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FR874453A - Procédé de fabrication d'aliments ne forme de flocons à partir de la fécule - Google Patents

Procédé de fabrication d'aliments ne forme de flocons à partir de la fécule

Info

Publication number
FR874453A
FR874453A FR874453DA FR874453A FR 874453 A FR874453 A FR 874453A FR 874453D A FR874453D A FR 874453DA FR 874453 A FR874453 A FR 874453A
Authority
FR
France
Prior art keywords
starch
manufacturing process
food manufacturing
form flakes
flakes
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
Other languages
English (en)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Scholtens Chemische Fabrieken NV
Original Assignee
Scholtens Chemische Fabrieken NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Scholtens Chemische Fabrieken NV filed Critical Scholtens Chemische Fabrieken NV
Application granted granted Critical
Publication of FR874453A publication Critical patent/FR874453A/fr
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
FR874453D 1940-08-15 1941-07-24 Procédé de fabrication d'aliments ne forme de flocons à partir de la fécule Expired FR874453A (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL874453X 1940-08-15

Publications (1)

Publication Number Publication Date
FR874453A true FR874453A (fr) 1942-08-07

Family

ID=19851326

Family Applications (1)

Application Number Title Priority Date Filing Date
FR874453D Expired FR874453A (fr) 1940-08-15 1941-07-24 Procédé de fabrication d'aliments ne forme de flocons à partir de la fécule

Country Status (1)

Country Link
FR (1) FR874453A (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006026278A2 (fr) 2004-08-31 2006-03-09 Frito-Lay North America, Inc. Procede permettant de reduire la formation d'acrylamide dans des aliments traites thermiquement
US7763304B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Methods for reducing acrylamide formation in thermally processed foods
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7811618B2 (en) 2002-09-19 2010-10-12 Frito-Lay North America, Inc. Method for reducing asparagine in food products
US7767247B2 (en) 2003-02-21 2010-08-03 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7763304B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Methods for reducing acrylamide formation in thermally processed foods
US7763305B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US7763306B2 (en) 2003-02-21 2010-07-27 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
US8124160B2 (en) 2003-02-21 2012-02-28 Frito-Lay North America, Inc. Method for reducing acrylamide formation in thermally processed foods
EP1784079A4 (fr) * 2004-08-31 2008-05-07 Frito Lay North America Inc Procede permettant de reduire la formation d'acrylamide dans des aliments traites thermiquement
WO2006026278A2 (fr) 2004-08-31 2006-03-09 Frito-Lay North America, Inc. Procede permettant de reduire la formation d'acrylamide dans des aliments traites thermiquement
EP1784079A2 (fr) * 2004-08-31 2007-05-16 Frito-Lay North America, Inc. Procede permettant de reduire la formation d'acrylamide dans des aliments traites thermiquement
US8158175B2 (en) 2008-08-28 2012-04-17 Frito-Lay North America, Inc. Method for real time measurement of acrylamide in a food product
US9095145B2 (en) 2008-09-05 2015-08-04 Frito-Lay North America, Inc. Method and system for the direct injection of asparaginase into a food process
US9215886B2 (en) 2008-12-05 2015-12-22 Frito-Lay North America, Inc. Method for making a low-acrylamide content snack with desired organoleptical properties
US8284248B2 (en) 2009-08-25 2012-10-09 Frito-Lay North America, Inc. Method for real time detection of defects in a food product

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