The invention relates to a novel structuring agent, a porous waxy starch, that, when combined with fatty ingredients, forms a unique composition that can be incorporated into cosmetic formulations to deliver emollient benefits without compromising the physical integrity, such as the cohesiveness and/or the hardness of the final product. More specifically, the combination of porous waxy starch with fatty ingredients creates a structuring emollient system that provides hardness and/or, cohesiveness while delivering emollient properties. In some embodiments, particularly in hair compositions, the porous waxy starch may also help preserve or improve cosmetic properties such as hair volume and frizz control. Such a composition would constitute a valuable cosmetic ingredient complex enabling formulators to create solid products with emollient benefits without the traditional drawbacks.
The present invention provides an improved method and composition for icing, frosting, glaze and sanding using branched maltodextrins with a particle size of more than 500 microns. This approach enhances texture and stability, offering a new solution in the confectionery industry to reduce sugar content while maintaining desirable sensory properties. The incorporation of oil further improves stability, making it an effective method for confectionery powder sanding.
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
3.
IMPROVED METHOD AND COMPOSITION FOR CONFECTIONERY DUSTING USING SACCHARIDES OLIGOMERS
The present invention provides an improved method and composition for icing, frosting, glaze and sanding using saccharide oligomers with a particle size of more than 500 microns. This approach enhances texture and stability, offering a new solution in the confectionery industry to reduce sugar content while maintaining desirable sensory properties. The incorporation of oil further improves stability, making it an effective method for confectionery powder sanding.
A21D 13/28 - Partially or completely coated products characterised by the coating composition
A23G 1/30 - Cocoa products, e.g. chocolateSubstitutes therefor
A23G 3/34 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof
A23G 3/42 - Sweetmeats, confectionery or marzipanProcesses for the preparation thereof characterised by the composition characterised by the carbohydrates used, e.g. polysaccharides
A23G 3/54 - Composite products, e.g. layered, coated, filled
A23G 9/32 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition
4.
COMPOSITIONS FOR COSMETIC PRODUCTS COMPRISING POROUS WAXY STARCHES AND FATTY INGREDIENTS
The invention relates to a novel mattifying, or volume and/or anti-frizz, agent of cosmetic product, a porous waxy starch according to the invention, that, when combined with fatty ingredients, forms a unique composition that can be incorporated into cosmetic formulations to deliver emollient benefits without compromising the matte finish of the final product on the skin and its volume and anti-frizz effects on hair. This emollient-mattifying complex allows when integrated into various products, to achieve moisturizing effects without the traditional glossy appearance of the cosmetic product induced by fatty ingredients. When integrated in hair care products, the complex becomes an emollient-volume, and optionally anti-frizz, complex that also maintains the volume and reduces hair frizz.
A61K 8/58 - Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds containing atoms other than carbon, hydrogen, halogen, oxygen, nitrogen, sulfur or phosphorus
A61K 8/92 - Oils, fats or waxesDerivatives thereof, e.g. hydrogenation products
The present invention relates to pea proteins having a milky aromatic profile, to a method for producing said pea proteins, and to the use of said proteins for producing food or beverage products, in particular plant-based alternatives to milk.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
The invention relates to novel recombinant Chinese hamster ovary epithelial cells (CHO-K1 cells) expressing an isomaltase activity isolated from a saccharase-isomaltase of the brush border of the human small intestine, and to a method for producing isomaltase.
For environmental, health and recyclability reasons, the paper and board market is looking for technical solutions to obtain reduce the impact of synthetic polymers used to form barriers to air, water and oil on the papers and paperboards. The present application discloses a primer, to be applied as a precoating to base paper or base paperboard substrates, that enable an efficient closing of the porosity of those substrates. Application of the primer as subsequent layers of precoating even allowed to reach extremely low values of porosity to air, showing the very efficient reduction of the porosity of the fibrous structure of papers and paperboards. The reduced porosity of the precoated papers or paperboards allows the reduction of the coat weight of barrier coatings made with synthetic polymers.
The present invention provides: a composition for a pearl-like film coating, the composition exhibiting an excellent pearl-like feeling by using a single coating; and a method for coating uncoated tablets by using the composition. When the coating composition according to the present invention is used, it is possible to form an excellent pearl-like film layer with even a single coating without the need for conventional two-layer coating, and it is possible to improve surface slippage and the pearl shedding phenomena during coating, which have been problematic in conventional methods.
The present invention relates to the use of native and/or porous starch as white pigment in dental health products and in particular in toothpastes. The present invention also relates to the process of fabricating a dental health product composition and in particular a toothpaste composition.
Legume proteins, preferentially pea or faba bean proteins, having a milky aromatic profile, to a method for producing said legume proteins, preferentially pea or faba bean proteins, and to the use of said proteins for producing food or beverage products, in particular plant-based alternatives to milk.
C07K 14/415 - Peptides having more than 20 amino acidsGastrinsSomatostatinsMelanotropinsDerivatives thereof from plants
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
A23L 29/238 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
B01D 69/02 - Semi-permeable membranes for separation processes or apparatus characterised by their form, structure or propertiesManufacturing processes specially adapted therefor characterised by their properties
C07K 1/34 - ExtractionSeparationPurification by filtration, ultrafiltration or reverse osmosis
11.
HIGHLY SOLUBLE PEA STARCH AS REPLACER OF MALTODEXTRIN
The invention is related to a high soluble leguminous starch having (DP1-2/DP3-20)/DE ratio between 0.007 to 0.05, more preferably between 0.012 to 0.02, a water solubility of more than 90 % in weight, more preferably more than 95 % in weight, a viscosity of less than 500 cP, more preferably of less than 200 cP and characterized by an α-1,4 / α-1,6 ratio determined by 13C NMR between 28 to 32 %.
Carboxymethylated starch is a gelling or thickening agent which can be used to obtain cosmetic or dermatological compositions having a cushion effect. However, this starch has the disadvantage of pilling during application to the skin and/or after drying. The present application provides a solution for reducing pilling by combining an oil and a selected surfactant.
The invention relates to new Lipid nanoparticles (LNPs) which can be used for nucleic acid delivery, wherein said LNPs comprise a nucleic acid and a nonionic or cationic cyclodextrin compound. The invention also relates to a process for making the same, and to the use thereof in the pharmaceutical field.
A61K 9/1272 - Non-conventional liposomes, e.g. PEGylated liposomes or liposomes coated or grafted with polymers comprising non-phosphatidyl surfactants as bilayer-forming substances, e.g. cationic lipids or non-phosphatidyl liposomes coated or grafted with polymers
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
A23J 3/26 - Working-up of proteins for foodstuffs by texturising using extrusion or expansion
A23K 10/30 - Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hayAnimal feeding-stuffs from material of fungal origin, e.g. mushrooms
A23L 23/00 - SoupsSauces Preparation or treatment thereof
16.
TEXTURED LEGUME PROTEINS WITH HIGH WATER RETENTION CAPACITY
The present application relates to a textured plant protein having a particle size distribution defined by a weight percentage of between 30.0% and 100.0% of particles measuring between 2 mm and 5 mm and an improved water retention capacity allowing retention of between 625% and 700% of water relative to the weight of the protein, and to the use of said protein. The present application also relates to a method for manufacturing such a textured plant protein.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present invention relates to a method for producing a plant protein extract comprising providing an aqueous suspension of a plant protein composition acidified to its isoelectric pH, adding an alkaline composition comprising a carbonate or bicarbonate salt to said suspension to correct the pH of said suspension to a pH ranging from 6.2 to 7.0, preferably 6.40 to 6.70, and heat treating the suspension at the corrected pH to form the plant protein extract. The invention also relates to a pea protein extract with a solubility, determined at 20°C and at pH 7, of greater than or equal to 50% and also with a reduced sodium content, and also to the use thereof for producing food products, in particular beverages.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The invention relates to a powder of fibre extracted from tubers, comprising a tuber dietary fibre content of at least 30% determined according to the AOAC 985.29 method, and characterized in that it exhibits: - an oil absorption capacity, determined according to TEST A, ranging from 4.0 to 7.5 g of oil/g of powder; - a hydration capacity, determined according to TEST B, ranging from 10.0 to 20.0 g of water/g of powder. The invention also relates to a method for manufacturing said fibre.
The present invention provides a textured plant protein containing a fibre extracted from a tuber, characterised in that the textured plant protein has a rehydration rate according to Test A of between 65% and 100%, said tuber fibre being particularly suitable for producing said textured plant protein, the processes for producing the tuber fibre and the textured plant protein, as well as their applications.
The invention relates to a method for preparing thermally modified starch, characterized in that it comprises the steps consisting of: (i) preparing a starch milk having a solids content comprised between 30 and 40%, preferably between 35 and 37% by weight, (ii) adding into the starch slurry both citric acid and sodium carbonate so as to obtain a pH between 6 and 9, (iii) allowing stabilizing for 15 minutes to 2 hours, (iv) filtering and drying to an equilibrium moisture content of between 9% and 15%, preferably about 12%, (v) heating to a temperature between 120°C and 200°C, preferably between 150°C and 180°C, more preferably between 160°C and 170°C, for a period lasting from 0.5 to 6 hours of reaction time, (vi) resuspending, correcting the pH, washing and again drying the thermally modified starches thus obtained.
The present application relates to a novel process for simultaneously providing, from plant flours, preferably derived from legumes, more preferably from peas or faba beans, a protein isolate and a protein concentrate. It also relates to the compositions obtained by this process, such as a protein isolate, a protein concentrate and a starch preferably derived from legumes, more preferably from peas or faba beans, as well as the various industrial applications, including food applications, accessible with these products.
A23J 1/00 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The invention relates to a method for producing a deodorized pea protein, and to a deodorized pea protein and the use thereof for producing products requiring pressurized heat treatments, for example for producing ready-to-drink beverages or extruded products. The method comprises: providing a suspension of pea protein extract, adding peroxide to said suspension in order to form an additive-containing suspension, heat-treating the additive-containing suspension, optionally followed by rapid vacuum cooling, forming a deodorized protein solution and recovering the deodorized pea protein, wherein the weight amount of peroxide added, expressed relative to the dry weight of the pea protein extract in the suspension, ranges from 100 to 2000 pp
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
The invention relates to a binder compound, a mixture of vegetable proteins and pea starch, to a method for obtaining same and to the use thereof in industry, in particular in the field of food, more particularly in the production of meat substitutes.
The invention relates to a method for preparing a mixture of poorly-digestible alpha-glucans from a substrate rich in oligosaccharides having a degree of polymerization (DP) of 4.
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
26.
SUBSTANCES FOR USE AS A PREBIOTIC OR AS A MEDICINE
The invention relates to the non-therapeutic use of a substance (c) selected from GDL, a gluconate salt, gluconic acid or from a mixture thereof, said substance being intended to be taken orally. The invention also relates to a substance (c) selected from GDL, a gluconate salt, gluconic acid or from a mixture thereof, for use as an oral medicament.
A61K 31/7004 - Monosaccharides having only carbon, hydrogen and oxygen atoms
A61K 31/702 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
A61K 31/715 - Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkagesDerivatives thereof, e.g. ethers, esters
A61K 45/06 - Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca
27.
TEXTURED COMPOSITION COMPRISING PLANT PROTEINS AND HIGH AMYLOSE STARCH, METHOD FOR PREPARING SAME AND USE THEREOF
The invention relates to a composition comprising plant protein-rich material textured with high amylose starch, to a method for producing the same and to the use thereof.
The invention relates to water-soluble porous particles comprising a polysaccharide, said particles having a BET specific surface area equal to or higher than 40 m2/g and a particle hardness equal to or higher than 5 MPa. The inventions also relate to a method for making thereof. The invention also relates to the use thereof as a carrier, in particular for the delivery of poorly water-soluble substance.
The invention relates to a dry-extruded composition comprising plant proteins excluding hydrolyzed wheat gluten, preferably legume proteins, preferably pea proteins, as well as hydrolyzed wheat gluten protein, a method for producing same and the use thereof.
An improved adenovirus formulation comprising: a) a recombinant adenovirus; b) a citrate buffer; c) a cyclodextrin compound; and d) a salt, said formulation having a pH ranging from about 5.5 to about 6.5, and wherein said formulation is free of non-ionic detergent. The invention also relates to a method of preserving an adenovirus which comprises preparing said formulation.
The present application is about a composition for cosmetic products, comprising at least one porous starch having an amylopectin content greater than 80 % relative to the total weight of the porous starch. Said composition for cosmetic products may be incorporated into cosmetic products as a sensorial bulk agent, which allows great mechanical stability, resistance to fall, and sensorial profile, and as a mattifying agent, which allows an immediate matte finish and a long-lasting control of the matteness on the skin, in particular in compacted powder, for instance in make-up pressed powders.
Hyperbranched dextrins, preferentially hyperbranched and hydrogenated dextrins, for topical use in the prevention or treatment of at least one symptom selected from redness, heat, swelling and pain, as well as in the prevention or treatment of the symptoms of skin inflammation and of mucosal inflammation. The invention also relates to the use of these hyperbranched, and preferably hyperbranched and hydrogenated, dextrins to prevent or reduce or eliminate the irritant effect induced by ingredients contained in cosmetic or dermatological compositions.
The invention relates to new gastroretentive tablets that are floating tab-in-tab dosage forms. The invention also relates to a process for obtaining thereof, as well as to the use thereof for treating diseases or conditions in which such gastroretentive tablets are useful.
The invention relates to a method of producing high and low molecular weight pectic saccharides that are enriched in HG and RG-I, said method comprising the steps providing potato pulp as pectin-rich substrate, subjecting the pectin-rich substrate to enzymatic treatment, said enzymatic treatment comprising the use of one pectinase having an endo-polygalacturonase (EC 3.2.1.15) activity, subjecting the hydrolyzed pectic polysaccharides to microfiltration using microfiltration membranes having a molecular cut-off of 0.45 and 0.8 µm, recovering the microfiltration retentate, subjecting the microfiltration permeate to nanofiltration using a membrane having a molecular weight cut-off in the range of 150 – 300 Da, recovering the nanofiltration retentate.
The invention relates to a method for inactivating an enveloped virus in a biopharmaceutical-containing fluid, said method comprising exposing said fluid to a substituted cyclodextrin. The invention also relates to a method for purifying and/or producing a biopharmaceutical comprising exposing a biopharmaceutical-containing fluid to a substituted cyclodextrin.
An aspect of the present invention provides a composition for film coating, which can replace titanium oxide suspected of being carcinogenic and, especially, a composition for film coating suitable for laser printing after film coating. Another aspect of the present invention provides a composition for film coating, which has an excellent white coloring effect and a reduction in scuffing. Another aspect of the present invention provides a method for laser printing on tablets or capsules by using the composition according to the present invention.
The invention related to an oral colon targeted tablet comprising a tablet core coated with a film-coating composition, said tablet core comprising a powder of a therapeutic protein co-dried with a substituted cyclodextrin, and said film-coating coating composition comprising a water-insoluble polymer and a soluble fiber. It also related to a process for making such tablets, and to the use thereof as a medicament.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23K 10/14 - Pretreatment of feeding-stuffs with enzymes
The present application relates to protein derived from microorganisms, and more specifically derived from yeasts, that possess low RNA content and high gelling capacity. This application also relates to an industrial process and industrial uses of such single cell proteins for human and animal nutrition, health and well-being.
The invention relates to a method for preparing a C13-C29 alkyl diester of 1,4:3,6-dianhydrohexitol, said method comprising:
a) a first step of esterification of 1,4:3,6-dianhydrohexitol with a fatty acid having a C13-C29 alkyl chain, said fatty acid being in excess, so as to form a reaction crude comprising a C13-C29 alkyl diester of 1,4:3,6-dianhydrohexitol and unreacted fatty acid;
b) a second step of esterification of the unreacted fatty acid with a primary or aromatic diol.
The invention is relative to a method for producing a microwave-processed starch or flour comprising the steps consisting of soaking a native starch or flour in an aqueous buffer solution, drying the starch or flour to a moisture content of less than about 2% (wt.%), and heating the dried starch or flour using microwaves at a temperature below 100°C, preferably between 60°C and 90 °C.
The invention relates to a leguminous acid-gelling protein extract having a protein content, expressed on dry weight basis of the extract, of 75% or higher and a storage modulus of at least 1800 Pa, advantageously at least 2000 Pa when determined using TEST A, preferably at least 2500 Pa. The invention also relates to its method of preparation and its use in acid-gelling food products.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present invention relates to pea proteins having a milky aromatic profile, to a method for producing said pea proteins, and to the use of said proteins for producing food or beverage products, in particular plant-based alternatives to milk.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23C 20/02 - Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
A23J 3/22 - Working-up of proteins for foodstuffs by texturising
The invention is directed to a process of producing a plant based food product comprising the combination of at least one textured vegetal protein and at least one vegetal protein isolate in a weight ratio of textured vegetal protein/vegetal protein isolate comprised between 40/60 and 80/20, preferably comprised between 40/60 and 60/40, as well as to a corresponding food product.
A23L 19/00 - Products from fruits or vegetablesPreparation or treatment thereof
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
46.
PREGELATINIZED HYDROPHILICALLY MODIFIED LEGUME STARCH WITH INCREASED HYDROPHOBICITY AND ITS USES AS A WATER-RESISTANT FILM FORMER
The present application provides a pregelatinized hydroxypropylated pea starch that has improved water-resistant film forming property compared to previously known film forming pea starches. The starch may be characterized by a RVA viscosity profile. It may be obtained by the pregelatinization of a hydroxypropylated pea starch, notably on a drum dryer. The improved water-resistance was illustrated on films immersed into water and was also characterized by the determination of the hydrophobicity value of the starch using force tensiometry, goniometry and the Young-Laplace and Fowkes model.
The present invention relates to hyperbranched dextrins, preferentially hydrogenated hyperbranched dextrins, for use as a soothing agent as well as in a method for preventing or reducing or eliminating reactions of the skin and/or the scalp and/or the oral mucous membranes.
A method for producing a heat-modified starch, comprising the steps of: (i) preparing a starch milk having a solids content of between 20% and 45% by weight and adding an alkaline agent, so as to obtain a final conductivity of between 4 and 7 mS/cm (ii) filtering the starch milk so as to recover a starch cake; (iii) introducing the starch cake, continuously, into a dryer at the same time as a continuous stream of hot air in order to recover a dried powder (iv) continuously supplying a turboreactor with the dried powder, and by setting parameters for the speed of rotation of the stirrer, so that the dried powder is continuously centrifuged and conveyed into the turboreactor; (v) recovering the heat-modified starch produced.
A23G 9/34 - Frozen sweets, e.g. ice confectionery, ice-creamMixtures therefor characterised by the composition characterised by carbohydrates used, e.g. polysaccharides
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
The invention relates to a method of producing a heat-modified starch comprising the steps of: (i) preparing a starch milk containing between 30 and 40% by weight, preferably between 35 and 37% by weight, solid matter, (ii) adding a powdery alkaline agent such as to obtain a final conductivity of between 0.7 and 2.5 mS/cm, (iii) ensuring a contact time of between 0.5 and 5 hours, (iv) filtering and drying the starch milk, (v) and heating the dried starch to bring it to a temperature of more than 180° C. for a dwell time of between 8 and 50 minutes, preferably between 10 and 40 minutes, even more preferably between 12 and 35 minutes.
The invention relates to saccharide oligomers comprising: - a total amount of DP1 – DP2 ranging from 5 and 10 %, preferably from 4 to 8 %, and a total amount of DP 3 to DP 5 ranging from 9 and 19 %, preferably from 10 to 15 %; - a ratio of 1,6-glycosidic/1,4-glycosidic linkages ranging from 0.5 to about 2 preferably from 0.6 to 1.8, and a ratio of 1,4-glycosidic/1,2-glycosidic linkages ranging from 1,5 to 6, preferably from 1.9 to 5. It also relates to a process for preparing the saccharide oligomers and to a food composition comprising the saccharide oligomers.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23L 33/20 - Reducing nutritive valueDietetic products with reduced nutritive value
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A23L 33/26 - Polyol polyesters, e.g. sucrose polyestersSynthetic sugar polymers, e.g. polydextrose
C07H 3/06 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
C08B 37/00 - Preparation of polysaccharides not provided for in groups Derivatives thereof
The invention relates to saccharide oligomers comprising: - a total amount of DP1 – DP2 ranging from 5 and 10 %, preferably from 4 to 8 %, and a total amount of DP 3 to DP 5 ranging from 9 and 19 %, preferably from 10 to 15 %; - a ratio of 1,6-glycosidic/1,4-glycosidic linkages ranging from 0.5 to about 2 preferably from 0.6 to 1.8, and a ratio of 1,4-glycosidic/1,2-glycosidic linkages ranging from 1,5 to 6, preferably from 1.9 to 5. It also relates to a process for preparing the saccharide oligomers and to a food composition comprising the saccharide oligomers.
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23L 33/125 - Modifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing carbohydrate syrupsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugarsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing sugar alcoholsModifying nutritive qualities of foodsDietetic productsPreparation or treatment thereof using additives containing starch hydrolysates
A23L 33/20 - Reducing nutritive valueDietetic products with reduced nutritive value
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
A23L 33/26 - Polyol polyesters, e.g. sucrose polyestersSynthetic sugar polymers, e.g. polydextrose
C07H 3/06 - Oligosaccharides, i.e. having three to five saccharide radicals attached to each other by glycosidic linkages
A highly soluble cereal or tuber starch having a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 7%, a water solubility of more than 90% in weight, a viscosity of less than 50 cP and an α-1,4/α-1,6 ratio between 20 to 25%, a method of preparation thereof, and its use in food applications.
The invention relates to a method for producing a heat-modified starch, comprising the steps consisting in: (i) preparing a starch milk having a solids content of between 30 and 40%, preferably between 35 and 37% by weight, (ii) adding a solution of an alkaline agent at a weight concentration of between 25 and 35%, preferably of 30%, so as to obtain a conductivity on the milk of between 4 and 7 mS/cm, (iii) ensuring a contact time of between 0.5 and 2 hours, (iv) filtering and drying the starch milk such that the conductivity of the dried starch resuspended at 20% by weight of solids is between 0.7 and 2.5 mS/cm, (v) heating said dried starch so as to bring it to a temperature of more than 180° C. for a residence time of between 10 and 40 minutes, even more preferentially between 15 and 35 minutes.
A23L 29/212 - StarchModified starchStarch derivatives, e.g. esters or ethers
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A23P 20/10 - Coating with edible coatings, e.g. with oils or fats
The instant invention relates to a powder layer for use in 3D binder jetting printing comprising a hydrolyzed and functionalized starch compound. It also relates to a process for 3D binder jetting printing using the same. It also relates to products, in particular solid dosage forms, obtained thereof by 3D binder jetting printing.
The present invention relates to a plant protein composition, preferably from legumes, more preferably from peas or faba beans, characterised by the presence of dietary fibres and a low content of antinutritional compounds such as galacto-oligosaccharides. Another aspect of the invention relates to a method for producing these novel legume proteins, preferably from peas or faba beans. The invention also relates to the use of the legume proteins, preferably from peas or faba beans, for the manufacture of food products.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
An aspect of the present invention provides a composition for film coating, which can replace titanium oxide suspected of being carcinogenic and, especially, a composition for film coating suitable for laser printing after film coating. Another aspect of the present invention provides a composition for film coating, which has an excellent white coloring effect and a reduction in scuffing. Another aspect of the present invention provides a method for laser printing on tablets or capsules by using the composition according to the present invention.
The invention pertains to a solid protein raw dough product, the dough of the product comprising a pea protein hydrolysate and a plant protein component chosen from plant protein isolate, plant protein concentrate and blends thereof, the dry weight of pea protein hydrolysate on the total dry weight of pea protein hydrolysate and plant protein of the dough going from 10% to 60%.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The invention relates to a powder preparation for beverages comprising a leguminous protein extract, wherein the leguminous protein extract has a protein content, expressed on dry weight basis of the extract, of 75% or higher, a dry matter ranging from 90 to 100%, wherein the protein extract has a Turbiscan Stability Index TSI at the Middle Region TSIMR below 5.0 and a rheometer viscosity going from 0.40 to 0.75 Pa.s, the viscosity being determined at 20°C, with a shear rate of 40s-1, on an aqueous suspension having 15% weight of dry matter.
A23L 21/10 - MarmaladesJamsJelliesOther similar fruit or vegetable compositionsSimulated fruit products
A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 19/055 - Addition of non-milk fats or non-milk proteins
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23C 9/13 - Fermented milk preparationsTreatment using microorganisms or enzymes using additives
A23C 11/06 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk proteins
A23C 19/055 - Addition of non-milk fats or non-milk proteins
A23D 7/005 - Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A method for preparing a blend of at least two heat-modified starches, in which the starches are granular starches of different botanical origins, which comprises the steps consisting in: (i) preparing a starch milk containing at least two starches of different botanical origins, having total dry matter content comprised between 30 and 40%, and preferably between 35 and 37% by weight, (ii) preparing a citrate buffer with a pH between 4 and 6, preferably 6, and adding said citrate buffer to the starch milk so as to obtain a milk pH between 4 and 6, preferably 6, (iii) ensuring a contact time comprised between 0.5 and 5 hours, (iv) drying until reaching an equilibrium moisture content of 10 to 12%, (v) heating over 150° C., for a residence time of between 10 minutes and 6 hours, (vi) resuspending, adjusting the pH, optionally washing and again drying the heat-modified starches thus obtained.
The invention relates to compressible mannitol granules and to a process for the preparation thereof. The invention also relates to their use for the preparation of tablets, in particular by direct compression.
The present invention relates to cosmetic compositions comprising at least one cyclodextrin which is at least partially present in the form of solid particles dispersed in a physiologically acceptable medium, characterized in that the cyclodextrin particles have a volume average size d(4,3), measured by laser particle size analysis, of less than or equal to 20 μm, more preferentially less than or equal to 12 μm, and most preferentially less than or equal to 8 μm, and a size distribution by volume, measured by laser diffraction particle size analysis, of which the characteristic diameters d(10), d(50) and d(90) are such that: a. the diameter d(10) is less than or equal to 5.0 μm, preferentially less than or equal to 2.5 μm, b. and the diameter d(50) is less than or equal to 15.0 μm, preferentially less than or equal to 10.0 μm, c. and the diameter d(90) is less than or equal to 30.0 μm, preferentially less than or equal to 25.0 μm. The invention also relates to the use of such a cyclodextrin for improving the sensory profile of cosmetic compositions, in particular for conferring ease of spreading, and/or a soft, powdery, non-greasy feel, and for preventing the formation of pilling.
A23K 40/10 - Shaping or working-up of animal feeding-stuffs by agglomerationShaping or working-up of animal feeding-stuffs by granulation, e.g. making powders
A23K 40/30 - Shaping or working-up of animal feeding-stuffs by encapsulatingShaping or working-up of animal feeding-stuffs by coating
A23K 50/80 - Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
The invention relates to a process for producing a heat-modified rice starch having heat, acid and shear resistances and of stabilized viscosity comprising the steps consisting of heating rice starch to a temperature of between 150 and 200° C for a residence time of between 0.5 h and 6 hours. The invention also concerns a thickener or texturing agent in food applications, notably in yogurt, ketchup, salad dressings, sauces, comprising the heat-modified starch obtained according to the process of the invention.
The invention is related to a composition comprising a porous starch loaded with a hydrophilic fish attractant, its process of preparation, and its use as a biodegradable and non-toxic fish bait.
A23K 50/80 - Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
A01K 97/04 - Containers for baitPreparation of bait
A23K 10/14 - Pretreatment of feeding-stuffs with enzymes
A23K 40/10 - Shaping or working-up of animal feeding-stuffs by agglomerationShaping or working-up of animal feeding-stuffs by granulation, e.g. making powders
The invention relates to a solid form coated with a sugar-coating composition, said sugar-coating composition comprising a crystallizable material and a stearic acid salt like magnesium stearate. The invention also relates to a sugar-coating composition comprising a stearic acid salt, and to a process for coating solid cores using the same. The invention also relates to the use, for improving the surface of a sugar-coating layer of a sugar-coated solid form, comprising including a stearic acid salt in said sugar-coating layer.
One object of the present application is a composition comprising chemical compound having at least one heterocycle, and at least one antioxidant chosen from antioxidants having at least two aromatic cycles. Particularly the chemical compound is chosen from dianhydrohexitols, most particularly is isosorbide. Said composition show improved resistance to oxidation, and lower yellow coloration over storage and after thermal treatment. These compositions are useful for the preparation of polymers comprising isosorbide as a comonomer.
The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a heat-moisture treatment method characterized in that it comprises the following steps:
1) Adjusting the water content of the native pea starch to a value of less than 35%, preferably between 20 and 30% by weight, even more preferably between 20 and 25% by weight,
2) Heating the starch thus prepared to a temperature of more than 100° C., preferably from 105° C. to 135° C. for more than 5 hours, preferably for more than 10 hours, and even more preferentially for 24 hours,
3) Recovering and optionally drying the starch thus treated.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The invention relates to a functionalized pea protein having a gelling power, according to a TEST A, of at least 300 Pa, preferably in the range of 500 to 2000 Pa, most preferably in the range of 600 to 1800 Pa, and a determined viscosity of less than 0.65 Pa.s, the viscosity being measured at 15% by weight of dry matter, at a shear rate of 40s-1 and a temperature of 20°C, a method for obtaining such a protein, and the use thereof in food products or beverages.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The invention relates to a composition comprising the following components: A) from 52.0 wt % to 99.95 wt %, notably from 70.0 wt % to 99.95 wt % of a polymer, said polymer being an acrylonitrile-butadiene-styrene (ABS) polymer, or a mixture of polymers containing at least one acrylonitrile-butadiene-styrene (ABS) polymer, B) from 0.05 wt % to 30.0 wt % of at least one isosorbide diester. The compositions of the invention are particularly useful for the production of molded parts obtained therefrom, notably by injection molding process.
The invention relates to a textured wheat gluten protein composition characterised in that it comprises wheat gluten proteins and sodium bicarbonate, to a method for producing same and to the use thereof.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A method for preparing a mixture of poorly-digestible alpha-glucans from a substrate rich in oligosaccharides having a degree of polymerization (DP) of 4.
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
C12P 19/18 - Preparation of compounds containing saccharide radicals produced by the action of a glycosyl transferase, e.g. alpha-, beta- or gamma-cyclodextrins
The invention is directed to a process for manufacturing a denatured fava bean protein extract, a denatured fava bean protein extract, a denatured fava bean protein composition, a textured fava bean protein composition, and the use of said extract and said compositions.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
The present invention is relative to the use of native or cross-linked leguminous starches as food texture improver for meat products or meat-free products.
The invention relates to a method for reducing the bitterness of a legume protein during an extraction process, said extraction process comprising treatment with a phytic acid degrading enzyme.
A23J 3/34 - Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
A61K 8/36 - Carboxylic acidsSalts or anhydrides thereof
A61K 47/12 - Carboxylic acidsSalts or anhydrides thereof
A61K 47/14 - Esters of carboxylic acids, e.g. fatty acid monoglycerides, medium-chain triglycerides, parabens or PEG fatty acid esters
A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
A61K 47/69 - Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additivesTargeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit
A61P 43/00 - Drugs for specific purposes, not provided for in groups
The invention relates to a composition comprising a cold-water insoluble crosslinked dextrin and a fatty acid having 8 to 17 carbon atoms. This invention also relates to a method for making such composition. The invention also relates to the use of a combination of a cold-water insoluble crosslinked dextrin and of a fatty acid having 8 to 17 carbon atoms for increasing the epithelial permeation of an active ingredient, or for the epithelial delivery of an active ingredient.
A61K 47/12 - Carboxylic acidsSalts or anhydrides thereof
A61K 47/36 - PolysaccharidesDerivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
A61K 47/69 - Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additivesTargeting or modifying agents chemically bound to the active ingredient the non-active ingredient being chemically bound to the active ingredient, e.g. polymer-drug conjugates the conjugate being characterised by physical or galenical forms, e.g. emulsion, particle, inclusion complex, stent or kit
A61P 43/00 - Drugs for specific purposes, not provided for in groups
A61Q 90/00 - Cosmetics or similar toiletry preparations for specific uses not provided for in other groups of this subclass
B82Y 5/00 - Nanobiotechnology or nanomedicine, e.g. protein engineering or drug delivery
A23L 29/00 - Foods or foodstuffs containing additivesPreparation or treatment thereof
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
The invention relates to a composition comprising a cold-water insoluble crosslinked dextrin and a compound selected from 1-decanoyl-rac-glycerol and carboxymethyl cellulose. This invention also relates to a method for making such composition. The invention also relates to the use of a combination of a cold-water insoluble crosslinked dextrin and of a compound selected from 1-decanoyl-rac-glycerol and carboxymethyl cellulose, for increasing the epithelial permeation of an active ingredient, or for the epithelial delivery of an active ingredient.
A61K 9/00 - Medicinal preparations characterised by special physical form
A23L 29/30 - Foods or foodstuffs containing additivesPreparation or treatment thereof containing carbohydrate syrupsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugarsFoods or foodstuffs containing additivesPreparation or treatment thereof containing sugar alcohols, e.g. xylitolFoods or foodstuffs containing additivesPreparation or treatment thereof containing starch hydrolysates, e.g. dextrin
01 - Chemical and biological materials for industrial, scientific and agricultural use
05 - Pharmaceutical, veterinary and sanitary products
Goods & Services
carbohydrates used as an ingredient in the manufacture of nutraceuticals and pharmaceuticals, namely, modified pea starch compositions formulated for use as coatings in the manufacture of pharmaceutical and nutraceutical products drug delivery agents in the form of modified pea starch compositions formulated for use as coatings on pharmaceuticals that facilitate the delivery of pharmaceutical preparations
86.
HIGHLY SOLUBLE PEA STARCH AS REPLACER OF MALTODEXTRIN
The invention is related to a high soluble leguminous starch having a content of oligosaccharides with a Degree of Polymerization (DP) of 1 and 2 of less than 10 % in weight, more preferably less than 6 %, a content of oligosaccharides with a DP of 3 to 20 of more than 50 % in weight, more preferably more than 70 %, a water solubility of more than 90 % in weight, more preferably more than 95 %, a viscosity of less than 500 cP, more preferably of less than 100 cP, and characterized by an α 1,4 / α 1,6 ratio determined by 13C NMR between 23 to 32 %.
A new method for producing D-allulose crystals that allows for a continuous production process and ensures a high yield. Also, new D-allulose crystals. Further, the use of a nanofiltration unit in a method for producing D-allulose crystals to improve the yield and/or quality of the resulting crystals.
A pulse protein composition, preferably of pea or faba bean, the degree of hydrolysis of which is less than 10%, in particular for therapeutic use, preferably in the prevention and/or treatment of a disease susceptible to treatment by activation of the synthesis of FGF19.
A61K 31/575 - Compounds containing cyclopenta[a]hydrophenanthrene ring systemsDerivatives thereof, e.g. steroids substituted in position 17 beta by a chain of three or more carbon atoms, e.g. cholane, cholestane, ergosterol, sitosterol
A61K 36/48 - Fabaceae or Leguminosae (Pea or Legume family)CaesalpiniaceaeMimosaceaePapilionaceae
90.
POLYOLS FOR THEIR USE IN THE PREVENTION AND TREATMENT OF DISEASES CAUSED BY ANAEROBIC PATHOGENIC MICROORGANISMS
A61K 31/34 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having five-membered rings with one oxygen as the only ring hetero atom, e.g. isosorbide
A61P 1/02 - Stomatological preparations, e.g. drugs for caries, aphtae, periodontitis
A61P 25/00 - Drugs for disorders of the nervous system
A61K 31/341 - Heterocyclic compounds having oxygen as the only ring hetero atom, e.g. fungichromin having five-membered rings with one oxygen as the only ring hetero atom, e.g. isosorbide not condensed with another ring, e.g. ranitidine, furosemide, bufetolol, muscarine
The invention relates to a thermally modified starch produced via the acid route, characterized in that it has a free citrate content of less than 0.05% and a fixed citrate content of between 0.05 and 0.15%, a temperature at peak swelling of the starch granules, analyzed using RVA between 2 and 17 minutes, higher than 100° C., preferably between 100 and 140° C., and/or a sedimentation volume of between 20 and 65 ml, preferably between 25 and 40 ml.
A method for preparing a legume starch with a high slowly digestible fraction content (SDS), a hydrothermal treatment method wherein it comprises the following steps: 1) preparing a starch milk with a dry matter content of between 30 and 40% by weight; 2) heating the starch milk prepared in this way to a temperature of between 50 and 60° C., preferably 55° C., in a continuous reactor so that the residence time of the starch milk is less than 5 minutes, preferably less than 2 minutes; and 3) recovering, filtering and drying the starch milk treated in this way.
The instant invention relates to a printable material for 3D printing comprising a hydrolyzed and functionalized starch compound. It also relates to a process for 3D printing using the same. It also relates to products, in particular solid dosage forms, obtained thereof by 3D printing.
The present application provides a solid cosmetic composition capable of forming a cream by simple dispersion in hot water, which can provide the same cosmetic benefits as conventional liquid compositions, and which in particular has a pleasant sensory profile. The alliance of a readily dispersible solid form and a pleasant sensory profile is possible through the combination of modified starches, in particular a sensory gelling starch and an emulsifying starch, and of vegetable or microbial gums. The solid composition can easily be converted into a cream by simple dispersion in hot water. The cream has a pleasant sensory profile, for example characterized by a cushion effect.
A61K 8/99 - Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof, of undetermined constitution from microorganisms other than algae or fungi, e.g. protozoa or bacteria
96.
METHOD FOR MANUFACTURING GELATINISED BLENDS OF THERMALLY MODIFIED STARCHES
The invention relates to a method for preparing a gelatinized blend of at least two heat-modified starches, wherein the starches are starches of different botanical origins, which comprises the steps consisting in:
1. Preparing a starch milk containing at least two starches of distinct botanical origins,
2. Treating the milk thus obtained under alkaline conditions and then dehydration and heat treatment for a time and at a temperature making it possible to obtain a blend of heat-modified starches,
3. Pregelatinizing said blend using a method that causes a break in the granular structure of the starches.
The present invention relates to a method for improving the organoleptic properties of a material rich in plant proteins, the method comprising the following steps: 1. suspending a material rich in plant proteins in a preferentially aqueous solvent so as to obtain a suspension having a dry matter content of between 5% and 20%; 2. adding one or more microbial strains to the suspension of step 1, wherein the one or more microbial strains are chosen from among lactic acid bacteria strains, yeast strains, or a mixture thereof, so as to obtain an inoculated suspension having a cell density of between 1.105and 1.1010 cfu/mL; 3. incubating the suspension of step 2 at a temperature of between 20°C and 40°C for a duration of between 30 and 120 minutes. The invention also relates to a plant protein isolate that is obtainable by means of the method of the invention and to the use thereof.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
The present invention relates to pea proteins having a milky aromatic profile, to a method for producing said pea proteins, and to the use of said proteins for producing food or beverage products, in particular plant-based alternatives to milk.
A23J 1/14 - Obtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seedsObtaining protein compositions for foodstuffsBulk opening of eggs and separation of yolks from whites from press-cake or oil-bearing seeds
A23L 5/20 - Removal of unwanted matter, e.g. deodorisation or detoxification
A23L 11/60 - Drinks from legumes, e.g. lupine drinks
