| 发明名称 |
AMYLASE-INDUCED SENSORY EFFECT OF LOW FAT EMULSIONS COMPRISING HYDROPHOBIZED STARCH AS EMULSIFIER |
| 摘要 |
The present invention relates to the field of food products. Provided are methods for modulating the sensory attributes, especially the fat and/or thickness related attributes of food composition, using modified starch as emulsifier. |
| 申请公布号 |
EP2043457(A1) |
申请公布日期 |
2009.04.08 |
| 申请号 |
EP20070747484 |
申请日期 |
2007.06.01 |
| 申请人 |
FRIESLAND BRANDS B.V. |
发明人 |
VAN AKEN, GEORGE, ALEXANDER;ZOET, FRANKLIN, DELANO;MINOR, MARCEL |
| 分类号 |
A23L1/0522;A23D7/005;A23L1/035;A23L1/221;A23L1/226 |
主分类号 |
A23L1/0522 |
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