Zusatzstoff für die Gärung von Lebensmitteln und diesen enthaltende Lebensmittel

Carbon source for use in the production of fermented foods comprises branched maltodextrins having 15-35% 1,6 glucoside linkages, a reducing sugar content below 20%, a polydispersity index below 5 and a number-average molecular weight (Mn) or 4500 or less. An Independent claim is also included for a...

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Bibliographic Details
Main Authors DEFRETIN, SOPHIE, OSTERMANN, ELSA, PORA, BERNARD, BOURSIER, BERNARD
Format Patent
LanguageGerman
Published 27.07.2006
Subjects
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS BASED THEREON
COMPOSITIONS THEREOF
CULTURE MEDIA
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE
DERIVATIVES THEREOF
ENZYMOLOGY
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
MAKING THEREOF
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MILK OR CHEESE SUBSTITUTES
MUTATION OR GENETIC ENGINEERING
ORGANIC MACROMOLECULAR COMPOUNDS
POLYSACCHARIDES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
THEIR PREPARATION OR CHEMICAL WORKING-UP
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
VINEGAR
WINE
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Summary:Carbon source for use in the production of fermented foods comprises branched maltodextrins having 15-35% 1,6 glucoside linkages, a reducing sugar content below 20%, a polydispersity index below 5 and a number-average molecular weight (Mn) or 4500 or less. An Independent claim is also included for a fermented food composition comprising the carbon source.
Bibliography:Application Number: DE20016013941T