THE USE OF ALTERNAN AS INGREDIENT FOR CERTAIN FOODSTUFFS

• Main Authors: PILLING, JENS, FROHBERG, CLAUS
• Format: Patent
• Language: English; French
• Published: 03.01.2017
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The first invention is directed to the use of an alteman as ingredient for acidic foodstuffs and to an acidic foodstuff comprising alternan as ingredient. The second invention is directed to the use of alternan as a heat stable ingredient in a foodstuff formulation, and to a foodstuff comprising alteman as ingredient, wherein the foodstuff was subjected to a heating step during its manufacture. La première invention porte sur l'utilisation d'un alternane comme ingrédient pour des produits alimentaires acides et sur un produit alimentaire acide comprenant de l'alternane comme ingrédient. La seconde invention porte sur l'utilisation d'alternane comme ingrédient stable à la chaleur dans une formulation de produit alimentaire et sur un produit alimentaire comprenant de l'alternane comme ingrédient, le produit alimentaire ayant été soumis à une étape de chauffage pendant sa fabrication.