Preparação de amido enzimaticamente hidrolizado
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 pertain...
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Main Authors | , , , , , , , |
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Format | Patent |
Language | Portuguese |
Published |
14.07.2015
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Subjects | |
Online Access | Get full text |
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Summary: | 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. |
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Bibliography: | Application Number: BR2009PI06966 |