Zusatzstoff für die Gärung von Lebensmitteln und diesen enthaltende Lebensmittel

• Main Authors: DEFRETIN, SOPHIE, OSTERMANN, ELSA, PORA, BERNARD, BOURSIER, BERNARD
• Format: Patent
• Language: German
• 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

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...