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Publication of CR20130251ApublicationCriticalpatent/CR20130251A/en
Se describe un producto de bocadillo liofilizado que comprende un componente alimenticio seleccionado de un componente lácteo, un componente vegetal, un componente de fruta, o mezclas de los mismos, una composición de grano entero hidrolizado, una alfa-amilasa o fragmento de la misma, alfa-amilasa o fragmento de la misma que no muestra actividad hidrolítica hacia fibras dietarias cuando está en estado activo, y un componente emulsionante. El producto de bocadillo está diseñado especialmente para bebés.A lyophilized snack product is disclosed comprising a food component selected from a dairy component, a vegetable component, a fruit component, or mixtures thereof, a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, alpha-amylase or fragment thereof that does not show hydrolytic activity towards dietary fibers when in the active state, and an emulsifying component. The snack product is specially designed for babies.
CR20130251A2010-12-092013-05-29
LIOFILIZED SQUARE PRODUCTS THAT INCLUDE HYDROLYZED WHOLE GRAIN
CR20130251A
(en)
Process for producing a baby food product comprising cooking a vegetable ingredient and a protein ingredient separately, mixing the precooked ingredients and subjecting them to an uht process from 130 to 140 degrees Celsius and from 30 to 240 seconds; and production line to produce a baby food product.
Freeze-dried snack comprising a dairy, vegetable, fruit, or mixture component thereof, a hydrolyzed whole grain composition, an alpha amylase or fragment thereof that has no hydrolytic activity towards dietary fibers and an emulsifying component, in which the product It does not comprise a beta amylase.
Food product comprising: a liquid component, at least one strain of microorganisms; a composition of hydrolyzed whole grain, an alpha-amylase or fragments thereof without hydrolytic activity towards dietary fiber when it is in active state; elaboration process.
Food ingredient comprising: a salty flavor component, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof without hydrolytic activity towards dietary fiber; elaboration process.
Regional characteristics on diffusion, distribution and consumption of foodstuffs How peoples in Okinawa have been making in relationships with sauries and salmons?