.
  • a pre-dust is the powder or the 'flour', often thermally treated, with which a foodstuff/substrate is powdered so that the batter attaches better.
  • a pre-dust can be produced that binds moisture and thus allows the batter to attach better.
  • the starch component can also be thermally treated.
  • This pre-dust is composed of one or more raw materials and/or ingredients that appear on lists I through V.
  • the mixture contains 0.5% to 7% pectins, preferably 1,5% - 2% pectins, and 60% to 88% starch, preferably 73%-77% starch, this all in 100% dry matter.
  • this mixture will optionally be processed according to method A, but preferably milled with a sieve size of about 2 mm and then sieved off with a sieve size of a maximum of 1 mm, to obtain a pre-dust with a maximum particle size of 1 mm.
  • the effect is that this pre-dust in the processing of nuggets, lets chicken nuggets taste more tender due to the better water uptake and that the nuggets take up less oil during process Z. This is demonstrated in Table 3.
  • Table 3 Effect of the ORFI pre-dust on the water uptake and the oil uptake.
  • the dried fruit For the processing of dried fruit, such as raisins, currants and prunes, to keep them richer longer in foodstuffs, for example in cake, the dried fruit can be exposed to glycerol or glycerine and the glycerol will be absorbed in the dried fruit. This process can be accelerated by pressure differences.
  • water binders are dissolved in water that is taken in through the pores in the skin via the osmotic process. In this case, the water binders are rich in pectins.
  • a good uptake of water and retention of water binding also has the advantage that the weight increases and thus the cost price can decrease through the higher level of water. This is illustrated in Table 4. In Table 4, it can be seen that the water uptake increases at a higher ORFI- hydro dosage.
  • the composition of the ORFI-hydro is of influence on the water uptake (the different composition corresponds with the digit after the 5-code.
  • Table 4 Influence of the ORFI-hydro on the increase of the water uptake with the soaking of
  • Another option is to cause a small amount of damage to the dried fruit.
  • the dietary fibre matrices will thereby more quickly soak in water through the osmotic process in the dried and slightly damaged fruit. Once the pectins are in the presence of water in the dried fruit, the dried fruit remains rich longer. After the dried and damaged fruit has been in contact with the water in which powder ORFI-hydro is dissolved, the fruit will be washed/rinsed in order to fully remove powder ORFI-hydro, and the processed fruit will be dried on the outside of the skin. It is important that the conditions under which the process takes place be as sterile as possible and that the processed product be pasteurized after packaging, or sterilized, if the sugar level falls under 60%. This product also needs to be used as quickly as possible, for example in the baking process, so that micro-organisms get less of an opportunity.
  • the damage to the dried fruit can be done with needles that can be spring-loaded on a band or roller that presses the needles into the fruit.
  • the needles in question are each mounted on a spring so that they will not be damaged by hard objects such as pits.
  • a sliding mechanism which is located between the roller or the band pushes the needles out of the dried fruit so that the dried fruit can leave the process and not remain hanging. If a needle diameter of 0.25 mm is used, then the maximum particle size of the powder amounts to ORFI-hydro 0.25 mm.
  • Product x is composed of one or more raw materials and/or ingredients that appear on lists I through V.
  • the mixture contains 0.5% to 7% pectins, preferably 1,5% - 2% pectins, and 60% to 88% starch, preferably 73%-77% starch this all in 100% dry matter.
  • this mixture can then be processed according to method A, but with a temperature in the extruder that lies between 60°C and 100°C, preferably at a temperature of 70°C and whereby a powder is obtained with a maximum particle size of 0.25 mm.
  • Application 7 Addition of raw materials and/or ingredients that are rich in pectins to baking products (bread, cookies, cake, pie, bars, Dutch doughnuts, doughnuts and the like)
  • the starch present will be gelatinized by the baking so that the baked product is more tender.
  • the more pure flour the baked product contains the higher the glycaemic index of the carbohydrates present, up to about 80.
  • the glycaemic index drops disproportionately.
  • a lower glycaemic index contributes to the stabilization of the blood sugar level. This does not only have a positive effect on diabetes patients, but can also delay the possible development of diabetes type 2.
  • Products with a lower glycaemic index contribute to the raising of the glycogen supply in the human body, so that stamina athletes can burn glucose from glycogen longer, and this cannot help but lead to better athletic performance.
  • dietary fibre that comes from grains can be added to a recipe for a baked product.
  • Baked products are thus created that lower the glycaemic index even further. It is important that these raw materials and/or ingredients be added to the recipe as a dried powder.
  • a side effect is that the baked product can take up more water and can retain it better, and the baked product rises better, so that less flour is needed for Dutch doughnuts with the same size. This is shown in Table 5.
  • Table 5 The effect of the addition of the ORFI-hydro to batter of Dutch doughnuts.
  • Table 6 The effect of adding to bread dough to the weight development of bread during preparation.
  • Ingredient y is composed of one or more raw materials and/or ingredients that appear on lists I through V.
  • the mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73%-77% starch this all in 100% dry matter.
  • this pre-mixture can then be processed according to method A.
  • Application 8 Coating for baked products so that the baked products remain fresh longer and/or contain less acrylamide.
  • Baked products remain fresh for a short period. During baking, a crust is formed that is relatively rich in acrylamide.
  • a specific coating to baked products before these are baked, bread, for example, remains fresh longer and the acrylamide level drops.
  • This coating consists in part of one or more raw materials that are rich in pectins. Of course this coating can be mixed with other additives such as flakes, steamed grains and the like.
  • Baked products such as bread can be given a coating during baking that ensures that the baked product remains fresh longer.
  • the coating must be applied at such a time that the risen bread will not 'collapse'.
  • This coating is composed of one or more raw materials and/or ingredients that appear on lists I through V.
  • the mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73% - 77% starch this all in 100% dry matter.
  • this pre-mixture can then be processed according to method A.
  • the coating can be mixed with additives such as flakes, bran, steamed grains and the like.
  • Such a coating can be obtained by making use of one or more raw materials and/or ingredients from lists I through V and by processing several of these substances according to processes A through F (with the exception of E2) with the goal of producing a coating with which the acrylamide level can be lowered during the baking of baked products.
  • the raw material and/or ingredient used must contain asparagine and/or reducing sugars will be pre-processed according to processes A through F (with the exception of E2). Thereafter, the ingredient will be further processed as reported in 8.1.
  • ingredients lower the formation of ice crystals and the creation of water in the product such as leakage moisture during thawing.
  • the moisture binder is composed of one or more raw materials and/or ingredients that appear on lists I through V.
  • the mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73% - 77% starch this all in 100% dry matter.
  • processing this pre-mixture according to method A but further processing it so that a maximum particle size of 1 mm is obtained.
  • Ragout is made from a mixture of butter, flour and bouillon. Ragout will be utilized, among other things, in Dutch croquettes, Dutch croquettes balls (bitterballen) and the like. Next to meat, vegetables are increasingly added to ragout. Through the addition of this, the ragout bonds less well during the manufacture of foodstuffs such as croquettes and the like.
  • This moisture binder is composed of one or more raw materials and/or ingredients that appear on lists I through V.
  • the mixture contains 0.5% to 7% pectins, preferably 1.5% - 2% pectins, and 60% to 88% starch, preferably 73% - 77% starch, this all in 100% dry matter.
  • this mixture can be processed according to method A.
  • the process of applying a pre-dust and of applying a batter consist of 2 separate work processes.
  • This ingredient can be applied both as a dry powder and mixed with water.
  • the mixture can be further processed according to method A.
  • Combination 2 Batter and crumbs as 1 ingredient
  • the first step forms a sub-part of method B, whereby the dried extrudate is initially milled with a sieve size of a maximum of 5 mm.
  • the milled powder is sieved off with a maximum sieve of 2.5 mm and will then be milled again with a maximum sieve size of 2.5 mm.
  • the process of applying a pre-dust, of applying batter and of applying crumbs consist of 3 separate work processes, for example for coating schnitzels.
  • This ingredient will be produced according to method B; however, the finishing, the milling, takes place in 3 steps:
  • the first step forms a sub-part of method B, whereby the dried extrudate is initially milled with a sieve size of a maximum of 5 mm.
  • the milled powder is sieved off with a maximum sieve of 2.5 mm and will then be milled again with a maximum sieve size of 2.5 mm. Then the two powders will be mixed and 'glued' with a spray, according to process S so that no separation can take place.

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Abstract

La présente invention concerne des procédés permettant de traiter et de modifier des déchets naturels, dits "courants intermédiaires", générés par l'industrie alimentaire de sorte que les éléments nutritifs encore présents dans les déchets puissent être réutilisés, ce qui contribue à fabriquer des produits alimentaires purs, naturels et propres, et contribue aux efforts de durabilité et d'amélioration de la santé publique de différentes manières avec pour objectif de lier l'eau dans les produits alimentaires. La liaison de l'eau a pour effet de rendre des produits alimentaires plus tendres et/ou de renfermer moins d'ingrédients et/ou de réduire leur teneur en lipides (la présence d'eau chasse la présence d'huile). L'invention concerne également les ingrédients alimentaires et les produits alimentaires obtenus par ce procédé.
PCT/NL2015/000007 2014-02-28 2015-02-17 Procédé d'obtention d'ingrédients naturels pour des produits alimentaires par liaison de l'eau WO2015130163A1 (fr)

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WO2017137494A1 (fr) * 2016-02-09 2017-08-17 Unilever N.V. Préparation de matériel de paroi cellulaire de carotte
USD864516S1 (en) 2018-05-14 2019-10-29 Intercontinental Great Brands Llc Thin food cluster
WO2020197378A1 (fr) * 2019-03-22 2020-10-01 Stichting 'total Food Foundation' Procédé de gélatinisation de l'amidon et d'ajout d'ingrédients spécifiques à cet amidon dont les ingrédients sont partiellement hydrolysés, et produits alimentaires humains obtenus par ce procédé
EP3771347A1 (fr) * 2019-07-31 2021-02-03 Döhler GmbH Produit à base de fruits
EP3771346A1 (fr) * 2019-07-31 2021-02-03 Döhler GmbH Procédé de fabrication d'un produit à base de fruit et produit à base de fruit
US11102998B1 (en) 2017-08-25 2021-08-31 The Hershey Company Binders and methods of making and using the same
US11297842B2 (en) 2016-06-05 2022-04-12 Mondelez Europe Gmbh Baked savory food composition comprising shredded root vegetable and method of making the same
US11337436B2 (en) 2016-12-23 2022-05-24 Conopco Inc. Water-in-oil emulsion
WO2024076235A1 (fr) * 2022-10-03 2024-04-11 Lambweston / Meijer V.O.F. Prémélange de revêtement sec pour frites de pomme de terre

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WO2017137494A1 (fr) * 2016-02-09 2017-08-17 Unilever N.V. Préparation de matériel de paroi cellulaire de carotte
US11297842B2 (en) 2016-06-05 2022-04-12 Mondelez Europe Gmbh Baked savory food composition comprising shredded root vegetable and method of making the same
US11849733B2 (en) 2016-06-05 2023-12-26 Mondelez Europe Gmbh Baked savory food composition comprising shredded root vegetable and method of making the same
US11337436B2 (en) 2016-12-23 2022-05-24 Conopco Inc. Water-in-oil emulsion
US11102998B1 (en) 2017-08-25 2021-08-31 The Hershey Company Binders and methods of making and using the same
USD864516S1 (en) 2018-05-14 2019-10-29 Intercontinental Great Brands Llc Thin food cluster
WO2020197378A1 (fr) * 2019-03-22 2020-10-01 Stichting 'total Food Foundation' Procédé de gélatinisation de l'amidon et d'ajout d'ingrédients spécifiques à cet amidon dont les ingrédients sont partiellement hydrolysés, et produits alimentaires humains obtenus par ce procédé
EP3771347A1 (fr) * 2019-07-31 2021-02-03 Döhler GmbH Produit à base de fruits
EP3771346A1 (fr) * 2019-07-31 2021-02-03 Döhler GmbH Procédé de fabrication d'un produit à base de fruit et produit à base de fruit
WO2021018987A1 (fr) * 2019-07-31 2021-02-04 DÖHLER GmbH Procédé de production d'un produit de fruit et produit de fruit
WO2024076235A1 (fr) * 2022-10-03 2024-04-11 Lambweston / Meijer V.O.F. Prémélange de revêtement sec pour frites de pomme de terre

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