Patent application number | Description | Published |
20090130286 | Fast rehydrating noodle - The invention relates to an instant noodle which can be rehydrated at a lower temperature and/or in a shorter period of time, while taste and mouthfeel of the noodle are at least as good as those of conventional instant noodles. The invention widens the scope of possibilities for supply and consumption of instant noodles, e.g. in vending machines, even or air dried instant noodles. | 05-21-2009 |
20100055293 | METHOD FOR REDUCING THE OIL UPTAKE IN FRIED FOODSTUFFS - The invention relates to a method for reducing the oil uptake of extruded and fried food products. The method of the invention comprises partially replacing said cook-up starch and/or instant starch in the ingredients of said food product by, or adding a hydrophobic starch. It has been found that the resulting food products have a remarkable lower tendency to take up oil when being fried. | 03-04-2010 |
20100099864 | NOVEL SLOWLY DIGESTIBLE STORAGE CARBOHYDRATE - The present invention relates to slowly digestible storage carbohydrates (starch, glycogen) having a branching degree of at least 8.5% and a side chain composition comprising at least 10% of DP 5-7. Said slowly digestible carbohydrates can be produced by treating the substrate (glycogen, starch) from a native source with a glycogen branching enzyme derived from | 04-22-2010 |
20100143542 | CREAM SUBSTITUTE - The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase. | 06-10-2010 |
20100266743 | AGGLOMERATION OF STARCH - The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the invention comprises the mixing of starch with an aqueous solution comprising a salt and drying the mixture. | 10-21-2010 |
20110033600 | GUM CONFECTIONS - The present invention relates to a starch composition comprises amylomaltase treated starch and non-crosslinked starch and to the use of a starch composition in food preparation whereby the starch composition comprises amylomaltase treated starch and non-crosslinked starch. | 02-10-2011 |
20110104354 | LOW FAT SHORTENING - The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking margarine. | 05-05-2011 |
20110142994 | NOVEL STARCH COMPOSITION AND METHOD TO PRODUCE A BAKED PRODUCT - The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates to the use of the novel starch composition to produce a baked product, optionally thereby reducing the amount of fat needed for the recipe. | 06-16-2011 |
20130209630 | AGGLOMERATION OF STARCH - The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the invention comprises the mixing of starch with an aqueous solution comprising a salt and drying the mixture. | 08-15-2013 |
20130337141 | SPREADABLE GELS - The present invention provides a spreadable gel which comprises 0.5 to 8 wt % of an amylomaltase treated starch, 0.5 to 8 wt % of a waxy starch, water and optionally a basic ingredient such as fruit, vegetable or soy. | 12-19-2013 |