AMYLASE INDUCED SENSITIVE EFFECT OF FATTY EMULSIONS WITH HYDROPHOBIZED STARCH AS AN EMULSIFIER

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专利权人:

FRIESLAND BRANDS B.V.

发明人:

VAN AKEN, GEORGE,ZOET, FRANKLIN,MINOR, MARCEL

申请号：

AT07747484

公开号：

AT550952T

申请日:

2007.06.01

申请国别(地区):

AT

年份:

2012

代理人:

摘要：

The present invention relates to the field of food products. Provided are methods for modulating the sensory attributes, especially the fat and/or thickness related attributes of food composition, using modified starch as emulsifier.

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中国工程科技知识中心

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http://www.ckcest.cn/home/