Improved semi-solid food products and methods for their production, based on inhibiting amylase induced starch breakdown

H. Weenen; R.J. Hamer; R.A. de Wijk

Improved semi-solid food products and methods for their production, based on inhibiting amylase induced starch breakdown

H. Weenen (Inventor), R.J. Hamer (Inventor), R.A. de Wijk (Inventor)

Research output: Patent

Abstract

The present invention relates to the field of food production, in particular to methods of producing improved semi-solid food products and to the improved semi-solid food products themselves and their use. In particular, in-mouth salivary amylase induced starch breakdown is inhibited.

Original language	English
Patent number	WO2005070227
Priority date	26/01/04
Publication status	Published - 4 Aug 2005

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This output contributes to the following UN Sustainable Development Goals (SDGs)

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title = "Improved semi-solid food products and methods for their production, based on inhibiting amylase induced starch breakdown",

abstract = "The present invention relates to the field of food production, in particular to methods of producing improved semi-solid food products and to the improved semi-solid food products themselves and their use. In particular, in-mouth salivary amylase induced starch breakdown is inhibited.",

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AU - Hamer, R.J.

AU - de Wijk, R.A.

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Y1 - 2005/8/4

N2 - The present invention relates to the field of food production, in particular to methods of producing improved semi-solid food products and to the improved semi-solid food products themselves and their use. In particular, in-mouth salivary amylase induced starch breakdown is inhibited.

AB - The present invention relates to the field of food production, in particular to methods of producing improved semi-solid food products and to the improved semi-solid food products themselves and their use. In particular, in-mouth salivary amylase induced starch breakdown is inhibited.

M3 - Patent

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ER -

Improved semi-solid food products and methods for their production, based on inhibiting amylase induced starch breakdown

Abstract

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