BR0200811A - Composições co-processadas úteis como espessantes culinários - Google Patents

Composições co-processadas úteis como espessantes culinários

Info

Publication number
BR0200811A
BR0200811A BR0200811-4A BR0200811A BR0200811A BR 0200811 A BR0200811 A BR 0200811A BR 0200811 A BR0200811 A BR 0200811A BR 0200811 A BR0200811 A BR 0200811A
Authority
BR
Brazil
Prior art keywords
culinary
thickeners
compositions useful
processed
processed compositions
Prior art date
Application number
BR0200811-4A
Other languages
English (en)
Inventor
Janet M Carver
Norman Edward Collins
Aaron K Edwards
Joseph P Eisley
Robert C Kendall
Original Assignee
Nat Starch Chem Invest
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
Application filed by Nat Starch Chem Invest filed Critical Nat Starch Chem Invest
Publication of BR0200811A publication Critical patent/BR0200811A/pt

Links

Classifications

    • 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
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/02—Starch; Degradation products thereof, e.g. dextrin
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
    • C08L3/04—Starch derivatives, e.g. crosslinked derivatives

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Medicinal Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Compositions Of Macromolecular Compounds (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

"COMPOSIçõES CO-PROCESSADAS úTEIS COMO ESPESSANTES CULINáRIOS". Essa invenção se refere a uma composição espessante que compreende uma combinação "co-processada" de amido modificado e farinha. Adicionalmente, a invenção se refere ao processo para proporcionar tais composições "prontas para uso" e aos produtos aperfeiçoados preparados a partir das composições processadas.
BR0200811-4A 2001-03-16 2002-03-14 Composições co-processadas úteis como espessantes culinários BR0200811A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US80996801A 2001-03-16 2001-03-16
US10/042,442 US6777015B2 (en) 2001-03-16 2002-01-08 Co-processed compositions useful as culinary thickeners

Publications (1)

Publication Number Publication Date
BR0200811A true BR0200811A (pt) 2002-12-31

Family

ID=26719239

Family Applications (1)

Application Number Title Priority Date Filing Date
BR0200811-4A BR0200811A (pt) 2001-03-16 2002-03-14 Composições co-processadas úteis como espessantes culinários

Country Status (14)

Country Link
US (2) US6777015B2 (pt)
EP (1) EP1241216B1 (pt)
JP (1) JP4350932B2 (pt)
KR (1) KR20020073415A (pt)
CN (1) CN100346711C (pt)
AR (1) AR032977A1 (pt)
AT (1) ATE328956T1 (pt)
AU (1) AU784637B2 (pt)
BR (1) BR0200811A (pt)
CA (1) CA2375690A1 (pt)
DE (1) DE60211985T2 (pt)
DK (1) DK1241216T3 (pt)
ES (1) ES2264455T3 (pt)
MX (1) MXPA02002934A (pt)

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Publication number Priority date Publication date Assignee Title
US6777015B2 (en) * 2001-03-16 2004-08-17 National Starch And Chemical Investment Holding Corporation Co-processed compositions useful as culinary thickeners
GB0206419D0 (en) * 2002-03-19 2002-05-01 Cerestar Holding Bv Non-sticky, free-flowing comestible and a process for its preparation
DE10336880A1 (de) * 2003-08-11 2005-06-02 Dr. August Oetker Nahrungsmittel Kg Trockengemisch zur Zubereitung von Fertigdesserts im Automatenbetrieb und Verfahren zur Herstellung daraus zubereiteter Endprodukte
US20050042331A1 (en) * 2003-08-22 2005-02-24 Billmers Robert L. Starches for reduced fat in fried foods systems
US20060034997A1 (en) * 2004-08-16 2006-02-16 Carver Janet M Instant roux
DE102005026037A1 (de) * 2005-06-03 2006-12-07 Bernhard Zamek Gmbh & Co. Kg Modulares Nahrungsmittelsystem
US20080160142A1 (en) * 2006-12-22 2008-07-03 Basimah Khulusi Beverage Products And Method Of Making Same
US20090017186A1 (en) * 2007-07-11 2009-01-15 National Starch And Chemical Investment Holding Corporation Hydrocolloid Blend For Innovative Texture
US8983581B2 (en) * 2008-05-27 2015-03-17 Massachusetts Institute Of Technology System and method for large field of view, single cell analysis
US20100015306A1 (en) * 2008-07-15 2010-01-21 Pepsico, Inc. Method for Preparing a Low Viscosity Whole Grain Flour Slurry
AU2010251208B2 (en) * 2009-05-19 2013-02-07 Stichting Kennis Exploitatie Rb Bioplastics
US9155471B2 (en) * 2009-05-27 2015-10-13 Lumicell, Inc'. Methods and systems for spatially identifying abnormal cells
US9314304B2 (en) 2010-12-08 2016-04-19 Lumicell, Inc. Methods and system for image guided cell ablation with microscopic resolution
JP5839537B2 (ja) * 2011-02-23 2016-01-06 キユーピー株式会社 サラダ
WO2012130260A1 (en) * 2011-03-31 2012-10-04 N.V. Nutricia A process for the production of a powdered composition, the powdered composition obtained thereby and uses thereof
US9351508B2 (en) 2012-03-10 2016-05-31 Corn Products Development, Inc. Delayed gelling starch compositions
US10813554B2 (en) 2013-03-14 2020-10-27 Lumicell, Inc. Medical imaging device and methods of use
EP3000327B2 (en) * 2014-08-15 2020-10-21 Corn Products Development, Inc. Food products containing a modified waxy cassava starch
US10172368B2 (en) * 2014-08-15 2019-01-08 Corn Products Development, Inc. Food products containing a modified waxy cassava starch
CN107404923A (zh) * 2015-03-16 2017-11-28 索莱有限责任公司 即时增稠的干食物组合物
US10582720B2 (en) * 2017-03-17 2020-03-10 Corn Products Development, Inc. Baked snack coating using waxy corn starch
AU2018359405A1 (en) * 2017-11-03 2020-05-21 Corn Products Development, Inc. Starch blends and uses thereof
CN113226060A (zh) * 2018-12-20 2021-08-06 联合利华知识产权控股有限公司 包含食用固体微粒组分和马铃薯淀粉的团聚组合物
JP7144337B2 (ja) * 2019-02-04 2022-09-29 株式会社日清製粉ウェルナ アスタキサンチン含有ソース
FR3132101B1 (fr) * 2022-01-21 2024-01-12 Roquette Freres Procede de fabrication de melanges d’amidons thermiquement modifies
WO2024133436A1 (en) * 2022-12-21 2024-06-27 Gea Process Engineering A/S Method and system for drying of proteins as well as functionalized protein obtained

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US3554764A (en) * 1967-12-21 1971-01-12 Gen Foods Corp Freeze-thaw resistant flour and starch thickener blend
US4428972A (en) * 1981-10-23 1984-01-31 National Starch And Chemical Corporation Starch thickener characterized by improved low-temperature stability
DE3243963C1 (de) * 1982-11-27 1984-04-12 Maizena Gmbh, 2000 Hamburg Verfahren zur Herstellung eines klumpenfrei heissdispergierbaren Basisprodukts fuer gebundene Sossen und Suppen
DD255877A1 (de) 1986-12-24 1988-04-20 Inst Getreideverarbeitung Verfahren zur herstellung eines modifizierte staerke enthaltenden dickungsmittels
US5149799A (en) * 1990-01-26 1992-09-22 National Starch And Chemical Investment Holding Corporation Method and apparatus for cooking and spray-drying starch
CA2052969A1 (en) * 1990-10-12 1992-04-13 James Zallie Foods containing soluble high amylose starch
WO1992007475A1 (en) * 1990-10-31 1992-05-14 The Procter & Gamble Company Calcium fortified sauces
US5165950A (en) * 1991-08-28 1992-11-24 American Amaranth, Inc. Microwave expandable half product and process for its manufacture
US5344663A (en) * 1992-01-15 1994-09-06 Anne M. Jewell Process for producing a fat-substitute bakery dough and the fat substitute bakery products
US6451121B2 (en) * 1993-07-30 2002-09-17 National Starch And Chemical Investment Holding Corporation Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation
US5932017A (en) * 1993-07-30 1999-08-03 National Starch And Chemical Investment Holding Corporation Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation
US6221420B1 (en) * 1993-07-30 2001-04-24 National Starch And Chemical Investment Holding Corporation Foods containing thermally-inhibited starches and flours
MX9700702A (es) * 1994-07-29 1997-05-31 Nestle Sa Agente aglutinante dispersable en agua caliente, a base de particulas harinaceas revestidas con grasa.
WO1996003891A1 (en) 1994-07-29 1996-02-15 National Starch And Chemical Investment Holding Corporation Foods containing thermally-inhibited starches and flours
DE69705700T2 (de) * 1996-01-16 2002-05-08 Procter & Gamble Fritierte snacks
US6488980B1 (en) * 1996-03-22 2002-12-03 National Starch And Chemical Investment Holding Corporation Stabilized or stabilized, crosslinked waxy potato starch
US5954883A (en) * 1996-10-08 1999-09-21 National Starch And Chemical Investment Holding Corporation Waxy maize starch derived from grain of a plant which is heterozygous for the sugary-2 allele
US5976607A (en) * 1997-05-14 1999-11-02 Kerry Inc. Water dispersible coating composition for fat-fried foods
US5849351A (en) * 1997-05-14 1998-12-15 Kerry Ingredients, Inc. Water dispersible coating composition for fat-fried foods
US5891496A (en) * 1997-08-06 1999-04-06 Hannah; Scott C. Fat-free chopped and formed potato products and process
ID29607A (id) * 1999-01-29 2001-09-06 Avebe Coop Verkoop Prod Komposisi berbasis pati yang dikait silang dan pati yang dipolimerisasi yang sesuai sebagai pengganti gelatin
FR2794756B1 (fr) * 1999-06-09 2001-08-24 Jean Bernard Lacadee Procede de fabrication d'un substituant a l'amidon, notamment a partir de mais et le substituant obtenu
WO2001011994A1 (en) 1999-08-13 2001-02-22 Aftoora William F Flavored solid-form food product and method of preparation
US20010041209A1 (en) * 2000-02-07 2001-11-15 Visee Frans Leonard Cheese sauce and method for producing it
ES2226628T3 (es) * 2000-03-31 2005-04-01 Societe Des Produits Nestle S.A. Espesante instantaneo.
US6777015B2 (en) * 2001-03-16 2004-08-17 National Starch And Chemical Investment Holding Corporation Co-processed compositions useful as culinary thickeners

Also Published As

Publication number Publication date
CN1375219A (zh) 2002-10-23
ATE328956T1 (de) 2006-06-15
DE60211985T2 (de) 2007-06-14
US20050095339A1 (en) 2005-05-05
AU2461702A (en) 2002-09-19
AU784637B2 (en) 2006-05-18
US6777015B2 (en) 2004-08-17
AR032977A1 (es) 2003-12-03
DE60211985D1 (de) 2006-07-20
ES2264455T3 (es) 2007-01-01
EP1241216B1 (en) 2006-06-07
KR20020073415A (ko) 2002-09-26
DK1241216T3 (da) 2006-09-25
JP2002335878A (ja) 2002-11-26
EP1241216A1 (en) 2002-09-18
MXPA02002934A (es) 2003-08-20
JP4350932B2 (ja) 2009-10-28
CN100346711C (zh) 2007-11-07
CA2375690A1 (en) 2002-09-16
US20030039741A1 (en) 2003-02-27

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE A 3A, 4A, 5A, 6A E 7A ANUIDADES.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO PUBLICADO NA RPI 1980 DE 16/12/2008.

B15K Others concerning applications: alteration of classification

Ipc: C08L 3/00 (2006.01), A23L 23/00 (2016.01), A23L 29