A METHOD OF REDUCING THE ENZYMATIC DIGESTION RATES OF STARCH GRANULES IN FOOD AND FOOD PRODUCTS PRODUCED THEREFROM
摘要
The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed by the chemical reaction of at least a crosslinkable polysaccharide that has been pre-mixed with the ingredients for food production, and at least a crosslinking agent. The invention also relates to a process of preparing food products by incorporating the method of the present invention and food products produced by the present method.
申请公布号
WO2010022764(A1)
申请公布日期
2010.03.04
申请号
WO2008EP61103
申请日期
2008.08.26
申请人
NESTEC S.A.;FOO, CHECK WOO;KASAPIS, STEFAN;KOH, LEE WAH;JIANG, BIN
发明人
FOO, CHECK WOO;KASAPIS, STEFAN;KOH, LEE WAH;JIANG, BIN