A method for producing a heat-modified starch, comprising the steps of: (i) preparing a starch milk having a solids content of between 20% and 45% by weight and adding an alkaline agent, so as to obtain a final conductivity of between 4 and 7 mS/cm (ii) filtering the starch milk so as to recover a starch cake; (iii) introducing the starch cake, continuously, into a dryer at the same time as a continuous stream of hot air in order to recover a dried powder (iv) continuously supplying a turboreactor with the dried powder, and by setting parameters for the speed of rotation of the stirrer, so that the dried powder is continuously centrifuged and conveyed into the turboreactor; (v) recovering the heat-modified starch produced.
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
The invention relates to a method of producing a heat-modified starch comprising the steps of: (i) preparing a starch milk containing between 30 and 40% by weight, preferably between 35 and 37% by weight, solid matter, (ii) adding a powdery alkaline agent such as to obtain a final conductivity of between 0.7 and 2.5 mS/cm, (iii) ensuring a contact time of between 0.5 and 5 hours, (iv) filtering and drying the starch milk, (v) and heating the dried starch to bring it to a temperature of more than 180° C. for a dwell time of between 8 and 50 minutes, preferably between 10 and 40 minutes, even more preferably between 12 and 35 minutes.
The invention relates to saccharide oligomers comprising: - a total amount of DP1 – DP2 ranging from 5 and 10 %, preferably from 4 to 8 %, and a total amount of DP 3 to DP 5 ranging from 9 and 19 %, preferably from 10 to 15 %; - a ratio of 1,6-glycosidic/1,4-glycosidic linkages ranging from 0.5 to about 2 preferably from 0.6 to 1.8, and a ratio of 1,4-glycosidic/1,2-glycosidic linkages ranging from 1,5 to 6, preferably from 1.9 to 5. It also relates to a process for preparing the saccharide oligomers and to a food composition comprising the saccharide oligomers.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23L 33/20 - Reducing nutritive valueDietetic products with reduced nutritive value
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A23L 33/26 - Polyol polyesters, e.g. sucrose polyestersSynthetic sugar polymers, e.g. polydextrose
C07H 3/06 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
A highly soluble cereal or tuber starch having a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 7%, a water solubility of more than 90% in weight, a viscosity of less than 50 cP and an α-1,4/α-1,6 ratio between 20 to 25%, a method of preparation thereof, and its use in food applications.
The invention relates to a method for producing a heat-modified starch, comprising the steps consisting in: (i) preparing a starch milk having a solids content of between 30 and 40%, preferably between 35 and 37% by weight, (ii) adding a solution of an alkaline agent at a weight concentration of between 25 and 35%, preferably of 30%, so as to obtain a conductivity on the milk of between 4 and 7 mS/cm, (iii) ensuring a contact time of between 0.5 and 2 hours, (iv) filtering and drying the starch milk such that the conductivity of the dried starch resuspended at 20% by weight of solids is between 0.7 and 2.5 mS/cm, (v) heating said dried starch so as to bring it to a temperature of more than 180° C. for a residence time of between 10 and 40 minutes, even more preferentially between 15 and 35 minutes.
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
The instant invention relates to a powder layer for use in 3D binder jetting printing comprising a hydrolyzed and functionalized starch compound. It also relates to a process for 3D binder jetting printing using the same. It also relates to products, in particular solid dosage forms, obtained thereof by 3D binder jetting printing.
The present invention relates to a plant protein composition, preferably from legumes, more preferably from peas or faba beans, characterised by the presence of dietary fibres and a low content of antinutritional compounds such as galacto-oligosaccharides. Another aspect of the invention relates to a method for producing these novel legume proteins, preferably from peas or faba beans. The invention also relates to the use of the legume proteins, preferably from peas or faba beans, for the manufacture of food products.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The invention pertains to a solid protein raw dough product, the dough of the product comprising a pea protein hydrolysate and a plant protein component chosen from plant protein isolate, plant protein concentrate and blends thereof, the dry weight of pea protein hydrolysate on the total dry weight of pea protein hydrolysate and plant protein of the dough going from 10% to 60%.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The invention relates to a powder preparation for beverages comprising a leguminous protein extract, wherein the leguminous protein extract has a protein content, expressed on dry weight basis of the extract, of 75% or higher, a dry matter ranging from 90 to 100%, wherein the protein extract has a Turbiscan Stability Index TSI at the Middle Region TSIMR below 5.0 and a rheometer viscosity going from 0.40 to 0.75 Pa.s, the viscosity being determined at 20°C, with a shear rate of 40s-1, on an aqueous suspension having 15% weight of dry matter.
A23L 21/10 - MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products
A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 19/055 - Addition of non-milk fats or non-milk proteins
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A method for preparing a blend of at least two heat-modified starches, in which the starches are granular starches of different botanical origins, which comprises the steps consisting in: (i) preparing a starch milk containing at least two starches of different botanical origins, having total dry matter content comprised between 30 and 40%, and preferably between 35 and 37% by weight, (ii) preparing a citrate buffer with a pH between 4 and 6, preferably 6, and adding said citrate buffer to the starch milk so as to obtain a milk pH between 4 and 6, preferably 6, (iii) ensuring a contact time comprised between 0.5 and 5 hours, (iv) drying until reaching an equilibrium moisture content of 10 to 12%, (v) heating over 150° C., for a residence time of between 10 minutes and 6 hours, (vi) resuspending, adjusting the pH, optionally washing and again drying the heat-modified starches thus obtained.
The invention relates to compressible mannitol granules and to a process for the preparation thereof. The invention also relates to their use for the preparation of tablets, in particular by direct compression.
The present invention relates to cosmetic compositions comprising at least one cyclodextrin which is at least partially present in the form of solid particles dispersed in a physiologically acceptable medium, characterized in that the cyclodextrin particles have a volume average size d(4,3), measured by laser particle size analysis, of less than or equal to 20 μm, more preferentially less than or equal to 12 μm, and most preferentially less than or equal to 8 μm, and a size distribution by volume, measured by laser diffraction particle size analysis, of which the characteristic diameters d(10), d(50) and d(90) are such that: a. the diameter d(10) is less than or equal to 5.0 μm, preferentially less than or equal to 2.5 μm, b. and the diameter d(50) is less than or equal to 15.0 μm, preferentially less than or equal to 10.0 μm, c. and the diameter d(90) is less than or equal to 30.0 μm, preferentially less than or equal to 25.0 μm. The invention also relates to the use of such a cyclodextrin for improving the sensory profile of cosmetic compositions, in particular for conferring ease of spreading, and/or a soft, powdery, non-greasy feel, and for preventing the formation of pilling.
The invention relates to a process for producing a heat-modified rice starch having heat, acid and shear resistances and of stabilized viscosity comprising the steps consisting of heating rice starch to a temperature of between 150 and 200° C for a residence time of between 0.5 h and 6 hours. The invention also concerns a thickener or texturing agent in food applications, notably in yogurt, ketchup, salad dressings, sauces, comprising the heat-modified starch obtained according to the process of the invention.
The invention is related to a composition comprising a porous starch loaded with a hydrophilic fish attractant, its process of preparation, and its use as a biodegradable and non-toxic fish bait.
A23K 50/80 - Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
A01K 97/04 - Containers for baitPreparation of bait
A23K 10/14 - Pretreatment of feeding-stuffs with enzymes
A23K 40/10 - Shaping or working-up of animal feeding-stuffs by agglomerationShaping or working-up of animal feeding-stuffs by granulation, e.g. making powders
The invention relates to a solid form coated with a sugar-coating composition, said sugar-coating composition comprising a crystallizable material and a stearic acid salt like magnesium stearate. The invention also relates to a sugar-coating composition comprising a stearic acid salt, and to a process for coating solid cores using the same. The invention also relates to the use, for improving the surface of a sugar-coating layer of a sugar-coated solid form, comprising including a stearic acid salt in said sugar-coating layer.
One object of the present application is a composition comprising chemical compound having at least one heterocycle, and at least one antioxidant chosen from antioxidants having at least two aromatic cycles. Particularly the chemical compound is chosen from dianhydrohexitols, most particularly is isosorbide. Said composition show improved resistance to oxidation, and lower yellow coloration over storage and after thermal treatment. These compositions are useful for the preparation of polymers comprising isosorbide as a comonomer.
The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a heat-moisture treatment method characterized in that it comprises the following steps:
1) Adjusting the water content of the native pea starch to a value of less than 35%, preferably between 20 and 30% by weight, even more preferably between 20 and 25% by weight,
2) Heating the starch thus prepared to a temperature of more than 100° C., preferably from 105° C. to 135° C. for more than 5 hours, preferably for more than 10 hours, and even more preferentially for 24 hours,
3) Recovering and optionally drying the starch thus treated.
The invention relates to a functionalized pea protein having a gelling power, according to a TEST A, of at least 300 Pa, preferably in the range of 500 to 2000 Pa, most preferably in the range of 600 to 1800 Pa, and a determined viscosity of less than 0.65 Pa.s, the viscosity being measured at 15% by weight of dry matter, at a shear rate of 40s-1 and a temperature of 20°C, a method for obtaining such a protein, and the use thereof in food products or beverages.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The invention relates to a composition comprising the following components: A) from 52.0 wt % to 99.95 wt %, notably from 70.0 wt % to 99.95 wt % of a polymer, said polymer being an acrylonitrile-butadiene-styrene (ABS) polymer, or a mixture of polymers containing at least one acrylonitrile-butadiene-styrene (ABS) polymer, B) from 0.05 wt % to 30.0 wt % of at least one isosorbide diester. The compositions of the invention are particularly useful for the production of molded parts obtained therefrom, notably by injection molding process.
The invention relates to a textured wheat gluten protein composition characterised in that it comprises wheat gluten proteins and sodium bicarbonate, to a method for producing same and to the use thereof.
A method for preparing a mixture of poorly-digestible alpha-glucans from a substrate rich in oligosaccharides having a degree of polymerization (DP) of 4.
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
The invention is directed to a process for manufacturing a denatured fava bean protein extract, a denatured fava bean protein extract, a denatured fava bean protein composition, a textured fava bean protein composition, and the use of said extract and said compositions.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The invention relates to a composition comprising a cold-water insoluble crosslinked dextrin and a fatty acid having 8 to 17 carbon atoms. This invention also relates to a method for making such composition. The invention also relates to the use of a combination of a cold-water insoluble crosslinked dextrin and of a fatty acid having 8 to 17 carbon atoms for increasing the epithelial permeation of an active ingredient, or for the epithelial delivery of an active ingredient.
A61K 47/12 - Carboxylic acidsSalts or anhydrides thereof
A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
A61K 47/69 - Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additivesTargeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit
A61P 43/00 - Drugs for specific purposes, not provided for in groups
A61Q 90/00 - Cosmetics or similar toiletry preparations for specific uses not provided for in other groups of this subclass
B82Y 5/00 - Nanobiotechnology or nanomedicine, e.g. protein engineering or drug delivery
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
The invention relates to a composition comprising a cold-water insoluble crosslinked dextrin and a compound selected from 1-decanoyl-rac-glycerol and carboxymethyl cellulose. This invention also relates to a method for making such composition. The invention also relates to the use of a combination of a cold-water insoluble crosslinked dextrin and of a compound selected from 1-decanoyl-rac-glycerol and carboxymethyl cellulose, for increasing the epithelial permeation of an active ingredient, or for the epithelial delivery of an active ingredient.
A61K 9/00 - Medicinal preparations characterised by special physical form
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
carbohydrates used as an ingredient in the manufacture of nutraceuticals and pharmaceuticals, namely, modified pea starch compositions formulated for use as coatings in the manufacture of pharmaceutical and nutraceutical products drug delivery agents in the form of modified pea starch compositions formulated for use as coatings on pharmaceuticals that facilitate the delivery of pharmaceutical preparations
28.
HIGHLY SOLUBLE PEA STARCH AS REPLACER OF MALTODEXTRIN
The invention is related to a high soluble leguminous starch having a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 10 % in weight, more preferably less than 6 %, a content of oligosaccharides with a DP of 3 to 20 of more than 50 % in weight, more preferably more than 70 %, a water solubility of more than 90 % in weight, more preferably more than 95 %, a viscosity of less than 500 cP, more preferably of less than 100 cP, and characterized by an α 1,4 / α 1,6 ratio determined by 13C NMR between 23 to 32 %.
A new method for producing D-allulose crystals that allows for a continuous production process and ensures a high yield. Also, new D-allulose crystals. Further, the use of a nanofiltration unit in a method for producing D-allulose crystals to improve the yield and/or quality of the resulting crystals.
A pulse protein composition, preferably of pea or faba bean, the degree of hydrolysis of which is less than 10%, in particular for therapeutic use, preferably in the prevention and/or treatment of a disease susceptible to treatment by activation of the synthesis of FGF19.
A61K 31/575 - Compounds containing cyclopenta[a]hydrophenanthrene ring systemsDerivatives thereof, e.g. steroids substituted in position 17 beta by a chain of three or more carbon atoms, e.g. cholane, cholestane, ergosterol, sitosterol
A61K 36/48 - Fabaceae or Leguminosae (Pea or Legume family)CaesalpiniaceaeMimosaceaePapilionaceae
31.
POLYOLS FOR THEIR USE IN THE PREVENTION AND TREATMENT OF DISEASES CAUSED BY ANAEROBIC PATHOGENIC MICROORGANISMS
A61K 31/34 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having five-membered rings with one oxygen as the only ring hetero atom, e.g. isosorbide
A61P 1/02 - Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
A61P 25/00 - Drugs for disorders of the nervous system
A61K 31/341 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having five-membered rings with one oxygen as the only ring hetero atom, e.g. isosorbide not condensed with another ring, e.g. ranitidine, furosemide, bufetolol, muscarine
The invention relates to a thermally modified starch produced via the acid route, characterized in that it has a free citrate content of less than 0.05% and a fixed citrate content of between 0.05 and 0.15%, a temperature at peak swelling of the starch granules, analyzed using RVA between 2 and 17 minutes, higher than 100° C., preferably between 100 and 140° C., and/or a sedimentation volume of between 20 and 65 ml, preferably between 25 and 40 ml.
A method for preparing a legume starch with a high slowly digestible fraction content (SDS), a hydrothermal treatment method wherein it comprises the following steps: 1) preparing a starch milk with a dry matter content of between 30 and 40% by weight; 2) heating the starch milk prepared in this way to a temperature of between 50 and 60° C., preferably 55° C., in a continuous reactor so that the residence time of the starch milk is less than 5 minutes, preferably less than 2 minutes; and 3) recovering, filtering and drying the starch milk treated in this way.
The instant invention relates to a printable material for 3D printing comprising a hydrolyzed and functionalized starch compound. It also relates to a process for 3D printing using the same. It also relates to products, in particular solid dosage forms, obtained thereof by 3D printing.
The present application provides a solid cosmetic composition capable of forming a cream by simple dispersion in hot water, which can provide the same cosmetic benefits as conventional liquid compositions, and which in particular has a pleasant sensory profile. The alliance of a readily dispersible solid form and a pleasant sensory profile is possible through the combination of modified starches, in particular a sensory gelling starch and an emulsifying starch, and of vegetable or microbial gums. The solid composition can easily be converted into a cream by simple dispersion in hot water. The cream has a pleasant sensory profile, for example characterized by a cushion effect.
A61K 8/99 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
37.
METHOD FOR MANUFACTURING GELATINISED BLENDS OF THERMALLY MODIFIED STARCHES
The invention relates to a method for preparing a gelatinized blend of at least two heat-modified starches, wherein the starches are starches of different botanical origins, which comprises the steps consisting in:
1. Preparing a starch milk containing at least two starches of distinct botanical origins,
2. Treating the milk thus obtained under alkaline conditions and then dehydration and heat treatment for a time and at a temperature making it possible to obtain a blend of heat-modified starches,
3. Pregelatinizing said blend using a method that causes a break in the granular structure of the starches.
The present invention relates to a method for improving the organoleptic properties of a material rich in plant proteins, the method comprising the following steps: 1. suspending a material rich in plant proteins in a preferentially aqueous solvent so as to obtain a suspension having a dry matter content of between 5% and 20%; 2. adding one or more microbial strains to the suspension of step 1, wherein the one or more microbial strains are chosen from among lactic acid bacteria strains, yeast strains, or a mixture thereof, so as to obtain an inoculated suspension having a cell density of between 1.105and 1.1010 cfu/mL; 3. incubating the suspension of step 2 at a temperature of between 20°C and 40°C for a duration of between 30 and 120 minutes. The invention also relates to a plant protein isolate that is obtainable by means of the method of the invention and to the use thereof.
The present invention relates to pea proteins having a milky aromatic profile, to a method for producing said pea proteins, and to the use of said proteins for producing food or beverage products, in particular plant-based alternatives to milk.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
Carboxymethyl starch is a gelling or thickening agent which can be used to obtain cosmetic or dermatological compositions having a cushion effect. However, this starch has the disadvantage of pilling during application to the skin and/or after drying. The present application provides a solution for reducing pilling by combining an oil and a selected surfactant.
The present invention relates to legume proteins, preferably pea or fava bean proteins, having a milky aromatic profile, to a method for producing said legume proteins, and to the use of said proteins for producing food or beverage products, in particular plant-based alternatives to milk.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The invention concerns a process of manufacturing a leguminous protein composition, leguminous protein compositions obtained by such a process and uses thereof in acid-gelling food products.
The present invention relates to a method for preparing cell-laden gellan gum-collagen interpenetrating hydrogel using 3D-bioprinter and a 3D printed hydrogel obtainable thereof, particularly for use in the wound treatment.
B29C 64/118 - Processes of additive manufacturing using only liquids or viscous materials, e.g. depositing a continuous bead of viscous material using filamentary material being melted, e.g. fused deposition modelling [FDM]
An improved sugar coating process using a hydrolyzed and functionalized starch. The present invention also relates to sugar-coating compositions comprising such a starch.
The invention relates to a method for producing a legume-based soft cheese equivalent, to the use of a legume-based liquid composition for preparing a soft cheese equivalent and to a soft cheese equivalent.
A specific composition comprising textured plant proteins, preferentially pea proteins, the firmness of which is greater than that of the similar products currently on the market, as well as to their method of manufacture and their use in food compositions, particularly meat analogues.
Provided is a plant-based meat analog comprising a hydrated textured protein, preferably a hydrated textured pea protein, and a pea protein isolate, its process and various industrial uses.
The instant invention relates to a printable material for Hot Melt Extrusion-based 3D printing (HME-3DP) comprising a pregelatinized cross-linked starch and hydroxypropyl methyl cellulose (HPMC). It also relates to a process for 3D printing using the same. It also relates to products, in particular controlled release solid dosage forms, obtained thereof by 3D printing.
The present invention relates to the use of porous starch as spray-drying aid in the preparation of a flavor powder. The present invention also relates to a process of fabricating the flavor powder and to a flavor powder comprising porous starch obtained from said process. Also, the present invention relates to a flavor powder comprising porous starch as spray-drying aid.
The invention relates to a method for extracting plant proteins comprising the following steps: 1. suspending a plant flour in a preferably aqueous solvent, so as to obtain a plant flour suspension; 2a. adding a strain into the plant flour suspension of step 1; 2b. incubating the seeded suspension of step 2a so that the strain acidifies the seeded suspension until a protein precipitate is formed; and 3. separating the protein precipitate obtained at the end of step 2b. The invention also relates to a plant protein isolate capable of being obtained by the method of the invention.
C12P 1/04 - Preparation of compounds or compositions, not provided for in groups , by using microorganisms or enzymesGeneral processes for the preparation of compounds or compositions by using microorganisms or enzymes by using bacteria
The invention relates to new Lipid nanoparticles (LNPs) which can be used for nucleic acid delivery, wherein said LNPs comprise a nucleic acid and a nonionic or cationic cyclodextrin compound. The invention also relates to a process for making the same, and to the use thereof in the pharmaceutical field.
The present invention relates to chocolate products based on legume proteins nevertheless having an excellent organoleptic quality, in particular without a sandy or pasty mouthfeel, and with a slightly sweet taste and also an improved milky flavour during tasting. The invention also relates to a method for producing chocolate products of this type.
A23G 1/40 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 1/44 - Cocoa products, e.g. chocolateSubstitutes therefor characterised by the composition containing peptides or proteins
The invention relates to a leguminous acid-gelling protein extract having a protein content, expressed on dry weight basis of the extract, of 75% or higher and a storage modulus of at least 1800 Pa, advantageously at least 2000 Pa when determined using TEST A, preferably at least 2500 Pa. The invention also relates to its method of preparation and its use in acid-gelling food products.
A23L 21/10 - MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products
A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 19/055 - Addition of non-milk fats or non-milk proteins
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 33/105 - Plant extracts, their artificial duplicates or their derivatives
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
55.
OIL-IN-WATER EMULSION COMPRISING AN EMULSIFIER SYSTEM CONSISTING OF A CYCLODEXTRIN AND AN EMULSIFIER OF STARCH ORIGIN
The present application relates to an oil-in-water emulsion obtained by means of an emulsifier system which is of natural origin and consists of a cyclodextrin and a starch-based emulsifier and/or an emulsifier of starch origin, preferably a native beta-cyclodextrin and an octenyl succinate-modified pregelatinized hydrolysed starch. The emulsion has the advantage of having a viscosity which can be adjusted in a range from 3000 mPa.s to less than 10 mPa.s, making it possible to obtain various forms ranging from gel, through milk, to fluid lotion. These emulsions are suitable as cosmetic, dermatological, veterinary and pharmaceutical products. In particular in cosmetics, these emulsions can be used in skincare, in haircare, in oral care, in hygiene and in make-up.
The present invention relates to the field of cosmetic compositions, in particular hair compositions, for styling, shaping the hair, in particular shaping the hair in curls, and also the thermal protection of the hair. The invention also relates to the use of a leguminous-plant starch for shaping hair curls and also for preventing, eliminating or reducing thermal or chemical stress of hair.
The invention relates to a thermally modified starch produced via the acid route, characterized in that it has a free citrate content of less than 0.05% and a fixed citrate content of between 0.12 and 0.16% and/or a reduction of between 2 and 10° C. of the gelatinization temperature at RVA peak viscosity, and/or a sedimentation volume of between 15 and 35 mL.
The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate:
contains between 0.5 and 2% of free amino acids,
has a viscosity:
from 13 to 16×10−3 Pa·s. at a shear rate of 10 s−1,
from 10 to 14×10−3 Pa·s. at shear rate of 40 s−1, and
from 9.8 to 14×10−3 Pa·s. at a shear rate of 600 s−1,
has a solubility:
from 30 to 40% in pH zones from 4 to 5
from 40 to 70% in pH zones from 6 to 8.
The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate:
contains between 0.5 and 2% of free amino acids,
has a viscosity:
from 13 to 16×10−3 Pa·s. at a shear rate of 10 s−1,
from 10 to 14×10−3 Pa·s. at shear rate of 40 s−1, and
from 9.8 to 14×10−3 Pa·s. at a shear rate of 600 s−1,
has a solubility:
from 30 to 40% in pH zones from 4 to 5
from 40 to 70% in pH zones from 6 to 8.
The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.
The invention relates to granules of microcrystalline mannitol and of granular starch having a water activity equal to or lower than 0.3. The invention also relates to a process for obtaining thereof. The invention also relates to the use of such granules for formulating or stabilizing moisture-sensitive active ingredients such as probiotics.
The present invention relates to a method for filtering steep water to obtain a water-soluble plant fraction such as clear corn steep water or a clear solution of potato solubles, as well as to the filtering method for producing same, and industrial uses thereof.
The invention relates to a binder compound, a mixture of vegetable proteins and pea starch, to a method for obtaining same and to the use thereof in industry, in particular in the field of food, more particularly in the production of meat substitutes.
A23L 11/00 - Pulses, i.e. fruits of leguminous plants, for production of foodProducts from legumesPreparation or treatment thereof
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
A23L 19/12 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops of potatoes
The invention relates to a method for producing a deodorized pea protein, and to a deodorized pea protein and the use thereof for producing products requiring pressurized heat treatments, for example for producing ready-to-drink beverages or extruded products. The method comprises: providing a suspension of pea protein extract, adding peroxide to said suspension in order to form an additive-containing suspension, heat treating the additive-containing suspension, optionally followed by rapid vacuum cooling, forming a deodorized protein solution and recovering the deodorized pea protein, wherein the weight amount of peroxide added, expressed relative to the dry weight of the pea protein extract in the suspension, ranges from 100 to 2000 pp.
The present invention relates to a composition comprising slowly digestible branched starch hydrolysates, methods for producing said compositions and uses thereof, in particular in the food industry.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
The invention is related to a high soluble leguminous starch having a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 10% in weight, more preferably less than 6%, a content of oligosaccharides with a DP of 3 to 20 of more than 50% in weight, more preferably more than 70%, a water solubility of more than 90% in weight, more preferably more than 95%, a viscosity of less than 500 cP, more preferably of less than 100 cP, and characterized by an α1,4/α1,6 ratio determined by 13C NMR between 25 to 35%, preferably between 28 to 32%.
The invention relates to a composition comprising plant protein-rich material textured with high amylose starch, to a method for producing the same and to the use thereof.
The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate:
contains between 0.5 and 2% of free amino acids,
has a viscosity:
from 13 to 16×10−3 Pa·s. at a shear rate of 10 s−1,
from 10 to 14×10−3 Pa·s. at a shear rate of 40 s−1, and
from 9.8 to 14×10−3 Pa·s. at a shear rate of 600 s−1,
has a solubility:
from 30 to 40% in pH zones from 4 to 5
from 40 to 70% in pH zones from 6 to 8.
The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate:
contains between 0.5 and 2% of free amino acids,
has a viscosity:
from 13 to 16×10−3 Pa·s. at a shear rate of 10 s−1,
from 10 to 14×10−3 Pa·s. at a shear rate of 40 s−1, and
from 9.8 to 14×10−3 Pa·s. at a shear rate of 600 s−1,
has a solubility:
from 30 to 40% in pH zones from 4 to 5
from 40 to 70% in pH zones from 6 to 8.
The invention also relates to the use of this nutritional formulation as a single protein source of as a food supplement, intended for infants, children and/or adults.
The present invention relates to a product of internal dehydration of sorbitol, characterized in that it has a total residual nitrogen atom content of between 0.01 ppm and 150 ppm, preferably of between 0.02 ppm and 20 ppm, more preferably of between 0.05 ppm and 10 ppm, and, more preferentially, of between 0.07 ppm and 5 ppm, this residual content being expressed as dry weight relative to the total dry weight of said product, and in that it has a total residual sulphur atom content of between 0.0001 ppm and 100 ppm, preferably between 0.0002 ppm and 50 ppm, more preferably between 0.0004 ppm and 30 ppm, and more preferentially, between 0.0008 ppm and 20 ppm, this total residual content being expressed in dry weight relative to the dry weight of said product; a method for purifying such a product and a polymer comprising a unit corresponding to said product.
The invention relates to an improved adenovirus formulation comprising: a) a recombinant adenovirus; b) a citrate buffer; c) a cyclodextrin compound; and d) a salt, said formulation having a pH ranging from about 5.5 to about 6.5, and wherein said formulation is free of non-ionic detergent. The invention also relates to a method of preserving an adenovirus which comprises preparing said formulation.
The invention relates to a dry-extruded composition comprising plant proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, as well as a hydrolyzed wheat gluten protein, a method for producing same and the use thereof.
The invention relates to oral administration of biological actives, in particular of insulin, comprising the use of a cross-linked starchy material as a delivery system.
The invention pertains to the field of oat protein compositions and production method thereof. In particular, the present invention also concerns oat protein compositions having high solubility, which are not chemically substituted. The present invention also concerns methods of production of these oat protein compositions.
A23J 1/12 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
NUTRITIONAL FORMULATIONS SUCH AS A YOGHURT, CREAM, CREAM DESSERT OR FROZEN DESSERT, COMPRISING A PEA PROTEIN ISOLATE, AND THE USE OF THE FORMULATION AS A SOURCE OF PROTEIN
The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate:
contains between 0.5 and 2% of free amino acids,
has a viscosity:
from 13 to 16×10−3 Pa·s. at a shear rate of 10 s−1,
from 10 to 14×10−3 Pa·s. at shear rate of 40 s−1, and
from 9.8 to 14×10−3 Pa·s. at a shear rate of 600 s−1,
has a solubility:
from 30 to 40% in pH zones from 4 to 5
from 40 to 70% in pH zones from 6 to 8.
The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.
A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 19/093 - Addition of non-milk fats or non-milk proteins
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
A23L 11/30 - Removing undesirable substances, e.g. bitter substances
The invention pertains to the field of oat protein compositions and production method thereof. In particular, the present invention is directed to an oat protein composition having low lipid content and which does not contain traces of organic solvent or surfactant and to the production method thereof.
The invention pertains to the field of oat protein compositions and production method thereof. In particular, the present invention also concerns an oat protein composition having low lipid content, which does not contain traces of organic solvent. The present invention also concerns a method of production of an oat protein composition.
A23J 1/12 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
The invention pertains to the field of oat protein compositions and production method thereof. In particular, the present invention concerns a method of production of an oat protein composition from oat milk co-products.
A23J 1/12 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
The present technology relates to masking the taste of isosorbide, in particular its bitterness. The technology developed herein proposes a new dosage form allowing the taste of isosorbide to be improved, as well as a method for producing this dosage form.
A61K 31/34 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having five-membered rings with one oxygen as the only ring hetero atom, e.g. isosorbide
The invention relates to new gastroretentive tablets that are floating tab-in- tab dosage forms. The invention also relates to a process for obtaining thereof, as well as to the use thereof for treating diseases or conditions in which such gastroretentive tablets are useful.
The present application relates to the use of an antimicrobial composition comprising essentially ingredients of natural origin as a preservative activator in cosmetic products. Due to the selection of the components of this antimicrobial composition, it has very broad compatibility with most formulations of cosmetic products, and may in particular be integrated into these formulations without destabilizing them or having to modify them, while maintaining the transparency of said cosmetic products.
A01N 65/44 - Poaceae or Gramineae [Grass family], e.g. bamboo, lemon grass or citronella grass
A01N 37/36 - Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio-analogue, or a derivative thereof, and a singly bound oxygen or sulfur atom attached to the same carbon skeleton, this oxygen or sulfur atom not being a member of a carboxylic group or of a thio-analogue, or of a derivative thereof, e.g. hydroxy-carboxylic acids
A01N 43/16 - Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atom with one hetero atom six-membered rings with oxygen as the ring hetero atom
The invention relates to the use of a mixture of pregelatinized, amylose-rich starches, having large particle size and soluble fibers, for coating and glazing breakfast cereals, enabling the production of breakfast cereals with a reduced sugar content.
The invention relates to a method for preparing a mixture of poorly-digestible alpha-glucans from a substrate rich in oligosaccharides having a degree of polymerisation (DP) of 4.
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
The invention relates to a method for obtaining a composition comprising textured legume proteins, while optimizing energy and water consumption, and also to the products obtained and the use thereof.
The present invention relates to a leguminous plant protein isolate comprising at least 75% of protein and having a low content of total lipids below 6g per 100 g of protein based on dry weight, to a process for producing said isolate and to uses thereof.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 11/30 - Removing undesirable substances, e.g. bitter substances
The invention relates to an epoxy pre-polymer comprising isosorbide units, characterized in that it comprises less than 1% by weight of isosorbide diglycidyl ether relative to the total weight of the epoxy pre-polymer. The invention also relates to a method for producing such an epoxy pre-polymer.
The present invention relates to a novel use of a pharmaceutical composition comprising at least one methyl cyclodextrin in the treatment and/or prevention of hepatic steatosis and related diseases. The invention also relates to the use of methyl cyclodextrin to reduce lipid accumulation in the liver.
A61P 1/16 - Drugs for disorders of the alimentary tract or the digestive system for liver or gallbladder disorders, e.g. hepatoprotective agents, cholagogues, litholytics
The present invention relates to pea proteins having a milky aromatic profile, to a method for producing said pea proteins, and to the use of said proteins for producing food or beverage products, in particular plant-based alternatives to milk.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
The invention relates to a method for preparing a C13-C29 alkyl diester of 1,4:3,6-dianhydrohexitol, said method comprising: a) a first step of esterification of 1,4:3,6-dianhydrohexitol with a fatty acid having a C13-C29 alkyl chain, said fatty acid being in excess, so as to form a reaction crude comprising a C13-C29 alkyl diester of 1,4:3,6-dianhydrohexitol and unreacted fatty acid; b) a second step of esterification of the unreacted fatty acid with a primary or aromatic diol.
C07C 67/08 - Preparation of carboxylic acid esters by reacting carboxylic acids or symmetrical anhydrides with the hydroxy or O-metal group of organic compounds
The present invention relates to a specific composition comprising a particular mixture of textured field bean and pea proteins, the firmness of which is greater than that of similar products currently on the market, as well as to the production method thereof and to the use of same in food compositions, particularly meat substitutes.
A23L 19/10 - Products from fruits or vegetablesPreparation or treatment thereof of tuberous or like starch containing root crops
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present invention concerns a method for modifying a polysaccharide material, preferably an amylaceous material, involving a first step of homogeneous solubilisation of said polysaccharide material in an aqueous solvent, followed by a step of homogeneous chemical functionalisation comprising at least one non-crosslinking chemical modification, or at least one crosslinking chemical modification, or a sequence of at least one non-crosslinking chemical modification and at least one crosslinking chemical modification. Secondly, the present invention concerns a modified polysaccharide material, in particular obtained by the method according to the invention, characterised in that it has a novel distribution of the chemical substituents attached to the hydroxyl functions of the anhydroglucose units of said polysaccharide material. The novel starches can be used as organic adjuvants for dry mortars made from cement or made from gypsum, in particular as a binder for a dry mortar made from cement or as a thickening agent for a mortar made from plaster.
C04B 28/14 - Compositions of mortars, concrete or artificial stone, containing inorganic binders or the reaction product of an inorganic and an organic binder, e.g. polycarboxylate cements containing calcium sulfate cements
C08B 31/00 - Preparation of chemical derivatives of starch
The present invention relates to hydrogenated hyperbranched dextrins for use in preserving, protecting or restoring the eubiosis of skin microbiota and/or microbiota of mucous membranes.
The invention is related to a highly soluble cereal or tuber starchhaving a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 7 %, a water solubility of more than 90 % in weight, a viscosity of less than 50 cP and an α-1,4 / α-1,6 ratio between 20 to 25 %, a method of preparation thereof, and its use in food applications.
The present invention relates to hyperbranched dextrins, preferably hydrogenated hyperbranched dextrins, for use as a soothing agent as well as in a method for preventing or reducing or eliminating reactions of the skin and/or the scalp and/or the oral mucous membranes.
The present invention relates to hyperbranched dextrins, preferably hyperbranched and hydrogenated dextrins for topical use in the prevention or treatment of at least one symptom selected from redness, heat, swelling and pain, as well as in the prevention or treatment of the symptoms of skin inflammation and of mucosal inflammation. The invention also relates to the use of these hyperbranched, and preferably hyperbranched and hydrogenated, dextrins to prevent or reduce or eliminate the irritant effect induced by ingredients contained in cosmetic or dermatological compositions.
The present invention relates to a method for decontaminating glucose polymers or the hydrolysates of the pro-inflammatory molecules thereof. Said method includes a) providing glucose polymers or the hydrolysates thereof, b) optionally, detecting or assaying the pro-inflammatory molecules in the glucose polymers or the hydrolysates thereof provided in Step a), and c) carrying out the following purifying steps: i. treatment using an enzymatic preparation having detergent properties and clarification properties; ii. treatment using a pharmaceutical-grade activated carbon with very high adsorption properties and “micropore” porosity; iii. optionally, treatment using a second activated carbon with “mesopore” porosity; iv. passing them over a macroporous adsorbent polymer resin having porosity greater than 100 Angstroms; and v. continuous ultrafiltration at 5 kDa.
Preparing a blend of at least two thermally modified starches of different botanical origins, consisting in:
(i) preparing a starch milk containing at least two starches of different botanical origins, having total solids content of between 30 and 40%, and preferably between 35 and 37% by weight,
(ii) adding an alkaline agent to obtain a final conductivity of the powder resuspended to 20% solids content of between 0.5 and 5 mS/cm,
(iii) ensuring a contact time of between 0.5 and 5 hours,
(iv) filtering and drying the starch milk to a moisture content of between 10.5 and 15%, to obtain a starch powder having a conductivity of between 0.5 and 2.5 mS/cm and a pH of between 9 and 10.5,
Preparing a blend of at least two thermally modified starches of different botanical origins, consisting in:
(i) preparing a starch milk containing at least two starches of different botanical origins, having total solids content of between 30 and 40%, and preferably between 35 and 37% by weight,
(ii) adding an alkaline agent to obtain a final conductivity of the powder resuspended to 20% solids content of between 0.5 and 5 mS/cm,
(iii) ensuring a contact time of between 0.5 and 5 hours,
(iv) filtering and drying the starch milk to a moisture content of between 10.5 and 15%, to obtain a starch powder having a conductivity of between 0.5 and 2.5 mS/cm and a pH of between 9 and 10.5,
(v) heating the dried starch powder to a temperature higher than 130° C., preferably between 130 and 220° C., for a residence time of between 10 minutes and 6 hours.
The invention relates to the use of a mixture of at least one sweetening agent and at least one chemically unmodified pregelatinized starch to improve the crunchiness of the hard crystalline coating of a sugar-coated product, said starch not having undergone chemical modifications, said coating and said mixture comprising less than 1% by weight of gum arabic relative to the total dry weight of the coating or of the mixture, preferably said coating or said mixture being free of gum arabic. The invention also relates to a sugar-coated confectionery product, a production method and a pre-mixed composition.
The invention relates to compressible mannitol granules and to a process for the preparation thereof. The invention also relates to their use for the preparation of tablets, in particular by direct compression.
The invention relates to the use of a thermoplastic polyester for producing a 3D-printed object, said polyester comprising: at least one 1.4:3.6-dianhydrohexitol unit (A), at least one ethylene glycol unit (B); at least one terephthalic acid unit (C), wherein the ratio (A)/[(A)+(B)] is at least 0.01 and at most 0.60, said polyester being free of alicyclic diol units or comprising a molar amount of alicyclic diol units, relative to the total of monomeric units in the polyester, of less than 5%, and having a reduced viscosity in solution (35° C.; orthochlorophenol; 5 g/L polyester) greater than 40 mL/g.
B29C 64/118 - Processes of additive manufacturing using only liquids or viscous materials, e.g. depositing a continuous bead of viscous material using filamentary material being melted, e.g. fused deposition modelling [FDM]
