Processing

Please wait...

Settings

Settings

Goto Application

1. CZ306430 - Composition with a higher content of resistant starch on the basis of chemical and extrusion starch modification

Office
Czech Republic
Application Number 2015-564
Application Date 20.08.2015
Publication Number 306430
Publication Date 18.01.2017
Grant Number 306430
Grant Date 18.01.2017
Publication Kind B6
IPC
A23L 7/17
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
161Puffed cereals, e.g. popcorn or puffed rice
165Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
17by extrusion
A23L 29/219
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
29Foods or foodstuffs containing additives; Preparation or treatment thereof
20containing gelling or thickening agents
206of vegetable origin
212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
219Chemically modified starch; Reaction or complexation products of starch with other chemicals
C08B 31/00
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
BPOLYSACCHARIDES; DERIVATIVES THEREOF
31Preparation of chemical derivatives of starch
C08L 3/02
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
LCOMPOSITIONS OF MACROMOLECULAR COMPOUNDS
3Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
02Starch; Degradation products thereof, e.g. dextrin
CPC
A23L 1/0088
A23L 1/05223
C08B 31/00
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
BPOLYSACCHARIDES; DERIVATIVES THEREOF
31Preparation of derivatives of starch
C08L 3/02
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
LCOMPOSITIONS OF MACROMOLECULAR COMPOUNDS
3Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
02Starch; Degradation products thereof, e.g. dextrin
Applicants Vysoká škola chemicko-technologická v Praze
Inventors Evžen Šárka
Petra Smrčková
Jaroslav Koláček
David Antonio Chena Aldao
Miroslava Kubová
Priority Data 20.08.2015 CZ
Title
(CS) Kompozice s vyšším obsahem rezistentního škrobu na bázi chemické a extruzní modifikace škrobu
(EN) Composition with a higher content of resistant starch on the basis of chemical and extrusion starch modification
Abstract
(CS) Kompozice na bázi vysoce acetylovaného škrobu a acetylovaného maltodextrinu, která vznikne po extruzi potravinářského materiálu sestává z acetylovaného maltodextrinu (A), vysoce acetylovaného škrobu (B), o hmotnostním poměru A/B v rozmezí 1/20 až 1/2, přičemž acetylovaný maltodextrin (A) je produkt reakce chemicky nebo enzymaticky odbouraného škrobu o dextrózovém ekvivalentu 10 až 25 a stupeň substituce výsledného acetylovaného maltodextrinu je nejméně 1,2 a nejvýše 3,0 a vysoce acetylovaný škrob (B) je o stupni substituce 0,9 až 3,0, a dále kukuřičné krupice a nativního škrobu v libovolném poměru.
(EN) Composition on the basis of highly acetylated starch and acetylated maltodextrin, that is formed after extrusion of food material, consists of acetylated maltodextrin (A), highly acetylated starch (B), with the weight ratio A/B in the range of 1/20 to 1/2, while the acetylated maltodextrin (A) is a reaction product of chemically or enzymatically degraded starch having a dextrose equivalent of 10 to 25, and the degree of substitution of the resultant acetylated maltodextrin is at least 1.2 and not more than 3.0, and the highly acetylated starch (B) is of the degree of substitution of 0.9 to 3.0, and then maize semolina and native starch in any ratio.