FOOD GRADE TEXTURE AGENT COMPRISING PARTICLES OF HIGH-AMYLOSE STARCH AND PROCESS FOR ITS PREPARATION
PCT No. PCT/IB95/00556 Sec. 371 Date Sep. 27, 1996 Sec. 102(e) Date Sep. 27, 1996 PCT Filed Jul. 13, 1995 PCT Pub. No. WO96/03057 PCT Pub. Date Feb. 8, 1996A food grade texture agent in the form of thermally stabilized swelling resistant and non crystalline particles of high amylose starch, which pr...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng ; fre ; ger |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | BAENSCH, JOHANNES SIEVERT, DIETMAR GUMY, DIDIER WUERSCH, PIERRE |
| description | PCT No. PCT/IB95/00556 Sec. 371 Date Sep. 27, 1996 Sec. 102(e) Date Sep. 27, 1996 PCT Filed Jul. 13, 1995 PCT Pub. No. WO96/03057 PCT Pub. Date Feb. 8, 1996A food grade texture agent in the form of thermally stabilized swelling resistant and non crystalline particles of high amylose starch, which present a gelled soft structure, in which the amylose content of the starch is between 40 and 70%, and in which 90% of the particles have a diameter in the range of 5 to 30 microns. This agent can be prepared by suspending the high amylose starch in water, heating the slurry thus obtained to about 80 DEG -100 DEG C., preferably 90 DEG -100 DEG C., under continuous controlled stirring without shearing but sufficient to avoid particle aggregation and so as to form the desired particle gel product, and then cooling the product. It can be used in food preparations as a fat substitute and/or a whitening agent. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_EP0773723B1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EP0773723B1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_EP0773723B13</originalsourceid><addsrcrecordid>eNqNi0sKwjAQQLtxIeod5gIFtYuuYzL5QJsJkxF0VYrGlWih3h-78ACuHg_eW1d3S2TAsTIIghc5M4JyGAU09YlDDtFBUixBd5iBLPjgfK36a0cZIYti7UFFA4lJY85giSFIXhyXT0mguK1Wj_E5l92PmwosivZ1md5DmafxVl7lM2Dat23THpvTofkj-QLnEjQr</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FOOD GRADE TEXTURE AGENT COMPRISING PARTICLES OF HIGH-AMYLOSE STARCH AND PROCESS FOR ITS PREPARATION</title><source>esp@cenet</source><creator>BAENSCH, JOHANNES ; SIEVERT, DIETMAR ; GUMY, DIDIER ; WUERSCH, PIERRE</creator><creatorcontrib>BAENSCH, JOHANNES ; SIEVERT, DIETMAR ; GUMY, DIDIER ; WUERSCH, PIERRE</creatorcontrib><description>PCT No. PCT/IB95/00556 Sec. 371 Date Sep. 27, 1996 Sec. 102(e) Date Sep. 27, 1996 PCT Filed Jul. 13, 1995 PCT Pub. No. WO96/03057 PCT Pub. Date Feb. 8, 1996A food grade texture agent in the form of thermally stabilized swelling resistant and non crystalline particles of high amylose starch, which present a gelled soft structure, in which the amylose content of the starch is between 40 and 70%, and in which 90% of the particles have a diameter in the range of 5 to 30 microns. This agent can be prepared by suspending the high amylose starch in water, heating the slurry thus obtained to about 80 DEG -100 DEG C., preferably 90 DEG -100 DEG C., under continuous controlled stirring without shearing but sufficient to avoid particle aggregation and so as to form the desired particle gel product, and then cooling the product. It can be used in food preparations as a fat substitute and/or a whitening agent.</description><edition>6</edition><language>eng ; fre ; ger</language><subject>CHEMISTRY ; COMPOSITIONS BASED THEREON ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; DERIVATIVES THEREOF ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; MAKING THEREOF ; METALLURGY ; MILK OR CHEESE SUBSTITUTES ; ORGANIC MACROMOLECULAR COMPOUNDS ; POLYSACCHARIDES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; 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</subject><creationdate>1998</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=19980527&DB=EPODOC&CC=EP&NR=0773723B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19980527&DB=EPODOC&CC=EP&NR=0773723B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BAENSCH, JOHANNES</creatorcontrib><creatorcontrib>SIEVERT, DIETMAR</creatorcontrib><creatorcontrib>GUMY, DIDIER</creatorcontrib><creatorcontrib>WUERSCH, PIERRE</creatorcontrib><title>FOOD GRADE TEXTURE AGENT COMPRISING PARTICLES OF HIGH-AMYLOSE STARCH AND PROCESS FOR ITS PREPARATION</title><description>PCT No. PCT/IB95/00556 Sec. 371 Date Sep. 27, 1996 Sec. 102(e) Date Sep. 27, 1996 PCT Filed Jul. 13, 1995 PCT Pub. No. WO96/03057 PCT Pub. Date Feb. 8, 1996A food grade texture agent in the form of thermally stabilized swelling resistant and non crystalline particles of high amylose starch, which present a gelled soft structure, in which the amylose content of the starch is between 40 and 70%, and in which 90% of the particles have a diameter in the range of 5 to 30 microns. This agent can be prepared by suspending the high amylose starch in water, heating the slurry thus obtained to about 80 DEG -100 DEG C., preferably 90 DEG -100 DEG C., under continuous controlled stirring without shearing but sufficient to avoid particle aggregation and so as to form the desired particle gel product, and then cooling the product. It can be used in food preparations as a fat substitute and/or a whitening agent.</description><subject>CHEMISTRY</subject><subject>COMPOSITIONS BASED THEREON</subject><subject>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</subject><subject>DERIVATIVES THEREOF</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>MAKING THEREOF</subject><subject>METALLURGY</subject><subject>MILK OR CHEESE SUBSTITUTES</subject><subject>ORGANIC MACROMOLECULAR COMPOUNDS</subject><subject>POLYSACCHARIDES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR CHEMICAL WORKING-UP</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1998</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNi0sKwjAQQLtxIeod5gIFtYuuYzL5QJsJkxF0VYrGlWih3h-78ACuHg_eW1d3S2TAsTIIghc5M4JyGAU09YlDDtFBUixBd5iBLPjgfK36a0cZIYti7UFFA4lJY85giSFIXhyXT0mguK1Wj_E5l92PmwosivZ1md5DmafxVl7lM2Dat23THpvTofkj-QLnEjQr</recordid><startdate>19980527</startdate><enddate>19980527</enddate><creator>BAENSCH, JOHANNES</creator><creator>SIEVERT, DIETMAR</creator><creator>GUMY, DIDIER</creator><creator>WUERSCH, PIERRE</creator><scope>EVB</scope></search><sort><creationdate>19980527</creationdate><title>FOOD GRADE TEXTURE AGENT COMPRISING PARTICLES OF HIGH-AMYLOSE STARCH AND PROCESS FOR ITS PREPARATION</title><author>BAENSCH, JOHANNES ; SIEVERT, DIETMAR ; GUMY, DIDIER ; WUERSCH, PIERRE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP0773723B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>1998</creationdate><topic>CHEMISTRY</topic><topic>COMPOSITIONS BASED THEREON</topic><topic>DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE</topic><topic>DERIVATIVES THEREOF</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>MAKING THEREOF</topic><topic>METALLURGY</topic><topic>MILK OR CHEESE SUBSTITUTES</topic><topic>ORGANIC MACROMOLECULAR COMPOUNDS</topic><topic>POLYSACCHARIDES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR CHEMICAL WORKING-UP</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>BAENSCH, JOHANNES</creatorcontrib><creatorcontrib>SIEVERT, DIETMAR</creatorcontrib><creatorcontrib>GUMY, DIDIER</creatorcontrib><creatorcontrib>WUERSCH, PIERRE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BAENSCH, JOHANNES</au><au>SIEVERT, DIETMAR</au><au>GUMY, DIDIER</au><au>WUERSCH, PIERRE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FOOD GRADE TEXTURE AGENT COMPRISING PARTICLES OF HIGH-AMYLOSE STARCH AND PROCESS FOR ITS PREPARATION</title><date>1998-05-27</date><risdate>1998</risdate><abstract>PCT No. PCT/IB95/00556 Sec. 371 Date Sep. 27, 1996 Sec. 102(e) Date Sep. 27, 1996 PCT Filed Jul. 13, 1995 PCT Pub. No. WO96/03057 PCT Pub. Date Feb. 8, 1996A food grade texture agent in the form of thermally stabilized swelling resistant and non crystalline particles of high amylose starch, which present a gelled soft structure, in which the amylose content of the starch is between 40 and 70%, and in which 90% of the particles have a diameter in the range of 5 to 30 microns. This agent can be prepared by suspending the high amylose starch in water, heating the slurry thus obtained to about 80 DEG -100 DEG C., preferably 90 DEG -100 DEG C., under continuous controlled stirring without shearing but sufficient to avoid particle aggregation and so as to form the desired particle gel product, and then cooling the product. It can be used in food preparations as a fat substitute and/or a whitening agent.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng ; fre ; ger |
| recordid | cdi_epo_espacenet_EP0773723B1 |
| source | esp@cenet |
| subjects | CHEMISTRY COMPOSITIONS BASED THEREON DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF METALLURGY MILK OR CHEESE SUBSTITUTES ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL 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 |
| title | FOOD GRADE TEXTURE AGENT COMPRISING PARTICLES OF HIGH-AMYLOSE STARCH AND PROCESS FOR ITS PREPARATION |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-26T09%3A42%3A45IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=BAENSCH,%20JOHANNES&rft.date=1998-05-27&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EEP0773723B1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |