Enzymatic cross-linked beet pectin microgel particles for use in food products

The invention relates to a method for preparing beet cross-linked pectin microgel particles. Also provided are food products, such as confectionery products, beverage products, and meat-like products, comprising the microgel particles. 本发明涉及制备甜菜交联的果胶微凝胶颗粒的方法。还提供了包含所述微凝胶颗粒的食物产品，例如甜食产品、饮料产品和仿肉产品。...

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Hauptverfasser:	SELIGETA TORRES IRIS, FERNANDEZ FARRES ISABEL, STABLEY, STEVEN, J, LAZIDIS, ALEXANDER, MURRAY BRIAN SCOTT, WHITEHOUSE ANDREW STEVEN, KEIL OLIVER JOSEF
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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:	The invention relates to a method for preparing beet cross-linked pectin microgel particles. Also provided are food products, such as confectionery products, beverage products, and meat-like products, comprising the microgel particles. 本发明涉及制备甜菜交联的果胶微凝胶颗粒的方法。还提供了包含所述微凝胶颗粒的食物产品，例如甜食产品、饮料产品和仿肉产品。