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1. WO2020197378 - METHOD FOR GELATINIZING STARCH AND FOR ADDING SPECIFIC INGREDIENTS TO THIS STARCH WHICH INGREDIENTS ARE HYDROLIZED PARTIALLY, AND HUMAN FOOD PRODUCTS OBTAINED BY THIS METHOD

Publication Number WO/2020/197378
Publication Date 01.10.2020
International Application No. PCT/NL2020/000008
International Filing Date 20.03.2020
IPC
A21D 13/043 2017.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
043from tubers, e.g. manioc or potato
A21D 13/066 2017.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
064with modified protein content
066Gluten-free products
A21D 17/00 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
17Refreshing bakery products
A23L 2/39 2006.01
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
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
385Concentrates of non-alcoholic beverages
39Dry compositions
A23L 7/157 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
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
157Farinaceous granules for dressing meat, fish or the like
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
CPC
A21D 13/043
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
04Products made from materials other than rye or wheat flour
043from tubers, e.g. manioc or potato
A21D 13/066
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
06Products with modified nutritive value, e.g. with modified starch content
064with modified protein content
066Gluten-free products
A23L 17/60
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
17Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
60Edible seaweed
A23L 2/39
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
2Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
385Concentrates of non-alcoholic beverages
39Dry compositions
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 29/231
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
231Pectin; Derivatives thereof
Applicants
  • STICHTING 'TOTAL FOOD FOUNDATION' [NL]/[NL]
Inventors
  • VERVOORT, Marinus Jacobus
Priority Data
104320322.03.2019NL
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) METHOD FOR GELATINIZING STARCH AND FOR ADDING SPECIFIC INGREDIENTS TO THIS STARCH WHICH INGREDIENTS ARE HYDROLIZED PARTIALLY, AND HUMAN FOOD PRODUCTS OBTAINED BY THIS METHOD
(FR) PROCÉDÉ DE GÉLATINISATION DE L'AMIDON ET D'AJOUT D'INGRÉDIENTS SPÉCIFIQUES À CET AMIDON DONT LES INGRÉDIENTS SONT PARTIELLEMENT HYDROLYSÉS, ET PRODUITS ALIMENTAIRES HUMAINS OBTENUS PAR CE PROCÉDÉ
Abstract
(EN)
This invention relates to a method for full or partial gelatinization of starch and the addition of specific ingredients to the fully or partially gelatinized starch, resulting in a product comprising special characteristics for human food products. The ingredients may comprise valorisates and/or xenogredients, which terms are defined in the descriptive section. The full or partial gelatinization of starch by means of the method according to the invention is achieved by one or a combination of two or more of the processing techniques comprising extrusion technology, baking, roasting, toasting and/or boiling.
(FR)
La présente invention concerne un procédé de gélatinisation complète ou partielle d'amidon et l'ajout d'ingrédients spécifiques à l'amidon totalement ou partiellement gélatinisé, ce qui permet d'obtenir un produit comprenant des caractéristiques spéciales pour des produits alimentaires humains. Les ingrédients peuvent comprendre des valorisations et/ou des xénogrédients, qui sont définis dans la section descriptive. La gélatinisation complète ou partielle de l'amidon au moyen du procédé selon l'invention est obtenue par une technique de traitement ou une combinaison d'au moins deux des techniques de traitement comprenant la technologie d'extrusion, la cuisson, la torréfaction, le grillage et/ou l'ébullition.
Latest bibliographic data on file with the International Bureau