BE518976A - - Google Patents
Info
- Publication number
- BE518976A BE518976A BE518976DA BE518976A BE 518976 A BE518976 A BE 518976A BE 518976D A BE518976D A BE 518976DA BE 518976 A BE518976 A BE 518976A
- Authority
- BE
- Belgium
- Prior art keywords
- sago starch
- starch
- raw
- sago
- viscosity
- Prior art date
Links
- YJISHJVIRFPGGN-UHFFFAOYSA-N 5-[5-[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxy-6-[[3,4-dihydroxy-6-(hydroxymethyl)-5-methoxyoxan-2-yl]oxymethyl]-3,4-dihydroxyoxan-2-yl]oxy-6-(hydroxymethyl)-2-methyloxane-3,4-diol Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 YJISHJVIRFPGGN-UHFFFAOYSA-N 0.000 claims description 23
- 229920002472 Starch Polymers 0.000 claims description 21
- 235000019698 starch Nutrition 0.000 claims description 21
- 239000008107 starch Substances 0.000 claims description 17
- 239000000460 chlorine Substances 0.000 claims description 16
- 229910052801 chlorine Inorganic materials 0.000 claims description 16
- ZAMOUSCENKQFHK-UHFFFAOYSA-N chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 16
- 239000006071 cream Substances 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 14
- 238000004061 bleaching Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- MHAJPDPJQMAIIY-UHFFFAOYSA-N hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims 4
- 239000000126 substance Substances 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 238000007792 addition Methods 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N HCl Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000004370 Bleached starch Substances 0.000 description 2
- 210000004080 Milk Anatomy 0.000 description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N Sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 2
- 239000005708 Sodium hypochlorite Substances 0.000 description 2
- 235000019428 bleached starch Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 2
- 230000002378 acidificating Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000008294 cold cream Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000001419 dependent Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000011068 load Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001264 neutralization Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B30/00—Preparation of starch, degraded or non-chemically modified starch, amylose, or amylopectin
- C08B30/12—Degraded, destructured or non-chemically modified starch, e.g. mechanically, enzymatically or by irradiation; Bleaching of starch
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Medicinal Chemistry (AREA)
- Crystallography & Structural Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Materials Engineering (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Grain Derivatives (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE518976A true BE518976A (de) |
Family
ID=155352
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE518976D BE518976A (de) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE518976A (de) |
-
0
- BE BE518976D patent/BE518976A/fr unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CH639537A5 (fr) | Gomme a macher contenant un remplissage liquide aromatise. | |
| CH616830A5 (de) | ||
| EP0591793B1 (de) | Reisteigware | |
| CH618586A5 (de) | ||
| CH626785A5 (de) | ||
| EP0020469B1 (de) | Verfahren zur depolymerisation von zellulosefasern und depolymerisierte zellulosefasern mit niedrigem kristallinitätsgrad erhältlich durch dieses verfahren | |
| US3630773A (en) | Continuous process for the extraction of starch materials and products produced thereby | |
| BE518976A (de) | ||
| EP0419385B1 (de) | Verfahren zur Herstellung von gebleichtem, pflanzlichem Fruchtfleisch | |
| EP0223703A2 (de) | Verfahren zur Herstellung von Ernährungsfasern, so erhaltene Fasern und diese enthaltende Nahrungsmittel | |
| EP0491819B1 (de) | Verfahren zur zubereitung von entgrätetem fischfleisch, welches gewaschen und raffiniert gemeinhin surimi genannt wird und dabei enthaltene produkte | |
| CA2018281C (fr) | Procede de fabrication de pulpes vegetales blanchies | |
| DE102005037296A1 (de) | Enzymatisches Verfahren zur Erzeugung von weißem Pfeffer | |
| EP0105787B1 (de) | Verfahren zur partiellen Vorgelatinierung von Mehl und durch das Verfahren erhaltenes Mehl | |
| JP2004508061A (ja) | トマト繊維組成物、その使用及びその調製のための方法 | |
| CA2039330C (fr) | Procede d'elimination des peroxydes de substances vegetales blanchies et seches | |
| JP2002112721A (ja) | 手延べ麺およびその製造方法 | |
| US2815783A (en) | Sesame seed decorticator | |
| JPS59120079A (ja) | 食品の乾燥方法 | |
| CN112335772A (zh) | 一种橙子糖加工方法 | |
| FR2836335A1 (fr) | Flocons deshydrates a base d'amidon comprenant 0,05 % de glycolipide(s) | |
| Paramita et al. | The influence of chemical methods (acid modification) on elephant foot yam flour to improve physical and chemical quality on processed food | |
| BE427413A (de) | ||
| BHU | Preparation of Candy from Kinnow (citrus) peel | |
| BE407180A (de) |