Matches 1 - 21 out of 21


Match Document Document Title
DE102006012415B4 Enzymatic process for the production of degraded vegetable gum  
A method for the recovery of degraded polygalactomannan, comprising the following steps: - Providing an aqueous solution of a polygalactomannan at a temperature which is in the range between 0 and...
DE202013012660U1 Citrus fiber available from citrus peel  
Citrus fiber derived from citrus peel, the citrus fiber having a c * densest packing concentration value of less than 3.6% by weight of anhydrous base.
DE202013012659U1 Citrus fiber available from citrus peel  
Citrus fiber obtainable by a process for making citrus zest citrus fiber, the process comprising: a. Treating the citrus peel to obtain homogenized citrus peel; b. Washing the homogenized citrus...
DE102006012414B4 Chemical process for the production of degraded polygalactomannans  
A process for recovering degraded polygalactomannan comprising the steps of: providing a suspension of a polygalactomannan in an aqueous alcoholic solution having an alcohol concentration between...
DE102014018415A1 Food based vegan gelling  
People with protein deficiency, such. As athletes, vegans, vegetarians or people with various diseases that are dependent on enteral nutrition, often have an increased need for protein. These...
DE202013007467U1 Food based vegan Gelermittel  
Food based vegetarian gelling agent, characterized in that it is a full protein is that all of the essential amino acid contains, thus a full Proteinquelle is that protein manufactured with care...
DE102009018369A1 Food Intermediate  
The invention relates to a food intermediate for the production of a viscous to gelled food product by adding a flavor base and processing by means of commercial appliances, with a household...
DE102009018367A1 Food Intermediate  
A grocery intermediate for the production of a fiber-enriched food end product by mixing and processing with a liquid-containing final addition, includes fibers from plant fibers that are mixed...
DE202008005378U1 Edible vegetable gelling confectionery with carrageenan and locust bean gum  
The Gelling agent includes various polysaccharides and proteins. Their consistency is crosslinking by further Extras supported. is supplemented the product by supporting tasty ingredients.
DE202008002626U1 Packaged concentrate for preparing a bouillon, soup, a sauce, a roast juice or for use as a seasoning, said xanthan and cassia gum comprises  
A packaged Concentrate for bouillon, broth, a Soup, a sauce, a Roast juice or for use as a seasoning, said concentrate comprising: - 20-80% Water (weight% based on total packaged concentrate), -...
DE4190252B4 A process for producing water-soluble soybean dietary fibers and their use  
process for the preparation of water-soluble Soy fiber, wherein Okara and at a pH of 3-6 at a temperature of 80 to 130 ° C up to an average Molar mass of the resulting water-soluble Hemicellulose...
DE102005048741A1 Material, useful for the preparation of two-dimensional laminar and three-dimensional structural, purely biological products, comprises a processing product e.g. pumpkin filler, pumpkin binder (glue) or pumpkin juice from Cucurbitaceae  
Material for the preparation of two-dimensional laminar and three-dimensional structural, purely biological products, comprises at least a processing product from Cucurbitaceae (pumpkin family) or...
DE102006012415A1 An enzymatic process for the recovery of degraded vegetable gum  
The comprises methods for the recovery of degraded vegetable gum the following phases: providing an aqueous solution of a vegetable gum at a temperature ranging between 0 and 80 ° C, the solution...
DE102005026223A1 Stable hemicellulose paste, process for their preparation and their use  
The Invention relates to a stable uncrosslinked hemicellulose paste and a method for their preparation. The by alkaline extraction Hemicellulose derived from a hemicellulose-containing material is...
DE102005020552A1 A process for chemically modifying polysaccharides  
The proposed method for the chemical modification of polysaccharides with the aid of a mechanical device and at least one modifying reagent is characterized in that the polysaccharide component,...
DE102006012414A1 Chemical process for the recovery of degraded vegetable gum  
The comprises methods for the recovery of degraded vegetable gum the steps of: providing a suspension of vegetable Rubber in an aqueous alcoholic solution, which has an alcohol concentration in a...
DE10336880A1 Dry mixture for the preparation of instant desserts in machine operation and process for producing it prepared final  
The present invention discloses a dry mix for the preparation of a dessert, which is characterized in that it consists of0-50% Carbohydrate sweeteners,0-15% emulsifying agents,5-50%...
DE10149299A1 Herbal hydrocolloids isolated from the seeds of the plant family Lamiaceae  
The invention relates to the field of natural hydrocolloids and their use. The invention relates to hydrocolloids from seeds of the plant family Lamiacea and in particular the plant genus Ocimum...
DE19617605A1 Heat treated Polyfructosecreme  
A method is described for the preparation of a heat-treated polyfructose cream which contains 10-50% by weight polyfructose, wherein a heat-treated seed material is added to a heat-treated...
DE4038342C1 Use of highly purified vesicular plant cells as an additive to foods  
The invention relates to the use of highly purified vesicular material as an additive to foods.
DE3905680A1 METHOD FOR PRODUCING A STAERKEHALTIGEN granular INSTANT PRODUCT  
Process for producing a granulate from a starch-containing material which can be used as an instant product, in particular, for example, as a sauce binder or instant semolina, in which the starch...

Matches 1 - 21 out of 21