POLYMER COMPOSITION SUITABLE FOR USE IN FOOD PRODUCTS

Polymer compositions comprising a glyceride and least 1 building block covalently linked via phenolic residues preferably containing an ortho methoxygroup, wherein the building blocks are selected from the group of proteins (P), glycerides (G) and polysaccharides (S) and wherein the covalent linkage...

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Bibliographische Detailangaben
Hauptverfasser:	PETER RAVESTEIN, YVONNE, EVELIEN BRUGGEMAN
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Beschreibung
Zusammenfassung:	Polymer compositions comprising a glyceride and least 1 building block covalently linked via phenolic residues preferably containing an ortho methoxygroup, wherein the building blocks are selected from the group of proteins (P), glycerides (G) and polysaccharides (S) and wherein the covalent linkage is between P-G, G-G, G-S or combinations thereof show good emulsifying, thickening and stabilising properties. The polymers are suitable for use in food products, especially emulsions and foams.