substituidores de gordura e materiais de enchimento

substitutos de gordura e materiais de enchimento. a presente invenção se refere em geral a substitutos de gordura e ao seu uso em vários produtos alimentares. os aspectos dos ensinamentos são particularmente direcionados a substitutos de gordura com base em oligodextrano que são mais baixos em calor...

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Hauptverfasser:	LUTGART VAN-NIEUWENHUYZE, RONNY LEONTINA MARCEL VERCAUTEREN, ELS GINETTE ALEXANDER DENDOOVEN, VAN SAU NGYEN
Format:	Patent
Sprache:	por
Schlagworte:	BAKERY PRODUCTS BAKING BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON COMPOSITIONS THEREOF CULTURE MEDIA DERIVATIVES THEREOF EDIBLE DOUGHS 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 MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS SUGARS THEIR PREPARATION OR CHEMICAL WORKING-UP THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VINEGAR WINE
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Beschreibung
Zusammenfassung:	substitutos de gordura e materiais de enchimento. a presente invenção se refere em geral a substitutos de gordura e ao seu uso em vários produtos alimentares. os aspectos dos ensinamentos são particularmente direcionados a substitutos de gordura com base em oligodextrano que são mais baixos em calorias, estável a calor e fibras aumentadas. eles podem ser usados sozinhos ou em combinação com outros aditivos para diminuir o teor de gordura, mantendo boas propriedades organolépticas. The present invention relates generally to fat replacers and their use in various food products. Aspects of the disclosure are particularly directed to oligodextran-based fat replacers that are lower in calories, heat stable, and increase fiber. They can either be used alone or in combination with other additives to decrease the fat content while maintaining good organoleptic properties.