Food products comprising a slowly digestible or digestion resistant carbohydrate composition
The invention discloses ood products comprising a slowly digestible or digestion resistant carbohydrate composition. A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises p...
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| creator | PURDUE JAMES C BUNCH MICHAEL CLAESSENS MARIANNE REAMER ERIC M GADDY JAMES M AVASHIA SANJIV A SCHANEFELT ROBERT V SPRANKLE SHAWN E OLSEN ROBERT L TURNER JUDY L LIU CHI-LI SCHWENK MICHELLE P HOFFMAN ANDREW J GAUTCHIER PETER M NAPIER LORI ARMENTROUT RICHARD C SANTHANAGOPALAN RAM LOPEZ MICHEL HARRISON MICHAEL D WICKLUND RACHEL A PATTON PENELOPE A MERTZ TIMOTHY C DOUGHERTY DORIS A |
| description | The invention discloses ood products comprising a slowly digestible or digestion resistant carbohydrate composition. A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 4O DEG C, and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or fo |
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| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN106108024A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN106108024A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN106108024A3</originalsourceid><addsrcrecordid>eNqNjLEKwjAQQLM4iPoP5wcIqYq4SrE4OTkKJU3ONhBz4e5E-vei6O70ePB4U3NtiAIUpvDwKuDpXjhKzD04kETPNEKIPYrGLiEQ_4wyMEoUdVnBO-5oGAM7xc-CJL6TuZncXBJcfDkzy-Z4qU8rLNSiFOcxo7b1ubK7yu7tenvY_NO8AEM2PP0</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Food products comprising a slowly digestible or digestion resistant carbohydrate composition</title><source>esp@cenet</source><creator>PURDUE JAMES C ; BUNCH MICHAEL ; CLAESSENS MARIANNE ; REAMER ERIC M ; GADDY JAMES M ; AVASHIA SANJIV A ; SCHANEFELT ROBERT V ; SPRANKLE SHAWN E ; OLSEN ROBERT L ; TURNER JUDY L ; LIU CHI-LI ; SCHWENK MICHELLE P ; HOFFMAN ANDREW J ; GAUTCHIER PETER M ; NAPIER LORI ; ARMENTROUT RICHARD C ; SANTHANAGOPALAN RAM ; LOPEZ MICHEL ; HARRISON MICHAEL D ; WICKLUND RACHEL A ; PATTON PENELOPE A ; MERTZ TIMOTHY C ; DOUGHERTY DORIS A</creator><creatorcontrib>PURDUE JAMES C ; BUNCH MICHAEL ; CLAESSENS MARIANNE ; REAMER ERIC M ; GADDY JAMES M ; AVASHIA SANJIV A ; SCHANEFELT ROBERT V ; SPRANKLE SHAWN E ; OLSEN ROBERT L ; TURNER JUDY L ; LIU CHI-LI ; SCHWENK MICHELLE P ; HOFFMAN ANDREW J ; GAUTCHIER PETER M ; NAPIER LORI ; ARMENTROUT RICHARD C ; SANTHANAGOPALAN RAM ; LOPEZ MICHEL ; HARRISON MICHAEL D ; WICKLUND RACHEL A ; PATTON PENELOPE A ; MERTZ TIMOTHY C ; DOUGHERTY DORIS A</creatorcontrib><description>The invention discloses ood products comprising a slowly digestible or digestion resistant carbohydrate composition. A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 4O DEG C, and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or fo</description><language>chi ; eng</language><subject>BAKERY PRODUCTS ; BAKING ; CHEMISTRY ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; DERIVATIVES THEREOF ; EDIBLE DOUGHS ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; MAKING THEREOF ; METALLURGY ; MILK OR CHEESE SUBSTITUTES ; NUCLEIC ACIDS ; NUCLEOSIDES ; NUCLEOTIDES ; ORGANIC CHEMISTRY ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; SUGARS ; 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</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161116&DB=EPODOC&CC=CN&NR=106108024A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20161116&DB=EPODOC&CC=CN&NR=106108024A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PURDUE JAMES C</creatorcontrib><creatorcontrib>BUNCH MICHAEL</creatorcontrib><creatorcontrib>CLAESSENS MARIANNE</creatorcontrib><creatorcontrib>REAMER ERIC M</creatorcontrib><creatorcontrib>GADDY JAMES M</creatorcontrib><creatorcontrib>AVASHIA SANJIV A</creatorcontrib><creatorcontrib>SCHANEFELT ROBERT V</creatorcontrib><creatorcontrib>SPRANKLE SHAWN E</creatorcontrib><creatorcontrib>OLSEN ROBERT L</creatorcontrib><creatorcontrib>TURNER JUDY L</creatorcontrib><creatorcontrib>LIU CHI-LI</creatorcontrib><creatorcontrib>SCHWENK MICHELLE P</creatorcontrib><creatorcontrib>HOFFMAN ANDREW J</creatorcontrib><creatorcontrib>GAUTCHIER PETER M</creatorcontrib><creatorcontrib>NAPIER LORI</creatorcontrib><creatorcontrib>ARMENTROUT RICHARD C</creatorcontrib><creatorcontrib>SANTHANAGOPALAN RAM</creatorcontrib><creatorcontrib>LOPEZ MICHEL</creatorcontrib><creatorcontrib>HARRISON MICHAEL D</creatorcontrib><creatorcontrib>WICKLUND RACHEL A</creatorcontrib><creatorcontrib>PATTON PENELOPE A</creatorcontrib><creatorcontrib>MERTZ TIMOTHY C</creatorcontrib><creatorcontrib>DOUGHERTY DORIS A</creatorcontrib><title>Food products comprising a slowly digestible or digestion resistant carbohydrate composition</title><description>The invention discloses ood products comprising a slowly digestible or digestion resistant carbohydrate composition. A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 4O DEG C, and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or fo</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEMISTRY</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>DERIVATIVES THEREOF</subject><subject>EDIBLE DOUGHS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>NUCLEIC ACIDS</subject><subject>NUCLEOSIDES</subject><subject>NUCLEOTIDES</subject><subject>ORGANIC CHEMISTRY</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>SUGARS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjLEKwjAQQLM4iPoP5wcIqYq4SrE4OTkKJU3ONhBz4e5E-vei6O70ePB4U3NtiAIUpvDwKuDpXjhKzD04kETPNEKIPYrGLiEQ_4wyMEoUdVnBO-5oGAM7xc-CJL6TuZncXBJcfDkzy-Z4qU8rLNSiFOcxo7b1ubK7yu7tenvY_NO8AEM2PP0</recordid><startdate>20161116</startdate><enddate>20161116</enddate><creator>PURDUE JAMES C</creator><creator>BUNCH MICHAEL</creator><creator>CLAESSENS MARIANNE</creator><creator>REAMER ERIC M</creator><creator>GADDY JAMES M</creator><creator>AVASHIA SANJIV A</creator><creator>SCHANEFELT ROBERT V</creator><creator>SPRANKLE SHAWN E</creator><creator>OLSEN ROBERT L</creator><creator>TURNER JUDY L</creator><creator>LIU CHI-LI</creator><creator>SCHWENK MICHELLE P</creator><creator>HOFFMAN ANDREW J</creator><creator>GAUTCHIER PETER M</creator><creator>NAPIER LORI</creator><creator>ARMENTROUT RICHARD C</creator><creator>SANTHANAGOPALAN RAM</creator><creator>LOPEZ MICHEL</creator><creator>HARRISON MICHAEL D</creator><creator>WICKLUND RACHEL A</creator><creator>PATTON PENELOPE A</creator><creator>MERTZ TIMOTHY C</creator><creator>DOUGHERTY DORIS A</creator><scope>EVB</scope></search><sort><creationdate>20161116</creationdate><title>Food products comprising a slowly digestible or digestion resistant carbohydrate composition</title><author>PURDUE JAMES C ; BUNCH MICHAEL ; CLAESSENS MARIANNE ; REAMER ERIC M ; GADDY JAMES M ; AVASHIA SANJIV A ; SCHANEFELT ROBERT V ; SPRANKLE SHAWN E ; OLSEN ROBERT L ; TURNER JUDY L ; LIU CHI-LI ; SCHWENK MICHELLE P ; HOFFMAN ANDREW J ; GAUTCHIER PETER M ; NAPIER LORI ; ARMENTROUT RICHARD C ; SANTHANAGOPALAN RAM ; LOPEZ MICHEL ; HARRISON MICHAEL D ; WICKLUND RACHEL A ; PATTON PENELOPE A ; MERTZ TIMOTHY C ; DOUGHERTY DORIS A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN106108024A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2016</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEMISTRY</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>DERIVATIVES THEREOF</topic><topic>EDIBLE DOUGHS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>NUCLEIC ACIDS</topic><topic>NUCLEOSIDES</topic><topic>NUCLEOTIDES</topic><topic>ORGANIC CHEMISTRY</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>SUGARS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>PURDUE JAMES C</creatorcontrib><creatorcontrib>BUNCH MICHAEL</creatorcontrib><creatorcontrib>CLAESSENS MARIANNE</creatorcontrib><creatorcontrib>REAMER ERIC M</creatorcontrib><creatorcontrib>GADDY JAMES M</creatorcontrib><creatorcontrib>AVASHIA SANJIV A</creatorcontrib><creatorcontrib>SCHANEFELT ROBERT V</creatorcontrib><creatorcontrib>SPRANKLE SHAWN E</creatorcontrib><creatorcontrib>OLSEN ROBERT L</creatorcontrib><creatorcontrib>TURNER JUDY L</creatorcontrib><creatorcontrib>LIU CHI-LI</creatorcontrib><creatorcontrib>SCHWENK MICHELLE P</creatorcontrib><creatorcontrib>HOFFMAN ANDREW J</creatorcontrib><creatorcontrib>GAUTCHIER PETER M</creatorcontrib><creatorcontrib>NAPIER LORI</creatorcontrib><creatorcontrib>ARMENTROUT RICHARD C</creatorcontrib><creatorcontrib>SANTHANAGOPALAN RAM</creatorcontrib><creatorcontrib>LOPEZ MICHEL</creatorcontrib><creatorcontrib>HARRISON MICHAEL D</creatorcontrib><creatorcontrib>WICKLUND RACHEL A</creatorcontrib><creatorcontrib>PATTON PENELOPE A</creatorcontrib><creatorcontrib>MERTZ TIMOTHY C</creatorcontrib><creatorcontrib>DOUGHERTY DORIS A</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>PURDUE JAMES C</au><au>BUNCH MICHAEL</au><au>CLAESSENS MARIANNE</au><au>REAMER ERIC M</au><au>GADDY JAMES M</au><au>AVASHIA SANJIV A</au><au>SCHANEFELT ROBERT V</au><au>SPRANKLE SHAWN E</au><au>OLSEN ROBERT L</au><au>TURNER JUDY L</au><au>LIU CHI-LI</au><au>SCHWENK MICHELLE P</au><au>HOFFMAN ANDREW J</au><au>GAUTCHIER PETER M</au><au>NAPIER LORI</au><au>ARMENTROUT RICHARD C</au><au>SANTHANAGOPALAN RAM</au><au>LOPEZ MICHEL</au><au>HARRISON MICHAEL D</au><au>WICKLUND RACHEL A</au><au>PATTON PENELOPE A</au><au>MERTZ TIMOTHY C</au><au>DOUGHERTY DORIS A</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Food products comprising a slowly digestible or digestion resistant carbohydrate composition</title><date>2016-11-16</date><risdate>2016</risdate><abstract>The invention discloses ood products comprising a slowly digestible or digestion resistant carbohydrate composition. A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 4O DEG C, and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or fo</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERY PRODUCTS BAKING CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DERIVATIVES THEREOF EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS SUGARS 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 |
| title | Food products comprising a slowly digestible or digestion resistant carbohydrate composition |
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