公开(公告)号：US20110052780A1

公开(公告)日：2011-03-03

申请号：US12865630

申请日：2009-01-29

Applicant: Dirk Fonteyn ,  John R. Heigis ,  Joseph Bernard Holtwick ,  Cathrina Hillagonda Homsma ,  David J. Mauro ,  Dirk Reimond Provoost ,  Wen-Juin Shieh ,  Blair C. Stephens

Inventor： Dirk Fonteyn ,  John R. Heigis ,  Joseph Bernard Holtwick ,  Cathrina Hillagonda Homsma ,  David J. Mauro ,  Dirk Reimond Provoost ,  Wen-Juin Shieh ,  Blair C. Stephens

IPC: C12P19/14 ,  C08B31/00 ,  A23D9/00 ,  A23L1/05 ,  A23L2/62

CPC classification number: A23L2/52 ,  A23L2/62 ,  A23L29/219 ,  A23V2002/00 ,  C08B31/00 ,  C12P19/04 ,  C12P19/14

Abstract: The present invention pertains to methods for preparing enzymatically hydrolyzed starch for use as a stabilizing agent that include the steps of first gelatinizing a starch and next, hydrolyzing the gelatinized starch with an enzyme having endo-hydrolytic activity. The present invention also pertains to the resulting enzymatically hydrolyzed starch for use as a stabilizing agent within emulsions, beverages, food products and industrial products prepared using the enzymatically hydrolyzed starch.

Abstract translation: 本发明涉及制备用作稳定剂的酶水解淀粉的方法，其包括首先使淀粉糊化的步骤，接下来，用具有内切水解活性的酶水解糊化淀粉。 本发明还涉及在乳液，饮料，食品和使用酶水解淀粉制备的工业产品中用作稳定剂的所得酶水解淀粉。

公开(公告)号：US11084887B2

公开(公告)日：2021-08-10

申请号：US15735656

申请日：2016-06-10

Applicant: Dirk Fonteyn

Inventor： Dirk Fonteyn

IPC: C08B31/00 ,  A23L29/219 ,  C08L3/04 ,  A23L27/60 ,  A23L23/00 ,  A23C19/09 ,  A23L2/02 ,  A23L2/52

Abstract: The present invention relates to a pregelatinized starch having a Brabender hot paste viscosity (HPV) of at least 200 BU when measured at a pH of at most 4.5. The starch is used to provide a viscosity and pulpy texture to a food product and is resistant to processing under extreme conditions of heat, acidity and shear. Examples of food products which highly benefit from the properties of the starch include compotes; sauces and preparations based on tomatoes; meat sauces; gravies; baby foods; puddings; cereals; fruit-juices and fruit-drinks; fruit sauces such as apple sauce; confectionary such as textured gum drops; cookies, crackers, cakes and pastries comprising fruits; soups; and dry powdered mixes which may be reconstituted with water.

公开(公告)号：US20070039612A1

公开(公告)日：2007-02-22

申请号：US10571866

申请日：2004-09-14

Applicant: Sarah Veelaert ,  Jozef Vanhemelrijck ,  Dirk Fonteyn ,  Roger Veesaert ,  Elizabeth Walhout

Inventor： Sarah Veelaert ,  Jozef Vanhemelrijck ,  Dirk Fonteyn ,  Roger Veesaert ,  Elizabeth Walhout

IPC: C08B30/00

CPC classification number: C08B31/18 ,  A23L29/212 ,  C08B30/12 ,  C08B31/00

Abstract: The current invention relates to a process for preparing stabilized starches. The process comprises a treatment with a reagent which is converting organoleptic impurities and/or precursors of organolepic impurities into hydrolyzed and/or oxidatively-degraded organoleptic impurities and/or precursors of organoleptic impurities, followed by a bleaching step. The product has improved viscosity stability and/or improved setting properties and can be applied in food, feed, pharma, and cosmetic products.

Abstract translation: 本发明涉及一种制备稳定淀粉的方法。 该方法包括用将感官杂质和/或有机杂质杂质的前体转化成水解和/或氧化降解的感官杂质和/或感官杂质的前体，随后进行漂白步骤的试剂的处理。 该产品具有改善的粘度稳定性和/或改进的凝固性能，并且可以应用于食品，饲料，制药和化妆品中。