ATE260319T1 - Emulgiermittel auf basis von stärke mit hohem amylosegehalt und verfahren zu deren herstellung - Google Patents

Emulgiermittel auf basis von stärke mit hohem amylosegehalt und verfahren zu deren herstellung

Info

Publication number
ATE260319T1
ATE260319T1 AT99970674T AT99970674T ATE260319T1 AT E260319 T1 ATE260319 T1 AT E260319T1 AT 99970674 T AT99970674 T AT 99970674T AT 99970674 T AT99970674 T AT 99970674T AT E260319 T1 ATE260319 T1 AT E260319T1
Authority
AT
Austria
Prior art keywords
starch
production
emulsifier
high amylose
amylose content
Prior art date
Application number
AT99970674T
Other languages
English (en)
Inventor
Chienkuo Ronnie Yuan
Noel G Rudie
Original Assignee
Opta Food Ingredients Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Opta Food Ingredients Inc filed Critical Opta Food Ingredients Inc
Application granted granted Critical
Publication of ATE260319T1 publication Critical patent/ATE260319T1/de

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/12—Amylose; Amylopectin; Degradation products thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/052—Acidifying only by chemical or physical means
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2250/00—Particular aspects related to cheese
    • A23C2250/25—Cheese with fat content lower than 0.5%, including cheese from skim milk, i.e. no addition of fats
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Landscapes

  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nutrition Science (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)
AT99970674T 1998-10-20 1999-10-08 Emulgiermittel auf basis von stärke mit hohem amylosegehalt und verfahren zu deren herstellung ATE260319T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US09/175,520 US6228419B1 (en) 1998-10-20 1998-10-20 High-amylose starch-emulsifier composition and methods of making
PCT/US1999/023400 WO2000023517A1 (en) 1998-10-20 1999-10-08 High-amylose starch-emulsifier composition and methods of making

Publications (1)

Publication Number Publication Date
ATE260319T1 true ATE260319T1 (de) 2004-03-15

Family

ID=22640542

Family Applications (1)

Application Number Title Priority Date Filing Date
AT99970674T ATE260319T1 (de) 1998-10-20 1999-10-08 Emulgiermittel auf basis von stärke mit hohem amylosegehalt und verfahren zu deren herstellung

Country Status (7)

Country Link
US (1) US6228419B1 (de)
EP (1) EP1155081B1 (de)
AT (1) ATE260319T1 (de)
AU (1) AU1201100A (de)
CA (1) CA2347360C (de)
DE (1) DE69915133D1 (de)
WO (1) WO2000023517A1 (de)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6017388A (en) 1996-01-16 2000-01-25 Opta Food Ingredients, Inc. Starch-emulsifier composition and methods of making
US6893675B1 (en) * 2000-06-23 2005-05-17 Afp Advanced Food Products Llc Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions
BR0114188A (pt) * 2000-09-26 2003-07-22 Procter & Gamble Sistemas emulsificantes aperfeiçoados para uso na fabricação de ingredientes de amido desidratados
MXPA03004595A (es) * 2000-11-30 2003-09-04 Fmc Corp Estabilizador de emulsion para bebidas.
US7008646B2 (en) * 2001-02-20 2006-03-07 Patrick Thomas Spicer Cubic liquid crystalline compositions and methods for their preparation
DK1406504T3 (en) 2001-06-25 2017-01-30 Afp Advanced Food Products Llc Compositions of imitated cheese for use in making cheese in bread form, slices, and the like, and method for making such compositions
JP2005503136A (ja) * 2001-06-25 2005-02-03 エーエフピー・アドバンスト・フード・プロダクツ・エルエルシー チーズの塊および薄切り物などの製造において使用されるイミテーションチーズ組成物ならびに該組成物の製造方法
US20060062885A1 (en) * 2001-06-25 2006-03-23 Afp Advanced Food Products Ilc Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions
NZ539900A (en) * 2002-11-07 2008-03-28 Advanced Bionutrition Corp Nutraceuticals and method of feeding aquatic animals
US7550279B2 (en) * 2003-07-30 2009-06-23 Nickel Gary B Amylose and amylopectin derivatives
NO323876B1 (no) * 2005-02-09 2007-07-16 Uni For Miljo Og Biovitenskap Fôr til drovtyggere samt fremgangsmate for fremstilling derav
US7629013B2 (en) 2005-10-17 2009-12-08 Kraft Foods Global Brands Llc Partial fat replacement in flat bread
PL1948729T3 (pl) * 2005-11-04 2010-07-30 Cargill Inc Kompozycje skrobiowe zawierające lecytynę, ich wytwarzanie oraz produkty papiernicze charakteryzujące się olejoodpornością i tłuszczoodpornością, i/lub właściwościami antyadhezyjnymi
DK2034850T3 (en) * 2006-06-06 2017-07-17 Dsm Ip Assets Bv NEW STARTER MEDIUM FOR CHEESE PRODUCTION
US20080233260A1 (en) * 2007-03-22 2008-09-25 Mgp Ingredients, Inc. Resistant starch-hydrocolloid blends and uses thereof
ES2942638T3 (es) * 2013-11-07 2023-06-05 Univ Yale Composición de rehidratación oral
WO2016049591A1 (en) 2014-09-25 2016-03-31 Aladdin Foods, Llc Formulations for use in food products
CN105694115B (zh) * 2016-04-09 2018-07-13 福建农林大学 一种低血糖指数莲子淀粉-脂质复合物的加工方法
WO2019089656A1 (en) * 2017-11-03 2019-05-09 Corn Products Development, Inc. Starch blends and uses thereof
CN111154818B (zh) * 2020-01-17 2022-03-15 江南大学 一种直链糊精的制备方法
EP4339293A1 (de) * 2022-09-14 2024-03-20 Südstärke GmbH Verfahren zur enzymatischen modifizierung von stärke

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4260642A (en) 1978-11-13 1981-04-07 General Foods Corporation Process for modifying starch with sodium or calcium stearoyl-2-lactylate
DE2966118D1 (en) 1978-11-13 1983-10-06 Gen Foods Corp Process for modifying starch and pregelatinized modified starch for use in instant puddings
IE53433B1 (en) 1981-10-01 1988-11-09 Cpc International Inc Process for preparing hot-water dispersible starch-surfactant products including acid stable and acid and freeze thaw stable food thickeners
US4491483A (en) 1981-10-01 1985-01-01 Cpc International Inc. Hot-water dispersible starch-surfactant products, including acid stable and acid and freeze-thaw stable food thickeners
US4499116A (en) 1983-01-03 1985-02-12 National Starch And Chemical Corporation Imitation cheese products containing modified starch as partial caseinate replacement and method of preparation
CH658663A5 (fr) 1984-02-01 1986-11-28 Nestle Sa Procede de preparation d'un amidon dispersible dans l'eau bouillante.
US5185176A (en) 1988-03-11 1993-02-09 National Starch And Chemical Investment Holding Corporation Food products containing modified starch emulsifier
FR2629684B1 (fr) 1988-04-06 1991-06-07 Agronomique Inst Nat Rech Matiere amylacee et son procede de fabrication
US5409726A (en) 1990-02-20 1995-04-25 A. E. Staley Manufacturing Co. Method of preparing reduced fat foods
US5387426A (en) 1990-02-20 1995-02-07 A.E. Staley Manufacturing Company Method of preparing reduced fat foods
CA2052969A1 (en) 1990-10-12 1992-04-13 James Zallie Foods containing soluble high amylose starch
EP0519104B1 (de) 1991-06-21 1995-12-06 Societe Des Produits Nestle S.A. Gel erhalten durch Komplexierung von Stärke und Emulgator
EP0874874A1 (de) 1996-01-16 1998-11-04 Opta Food Ingredients, Inc. Stärke-emulgator zusammensetzung und verfahren zur herstellung
US6017388A (en) * 1996-01-16 2000-01-25 Opta Food Ingredients, Inc. Starch-emulsifier composition and methods of making

Also Published As

Publication number Publication date
CA2347360C (en) 2009-07-14
AU1201100A (en) 2000-05-08
CA2347360A1 (en) 2000-04-27
EP1155081B1 (de) 2004-02-25
US6228419B1 (en) 2001-05-08
WO2000023517A1 (en) 2000-04-27
EP1155081A1 (de) 2001-11-21
DE69915133D1 (de) 2004-04-01

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