DK1553840T4 - Indkapslede funktionelle bageriingredienser - Google Patents

Indkapslede funktionelle bageriingredienser Download PDF

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Publication number
DK1553840T4
DK1553840T4 DK03754312.1T DK03754312T DK1553840T4 DK 1553840 T4 DK1553840 T4 DK 1553840T4 DK 03754312 T DK03754312 T DK 03754312T DK 1553840 T4 DK1553840 T4 DK 1553840T4
Authority
DK
Denmark
Prior art keywords
encouraged
bakery ingredients
functional bakery
functional
ingredients
Prior art date
Application number
DK03754312.1T
Other languages
English (en)
Other versions
DK1553840T3 (da
Inventor
Marcel Minor
Karin Nikolai
Neil Graham Hargreaves
Udo Scharf
Eva-Maria Duesterhoft
Simon Christopher Huscroft
Original Assignee
Csm Nederland Bv
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=32050077&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK1553840(T4) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Csm Nederland Bv filed Critical Csm Nederland Bv
Publication of DK1553840T3 publication Critical patent/DK1553840T3/da
Application granted granted Critical
Publication of DK1553840T4 publication Critical patent/DK1553840T4/da

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/98—Preparation of granular or free-flowing enzyme compositions
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A23L27/72—Encapsulation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A23P10/35—Encapsulation of particles, e.g. foodstuff additives with oils, lipids, monoglycerides or diglycerides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Medicinal Chemistry (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Biophysics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
DK03754312.1T 2002-10-22 2003-10-22 Indkapslede funktionelle bageriingredienser DK1553840T4 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP20020079422 EP1413202A1 (en) 2002-10-22 2002-10-22 Lipid-encapsulated functional bakery ingredients
PCT/NL2003/000711 WO2004037004A2 (en) 2002-10-22 2003-10-22 Encapsulated functional bakery ingredients

Publications (2)

Publication Number Publication Date
DK1553840T3 DK1553840T3 (da) 2012-10-22
DK1553840T4 true DK1553840T4 (da) 2020-06-22

Family

ID=32050077

Family Applications (1)

Application Number Title Priority Date Filing Date
DK03754312.1T DK1553840T4 (da) 2002-10-22 2003-10-22 Indkapslede funktionelle bageriingredienser

Country Status (11)

Country Link
US (1) US20060110494A1 (da)
EP (2) EP1413202A1 (da)
JP (1) JP2006503577A (da)
KR (1) KR100818775B1 (da)
CN (1) CN100539848C (da)
AU (1) AU2003272150A1 (da)
CA (1) CA2501900C (da)
DK (1) DK1553840T4 (da)
ES (1) ES2395723T5 (da)
PT (1) PT1553840E (da)
WO (1) WO2004037004A2 (da)

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EP1413202A1 (en) † 2002-10-22 2004-04-28 CSM Nederland B.V. Lipid-encapsulated functional bakery ingredients
US6835397B2 (en) * 2002-12-23 2004-12-28 Balchem Corporation Controlled release encapsulated bioactive substances
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DE102004021384A1 (de) * 2004-04-30 2005-11-24 Henkel Kgaa Verfahren zur Herstellung von Granulaten mit verbesserter Lagerstabilität und Abriebfestigkeit
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US7442399B2 (en) * 2004-06-25 2008-10-28 Kraft Foods Holdings, Inc. Aroma-producing compositions for foods
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BRPI0619219B8 (pt) 2005-11-30 2021-11-16 Univ Cornell Método para matar ácaros, método para tratar ou impedir a infestação por um ácaro em uma planta e uso de uma composição
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ES2621573T3 (es) 2006-03-20 2017-07-04 Gusmer Enterprises, Inc. Aditivos de liberación sostenida para productos de fermentación
PL2096928T3 (pl) * 2006-08-22 2015-11-30 Dupont Nutrition Biosci Aps Kompozycja ciasta zawierająca mąkę żytnią, gluten i opcjonalnie wzmacniacz glutenu oraz pieczone produkty przygotowane z tej kompozycji ciasta
CA2686257C (en) * 2007-05-16 2013-07-02 Buckman Laboratories International, Inc. Methods to control organic contaminants in fibers
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WO2009024475A1 (en) * 2007-08-20 2009-02-26 Dsm Ip Assets B.V. Coated benzoic acid or benzoate salt
US8658163B2 (en) 2008-03-13 2014-02-25 Curemark Llc Compositions and use thereof for treating symptoms of preeclampsia
US8084025B2 (en) 2008-04-18 2011-12-27 Curemark Llc Method for the treatment of the symptoms of drug and alcohol addiction
US9320780B2 (en) 2008-06-26 2016-04-26 Curemark Llc Methods and compositions for the treatment of symptoms of Williams Syndrome
PL2318035T3 (pl) 2008-07-01 2019-10-31 Curemark Llc Sposoby i kompozycje do leczenia objawów zaburzeń neurologicznych i zaburzeń zdrowia psychicznego
US10776453B2 (en) 2008-08-04 2020-09-15 Galenagen, Llc Systems and methods employing remote data gathering and monitoring for diagnosing, staging, and treatment of Parkinsons disease, movement and neurological disorders, and chronic pain
CA2747703C (en) 2009-01-06 2021-06-15 Curemark Llc Compositions and methods for the treatment or the prevention of infections by e. coli
JP5684725B2 (ja) 2009-01-06 2015-03-18 キュレロン リミテッド ライアビリティ カンパニー 黄色ブドウ球菌感染の治療または予防のための組成物および方法ならびに表面上にいる黄色ブドウ球菌の根絶または低減のための組成物および方法
US9056050B2 (en) 2009-04-13 2015-06-16 Curemark Llc Enzyme delivery systems and methods of preparation and use
JP2012526553A (ja) 2009-05-11 2012-11-01 ユーエス スモークレス タバコ カンパニー リミテッド ライアビリティ カンパニー 無煙タバコに香味を付けるための方法およびデバイス
US20110038995A1 (en) * 2009-08-12 2011-02-17 Kraft Foods Global Brands Llc Intermediate moisture shelf stable baked goods
US9511125B2 (en) 2009-10-21 2016-12-06 Curemark Llc Methods and compositions for the treatment of influenza
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KR102170339B1 (ko) 2011-10-14 2020-10-27 디에스엠 아이피 어셋츠 비.브이. 신규 코팅 시스템
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Also Published As

Publication number Publication date
EP1553840B1 (en) 2012-10-03
ES2395723T3 (es) 2013-02-14
AU2003272150A8 (en) 2004-05-13
EP1413202A1 (en) 2004-04-28
WO2004037004A2 (en) 2004-05-06
CA2501900C (en) 2011-09-06
WO2004037004A3 (en) 2004-10-21
US20060110494A1 (en) 2006-05-25
JP2006503577A (ja) 2006-02-02
CA2501900A1 (en) 2004-05-06
KR20050072769A (ko) 2005-07-12
AU2003272150A1 (en) 2004-05-13
DK1553840T3 (da) 2012-10-22
ES2395723T5 (es) 2020-11-16
KR100818775B1 (ko) 2008-04-02
EP1553840B2 (en) 2020-03-25
PT1553840E (pt) 2013-01-22
CN1705440A (zh) 2005-12-07
CN100539848C (zh) 2009-09-16
EP1553840A2 (en) 2005-07-20

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