Concentrado de proteína de fava tratado com umidade e calor, gê-nero alimentício, método para produzir um gênero alimentício, pasta de confeitaria e método para produzir uma pasta de confeitaria
trata-se de concentrados de proteína de fava tratados com umidade e calor que têm entre cerca de 50% e cerca de 73% de proteína, cerca de 0,1% a cerca de 8% em peso de amido e entre cerca de 0,1% e cerca de 9% de gordura, e uso dos ditos concentrados em gêneros alimentícios, que incluem, por exemplo...
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Main Authors | , , , , , , , |
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Format | Patent |
Language | Portuguese |
Published |
24.10.2023
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Subjects | |
Online Access | Get full text |
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Abstract | trata-se de concentrados de proteína de fava tratados com umidade e calor que têm entre cerca de 50% e cerca de 73% de proteína, cerca de 0,1% a cerca de 8% em peso de amido e entre cerca de 0,1% e cerca de 9% de gordura, e uso dos ditos concentrados em gêneros alimentícios, que incluem, por exemplo, emulsões, pastas de confeitaria e sorvete.
This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream. |
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AbstractList | trata-se de concentrados de proteína de fava tratados com umidade e calor que têm entre cerca de 50% e cerca de 73% de proteína, cerca de 0,1% a cerca de 8% em peso de amido e entre cerca de 0,1% e cerca de 9% de gordura, e uso dos ditos concentrados em gêneros alimentícios, que incluem, por exemplo, emulsões, pastas de confeitaria e sorvete.
This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream. |
Author | WU BICHENG NAGULESWARAN NAGUL OZER CANAN ROA BRANDON YILDIZ ERHAN LODUCA CATERINA UZUNALIOGLU DILEK YANG XIN |
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Snippet | trata-se de concentrados de proteína de fava tratados com umidade e calor que têm entre cerca de 50% e cerca de 73% de proteína, cerca de 0,1% a cerca de 8% em... |
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SubjectTerms | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
Title | Concentrado de proteína de fava tratado com umidade e calor, gê-nero alimentício, método para produzir um gênero alimentício, pasta de confeitaria e método para produzir uma pasta de confeitaria |
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