A FOOD COMPOSITION WITH ENHANCED SHELF STABILITY

• Main Authors: LUND, Casper, KRAGH, Karsten Matthias, KRISTENSEN, Jakob Broberg, LILLELUND, Vinni Høyer, HARRIT, Kim Andkjaer
• Format: Patent
• Language: English; 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

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.