Title:
PREPARED FOOD FOR FUNCTIONAL FOOD
Document Type and Number:
WIPO Patent Application WO/2013/054309
Kind Code:
A3
Abstract:
A food preparation comprising (as weight/weight percentages): 10-96.5% of a nutritional ingredient (1) selected from an ingredient with a protein content of at least 7%, vegetables, fruit, and combinations thereof; 0-75% of hemicellulose- based anhydrous insoluble edible vegetable fibres; and 0.5-10% of a nutritional preparation (I) comprising a starchy product, said preparation (I) being obtainable by means of a procedure comprising the following two steps: a) the preparation by mixing together a mixture (A) comprising the following ingredients: 5-92% w/w of a starchy product (i) selected from the starches obtained from rice, potato and corn, tapioca, or deproteinised cereal flours, and mixtures thereof; and 8-95% w/w of at least one amino acid selected from among the sulphur-free amino acids; and b) an ozonation procedure carried out on mixture (A) obtained in the previous step (a). Such food preparation is used in the preparation of functional food products to be used in the dietary treatment of food intolerance to the proteins of some cereals or of the reduction of the body weight, or both.
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Inventors:
VALVERDE MASSIMO (IT)
Application Number:
PCT/IB2012/055562
Publication Date:
July 18, 2013
Filing Date:
October 12, 2012
Export Citation:
Assignee:
VALVERDE STEFANO (IT)
VALVERDE ARIANNA (IT)
VALVERDE ARIANNA (IT)
International Classes:
A23L1/308; A21D2/04; A21D2/18; A21D2/24; A21D2/26; A21D8/02; A21D13/04; A21D13/06; A23L3/3445; A23L7/10; A23L7/109
Foreign References:
| US5225228A | 1993-07-06 |
Other References:
GALLAGHER E ET AL: "Recent advances in the formulation of gluten-free cereal-based products", TRENDS IN FOOD SCIENCE AND TECHNOLOGY, ELSEVIER SCIENCE PUBLISHERS, GB, vol. 15, no. 3-4, 1 March 2003 (2003-03-01), pages 143 - 152, XP004491739, ISSN: 0924-2244, DOI: 10.1016/J.TIFS.2003.09.012
MCKENZIE K S ET AL: "Oxidative degradation and detoxification of mycotoxins using a novel source of ozone", FOOD AND CHEMICAL TOXICOLOGY, PERGAMON, GB, vol. 35, no. 8, 1 August 1997 (1997-08-01), pages 807 - 820, XP002551009, ISSN: 0278-6915, [retrieved on 19971217], DOI: 10.1016/S0278-6915(97)00052-5
ANONYMOUS: "Lysine", WIKIPEDIA.ORG, 12 June 2012 (2012-06-12), pages 1 - 8, XP055029910, Retrieved from the Internet [retrieved on 20120614]
MCKENZIE K S ET AL: "Oxidative degradation and detoxification of mycotoxins using a novel source of ozone", FOOD AND CHEMICAL TOXICOLOGY, PERGAMON, GB, vol. 35, no. 8, 1 August 1997 (1997-08-01), pages 807 - 820, XP002551009, ISSN: 0278-6915, [retrieved on 19971217], DOI: 10.1016/S0278-6915(97)00052-5
ANONYMOUS: "Lysine", WIKIPEDIA.ORG, 12 June 2012 (2012-06-12), pages 1 - 8, XP055029910, Retrieved from the Internet
Attorney, Agent or Firm:
FISAULI, Beatrice (Via Renato Fucini 5, Milano, IT)
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