BR112016006649A2 - biscoito macio com glicose de liberação lenta - Google Patents

biscoito macio com glicose de liberação lenta

Info

Publication number
BR112016006649A2
BR112016006649A2 BR112016006649A BR112016006649A BR112016006649A2 BR 112016006649 A2 BR112016006649 A2 BR 112016006649A2 BR 112016006649 A BR112016006649 A BR 112016006649A BR 112016006649 A BR112016006649 A BR 112016006649A BR 112016006649 A2 BR112016006649 A2 BR 112016006649A2
Authority
BR
Brazil
Prior art keywords
slow release
cracker
release glucose
cereal
glucose
Prior art date
Application number
BR112016006649A
Other languages
English (en)
Inventor
Harichane Didier
C Coleman Edward
Moreira De Almeida Isabel
Clement Jerome
Notardonato Lelia
Okoniewska Monika
Berny Pierre
Faye Pierre-Marie
Original Assignee
Biscuit Gle
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 Biscuit Gle filed Critical Biscuit Gle
Publication of BR112016006649A2 publication Critical patent/BR112016006649A2/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/30—Foods, ingredients or supplements having a functional effect on health
    • A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

resumo biscoito macio com glicose de liberação lenta a presente invenção apresenta métodos e produtos relacionados a um produto de cereal que tem uma atividade de água de cerca de 0,4 ou mais e um teor de sag maior que cerca de 15 g por 100 g de produto de cereal.
BR112016006649A 2013-10-04 2014-10-03 biscoito macio com glicose de liberação lenta BR112016006649A2 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201361886996P 2013-10-04 2013-10-04
PCT/US2014/058989 WO2015051228A1 (en) 2013-10-04 2014-10-03 Soft biscuit with slowly available glucose

Publications (1)

Publication Number Publication Date
BR112016006649A2 true BR112016006649A2 (pt) 2017-08-01

Family

ID=52779174

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112016006649A BR112016006649A2 (pt) 2013-10-04 2014-10-03 biscoito macio com glicose de liberação lenta

Country Status (11)

Country Link
US (1) US11896016B2 (pt)
EP (1) EP3051961A4 (pt)
JP (2) JP6550044B2 (pt)
CN (1) CN105578886A (pt)
AR (1) AR097910A1 (pt)
BR (1) BR112016006649A2 (pt)
CA (1) CA2923633C (pt)
MX (1) MX2016003708A (pt)
RU (1) RU2638946C2 (pt)
TW (1) TW201532521A (pt)
WO (1) WO2015051228A1 (pt)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20160366896A1 (en) 2015-06-19 2016-12-22 Frito-Lay North America, Inc. Food Product with Reduced RAG:SAG Ratio
EP3531837A1 (en) * 2016-10-25 2019-09-04 Generale Biscuit High-protein biscuit
GB2555458B (en) * 2016-10-28 2020-06-03 Frito Lay Trading Co Gmbh Biscuit and manufacture thereof
GB2558673B (en) * 2017-01-17 2019-05-01 Nueber Food Ltd Baked food product
US10660353B2 (en) * 2017-02-09 2020-05-26 General Mills, Inc. Ready-to-eat cereal composition
CN108864313B (zh) 2017-05-16 2021-02-09 罗盖特公司 清洁标签稳定化的荞麦淀粉
USD887666S1 (en) 2017-05-19 2020-06-23 Generale Biscuit Food bar
WO2019071014A1 (en) * 2017-10-06 2019-04-11 Corn Products Development, Inc. STARCH MODIFIED IN ACID TO BE SLOWLY DIGESTIBLE
EP3469910A1 (en) * 2017-10-13 2019-04-17 Generale Biscuit A method for the manufacture of a baked comestible
CN110881497A (zh) 2018-09-11 2020-03-17 罗盖特公司 清洁标签的天然荞麦淀粉的用途
EP4201210A1 (en) * 2021-12-22 2023-06-28 Katholieke Universiteit Leuven Oat-based biscuits with slowly available glucose

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4603055A (en) 1985-01-29 1986-07-29 Nabisco Brands, Inc. Process for the preparation of multiple grain flaked cereal
FR2803489B1 (fr) * 2000-01-10 2005-02-11 Lu Utilisation d'un produit cerealier pour ameliorer les performances cognitives et le bien-etre mental chez l'homme et en particulier chez l'enfant et l'adolescent
US6488957B1 (en) * 2001-12-17 2002-12-03 Teddy A. Koumarianos Food additive composition
US6890571B2 (en) * 2002-05-14 2005-05-10 National Starch And Chemical Investment Holding Corporation Slowly digestible starch product
JP2006081516A (ja) * 2004-09-17 2006-03-30 Asahi Denka Kogyo Kk 焼菓子類
WO2007095977A1 (en) * 2005-10-14 2007-08-30 Unilever N.V. Food product and process for preparing it
US8486469B2 (en) * 2005-10-17 2013-07-16 Intercontinental Great Brands Llc Low-calorie food bar
US20080317932A1 (en) * 2007-06-25 2008-12-25 The Quaker Oats Company Grain-based food product with temperature-sensitive inclusion
JP5215406B2 (ja) * 2007-10-29 2013-06-19 シラル・ベルヒウム・ナムローゼ・フェンノートシャップ 噛み応えのあるタイプのシリアル系バー組成物、およびそのようなシリアル系バー組成物の製造方法
JP5166224B2 (ja) 2008-12-16 2013-03-21 花王株式会社 焼き菓子類
AU2011235538B2 (en) * 2010-04-01 2014-04-03 Elanco Tiergesundheit Ag Macrocyclic lactone resistance marker for Dirofilaria immitis
AU2011317191B2 (en) 2010-10-18 2015-05-21 Intercontinental Great Brands Llc Soft-baked foodstuffs and methods of manufacturing the same
MX2013006011A (es) 2010-12-15 2013-07-29 Kraft Foods Global Brands Llc Relleno a base de lipidos tolerante al calor.
AR086993A1 (es) * 2011-06-20 2014-02-05 Gen Biscuit Masa de galletita
CN105142409A (zh) 2013-03-15 2015-12-09 洲际大品牌有限责任公司 具有可缓慢利用的碳水化合物的软质构食物组合物

Also Published As

Publication number Publication date
CA2923633C (en) 2019-03-12
MX2016003708A (es) 2016-05-16
EP3051961A1 (en) 2016-08-10
WO2015051228A1 (en) 2015-04-09
CN105578886A (zh) 2016-05-11
JP6550044B2 (ja) 2019-07-24
RU2638946C2 (ru) 2017-12-19
AR097910A1 (es) 2016-04-20
US11896016B2 (en) 2024-02-13
RU2016110143A (ru) 2017-11-13
CA2923633A1 (en) 2015-04-09
JP2018046871A (ja) 2018-03-29
US20160249627A1 (en) 2016-09-01
JP2016531556A (ja) 2016-10-13
EP3051961A4 (en) 2017-04-26
TW201532521A (zh) 2015-09-01

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B15K Others concerning applications: alteration of classification

Free format text: A CLASSIFICACAO ANTERIOR ERA: A23L 1/00

Ipc: A21D 13/06 (2017.01), A21D 13/02 (2006.01), A21D 2

B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B11B Dismissal acc. art. 36, par 1 of ipl - no reply within 90 days to fullfil the necessary requirements