Processing

Please wait...

PATENTSCOPE will be unavailable a few hours for maintenance reason on Sunday 05.04.2020 at 10:00 AM CEST
Settings

Settings

1. WO1996003057 - FOOD GRADE TEXTURE AGENT COMPRISING PARTICLES OF HIGH-AMYLOSE STARCH AND PROCESS FOR ITS PREPARATION.

Publication Number WO/1996/003057
Publication Date 08.02.1996
International Application No. PCT/IB1995/000556
International Filing Date 13.07.1995
Chapter 2 Demand Filed 29.01.1996
IPC
A23C 9/137 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
12Fermented milk preparations; Treatment using microorganisms or enzymes
13using additives
137Thickening substances
A23L 23/00 2016.01
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
23Soups; Sauces; Preparation or treatment thereof
A23L 27/60 2016.01
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
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
60Salad dressings; Mayonnaise; Ketchup
A23L 29/212 2016.01
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
A23L 29/30 2016.01
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
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
C08B 30/12 2006.01
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
BPOLYSACCHARIDES; DERIVATIVES THEREOF
30Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
12Degraded or non-chemically modified starch; Bleaching of starch
CPC
A23C 9/137
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
12Fermented milk preparations; Treatment using microorganisms or enzymes
13using additives
137Thickening substances
A23L 23/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
23Soups; Sauces
A23L 27/60
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
60Salad dressings; Mayonnaise; Ketchup
A23L 29/212
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
20containing gelling or thickening agents
206of vegetable origin
212Starch; Modified starch; Starch derivatives, e.g. esters or ethers
A23L 29/35
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
30containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
35Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
C08B 30/12
CCHEMISTRY; METALLURGY
08ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
BPOLYSACCHARIDES; DERIVATIVES THEREOF
30Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
12Degraded, ; destructured; or non-chemically modified starch ; , e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
Applicants
  • SOCIETE DES PRODUITS NESTLE S.A. [CH/CH]; Case postale 353 CH-1800 Vevey, CH (AllExceptUS)
  • BAENSCH, Johannes [DE/SG]; SG (UsOnly)
  • GUMY, Didier [CH/CH]; CH (UsOnly)
  • SIEVERT, Dietmar [DE/CH]; CH (UsOnly)
  • WÜRSCH, Pierre [CH/CH]; CH (UsOnly)
Inventors
  • BAENSCH, Johannes; SG
  • GUMY, Didier; CH
  • SIEVERT, Dietmar; CH
  • WÜRSCH, Pierre; CH
Agents
  • MICHELI & CIE; 122, rue de Genève Case postale 61 CH-1226 Thônex, CH
Priority Data
94111443.122.07.1994EP
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) FOOD GRADE TEXTURE AGENT COMPRISING PARTICLES OF HIGH-AMYLOSE STARCH AND PROCESS FOR ITS PREPARATION.
(FR) PARTICULES D'AMIDON A TENEUR EN AMYLOSE ELEVEE COMPRENANT UN AGENT DE TEXTURE DE CATEGORIE ALIMENTAIRE ET SON PROCEDE DE PREPARATION
Abstract
(EN)
The food grade texture agent of the invention is in the form of thermally stabilized swelling resistant and non cristalline particles of high amylose starch, which present a gelled soft structure, in which the amylose content of the starch is of 40 to 70 %, and in which 90 % of the particles have a diameter in the range of 5 to 30 microns. This agent can be prepared by suspending the high amylose starch in water, heating the slurry thus obtained to about 80-100 °C, preferably 90-100 °C, under continuous controlled stirring without shearing but sufficient to avoid particle aggregation and so as to form the aimed particle gel product, and cooling said product. It can be used in food preparations as fat replacer and/or whitening agent.
(FR)
L'agent de texture de catégorie alimentaire de l'invention se présente sous la forme de particules d'amidon à teneur élevée en amylose, non cristallines, stabilisées thermiquement et résistant au gonflement. Ces particules ont une structure molle et gélifiée, la teneur en amylose de l'amidon étant comprise entre 40 et 70 %, et 90 % des particules présentant un diamètre compris entre 5 et 30 microns. On peut préparer cet agent en plaçant en suspension dans l'eau l'amidon à teneur élevée en amylose, en chauffant la suspension obtenue entre environ 80 et 100 °C, de préférence entre 90 et 100 °C, en remuant continuellement et de manière contrôlée sans cisaillement, mais suffisamment pour éviter l'agrégation des particules et former le gel particulaire voulu, et en refroidissant le produit. Ce gel peut être utilisé dans des préparations alimentaires comme substituant de la matière grasse et/ou comme agent de blanchiment.
Other related publications
Latest bibliographic data on file with the International Bureau