USE OF PEA MALTODEXTRIN AND/OR OF PEA GLUCOSE SYRUP FOR ENCAPSULATING HYDROPHOBIC COMPOUNDS

• Main Author: BOURSIER BERNARD
• Format: Patent
• Language: English; Korean
• Published: 04.06.2010
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS BASED THEREON; COMPOSITIONS OF MACROMOLECULAR COMPOUNDS; 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; MUTATION OR GENETIC ENGINEERING; ORGANIC MACROMOLECULAR COMPOUNDS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; 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

The subject of the present invention is the use of a maltodextrin or of a glucose syrup obtained, by acid or enzyme hydrolysis, from a starch of a leguminous plant having an amylose content of between 25% and 50%, expressed as dry weight relative to the dry weight of starch, for encapsulating organi...