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NO20082965L - Matprodukter omfattende en karbohydratsammensetning som fordoyes sakte eller som er resistent mot fordoyning - Google Patents

Matprodukter omfattende en karbohydratsammensetning som fordoyes sakte eller som er resistent mot fordoyning

Info

Publication number
NO20082965L
NO20082965L NO20082965A NO20082965A NO20082965L NO 20082965 L NO20082965 L NO 20082965L NO 20082965 A NO20082965 A NO 20082965A NO 20082965 A NO20082965 A NO 20082965A NO 20082965 L NO20082965 L NO 20082965L
Authority
NO
Norway
Prior art keywords
composition
oligosaccharide
monosaccharide
prepared
rich stream
Prior art date
Application number
NO20082965A
Other languages
English (en)
Inventor
Michael D Harrison
James C Purdue
Penelope A Patton
Andrew J Hoffmann
James M Gaddy
Chi-Li Liu
Robert V Schanefelt
Richard C Armentrout
Michelle P Schwenk
Rachel A Wicklund
Marianne Claessens
Eric M Reamer
Shawn E Sprankle
Sanjiv H Avashia
Peter M Gautchier
Robert L Olsen
Judy L Turner
Timothy C Mertz
Michael Bunch
Doris A Dougherty
Original Assignee
Uslopez Michel
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=39591833&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=NO20082965(L) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Priority claimed from US11/339,306 external-priority patent/US7608436B2/en
Application filed by Uslopez Michel filed Critical Uslopez Michel
Publication of NO20082965L publication Critical patent/NO20082965L/no

Links

Classifications

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    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A23B2/779—Sugars; Derivatives thereof
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    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
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    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
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    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
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    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
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    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

Det beskrives et næringsprodukt som omfatter en oligosakkaridsammensetning som er fordøyelsesresistent eller langsomt fordøyelig. Oligosakkaridsammensetningen kan fremstilles etter en fremgangsmåte som omfatter fremstilling av en vandig sammensetning som omfatter minst ett oligosakkarid og minst ett monosakkarid ved forsukring av stivelse, membranfiltrering av den vandige sammensetning for å danne en monosakkarid-rik strøm og en oligosakkarid-rik strøm, og gjenvinning av den oligosakkarid-rike strøm. Alternativt kan oligosakkaridsammensetningen fremstilles etter en fremgangsmåte som omfatter oppvarming av en vandig tilførselssammensetning som omfatter minst ett monosakkarid eller lineær sakkaridoligomer, og som har en faststoffkonsentasjon på minst ca. 70 vekt%, til en temperatur på minst ca. 40?C, og kontakting av næringssammensetningen med minst én katalysator som akselererer hastigheten av spaltning eller dannelse av glukosylbindinger, i tilstrekkelig tid til å bevirke dannelse av ikke-lineære sakkaridoligomerer, hvor en produktsammensetning som inneholder en høyere konsentrasjon av ikke-lineære sakkaridoligomerer enn lineære sakkaridoligomerer fremstilles.
NO20082965A 2006-01-25 2008-07-04 Matprodukter omfattende en karbohydratsammensetning som fordoyes sakte eller som er resistent mot fordoyning NO20082965L (no)

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US11/339,306 US7608436B2 (en) 2006-01-25 2006-01-25 Process for producing saccharide oligomers
US11/532,219 US8057840B2 (en) 2006-01-25 2006-09-15 Food products comprising a slowly digestible or digestion resistant carbohydrate composition
US11/610,639 US20070172511A1 (en) 2006-01-25 2006-12-14 Food Products Comprising a Slowly Digestible or Digestion Resistant Carbohydrate Composition
PCT/US2007/060961 WO2008085529A2 (en) 2006-01-25 2007-01-24 Food products comprising a slowly digestible or digestion resistant carbohydrate composition

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