WO2023055902A1 - Procédé de réduction de sucre dans un produit alimentaire - Google Patents

Procédé de réduction de sucre dans un produit alimentaire Download PDF

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Publication number
WO2023055902A1
WO2023055902A1 PCT/US2022/045188 US2022045188W WO2023055902A1 WO 2023055902 A1 WO2023055902 A1 WO 2023055902A1 US 2022045188 W US2022045188 W US 2022045188W WO 2023055902 A1 WO2023055902 A1 WO 2023055902A1
Authority
WO
WIPO (PCT)
Prior art keywords
alpha
glucan
precursor
food product
gtf
Prior art date
Application number
PCT/US2022/045188
Other languages
English (en)
Inventor
Karina Hansen Kjaer
Jacob Franz EWERT
Slavko Kralj
Collette LENTZ
Natnael Behabtu
Original Assignee
Dupont Nutrition Biosciences Aps
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 Dupont Nutrition Biosciences Aps filed Critical Dupont Nutrition Biosciences Aps
Priority to AU2022354202A priority Critical patent/AU2022354202A1/en
Publication of WO2023055902A1 publication Critical patent/WO2023055902A1/fr

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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
    • A23C9/1216—Other enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/137—Thickening substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
    • 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
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23C2260/00—Particular aspects or types of dairy products
    • A23C2260/15—Frozen dairy products
    • A23C2260/152—Frozen fermented milk products, e.g. frozen yoghurt or yoghurt ice cream; Frozen milk products containing living microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Inorganic Chemistry (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)

Abstract

Des procédés de production d'un produit alimentaire ou d'un précurseur alimentaire sont présentement décrits. Lesdits procédés peuvent consister à : (A) fournir un produit/précurseur alimentaire qui comprend au moins de l'eau et du saccharose, et (b) mettre en contact le produit/précurseur alimentaire avec au moins l'un parmi (i) une enzyme glucosyltransférase qui synthétise l'alpha-1,6-glucane, et/ou (ii) une enzyme glucosyltransférase qui synthétise l'alpha-1,3-glucane, au moins un alpha glucane étant produit dans le produit alimentaire/précurseur. Un produit/précurseur alimentaire produit dans un tel procédé comprend éventuellement au moins (i) une teneur en sucre réduite, (ii) une texture accrue (par exemple, l'épaisseur et/ou la sensation en bouche), (iii) un aspect physique amélioré, et/ou (iv) une texture filandreuse ou une élasticité accrue. Des produits alimentaires et des précurseurs alimentaires produits par cette méthodologie sont également divulgués.
PCT/US2022/045188 2021-09-30 2022-09-29 Procédé de réduction de sucre dans un produit alimentaire WO2023055902A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU2022354202A AU2022354202A1 (en) 2021-09-30 2022-09-29 Method for reducing sugar in food stuff

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US202163250635P 2021-09-30 2021-09-30
US63/250,635 2021-09-30

Publications (1)

Publication Number Publication Date
WO2023055902A1 true WO2023055902A1 (fr) 2023-04-06

Family

ID=84361193

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2022/045188 WO2023055902A1 (fr) 2021-09-30 2022-09-29 Procédé de réduction de sucre dans un produit alimentaire

Country Status (2)

Country Link
AU (1) AU2022354202A1 (fr)
WO (1) WO2023055902A1 (fr)

Citations (58)

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