METHOD FOR MODIFYING STRUCTURE OF LOW-ENERGY PRODUCT
The invention relates to a method for modifying and stabilizing the structure of acidified or non-acidified milk- or plant-based foodstuffs by means of a low-calcium ingredient and a cross-linking enzyme. The method is suitable for preparing acidified or non-acidified milk- or plant-based foodstuffs...
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| creator | MANNER, LIISA RAJAKARI, KIRSI MYLLAERINEN, PAEIVI |
| description | The invention relates to a method for modifying and stabilizing the structure of acidified or non-acidified milk- or plant-based foodstuffs by means of a low-calcium ingredient and a cross-linking enzyme. The method is suitable for preparing acidified or non-acidified milk- or plant-based foodstuffs, particularly low-fat and fat-free products. |
| format | Patent |
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The method is suitable for preparing acidified or non-acidified milk- or plant-based foodstuffs, particularly low-fat and fat-free products.</description><language>eng ; fre ; ger</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ; ENZYMES ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES ; MAKING THEREOF ; METALLURGY ; MICROBIOLOGY ; MILK OR CHEESE SUBSTITUTES ; MUTATION OR GENETIC ENGINEERING ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2011</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=20110420&DB=EPODOC&CC=EP&NR=2117329A4$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20110420&DB=EPODOC&CC=EP&NR=2117329A4$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MANNER, LIISA</creatorcontrib><creatorcontrib>RAJAKARI, KIRSI</creatorcontrib><creatorcontrib>MYLLAERINEN, PAEIVI</creatorcontrib><title>METHOD FOR MODIFYING STRUCTURE OF LOW-ENERGY PRODUCT</title><description>The invention relates to a method for modifying and stabilizing the structure of acidified or non-acidified milk- or plant-based foodstuffs by means of a low-calcium ingredient and a cross-linking enzyme. 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The method is suitable for preparing acidified or non-acidified milk- or plant-based foodstuffs, particularly low-fat and fat-free products.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | BEER BIOCHEMISTRY CHEMISTRY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE ENZYMES ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES MAKING THEREOF METALLURGY MICROBIOLOGY MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHOD FOR MODIFYING STRUCTURE OF LOW-ENERGY PRODUCT |
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