VERFAHREN ZUR HERSTELLUNG VON STAERKEHYDROLYSENPRODUKTEN UND DEREN VERWENDUNG ALS TRAEGER- BZW. ZUSATZSTOFFE IN LEBENSMITTELN

1423780 Dessert gel AKADEMIE DER WISSENSCHAFTEN DER DDR 15 Feb 1973 7487/73 Heading A2B [Also in Divisions C2 and C3] A dessert gel product comprises saccharose, citric acid, yellow egg yolk, lemon oil, and a mixture of starch hydrolysates, the first one being predominantly glucose (97.8 DE starch h...

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Hauptverfasser:	KNOCH, KLAUS-DIETER., X 1162 BERLIN, RICHTER, MANFRED, SCHIERBAUM, FRIEDRICH. DR, AUGUSTAT, SIEGFRIED. DR., X 1505 POTSDAM-REHBRUECKE
Format:	Patent
Sprache:	ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS BASED THEREON DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DERIVATIVES THEREOF 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 MAKING THEREOF METALLURGY MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS 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 VINEGAR WINE
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Zusammenfassung:	1423780 Dessert gel AKADEMIE DER WISSENSCHAFTEN DER DDR 15 Feb 1973 7487/73 Heading A2B [Also in Divisions C2 and C3] A dessert gel product comprises saccharose, citric acid, yellow egg yolk, lemon oil, and a mixture of starch hydrolysates, the first one being predominantly glucose (97.8 DE starch hydrolysate) obtained by heating a starch suspension containing alpha amylase to a temperature at which the starch granules swell, allowing the enzymic hydrolysis to take place and then, after heat inactivation of the enzyme, cooling and saccharifying with glucoamylase, the second starch hydrolysate having been obtained by a similar process minus the saccharification step (see Division C3).