发明授权
US5538751A Thickened foodstuff having improved storage stability and process of
making
失效
增稠的食品具有改善的储存稳定性和制备过程
- 专利标题： Thickened foodstuff having improved storage stability and process of making
- 专利标题（中）： 增稠的食品具有改善的储存稳定性和制备过程
-
申请号： US332970申请日： 1994-11-01
-
公开(公告)号： US5538751A公开(公告)日： 1996-07-23
- 发明人: Jeremy B. Carter , Joanne M. Brown , Rosalind C. Hodges , Ingrid A. Appelqvist , Charles R. Brown , Isan T. Norton
- 申请人： Jeremy B. Carter , Joanne M. Brown , Rosalind C. Hodges , Ingrid A. Appelqvist , Charles R. Brown , Isan T. Norton
- 申请人地址： NLX Vlaardingen
- 专利权人： Unilever Patent Holdings B.V.
- 当前专利权人： Unilever Patent Holdings B.V.
- 当前专利权人地址： NLX Vlaardingen
- 优先权： GBX9209997 19920508
- 主分类号： A23C9/154
- IPC分类号： A23C9/154 ; A23L1/0522 ; A23L1/187 ; C08B30/12 ; C08L3/00 ; A23L1/0524 ; A23L1/053
摘要：
A thickened foodstuff having improved storage stability and retention of smoothness upon reheating which contains a non-pre-gelatinized amylose polymer containing component and a second biopolymer selected from the group consisting of a sheared amylopectin component, iota carrageenan, kappa carrageenan, xanthan, maltodextrins, pectins, alginates, agar, gum arabic, locust bean gum, guar gum, carboxymethyl cellulose, hydroxy propyl methyl cellulose, and mixtures thereof; with the amylose polymer containing component present as a dispersed phase.
公开/授权文献
信息查询
