COMPOSITIONS, PREPARATION AND USES OF PARAMYLON

Methods of forming a gelatinous food product, forming a whitened food product, increasing viscosity, increasing water binding, emulsifying, or sweetening a food product. The methods comprise combining paramylon from Euglena sp. with a food composition, to form the food product thereof. The disclosur...

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Bibliographische Detailangaben
Hauptverfasser:	SABRI SHADI, ZHANG CHONGGANG, SWAIN ANGELA, NOBLE ADAM J, SASIDHARAN PILLAI PRASANTH KUMAR, CLARK CATHERINE J, LI SHAOJUN, LONG ADAM WILLIAM
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMISTRY EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SACCHARIDES, OTHER THAN SUCROSE, OBTAINED FROM NATURAL SOURCESOR BY HYDROLYSIS OF NATURALLY OCCURRING DI-, OLIGO- ORPOLYSACCHARIDES SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUGAR INDUSTRY THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Methods of forming a gelatinous food product, forming a whitened food product, increasing viscosity, increasing water binding, emulsifying, or sweetening a food product. The methods comprise combining paramylon from Euglena sp. with a food composition, to form the food product thereof. The disclosure also relates to methods of encapsulating oil with paramylon, to form encapsulated oil thereof. 形成凝胶状食品、形成增白食品、增加粘度、增加水结合、乳化或增甜食品的方法，其包括将来自裸藻属的裸藻淀粉与食物组合物组合以形成其食品。本公开还涉及用裸藻淀粉包封油以形成其包封的油的方法。