LIPID SUBSTITUTE AND FOOD
PURPOSE:To obtain a lipid substitute having excellent texture and flavor from a readily obtainable starch as a raw material. CONSTITUTION:A lipid substitute comprises an oxidized modified starch, preferably a lipid substitute obtained by oxidizing one or more raw starches selected from among tapioca...
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| creator | TENKAI HIROSHI NAGAKURA SHUICHI YOKOYAMA TERUJI YAGI TAKASHI |
| description | PURPOSE:To obtain a lipid substitute having excellent texture and flavor from a readily obtainable starch as a raw material. CONSTITUTION:A lipid substitute comprises an oxidized modified starch, preferably a lipid substitute obtained by oxidizing one or more raw starches selected from among tapioca starch, potato starch, corn starch and waxy corn starch with an oxidizing agent. A lipid substitute having a carboxyl group content and viscosity of paste solution in fixed ranges is especially preferable. A food comprises the lipid substitute. A lipid substitute comprising an oxidized modified starch has excellent physical characteristics. In various foods, fats and oils of a raw material are partially or wholly replaced with the lipid substitute to give a low-calorie product without deteriorating physical properties. |
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CONSTITUTION:A lipid substitute comprises an oxidized modified starch, preferably a lipid substitute obtained by oxidizing one or more raw starches selected from among tapioca starch, potato starch, corn starch and waxy corn starch with an oxidizing agent. A lipid substitute having a carboxyl group content and viscosity of paste solution in fixed ranges is especially preferable. A food comprises the lipid substitute. A lipid substitute comprising an oxidized modified starch has excellent physical characteristics. In various foods, fats and oils of a raw material are partially or wholly replaced with the lipid substitute to give a low-calorie product without deteriorating physical properties.</description><edition>5</edition><language>eng</language><subject>CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1994</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=19940712&DB=EPODOC&CC=JP&NR=H06189699A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19940712&DB=EPODOC&CC=JP&NR=H06189699A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TENKAI HIROSHI</creatorcontrib><creatorcontrib>NAGAKURA SHUICHI</creatorcontrib><creatorcontrib>YOKOYAMA TERUJI</creatorcontrib><creatorcontrib>YAGI TAKASHI</creatorcontrib><title>LIPID SUBSTITUTE AND FOOD</title><description>PURPOSE:To obtain a lipid substitute having excellent texture and flavor from a readily obtainable starch as a raw material. CONSTITUTION:A lipid substitute comprises an oxidized modified starch, preferably a lipid substitute obtained by oxidizing one or more raw starches selected from among tapioca starch, potato starch, corn starch and waxy corn starch with an oxidizing agent. A lipid substitute having a carboxyl group content and viscosity of paste solution in fixed ranges is especially preferable. A food comprises the lipid substitute. A lipid substitute comprising an oxidized modified starch has excellent physical characteristics. In various foods, fats and oils of a raw material are partially or wholly replaced with the lipid substitute to give a low-calorie product without deteriorating physical properties.</description><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</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>1994</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZJD08QzwdFEIDnUKDvEMCQ1xVXD0c1Fw8_d34WFgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8V4BHgZmhhaWZpaWjsbEqAEAGLEgSw</recordid><startdate>19940712</startdate><enddate>19940712</enddate><creator>TENKAI HIROSHI</creator><creator>NAGAKURA SHUICHI</creator><creator>YOKOYAMA TERUJI</creator><creator>YAGI TAKASHI</creator><scope>EVB</scope></search><sort><creationdate>19940712</creationdate><title>LIPID SUBSTITUTE AND FOOD</title><author>TENKAI HIROSHI ; NAGAKURA SHUICHI ; YOKOYAMA TERUJI ; YAGI TAKASHI</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH06189699A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1994</creationdate><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</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>TENKAI HIROSHI</creatorcontrib><creatorcontrib>NAGAKURA SHUICHI</creatorcontrib><creatorcontrib>YOKOYAMA TERUJI</creatorcontrib><creatorcontrib>YAGI TAKASHI</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TENKAI HIROSHI</au><au>NAGAKURA SHUICHI</au><au>YOKOYAMA TERUJI</au><au>YAGI TAKASHI</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>LIPID SUBSTITUTE AND FOOD</title><date>1994-07-12</date><risdate>1994</risdate><abstract>PURPOSE:To obtain a lipid substitute having excellent texture and flavor from a readily obtainable starch as a raw material. CONSTITUTION:A lipid substitute comprises an oxidized modified starch, preferably a lipid substitute obtained by oxidizing one or more raw starches selected from among tapioca starch, potato starch, corn starch and waxy corn starch with an oxidizing agent. A lipid substitute having a carboxyl group content and viscosity of paste solution in fixed ranges is especially preferable. A food comprises the lipid substitute. A lipid substitute comprising an oxidized modified starch has excellent physical characteristics. In various foods, fats and oils of a raw material are partially or wholly replaced with the lipid substitute to give a low-calorie product without deteriorating physical properties.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| subjects | CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | LIPID SUBSTITUTE AND FOOD |
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