A FOOD COMPOSITION WITH ENHANCED SHELF STABILITY

A flexible starch-based extruded food composition comprising at least one exogenous enzyme capable of hydrolyzing starch and at least one exogenous functional lipid or at least one lipolytic enzyme and at least one functional lipid or at least one exogenous enzyme capable of hydrolyzing starch, at l...

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Bibliographic Details
Main Authors LUND, Casper, KRAGH, Karsten Matthias, KRISTENSEN, Jakob Broberg, LILLELUND, Vinni Høyer, HARRIT, Kim Andkjaer
Format Patent
LanguageEnglish
French
German
Published 03.04.2019
Subjects
CHEWING GUM
COCOA
COCOA PRODUCTS, e.g. CHOCOLATE
CONFECTIONERY
FODDER
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
ICE-CREAM
INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES
PREPARATION THEREOF
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS
SUBSTITUTES FOR COCOA OR COCOA PRODUCTS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:A flexible starch-based extruded food composition comprising at least one exogenous enzyme capable of hydrolyzing starch and at least one exogenous functional lipid or at least one lipolytic enzyme and at least one functional lipid or at least one exogenous enzyme capable of hydrolyzing starch, at least one lipolytic enzyme and at least one exogenous functional lipid exhibits enhanced shelf stability and/or improved texture.
Bibliography:Application Number: EP20170193724