The invention provides a binder for binding a proteinaceous food product comprising at least 0.1 wt.% of a salt, said binder comprising a protease inhibitor and a cellulose alkyl ether. The invention furthermore provides a proteinaceous food product comprising said binder, and methods to obtain this food product.
The invention relates to a method for the preparation of a microparticulated patatin, and the microparticulated patatin that can be obtained by this method. The invention further relates to methods for preparing a gel, emulsion, foam or clarified alcoholic fermented product from the microparticulated patatin and the products obtained by these methods, and to food products comprising microparticulated patatin.
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A23J 1/16 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des eaux résiduaires des fabriques d'amidon ou de résidus analogues
The invention provides a texturized vegetable protein, said texturized vegetable protein being defined as a fibrous vegetable protein material having a protein content of at least 40 wt.% relative to dry matter, which texturized vegetable protein is prepared by extrusion at a moisture content of 18.1 - 25.9 wt.% of a feed composition comprising a) a source of plant protein from seed, cereal, algae, fruit, leaf or legume comprising at least 65 wt.% plant protein, relative to dry matter; and b) a source of tuber protein, comprising at least 75 wt.% tuber protein, relative to dry matter; and c) a filler. The invention furthermore provides food products comprising the TVP of the invention, as well as methods for obtaining these products, and use thereof for substituting animal-derived meat in food products.
The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.
A23L 29/244 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des agents gélifiants ou épaississants d'origine végétale à partir de bulbes, de tubercules ou de racines, p. ex. glucomannane
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
The invention provides a textured vegetable protein with improved juiciness, as well as methods for obtaining the textured vegetable protein and uses thereof in food products.
The invention provides a non-inhibited granular amylopectin potato starch with a decreased gelatinization temperature, which is highly suitable for use in pasteurized meat products.
The invention provides a starch-based tile adhesive, said adhesive comprising a substituted starch and a filler, in which a limited amount of cement may be present, but which adhesive preferably does not comprise cement. The invention furthermore provides methods to provide the said tile adhesive, as well as methods for tiling using the said adhesive, and surfaces provided with tiles by use of the said adhesive.
C04B 28/02 - Compositions pour mortiers, béton ou pierre artificielle, contenant des liants inorganiques ou contenant le produit de réaction d'un liant inorganique et d'un liant organique, p. ex. contenant des ciments de polycarboxylates contenant des ciments hydrauliques autres que ceux de sulfate de calcium
C04B 111/10 - Compositions caractérisées par l'absence d'un matériau spécifié
The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, and a binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; and c) shaping the meat substitute, and a meat substitute obtained using the said method. It has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.
The invention relates to the field of food technology and fermented dairy products, more specifically to a novel drinking yoghurt and processes for the manufacture thereof. Provided is method to provide a stabilized drinking yoghurt, comprising the steps of: (i) dissolving powdered amylomaltase-treated starch (ATS) in an aqueous composition under heating to a temperature in the range of 50-80° C., preferably 60-75° C., more preferably 70-75° C., followed by (ii) cooling the solution to a temperature in the range of 2-45° C., preferably 4-25° C., more preferably 4-8° C., to induce the formation of an ATS gel; (iii) preparing a gelled yoghurt by either adding the ATS gel as pre-gel to a conventionally prepared fermented yoghurt, or wherein the ATS gel is formed in situ during the fermentation of a milk product into a yoghurt; and (iv) shearing the gelled yoghurt.
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
A23C 9/154 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs contenant des substances épaississantes, des œufs ou des préparations à base de céréalesLait gélifié
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
The invention relates to a coating composition for reducing hydrocarbon migration through a cellulosic substrate, the coating composition comprising
starch having a weight average molecular weight of between 500 kDa and 20.000 kDa;
a synthetic latex polymer, wherein the polymer has a Tg of between −10° C. and 25° C.
The invention is in the field of aerated dessert products, such as mousses. There is provided an aerated dessert comprising an emulsifier for stabilizing dispersed air bubbles, a gelatinized native starch and a gelatinized degraded starch, wherein the gelatinized native starch is preferably gelatinized native amylopectin starch and/or wherein the gelatinized degraded starch is preferably gelatinized degraded amylopectin starch.
A23G 9/46 - Produits à structure aérée, mousseuse, cellulaire ou poreuse
A23C 9/152 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs
A23C 9/154 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs contenant des substances épaississantes, des œufs ou des préparations à base de céréalesLait gélifié
A23L 9/10 - Flans ou entremetsPoudres sèches à flan ou entremets
A23L 35/00 - Aliments ou produits alimentaires non prévus par les groupes Leur préparation ou leur traitement
A23P 30/40 - Production de mousse ou de produits fouettés
14.
NOVEL ANTI-STALING ENZYME, AND METHODS, DOUGHS AND BAKED FOOD PRODUCTS RELATING THERETO
The invention relates to the field of food technology and anti-staling enzymes. Provided is a method of preparing a baked food product by baking a farinaceous dough, comprising incorporating into the dough a GtfC-type 4,6-α-glucanotransferase enzyme, wherein the GtfC-type enzyme (i) is capable of transferring a maltose moiety from a polysaccharide or oligosaccharide substrate to the non-reducing end of an oligosaccharide acceptor via a new a(1->6) linkage without forming α(1->4,6) branching points, and (ii) has an activity optimum in the temperature range of 50-70° C. Also provided is a farinaceous dough and a baked dough product comprising said GtfC-t e 4,6-α-glucanotransferase enzyme.
The invention relates to the field of confectioneries, more in particular to hard panned coatings and confectionery products coated with the same. Provided is a hard panned confectionary coating composition comprising (i) a bulk sweetener; (ii) 0.5-7 wt% of an enzymatically modified starch derivative having a dextrose equivalent (DE) of equal to or less than 6, and wherein the starch derivative is produced by enzymatic treatment using alfa-amylase (EC 3.2.1.1) and/or alpha-glucan branching enzyme (EC 2.4.1.18); (iii) water; and (iv) optionally gum Arabic.
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A23G 3/42 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition caractérisés par les hydrates de carbone utilisés, p. ex. des polysaccharides
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23L 5/41 - Maintien ou altération de la coloration naturelle par l'emploi d'additifs, p. ex. d'azurants optiques
A23L 5/42 - Adjonction de colorants ou de pigments, p. ex. en combinaison avec des azurants optiques
A23L 29/219 - Amidon chimiquement modifiéProduits de réaction ou de complexation de l’amidon avec d’autres produits chimiques
The invention provides a method for suppressing off-flavor formation in food products which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.
The invention provides a food product comprising or prepared with a pumpkin seed protein isolate, said isolate comprising at least 60 wt.% of pumpkin seed protein, in which food product the pumpkin seed protein is present as an emulsifier and/or as a gelling agent. The invention furthermore provides methods to obtain such food products, as well as use of pumpkin seed protein as an emulsifier and/or gelling agent.
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23J 3/26 - Traitement des protéines pour l'alimentation par texturation utilisant l'extrusion ou l'expansion
A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
Provided is a method for providing a spoonable acidified dairy product, comprising the steps of: a) providing an alpha-glucan composition comprising essentially linear isomalto/malto-polysaccharides (IMMPs) wherein the content of α(1→6) glycosidic linkages is at least 70%; b) supplementing a milk product with said alpha-glucan composition; and c) acidifying the supplemented milk product to a pH below 5, preferably to a pH of about 4.6. Also provided are products obtainable by such a method. Also provided is the use of IMMPs with a content of α(1→6) glycosidic linkages of at least 70% to improve the stability and/or sensory properties of acidified dairy products.
The invention provides a low-moisture extruded texturized vegetable protein, defined as a fibrous and firm protein material obtained by extrusion at a moisture content of 20 ? 30 wt.%, said texturized vegetable protein having a protein content of at least 70 wt.% relative to dry matter, which texturized vegetable protein is prepared by extrusion of a feed composition comprising a) a source of plant protein from seed, cereal, algae, fruit, leaf or legume comprising at least 65 wt.% plant protein, relative to dry matter; and b) a source of tuber protein, comprising at least 75 wt.% tuber protein, relative to dry matter. The invention furthermore provides food products comprising the TVP of the invention, as well as methods for obtaining these products, and use thereof for substituting animal-derived meat in food products.
The invention provides a low-moisture extruded texturized vegetable protein, defined as a fibrous and firm protein material obtained by extrusion at a moisture content of 20 – 30 wt.%, said texturized vegetable protein having a protein content of at least 70 wt.% relative to dry matter, which texturized vegetable protein is prepared by extrusion of a feed composition comprising a) a source of plant protein from seed, cereal, algae, fruit, leaf or legume comprising at least 65 wt.% plant protein, relative to dry matter; and b) a source of tuber protein, comprising at least 75 wt.% tuber protein, relative to dry matter. The invention furthermore provides food products comprising the TVP of the invention, as well as methods for obtaining these products, and use thereof for substituting animal-derived meat in food products.
The invention pertains to the insight that native patatin may cause off- flavor formation in systems where it is present in combination with water and a lipid. This off-flavor formation can be suppressed or reduced by addition of an inhibitor of patatin. The invention thus pertains to food products comprising or prepared from water, a lipid, and native patatin, which furthermore comprise a patatin inhibitor.
A23J 3/22 - Traitement des protéines pour l'alimentation par texturation
A23L 27/00 - ÉpicesAgents aromatiques ou condimentsÉdulcorants artificielsSels de tableSubstituts diététiques du selLeur préparation ou leur traitement
A23L 29/00 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement
24.
PATATIN AS BINDER IN FOOD PRODUCTS OTHER THAN MEAT SUBSTITUTES
The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
25.
PATATIN AS BINDER IN FOOD PRODUCTS OTHER THAN MEAT SUBSTITUTES
The invention provides a method for suppressing off-flavor formation in food products other than meat substitutes which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A23L 15/00 - Produits à base d’œufsLeur préparation ou leur traitement
The invention provides a non-inhibited granular amylopectin potato starch with a decreased gelatinization temperature, which is highly suitable for use in pasteurized meat products.
The invention provides a non-inhibited granular amylopectin potato starch with a decreased gelatinization temperature, which is highly suitable for use in pasteurized meat products.
The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, and a binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; and c) shaping the meat substitute, and a meat substitute obtained using the said method. It has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.
The invention provides a method for preparing a meat substitute, comprising a) preparing a binding emulsion comprising water, a lipid, and a binder comprising native patatin; b) combining the binding emulsion with a denatured protein and optional ingredients; and c) shaping the meat substitute, and a meat substitute obtained using the said method. It has been found that by following the present method, meat substitutes with increased adhesion and hardness can be obtained.
The invention relates to the field of food technology and fermented dairy products, more specifically to a novel drinking yoghurt and processes for the manufacture thereof. Provided is method to provide a stabilized drinking yoghurt, comprising the steps of: (i) dissolving powdered amylomaltase-treated starch (ATS) in an aqueous composition under heating to a temperature in the range of 50- 80ºC, preferably 60-75 ºC, more preferably 70-75ºC, followed by (ii) cooling the solution to a temperature in the range of 2-45 ºC, preferably 4 - 25 ºC, more preferably 4-8 ºC, to induce the formation of an ATS gel; (iii) preparing a gelled yoghurt by either adding the ATS gel as pre-gel to a conventionally prepared fermented yoghurt, or wherein the ATS gel is formed in situ during the fermentation of a milk product into a yoghurt; and (iv) shearing the gelled yoghurt.
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
A23C 9/154 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs contenant des substances épaississantes, des œufs ou des préparations à base de céréalesLait gélifié
31.
METHODS FOR PREPARING A STABILIZED DRINKING YOGHURT.
The invention relates to the field of food technology and fermented dairy products, more specifically to a novel drinking yoghurt and processes for the manufacture thereof. Provided is method to provide a stabilized drinking yoghurt, comprising the steps of: (i) dissolving powdered amylomaltase-treated starch (ATS) in an aqueous composition under heating to a temperature in the range of 50- 80ºC, preferably 60-75 ºC, more preferably 70-75ºC, followed by (ii) cooling the solution to a temperature in the range of 2-45 ºC, preferably 4 - 25 ºC, more preferably 4-8 ºC, to induce the formation of an ATS gel; (iii) preparing a gelled yoghurt by either adding the ATS gel as pre-gel to a conventionally prepared fermented yoghurt, or wherein the ATS gel is formed in situ during the fermentation of a milk product into a yoghurt; and (iv) shearing the gelled yoghurt.
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
A23C 9/154 - Préparations à base de laitLait en poudre ou préparations à base de lait en poudre comportant des additifs contenant des substances épaississantes, des œufs ou des préparations à base de céréalesLait gélifié
A23L 29/212 - AmidonAmidon modifiéDérivés d'amidon, p. ex. esters ou éthers
32.
NOVEL ANTI-STALING ENZYME, AND METHODS, DOUGHS AND BAKED FOOD PRODUCTS RELATING THERETO
The invention relates to the field of food technology and anti-staling enzymes. Provided is a method of preparing a baked food product by baking a farinaceous dough, comprising incorporating into the dough a GtfC-type 4,6-α-glucanotransferase enzyme, wherein the GtfC-type enzyme (i) is capable of transferring a maltose moiety from a polysaccharide or oligosaccharide substrate to the non-reducing end of an oligosaccharide acceptor via a new α(1->6) linkage without forming α(1-> 4,6) branching points, and (ii) has an activity optimum in the temperature range of 50-70ºC. Also provided is a farinaceous dough and a baked dough product comprising said GtfC-type 4,6-α-glucanotransferase enzyme.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
A21D 13/064 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en protéines modifiée
The invention relates to the field of food technology and anti-staling enzymes. Provided is a method of preparing a baked food product by baking a farinaceous dough, comprising incorporating into the dough a GtfC-type 4,6-?-glucanotransferase enzyme, wherein the GtfC-type enzyme (i) is capable of transferring a maltose moiety from a polysaccharide or oligosaccharide substrate to the non-reducing end of an oligosaccharide acceptor via a new ?(1->6) linkage without forming ?(1-> 4,6) branching points, and (ii) has an activity optimum in the temperature range of 50-70ºC. Also provided is a farinaceous dough and a baked dough product comprising said GtfC-type 4,6-?-glucanotransferase enzyme.
C12P 19/18 - Préparation de composés contenant des radicaux saccharide préparés par action d'une transférase glycosylique, p. ex. alpha-, bêta- ou gamma-cyclodextrines
The present invention provides a method to isolate native tuber protein using a pretreatment of tuber processing water and diafiltration against a salt solution. This sequence of steps has the advantage that protein is stabilized during diafiltration, increasing process efficiency and protein quality and yield.
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
C07K 1/34 - ExtractionSéparationPurification par filtration, ultrafiltration ou osmose inverse
B01D 69/02 - Membranes semi-perméables destinées aux procédés ou aux appareils de séparation, caractérisées par leur forme, leur structure ou leurs propriétésProcédés spécialement adaptés à leur fabrication caractérisées par leurs propriétés
The invention provides a method for obtaining a tuber protein isolate, comprising a) peeling at least one tuber, thereby obtaining at least one peeled tuber and a tuber peel composition; b) processing said at least one peeled tuber to obtain an aqueous liquid comprising tuber protein; and c) subjecting said aqueous liquid to a protein isolation step to obtain said tuber protein isolate. It has been found that peeling potatoes prior to protein isolation has several benefits: the isolated crude protein, or a hydrolysate thereof, is more clean, and has a composition enriched in tyrosine, proline, arginine glutamine, glutamate, asparagine and aspartate. The protein composition obtained from the tuber peels on the other hand is enriched in the essential amino acids threonine, leucine, isoleucine, methionine and phenylalanine.
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
The invention provides a method for isolating root or tuber native protein, which method comprises at least the process steps of
The invention provides a method for isolating root or tuber native protein, which method comprises at least the process steps of
a) processing a root or tuber to obtain root or tuber processing water comprising root or tuber native protein;
b) isolating said root or tuber native protein from said root or tuber processing water to obtain an aqueous solution comprising at least 5 wt. % of root or tuber native protein,
characterized in that all process steps are performed at a temperature lower than 40° C. This method results in root or tuber native protein with decreased tendency to gel, which has advantages for the processing of liquid protein solutions.
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A23K 10/35 - Produits alimentaires pour animaux à base de matières d’origine végétale, p. ex. de racines, de graines ou de foinProduits alimentaires pour animaux à base de matières d’origine fongique, p. ex. de champignons à base de pommes de terre
37.
PURIFIED COAGULATED POTATO PROTEIN PRODUCT, METHODS FOR PROVIDING THE SAME, AND USES THEREOF
The invention relates to the field of food ingredients. In particular, it relates to methods for providing highly purified coagulated potato protein having a desirable taste which is advantageously used for the fortification of food products. Provided is a method for providing a purified coagulated potato protein product, comprising (i) subjecting heat coagulated potato protein to one or more extraction step(s) with an alcoholic extraction solvent comprising (a) ethanol and water at a ratio in the range of 90:10 to 60:40 (v/v), or (b) propanol and water at a ratio in the range of 90:10 to 40:60 (v/v) at a pH in the range of 3 to 6, under conditions allowing for extraction of glycoalkaloids and lipids from said heat coagulated potato protein composition, followed by (ii) washing the extracted heat coagulated potato protein with water to obtain a purified coagulated potato protein product, followed by (iii) drying the purified coagulated potato protein product.
The invention provides a method for suppressing off-flavor formation in food products which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.
The invention provides a method for suppressing off-flavor formation in food products which comprise or have been prepared from a mixture comprising water, a lipid and native patatin, as well as to food products thus obtained.
The invention relates to the field of acidified dairy products, more specifically to the use of slow- or non-digestible, dietary and/or prebiotic fibres to improve the viscosity of spoonable acidified dairy products. Provided is a method for providing a spoonable acidified dairy product, comprising the steps of: a) providing an alpha-glucan composition comprising essentially linear isomalto/malto-polysaccharides (IMMPs) wherein the content of ?(1?6) glycosidic linkages is at least 70%; b) supplementing a milk product with said alpha-glucan composition; and c) acidifying the supplemented milk product to a pH below 5, preferably to a pH of about 4.6. Also provided are products obtainable by such a method. Also provided is the use of IMMPs with a content of ?(1?6) glycosidic linkages of at least 70% to improve the stability and/or sensory properties of acidified dairy products.
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
41.
FIBRE-SUPPLEMENTED ACIDIFIED DAIRY PRODUCTS AND METHODS FOR PROVIDING THE SAME.
The invention relates to the field of acidified dairy products, more specifically to the use of slow- or non-digestible, dietary and/or prebiotic fibres to improve the viscosity of spoonable acidified dairy products. Provided is a method for providing a spoonable acidified dairy product, comprising the steps of: a) providing an alpha-glucan composition comprising essentially linear isomalto/malto-polysaccharides (IMMPs) wherein the content of α(16) glycosidic linkages is at least 70%; b) supplementing a milk product with said alpha-glucan composition; and c) acidifying the supplemented milk product to a pH below 5, preferably to a pH of about 4.6. Also provided are products obtainable by such a method. Also provided is the use of IMMPs with a content of α(16) glycosidic linkages of at least 70% to improve the stability and/or sensory properties of acidified dairy products.
A23C 9/12 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23C 9/13 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes comportant l'emploi d'additifs
A23L 33/21 - Adjonction de substances essentiellement non digestibles, p. ex. de fibres diététiques
The invention is directed to a method of preparing a milk substitute from starch and protein that are first isolated from a root, tuber, cereal, nut or legume. The method comprises preparing an emulsion comprising at least 0.3 wt. % of emulsifying agent (native protein and optionally emulsifying starch), at least 0.2 wt. % denatured protein, and at least 1.0 wt. % of lipid. By first isolating the starch and protein from the plant source and then at a later step recombining these in the desired form and quantities, the invention allows for more control of the final composition and organoleptic properties of the milk substitute.
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A23J 1/12 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des céréales, de la farine, du son ou des mélasses
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
The invention is directed to a method of preparing a milk substitute from starch and protein that are first isolated from a root, tuber, cereal, nut or legume. The method comprises preparing an emulsion comprising at least 0.3 wt. % of emulsifying agent (modified starch and optionally native protein), at least 0.2 wt. % denatured protein, at least 1.0 wt. % of lipid. By first isolating the starch and protein from the plant source and then at a later step recombining these in the desired form and quantities, the invention el allows for more control of the final composition and organoleptic properties of the milk substitute.
A23J 1/14 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir de légumineuses ou autres graines végétalesPréparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des tourteaux ou des graines oléagineuses
A23C 11/10 - Succédanés du lait, p. ex. compositions pour remplacer le lait dans le café au lait contenant au moins un composé d'origine non laitière comme source de matières grasses ou de protéines contenant ou non du lactose mais pas d'autres composés d'origine laitière comme sources de matières grasses, d'hydrates de carbone ou de protéines
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
A23J 1/12 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des céréales, de la farine, du son ou des mélasses
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
The invention relates to a coating composition for reducing hydrocarbon migration through a cellulosic substrate, the coating composition comprising starch having a weight average molecular weight of between 500 kDa and 20,000 kDa; a synthetic latex polymer, wherein the polymer has a Tg of between -10 °C and 25 °C
The invention relates to a coating composition for reducing hydrocarbon migration through a cellulosic substrate, the coating composition comprising starch having a weight average molecular weight of between 500 kDa and 20,000 kDa; a synthetic latex polymer, wherein the polymer has a Tg of between -10 °C and 25 °C
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Potato starch and potato flour for food; food starch; modified food starch, not medical; food starch and potato flour as ingredients for food and beverages
The invention provides a method for isolating root or tuber native protein, which method comprises at least the process steps of a) processing a root or tuber to obtain root or tuber processing water comprising root or tuber native protein; b) isolating said root or tuber native protein from said root or tuber processing water to obtain an aqueous solution comprising at least 5 wt.% of root or tuber native protein, characterized in that all process steps are performed at a temperature lower than 40 °C. This method results in root or tuber native protein with decreased tendency to gel, which has advantages for the processing of liquid protein solutions.
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
The present invention provides a method to isolate native tuber protein using a pretreatment of tuber processing water and diafiltration against a salt solution. This sequence of steps has the advantage that protein is stabilized during diafiltration, increasing process efficiency and protein quality and yield.
A23J 1/00 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc
The invention provides a method for obtaining a tuber protein isolate, comprising a) peeling at least one tuber, thereby obtaining at least one peeled tuber and a tuber peel composition; b) processing said at least one peeled tuber to obtain an aqueous liquid comprising tuber protein; and c) subjecting said aqueous liquid to a protein isolation step to obtain said tuber protein isolate. It has been found that peeling potatoes prior to protein isolation has several benefits: the isolated crude protein, or a hydrolysate thereof, is more clean, and has a composition enriched in tyrosine, proline, arginine glutamine, glutamate, asparagine and aspartate. The protein composition obtained from the tuber peels on the other hand is enriched in the essential amino acids threonine, leucine, isoleucine, methionine and phenylalanine.
The invention relates to the field of food ingredients. In particular, it relates to methods for providing highly purified coagulated potato protein having a desirable taste which is advantageously used for the fortification of food products. Provided is a method for providing a purified coagulated potato protein product, comprising (i) subjecting heat coagulated potato protein to one or more extraction step(s) with an alcoholic extraction solvent comprising (a) ethanol and water at a ratio in the range of 90:10 to 60:40 (v/v), or (b) propanol and water at a ratio in the range of 90:10 to 40:60 (v/v) at a pH in the range of 3 to 6, under conditions allowing for extraction of glycoalkaloids and lipids from said heat coagulated potato protein composition, followed by (ii) washing the extracted heat coagulated potato protein with water to obtain a purified coagulated potato protein product, followed by (iii) drying the purified coagulated potato protein product.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Starch for industrial purposes; potato starch for industrial
use; modified starches for industrial purposes; hydrolysed
starches for industrial purposes; pregelatinized starches
for industrial purposes; natural starches for industrial
purposes.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Starch for industrial purposes; potato starch for industrial
use; modified starches for industrial purposes; hydrolysed
starches for industrial purposes; pregelatinized starches
for industrial purposes; natural starches for industrial
purposes.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Products derived from potatoes, namely starch, potato flour,
proteins, enzymes and peptides, for industrial use; products
derived from potatoes, namely proteins, enzymes and peptides
as an ingredient of food and beverages, cosmetics, and
packaging; amino acids for industrial purposes; potato
fibers for addition to cosmetics, and packaging products. Products derived from potatoes, namely proteins, enzymes and
peptides as an ingredient of health care and pharmaceutical
products; potato fibers for addition to health care and
pharmaceutical products. Potato starch and potato flour for food; starch products for
food; starch derivatives for food; modified starches for
food (not medical); starch and potato flour as ingredient
for food and beverages.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
31 - Produits agricoles; animaux vivants
Produits et services
Products derived from potatoes, such as starch and potato flour, for industrial use and as an ingredient of food and beverages, health care products, cosmetics, packaging and pharmaceutical products. Potato starch and potato flour for food; starch products for foods; starch derivatives for food for human consumption; modified starches for food (not medical). Starch pulp [animal feed].
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Industrial potato starch for use in the manufacture of foods, health care products, cosmetics, animal feed and packaging materials; industrial potato flour used as an ingredient in foods, health care products, cosmetics, animal feeds, and packaging materials; potato enzymes for the manufacture of food and beverage products, health care products, animal feed and cosmetics; industrial potato starch fibers for use as an additive in the manufacture of food, health care products, animal feed, pharmaceutical products and cosmetics; amino acids for food, health care, animal feed, pharmaceutical, and cosmetic laboratory or research use Potato starch and potato flour for food; food starches; starch for use in manufacturing food; modified starches for food; starch and potato flour as ingredient for food and beverages
56.
METHOD FOR PREPARING A FOOD GRADE COAGULATED POTATO PROTEIN CONCENTRATE
A method for the preparation of a food grade coagulated potato protein concentrate is disclosed, wherein it comprises the steps of a) separating fibers and starch from a potato pulp, wherein a potato fruit juice containing potato protein is obtained, b) coagulating the potato protein in the potato fruit juice by adjusting the pH to an acidic value and by heating, wherein a coagulated potato protein slurry containing particles of coagulated potato protein is obtained, c) reducing the total glycoalkaloid content in the coagulated potato protein slurry to less than 150 mg/kg protein concentrate, and d) actively reducing the particle size of the of potato protein particles by physical means in such a way that a coagulated potato protein concentrate is obtained in which 90 % of said particles have a particle size of less than 55µm, as well as a food grade coagulated potato protein concentrate produced with said method, use of the food grade coagulated potato protein concentrate in a food product, and a food product for human use comprising said food grade coagulated potato protein product.
A23J 1/16 - Préparation des compositions à base de protéines pour l'alimentationOuverture des œufs par grandes quantités et séparation du jaune du blanc à partir des eaux résiduaires des fabriques d'amidon ou de résidus analogues
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Products derived from potatoes such as starch, potato
starch, proteins, enzymes and peptides, for industrial use
and use as an ingredient of food and beverages, health care
products, cosmetics, packaging and pharmaceuticals; fibers
of organic materials for separation purposes; amino acids
for industrial purposes.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
30 - Aliments de base, thé, café, pâtisseries et confiseries
31 - Produits agricoles; animaux vivants
Produits et services
Products derived from potatoes, such as starch, potato
flour, proteins, enzymes and peptides, for industrial use
and as an ingredient of food and beverages, health care
products, cosmetics, packaging and pharmaceutical products;
fibers of organic materials for separation purposes; amino
acids for industrial purposes. Starch for dietetic or pharmaceutical purposes; amino acids
for medical or veterinary purposes. Potato starch and potato flour for food; starch products for
foods; starch derivatives for food human consumption;
modified starches for food (not medical). Products derived from potatoes such as starch, proteins,
enzymes and peptides for animal food.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
30 - Aliments de base, thé, café, pâtisseries et confiseries
31 - Produits agricoles; animaux vivants
Produits et services
Products derived from potatoes, namely, starch, [ potato flour, ] proteins, enzymes and peptides, for industrial use and as an ingredient of food and beverages, health care products, cosmetics, packaging and pharmaceutical products [ ; fibers derived from potatoes for separation purposes for industrial, commercial and pharmaceutical uses; amino acids for industrial purposes ] Starch for dietetic or pharmaceutical purposes; amino acids for medical or veterinary purposes Potato starch and potato flour for food; starch products for foods; starch derivatives for human food consumption; modified starches for food (not medical) Products derived from potatoes, namely, starch, proteins, [ enzymes and peptides ] for animal food
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Products derived from potatoes, such as potato starch, for industrial use and as an ingredient of foodstuffs. Products as far as not included in other classes, derived from potatoes, for use as a food-supplement, including potato starch.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Products derived from potatoes, such as potato starch, for
industrial use as an ingredient of foodstuffs. Products as far as not included in other classes, derived
from potatoes, for use as a food-supplement, including
potato starch.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
31 - Produits agricoles; animaux vivants
Produits et services
Products derived from potatoes, such as proteins, enzymes
and peptides, for industrial use and as an ingredient of
foodstuffs, health care products, cosmetic and
pharmaceutical products. Products included in this class, derived from potatoes, such
as proteins, enzymes and peptides, for use as a food
supplement. Products included in this class, derived from potatoes, for
use as a food supplement. Products derived from potatoes, such as proteins, enzymes
and peptides, for use as an ingredient for animal foodstuffs
and fodder.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
31 - Produits agricoles; animaux vivants
Produits et services
Products derived from potatoes for industrial use, namely, potato protein isolates used in the manufacture of food products and containing either patatine fractions or protease inhibitor fractions in liquid or powder form; potato derived enzyme and peptides extracts isolates used in the manufacture of food products, health care products, cosmetics products, and pharmaceutical products all containing enzymes, namely, oxidases, lipases/phospholipases and peroxidases Products included in this class, namely, potato protein for use as a food ingredient in dairy products, namely, yogurt, whipping cream, cappuccino foam, vegetable cream, coffee creamer, spreads and mousse; potato protein for use as a food ingredient in spreads, processed meat and fish products, namely, sausages, pate, ham Products included in this class, containing ingredients derived from potatoes, namely, bakery goods, namely, meringue, bavarois, aerated desserts, dough and bread Products derived from potatoes for use as an ingredient in animal foodstuff, namely, animal foodstuff containing containing patatine fractions, animal foodstuff containing protease inhibitor fractions in liquid or powder form
Administration commerciale, tant part écrit que par voie
électronique, en matière de plantes contenant de l'amidon;
informations et comptes rendus fournis en rapport avec les
services précités.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
05 - Produits pharmaceutiques, vétérinaires et hygièniques
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Amidon et produits d'amidon à usage industriel, notamment à
usage dans l'industrie pharmaceutique, alimentaire,
l'industrie des adhésifs, l'industrie papetière et textile;
fécule et produits de fécule pour cultures autres qu'à usage
médical et vétérinaire. Amidon et produits d'amidon à usage pharmaceutique et
vétérinaire, pour produits alimentaires pour bébés, pour
produits diététiques à usage médical, et pour cultures à
usage médical et vétérinaire. Amidon et produits d'amidon à usage alimentaire.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
[modified starch as ingredient for manufacturing pharmaceutical tablets; binding agents for pharmaceutical products] binding agents for soups, sauces, puddings, jams, marmelade and other foodstuffs; potato starch and starch for use in food; molasses syrup and glucose syrup for use in food
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
composition composed of starch and starch derivatives used as a thickening agent in the textile and paper industries; a composition composed of starch and starch derivatives for use primarily in the paper, adhesives, water purification, textile and building materials industries
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
16 - Papier, carton et produits en ces matières
Produits et services
Starch and starch derivatives for industrial use; adhesives
(adhesive materials) for use in industry. Adhesives (adhesive materials) for stationery or household
purposes.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
16 - Papier, carton et produits en ces matières
Produits et services
Dérivés d'amidon pour le collage de surfaces de papier
autres que pour le papeterie et le ménage. Dérivés d'amidon pour le collage de surfaces de papier pour
la papeterie ou le ménage.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
03 - Produits cosmétiques et préparations de toilette; préparations pour blanchir, nettoyer, polir et abraser.
05 - Produits pharmaceutiques, vétérinaires et hygièniques
16 - Papier, carton et produits en ces matières
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Starch and potato flour for industrial purposes; adhesives
used in industry. Starch for laundry use. Starch for dietetic or pharmaceutical purposes. Adhesives for stationery or household purposes. Starch for food.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
Produits et services
Produits chimiques pour usage dans la purification de l'eau,
pour l'industrie minière et les procédés industriels servant
à l'amélioration de l'effet de coagulation et/ou de la
sédimentation ou flottation.
01 - Produits chimiques destinés à l'industrie, aux sciences ainsi qu'à l'agriculture
03 - Produits cosmétiques et préparations de toilette; préparations pour blanchir, nettoyer, polir et abraser.
16 - Papier, carton et produits en ces matières
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Fécules de pommes de terre, dextrine, glucose, fécule et
produits de fécule, compris dans cette classe. Produits de fécule, compris dans cette classe. Produits de fécule, compris dans cette classe. Fécules de pommes de terre, sirop de mélasse, glucose,
fécule et produits de fécule, compris dans cette classe.
