发明名称 |
PROCESSO PARA O REFORCO DA TEXTURA POLPOSA OU GRANULAR DE ALIMENTOS |
摘要 |
A method of intensifying the pulpy or gritty texture of pulpy or gritty liquid to pasty foodstuffs by adding amylopectin potato starch, i.e. potato starch having an amylopectin content of at least 95%, preferably at least 98%. In this manner, an organoleptic improvement is achieved as compared to conventional potato starch as well as compared to waxy maize starch. |
申请公布号 |
PT1135033(E) |
申请公布日期 |
2005.07.29 |
申请号 |
PT19990972896T |
申请日期 |
1999.11.25 |
申请人 |
SUDZUCKER AKTIENGESELLSCHAFT MANNHEIM OCHSENFURT |
发明人 |
ONDREJ MIKLA;DIETMAR GRULL |
分类号 |
A23L1/0522;A23L1/216;A23L1/2165;A23L1/24;A23L2/52 |
主分类号 |
A23L1/0522 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|