ZA967790B - A process for the improvement of gel formation or viscosity increase - Google Patents

A process for the improvement of gel formation or viscosity increase

Info

Publication number
ZA967790B
ZA967790B ZA967790A ZA967790A ZA967790B ZA 967790 B ZA967790 B ZA 967790B ZA 967790 A ZA967790 A ZA 967790A ZA 967790 A ZA967790 A ZA 967790A ZA 967790 B ZA967790 B ZA 967790B
Authority
ZA
South Africa
Prior art keywords
improvement
gel formation
viscosity increase
viscosity
gel
Prior art date
Application number
ZA967790A
Inventor
Gitte Budolfsen
Hans Peter Heldt-Hansen
Original Assignee
Novo Nordisk As
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 Novo Nordisk As filed Critical Novo Nordisk As
Publication of ZA967790B publication Critical patent/ZA967790B/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01011—Pectinesterase (3.1.1.11)
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/11—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products obtained by enzymatic digestion of fruit or vegetable compositions
    • 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
    • A23L23/00—Soups; Sauces; 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01025—Beta-mannosidase (3.2.1.25), i.e. mannanase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01032—Xylan endo-1,3-beta-xylosidase (3.2.1.32), i.e. endo-1-3-beta-xylanase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01055—Alpha-N-arabinofuranosidase (3.2.1.55)
ZA967790A 1995-09-22 1996-09-16 A process for the improvement of gel formation or viscosity increase ZA967790B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK106195 1995-09-22

Publications (1)

Publication Number Publication Date
ZA967790B true ZA967790B (en) 1997-05-27

Family

ID=8100555

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA967790A ZA967790B (en) 1995-09-22 1996-09-16 A process for the improvement of gel formation or viscosity increase

Country Status (9)

Country Link
EP (1) EP0851736A1 (en)
JP (1) JPH11511330A (en)
AR (1) AR003616A1 (en)
AU (1) AU710702B2 (en)
IL (1) IL123425A0 (en)
IN (1) IN183517B (en)
NZ (1) NZ316894A (en)
WO (1) WO1997010726A1 (en)
ZA (1) ZA967790B (en)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1997038591A1 (en) * 1996-04-12 1997-10-23 Unilever Plc Process for the preparation of a food product
WO1999005563A1 (en) 1997-07-25 1999-02-04 Seiko Epson Corporation Display and electronic apparatus employing the same
EP1022959B1 (en) * 1997-10-10 2004-01-28 Unilever N.V. Process for preparing a tomato-based product with pectin methylesterase and added hydrocolloid
JP4105373B2 (en) * 2000-09-05 2008-06-25 株式会社ミツカングループ本社 Konjac and its manufacturing method
WO2007010271A1 (en) * 2005-07-22 2007-01-25 Mars, Incorporated Fruit snack
JP6333510B2 (en) * 2012-06-29 2018-05-30 株式会社明治 Method for producing sauces containing cut fruits or vegetables
EP2866591B1 (en) * 2012-07-02 2016-01-06 Unilever N.V. Concentrate food composition comprising a pectin gel
CA2878116A1 (en) * 2012-07-02 2014-01-09 Unilever Plc Concentrate food composition in the form of a gel
GB201409047D0 (en) 2014-05-21 2014-07-02 Cellucomp Ltd Cellulose microfibrils
JP2017153454A (en) * 2016-03-04 2017-09-07 公立大学法人大阪府立大学 Method for producing pectic polysaccharides
RU2623114C1 (en) * 2016-10-20 2017-06-22 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Method for manufacturing marmalade product

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU680816B2 (en) * 1992-05-15 1997-08-14 Quest International B.V. Cloning and expression of DNA encoding a ripening form of a polypeptide having phamnogalacturonase activity
IL107791A (en) * 1992-11-30 1997-04-15 Gist Brocades Nv Use of pectinesterase in the treatment of fruit and vegetables

Also Published As

Publication number Publication date
AU710702B2 (en) 1999-09-30
WO1997010726A1 (en) 1997-03-27
EP0851736A1 (en) 1998-07-08
IN183517B (en) 2000-01-22
AU6923896A (en) 1997-04-09
NZ316894A (en) 2000-01-28
IL123425A0 (en) 1998-09-24
JPH11511330A (en) 1999-10-05
AR003616A1 (en) 1998-08-05

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