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Patent Searching and Data


Title:
HIGH-DISPERSIBILITY DEXTRIN POWDER
Document Type and Number:
WIPO Patent Application WO/2020/022133
Kind Code:
A1
Abstract:
Provided, at a low cost, is a dextrin powder that can be used as a component for a thickener having good dispersibility in water or the like. This dextrin powder is obtained by spray-drying a dextrin solution, the powder containing 3% or more dextrin particles (count-based ratio of particles) with a ratio of length over thickness of 3 or greater. Also provided is a thickener containing the dextrin powder and a food product containing the dextrin powder.

Inventors:
UWAMORI SHOUTA (JP)
TANIYAMA YOHEI (JP)
Application Number:
JP2019/028005
Publication Date:
January 30, 2020
Filing Date:
July 17, 2019
Export Citation:
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Assignee:
NUTRI CO LTD (JP)
International Classes:
A23L29/30; C08B30/18; A23F3/16
Foreign References:
JP2012211336A2012-11-01
JP2015501661A2015-01-19
JP2010514443A2010-05-06
JP2002501731A2002-01-22
JP2015109868A2015-06-18
Other References:
YAN, H. ET AL.: "Morphology of modified starches prepared by different methods", FOOD RES. INT., vol. 43, 2010, pages 767 - 772, XP026905632, DOI: 10.1016/j.foodres.2009.11.013
TAKEITI, C. Y. ET AL.: "Morphological and physicochemical characterization of commercial maltodextrins with different degrees of dextrose- equivalent", INT. J. FOOD PROP., vol. 13, 2010, pages 411 - 425, XP055506720, DOI: 10.1080/10942910802181024
ALAMILLA-BELTRAN, L. ET AL.: "Description of morphological changes of particles along spray drying", J. FOOD ENG., vol. 67, 2005, pages 179 - 184, XP004619306, DOI: 10.1016/j.jfoodeng.2004.05.063
Attorney, Agent or Firm:
MAYAMA, Setsuko et al. (JP)
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