FR2452884A1 - MANUFACTURE OF FOOD OR DIET PRODUCTS COMPRISING LACT OR SIMILAR PRODUCTS - Google Patents

MANUFACTURE OF FOOD OR DIET PRODUCTS COMPRISING LACT OR SIMILAR PRODUCTS

Info

Publication number
FR2452884A1
FR2452884A1 FR7908189A FR7908189A FR2452884A1 FR 2452884 A1 FR2452884 A1 FR 2452884A1 FR 7908189 A FR7908189 A FR 7908189A FR 7908189 A FR7908189 A FR 7908189A FR 2452884 A1 FR2452884 A1 FR 2452884A1
Authority
FR
France
Prior art keywords
products
lact
food
manufacture
diet
Prior art date
Legal status (The legal status 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 status listed.)
Granted
Application number
FR7908189A
Other languages
French (fr)
Other versions
FR2452884B1 (en
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
NOGUES LABORATOIRES
Original Assignee
NOGUES LABORATOIRES
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 NOGUES LABORATOIRES filed Critical NOGUES LABORATOIRES
Priority to FR7908189A priority Critical patent/FR2452884B1/en
Priority to BE0/200087A priority patent/BE882597A/en
Priority to PCT/FR1980/000051 priority patent/WO1980002099A1/en
Priority to EP80900573A priority patent/EP0026184A1/en
Publication of FR2452884A1 publication Critical patent/FR2452884A1/en
Application granted granted Critical
Publication of FR2452884B1 publication Critical patent/FR2452884B1/en
Expired legal-status Critical Current

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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/245—Amino acids, nucleic acids
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Biochemistry (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The chosen constituant (in particular one or more amino acids such as L-tryptophane) is incorporated in its free or releasable form in such a way that it is present without degradation in the final product. In particular the L-tryptophane is incorporated at the earliest at the end of the cooking phase. It may also be incorporated into a zone subjected to more gentle conditions.
FR7908189A 1979-04-02 1979-04-02 MANUFACTURE OF FOOD OR DIETETIC PRODUCTS COMPRISING LACT OR SIMILAR PRODUCTS Expired FR2452884B1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
FR7908189A FR2452884B1 (en) 1979-04-02 1979-04-02 MANUFACTURE OF FOOD OR DIETETIC PRODUCTS COMPRISING LACT OR SIMILAR PRODUCTS
BE0/200087A BE882597A (en) 1979-04-02 1980-04-02 MANUFACTURE OF FOOD OR DIET PRODUCTS INCLUDING MILK OR SIMILAR PRODUCTS
PCT/FR1980/000051 WO1980002099A1 (en) 1979-04-02 1980-04-02 Preparation of food or dietetic products comprising milk or similar products
EP80900573A EP0026184A1 (en) 1979-04-02 1980-10-23 Preparation of food or dietetic products comprising milk or similar products

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7908189A FR2452884B1 (en) 1979-04-02 1979-04-02 MANUFACTURE OF FOOD OR DIETETIC PRODUCTS COMPRISING LACT OR SIMILAR PRODUCTS

Publications (2)

Publication Number Publication Date
FR2452884A1 true FR2452884A1 (en) 1980-10-31
FR2452884B1 FR2452884B1 (en) 1986-07-18

Family

ID=9223813

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7908189A Expired FR2452884B1 (en) 1979-04-02 1979-04-02 MANUFACTURE OF FOOD OR DIETETIC PRODUCTS COMPRISING LACT OR SIMILAR PRODUCTS

Country Status (4)

Country Link
EP (1) EP0026184A1 (en)
BE (1) BE882597A (en)
FR (1) FR2452884B1 (en)
WO (1) WO1980002099A1 (en)

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR987314A (en) * 1949-05-25 1951-08-13 Pen for stylograph
FR1269412A (en) * 1960-08-05 1961-08-11 Stamicarbon Process for the preparation of foods with improved taste and increased nutritional value
US3024272A (en) * 1958-04-22 1962-03-06 Du Pont Organic acid salts of basic amino acids and their use
US3415655A (en) * 1965-10-19 1968-12-10 Ajinomoto Kk Milk product containing free amino acids and method of preparing the same
FR2009523A1 (en) * 1968-05-28 1970-02-06 Ajinomoto Kk
US3579356A (en) * 1968-04-24 1971-05-18 Scm Corp Titanium dioxide whitened comestible compositions
FR2117506A5 (en) * 1970-12-11 1972-07-21 Kyowa Hakko Kogyo Kk
US3698912A (en) * 1969-07-01 1972-10-17 Morton Norwich Products Inc Process for making nutrient composition
US3925568A (en) * 1972-09-22 1975-12-09 Far Mar Co Process for fortifying food and feed products with amino acids
FR2273527A1 (en) * 1972-05-12 1976-01-02 Astra Laekemedel Ab Dietetic bread - for amino acid controlled diets
US3932608A (en) * 1971-08-30 1976-01-13 General Mills, Inc. Food composition
FR2332027A1 (en) * 1975-11-24 1977-06-17 Control Drug Inc COMPOSITIONS PREVENTING NUTRITION DEFICIENCY, ESPECIALLY BASED ON HYDROLYSED GELATIN AND TRYPTOPHAN, AND METHODS OF USE

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR907314A (en) * 1944-10-14 1946-03-08 Rech S Et De Controle Et Soc D Process for obtaining food materials and condiments endowed with a high assimilation power

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR987314A (en) * 1949-05-25 1951-08-13 Pen for stylograph
US3024272A (en) * 1958-04-22 1962-03-06 Du Pont Organic acid salts of basic amino acids and their use
FR1269412A (en) * 1960-08-05 1961-08-11 Stamicarbon Process for the preparation of foods with improved taste and increased nutritional value
US3415655A (en) * 1965-10-19 1968-12-10 Ajinomoto Kk Milk product containing free amino acids and method of preparing the same
US3579356A (en) * 1968-04-24 1971-05-18 Scm Corp Titanium dioxide whitened comestible compositions
FR2009523A1 (en) * 1968-05-28 1970-02-06 Ajinomoto Kk
US3698912A (en) * 1969-07-01 1972-10-17 Morton Norwich Products Inc Process for making nutrient composition
FR2117506A5 (en) * 1970-12-11 1972-07-21 Kyowa Hakko Kogyo Kk
US3932608A (en) * 1971-08-30 1976-01-13 General Mills, Inc. Food composition
FR2273527A1 (en) * 1972-05-12 1976-01-02 Astra Laekemedel Ab Dietetic bread - for amino acid controlled diets
US3925568A (en) * 1972-09-22 1975-12-09 Far Mar Co Process for fortifying food and feed products with amino acids
FR2332027A1 (en) * 1975-11-24 1977-06-17 Control Drug Inc COMPOSITIONS PREVENTING NUTRITION DEFICIENCY, ESPECIALLY BASED ON HYDROLYSED GELATIN AND TRYPTOPHAN, AND METHODS OF USE

Non-Patent Citations (5)

* Cited by examiner, † Cited by third party
Title
CA1972 *
CA1974 *
CA1978 *
EXBK/ *
EXBK/67 *

Also Published As

Publication number Publication date
FR2452884B1 (en) 1986-07-18
EP0026184A1 (en) 1981-04-08
BE882597A (en) 1980-07-31
WO1980002099A1 (en) 1980-10-16

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Legal Events

Date Code Title Description
TP Transmission of property
ST Notification of lapse
AR Application made for restoration
DI Inadmissibility of an action of restoration
AR Application made for restoration
BR Restoration of rights
ST Notification of lapse