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1. 发明申请

WO2014046542A1 RESISTANT STARCH 审中-公开
标题翻译：抗菌淀粉
公开(公告)号：WO2014046542A1
公开(公告)日：2014-03-27
申请号：PCT/NL2013/050672
申请日：2013-09-19
申请人： NEDERLANDSE ORGANISATIE VOOR TOEGEPAST-NATUURWETENSCHAPPELIJK ONDERZOEK TNO
发明人： ESSERS, Maurice Karel Hubertina , NAGTEGAAL, Ricardo , TIMMERMANS, Johannes Wilhelmus , JETTEN, Jan Matthijs , SLAGHEK, Theodoor Maximiliaan , VAN DEN DOOL, Ronald Tako Marinus
IPC分类号： C08B30/12 , C08B30/18 , C12P19/08
CPC分类号： C08B30/18 , A23L7/10 , A23V2002/00 , C08B30/12
摘要： A colourless resistant starch is produced by a process comprising (i) suspending starch in a C2-C4 alcohol, in particular ethanol, in the presence of 0.01-3.0 % (w/w) of acid based on the starch; (ii) heating the suspended starch at a temperature of 70-160°C, in particular 78-120°C, and (c) isolating the resulting product. The resulting starch has a resistant fraction of at least 20%.
摘要翻译：通过一种方法制备无色抗性淀粉，该方法包括（i）在基于淀粉的0.01-3.0％（w / w）酸的存在下将淀粉悬浮于C2-C4醇，特别是乙醇中; （ii）在70-160℃，特别是78-120℃的温度下加热悬浮淀粉，和（c）分离得到的产物。所得淀粉具有至少20％的抗性分数。

2. 发明申请

WO2014158022A1 THERMALLY MODIFIED STARCH 审中-公开
标题翻译：热修改STARCH
公开(公告)号：WO2014158022A1
公开(公告)日：2014-10-02
申请号：PCT/NL2014/050191
申请日：2014-03-27
申请人： NEDERLANDSE ORGANISATIE VOOR TOEGEPAST-NATUURWETENSCHAPPELIJK ONDERZOEK TNO
发明人： ESSERS, Maurice Karel Hubertina , NAGTEGAAL, Ricardo Marinus Albertus , HÜBNER, Florian , VALLONS, Katleen Jozefien Rafaela
IPC分类号： C08B30/12
CPC分类号： C08B30/12
摘要： A process for producing thermally inhibited starch is described resulting in a visco-stable starch product with improved whiteness. The process comprises pretreating a dry starch with an alkaline solution in a water-miscible solvent, adjusting the water content of the starch to below12 wt.%, heating the starch at a temperature between 140 and 190 °C, preferably between 140 and 180 °C, and cooling and optionally further processing the starch. The thermally inhibited starch has the advantages of not being chemically modified. The process is more flexible and faster than conventional inhibition processes.
摘要翻译：描述了一种制备热抑制淀粉的方法，其产生具有改善的白度的粘度稳定的淀粉产品。该方法包括用水溶性溶剂中的碱性溶液预处理干淀粉，将淀粉的水含量调节到12重量％以下，在140-190℃，优选140-180℃的温度下加热淀粉并冷却并任选地进一步处理淀粉。热抑制淀粉具有不被化学改性的优点。该过程比常规抑制过程更灵活和更快。

3. 发明申请

WO2018069535A1 NON-CHEMICALLY MODIFIED FOOD STARCHES 审中-公开
标题翻译：非化学改性食品淀粉
公开(公告)号：WO2018069535A1
公开(公告)日：2018-04-19
申请号：PCT/EP2017/076255
申请日：2017-10-13
申请人： NEDERLANDSE ORGANISATIE VOOR TOEGEPAST-NATUURWETENSCHAPPELIJK ONDERZOEK TNO
发明人： ESSERS, Maurice Karel Hubertina , VAN GROENESTIJN, Johannes Wouterus
IPC分类号： A23L29/212 , A23L29/219
摘要： A process for producing thermally inhibited starch, specifically thermally inhibited non- pregelatinized granular starch, is described, resulting in a viscostable starch product. The process comprising providing an alkaline starch, specifically an alkaline non-pregelatinized granular starch,having a pH of at least 8; subjecting the starch to a hydrothermal treatment, specifically to obtain a hydrothermally treated non-pregelatinized granular starch, said hydrothermal treatment being at a temperature of 45 –200 °C with steam at a steam pressure of 0.1-15 bar or a gas mixture comprising water vapor at a partial water vapor pressure of 0.1-1 bar; dehydrating the starch, specifically the hydrothermally treated non-pregelatinized granular starch,to a moisture content of 2 wt% or lower and subjecting the starch to a thermal treatment by heating the starch to a temperature of 120 -190 °C to obtain viscostability,cooling and optionally further processing the starch.
摘要翻译：描述了一种生产热抑制淀粉的方法，特别是热抑制的非预胶化颗粒淀粉，产生可粘性淀粉产品。该方法包括提供具有至少8的pH的碱性淀粉，特别是碱性非预胶化颗粒淀粉; 使淀粉进行水热处理，特别是获得水热处理过的非预胶凝粒状淀粉，所述水热处理的温度为45-200℃，蒸汽压力为0.1-15巴，或者气体混合物包含部分水蒸汽压力为0.1-1巴的水蒸气; 使淀粉，特别是水热处理过的非预胶凝粒状淀粉脱水至含水量为2wt％或更低，并通过将淀粉加热至120-190℃的温度使淀粉经受热处理以获得粘度，冷却并任选地进一步加工淀粉。

4. 发明申请

WO2013176542A1 GLUCAN FIBRE 审中-公开
标题翻译：葡萄牙纤维
公开(公告)号：WO2013176542A1
公开(公告)日：2013-11-28
申请号：PCT/NL2013/050371
申请日：2013-05-21
申请人： NEDERLANDSE ORGANISATIE VOOR TOEGEPAST-NATUURWETENSCHAPPELIJK ONDERZOEK TNO
发明人： ESSERS, Maurice Karel Hubertina , TIMMERMANS, Johannes Wilhelmus , DIAZ, Jerome Villarama , VAN DEN DOOL, Ronald Tako Marinus , SLAGHEK, Theodoor Maximiliaan
IPC分类号： C08B37/00 , A23L1/308 , A61K31/716
CPC分类号： C08B37/0009 , A23L29/35 , A23L33/21 , A23L33/26 , A23V2002/00 , A23V2200/00 , C12P19/04 , C12P19/14 , A23V2250/5034
摘要： Method for preparing a branched glucan having a chain comprising a plurality of glucose units linked by alpha 1,4-glycoside bonds and a plurality of side- groups linked to said chain via another type of glycoside bonding, which side- groups comprise one or more glucose units, the method comprising contacting a glucose source with a polysaccharide - which polysaccharide is a glucan comprising a plurality of glucose units linked by alpha 1,4-glycoside bonds and is essentially linear or branched to a lesser extent than the branched glucan that is to be prepared - in the presence of an acid catalyst under polycondensation conditions, thereby forming the branched glucan.
摘要翻译：制备具有链的支链葡聚糖的方法，该链包括通过α1,4-糖苷键连接的多个葡萄糖单元和通过另一种糖苷键连接到所述链的多个侧基，所述侧基包含一个或多个葡萄糖单元，所述方法包括使葡萄糖源与多糖接触 - 所述多糖是包含通过α1,4-糖苷键连接的多个葡萄糖单元的葡聚糖，并且基本上是线性或分支的程度小于支链葡聚糖的程度在缩聚条件下在酸催化剂存在下制备，由此形成支链葡聚糖。

5. 发明申请

WO2014051428A1 NEW FOODS WITH MODIFIED CEREAL BRAN AND METHODS FOR PRODUCING THESE 审中-公开
标题翻译：具有改良谷物品种的新食品及其生产方法
公开(公告)号：WO2014051428A1
公开(公告)日：2014-04-03
申请号：PCT/NL2013/050688
申请日：2013-09-26
申请人： NEDERLANDSE ORGANISATIE VOOR TOEGEPAST-NATUURWETENSCHAPPELIJK ONDERZOEK TNO
发明人： DIAZ, Jerome Villarama , HÜBNER, Florian , NOORT, Martijn Willem-Jan , SLAGHEK, Theodoor Maximiliaan , ESSERS, Maurice Karel Hubertina
IPC分类号： A23L1/308 , A23L1/10 , A23L1/164 , A23L1/29 , A23L1/015 , A23L1/01
CPC分类号： A23L1/0121 , A21D6/003 , A21D8/02 , A21D13/02 , A23L5/13 , A23L5/21 , A23L7/115 , A23L33/22 , A23V2002/00
摘要： The present invention relates to a method of enhancing the nutritional value of food by adding bran to said food, or replacing the bran that already was present in the food by a cereal bran that has been treated with super heated steam (SHS), which may or may not have underwent a pre-treatment with acid, base or water. Further part of the invention is the SHS-treated cereal bran and food products comprising such SHS-treated cereal bran.
摘要翻译：本发明涉及一种通过向所述食物中加入麸皮或用已经用超级加热蒸汽（SHS）处理过的谷物麸皮代替已经存在于食物中的麸皮来增强食物的营养价值的方法，或者可能没有经历过酸，碱或水的预处理。本发明的另一部分是SHS处理的谷类麸皮和包含这种SHS处理的谷类麸皮的食品。

6. 发明申请

WO2014042537A1 HYDROTHERMALLY MODIFIED STARCH 审中-公开
公开(公告)号：WO2014042537A1
公开(公告)日：2014-03-20
申请号：PCT/NL2013/050668
申请日：2013-09-16
申请人： NEDERLANDSE ORGANISATIE VOOR TOEGEPAST-NATUURWETENSCHAPPELIJK ONDERZOEK TNO
发明人： ESSERS, Maurice Karel Hubertina , TIMMERMANS, Johannes Wilhelmus , JETTEN, Jan Matthijs , SLAGHEK, Theodoor Maximiliaan , OUDHUIS, Alida Anna Catharina Maria , NAGTEGAAl, Ricardo
IPC分类号： C08B30/12
CPC分类号： A23L1/05223 , A23L29/219 , A23V2002/00 , C08B30/00 , C08B30/12
摘要： A process for producing thermally inhibited starch is describedresultingin a viscostable starch product. The process comprises providing an alkaline starch having a pH, when measured in a 20 % (w/v) aqueous dispersion, between 9.1and 11.2, adjusting the water content of the starch to between 2 and 22 wt.%, heating the starch between 130 and 190 °C, especially between 140 and 180 °C, for a sufficient time and at a sufficient pressure for the inhibition of the starch to be initiated before the water content has reached a level of 1 wt.% and before the pH has reacheda value of 9, continuing heating the starchbetween 140 and 190 °C until viscostability is achieved, and cooling and optionally further processing the starch.
摘要翻译：描述了一种用于生产热抑制淀粉的方法，其原因在于粘合淀粉产品。该方法包括提供碱性淀粉，当在20％（w / v）水分散体中测量时，其pH值在9.1和11.2之间，将淀粉的水含量调节至2至22重量％之间，将淀粉加热至 130和190℃，特别是在140和180℃之间，足够的时间和足够的压力，以便在水含量达到1重量％之前，并且在pH具有达到值9，继续加热淀粉在140和190℃之间，直到达到粘度稳定性，并冷却并任选进一步加工淀粉。

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