RESISTANT DEXTRINS AND METHODS OF MAKING RESISTANT DEXTRINS

The present invention relates generally to resistant dextrins and methods of making resistant dextrins. In particular, the present invention relates to resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry. In particular, the present invent...

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Bibliographische Detailangaben
Hauptverfasser:	STENGEL, Bruno Frédéric, VAES, Nick, BENSOUISSI, Abdelfattah, DÉLÉRIS, Isabelle, MURRU, Marcello
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMISTRY CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE COMPOSITIONS BASED THEREON COMPOSITIONS OF MACROMOLECULAR COMPOUNDS CONFECTIONERY DERIVATIVES THEREOF FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM METALLURGY ORGANIC MACROMOLECULAR COMPOUNDS POLYSACCHARIDES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS 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
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Beschreibung
Zusammenfassung:	The present invention relates generally to resistant dextrins and methods of making resistant dextrins. In particular, the present invention relates to resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry. In particular, the present invention relates to methods of making resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry. La présente invention concerne de manière générale des dextrines résistantes et des procédés de fabrication de dextrines résistantes. En particulier, la présente invention concerne des dextrines résistantes ayant des propriétés physiques souhaitables dans, au moins, des produits pour l'industrie des aliments et des boissons. En particulier, la présente invention concerne des procédés de fabrication de dextrines résistantes ayant des propriétés physiques souhaitables dans, au moins, des produits pour l'industrie des aliments et des boissons.