Patents Related to the Use of Starches from Unconventional Sources for Microencapsulation and Product Development in the Food and Pharmaceutical Industries: A Review
Abstract
The high demand for commercial starches obtained from cereals, tubers and some legumes in the food and non-food industry, raises the need to search for new sources of starches. The present work focused on analyzing published patents related to the use of starches extracted from non-conventional sources in microencapsulation processes and development of new products in agroindustry. Patents were searched through Google Patents®, World Intellectual Property Organization (WIPO®, Lens® and PatentInspiration® free version. A maximum of 119 published documents were found, particularly Google Patents®. The analysis evidenced a significant increase (50%) in the period 2015 to 2022, showing the importance and interest in the exploration, invention and intellectual property protection, of methods and technologies that use unconventional starches to improve functional properties in the development of new products such as functional foods and pharmaceuticals, as well as microencapsulated wall material of bioactive compounds, essential oils, probiotics and in food matrices, highlighting the interest in patenting methods and modification processes, with more practical and efficient processes in terms of functionality, preparation times, costs, versatility and reduction of effluents. However, the most used starch sources continue to be the conventional one, which, due to its high demand, raises the need to promote the exploration of inventions that allow the technological, operational and economic development of non-conventional starches needed in the pharmaceutical and food industry.
References
F. Zhu, “Underutilized and unconventional starches: Why should we care?,” Trends Food Sci Technol, vol. 100, pp. 363–373, Jun. 2020. https://doi.org//10.1016/j.tifs.2020.04.018
B. L. Tagliapietra, M. H. F. Felisberto, E. A. Sanches, P. H. Campelo, and M. T. P. S. Clerici, “Non-conventional starch sources,” Curr Opin Food Sci, vol. 39, pp. 93–102, Jun. 2021. https://doi.org/10.1016/j.cofs.2020.11.011
Food and Agriculture Organization, “Global Food Losses and Food Waste,” 2011. https://www.fao.org/3/mb060e/mb060e.pdf
Departamento Nacional de Planeación, “Pérdida y desperdicio de alimentos en Colombia,” 2016. https://sinergia.dnp.gov.co/Documentos%20de%20Interes/Perdida_y_Desperdicio_de_Alimentos_en_colombia.pdf
A. F. K. Minakawa, P. C. S. Faria-Tischer, and S. Mali, “Simple ultrasound method to obtain starch micro- and nanoparticles from cassava, corn and yam starches,” Food Chem, vol. 283, pp. 11–18, Jun. 2019. https://doi.org/10.1016/j.foodchem.2019.01.015
T. Yuan, F. Ye, T. Chen, M. Li, and G. Zhao, “Structural characteristics and physicochemical properties of starches from winter squash (Cucurbita maxima Duch.) and pumpkin (Cucurbita moschata Duch. ex Poir.),” Food Hydrocoll, vol. 122, p. 107115, Jan. 2022. https://doi.org/10.1016/j.foodhyd.2021.107115
S. K. Paramasivam et al., “Exploring differences in the physicochemical, functional, structural, and pasting properties of banana starches from dessert, cooking, and plantain cultivars (Musa spp.),” Int J Biol Macromol, vol. 191, pp. 1056–1067, Nov. 2021. https://doi.org/10.1016/j.ijbiomac.2021.09.172
S. Ramírez-Centeno et al., “Modification of banana starch (Musa paradisiaca L.) with polyethylene terephthalate: Virgin and bottle waste,” Carbohydr Res, vol. 508, p. 108401, Oct. 2021. https://doi.org/10.1016/j.carres.2021.108401
S. Punia Bangar, M. Kumar, W. Scott Whiteside, M. Tomar, and J. F. Kennedy, “Litchi (Litchi chinensis) seed starch: Structure, properties, and applications - A review,” Carbohydrate Polymer Technologies and Applications, vol. 2, p. 100080, Dec. 2021. https://doi.org/10.1016/j.carpta.2021.100080
S. Ferreira et al., “Physicochemical, morphological and antioxidant properties of spray-dried mango kernel starch,” J Agric Food Res, vol. 1, p. 100012, Dec. 2019. https://doi.org/10.1016/j.jafr.2019.100012
M. Kaur, S. Punia, K. S. Sandhu, and J. Ahmed, “Impact of high pressure processing on the rheological, thermal and morphological characteristics of mango kernel starch,” Int J Biol Macromol, vol. 140, pp. 149–155, Nov. 2019. https://doi.org/10.1016/j.ijbiomac.2019.08.132
K. Guo, L. Lin, X. Fan, L. Zhang, and C. Wei, “Comparison of structural and functional properties of starches from five fruit kernels,” Food Chem, vol. 257, pp. 75–82, Aug. 2018. https://doi.org/10.1016/j.foodchem.2018.03.004
M. M. Cruz-Benítez, C. A. Gómez-Aldapa, J. Castro-Rosas, E. Hernández-Hernández, E. Gómez-Hernández, and H. A. Fonseca-Florido, “Effect of amylose content and chemical modification of cassava starch on the microencapsulation of Lactobacillus pentosus,” LWT, vol. 105, pp. 110–117, May 2019. https://doi.org/10.1016/j.lwt.2019.01.069
C. A. Gómez-Aldapa et al., “A modified Achira (Canna indica L.) starch as a wall material for the encapsulation of Hibiscus sabdariffa extract using spray drying,” Food Research International, vol. 119, pp. 547–553, May 2019. https://doi.org/10.1016/j.foodres.2018.10.031
M. C. Cortez-Trejo, A. Wall-Medrano, M. Gaytán-Martínez, and S. Mendoza, “Microencapsulation of pomegranate seed oil using a succinylated taro starch: Characterization and bioaccessibility study,” Food Biosci, vol. 41, p. 100929, Jun. 2021. https://doi.org/10.1016/j.fbio.2021.100929
J. D. Hoyos-Leyva, L. A. Bello-Pérez, J. Alvarez-Ramirez, and H. S. Garcia, “Microencapsulation using starch as wall material: A review,” Food Reviews International, vol. 34, no. 2, pp. 148–161, Jan. 2017. https://doi.org/10.1080/87559129.2016.1261298
L. A. Bello-Pérez, F. J. García-Suárez, G. Méndez-Montealvo, J. R. O. Do Nascimento, F. M. Lajolo, and B. R. Cordenunsi, “Isolation and characterization of starch from seeds of Araucaria brasiliensis: A novel starch for application in food industry,” Starch, vol. 58, no. 6, pp. 283–291, Jun. 2006. https://doi.org/10.1002/star.200500455
T. Jiang, Q. Duan, J. Zhu, H. Liu, and L. Yu, “Starch-based biodegradable materials: Challenges and opportunities,” Advanced Industrial and Engineering Polymer Research, vol. 3, no. 1, pp. 8–18, Jan. 2020. https://doi.org/10.1016/j.aiepr.2019.11.003
D. Li and F. Zhu, “Starch structure in developing kiwifruit,” Int J Biol Macromol, vol. 120, Part A, pp. 1306–1314, Dec. 2018. https://doi.org/10.1016/j.ijbiomac.2018.08.128
D. Li and F. Zhu, “Physicochemical properties of kiwifruit starch,” Food Chem, vol. 220, pp. 129–136, Apr. 2017. http://dx.doi.org/10.1016/j.foodchem.2016.09.192
M. Sierra, B. Sierra, M. Moser, and V. Casaña, “Proceso de multi-microencapsulación continuo para la mejora de la estabilidad y almacenamiento de ingredientes biológicamente activos,” Spain, ES2235642B2, Mar. 01, 2006. https://patents.google.com/patent/ES2235642B2/es?oq=ES2235642B2
R. Crittenden, L. Sanguansri, and M. A. Augustin, “Probiotic storage and dispensing,” Oficina Europea de Patentes, EP1667696B1, Nov. 18, 2015. https://patents.google.com/patent/EP1667696B1/de?oq=EP1667696B1
B. Klotz and M. Quintanilla, “Probiotic microcapsule,” United States, US20210113629A1, Apr. 22, 2021. https://patents.google.com/patent/US20210113629A1/en?oq=US20210113629A1
X. Xinde, Z. Di, Z. Lihua, and S. Bin, “Preparation method of high-stability microcapsule dry powder/particles containing fat-soluble nutrients with more double bonds,” China, CN108430461B, Oct. 29, 2021. https://patents.google.com/patent/CN108430461B/en?oq=CN108430461B
C. Xin, H. Jinyin, and Y. Zeng, “Microcapsules-beta and carotene powder and preparation method thereof,” China, CN105747216A, Jul. 13, 2016. https://patents.google.com/patent/CN105747216A/en?oq=CN105747216A
W. Yanping, “Microcapsule mustard essence and preparation method thereof,” China, CN104921047B, May 03, 2017. https://patents.google.com/patent/CN104921047B/en?oq=CN104921047B
E. Viniegra, H. Hernandez, J. Gaitan, and O. Vázquez, “Productos carnicos tipo hamburguesa.,” Mexico, MX337879B, Feb. 09, 2016. https://patents.google.com/patent/MX337879B/es?oq=MX337879B
J. Stephen, R. Mellican, B. Hitchcock, K. Parshall, and N. Shields, “Beverage thickener system, beverage and method,” United States, US20060141127A1, Jun. 29, 2006. https://patents.google.com/patent/US20060141127A1/en?oq=US+2006%2F0141127+A1
J. Klemaszewski, “Almidon modificado con anhidrido n- octenil succinico (nosa) como un aditivo en productos lacteos,” Argentina, AR070959A1, May. 19, 2010. https://patents.google.com/patent/AR070959A1/es?oq=AR070959A1
F. Sarneel, J. Antoon, and J. Jonckers, “Sustituto de grasas bajo en calorias.,” Spain, ES2339055T3, May 14, 2010. https://patents.google.com/patent/ES2339055T3/es?oq=ES2339055T3
World Intellectual Property Organization, World Intellectual Property Indicators 2013. http://www.wipo.int/export/sites/www/freepublications/en/intproperty/941/wipo_pub_941_2013.pdf
S. Jérôme, B. Wolfgang, V. Coppin, E. Delepine, and P. Kesteloot, “A new generation of starchy products,” European Patent Office, EP1758939B1, Oct. 12, 2016. https://patents.google.com/patent/EP1758939B1/de?oq=EP1758939B1
D. Bertrand, “Almidones pregelatinizados dispersables instantaneamente para uso en productos alimenticios.,” Mexico, MXPA05013049A, Sep. 04, 2006. https://patents.google.com/patent/MXPA05013049A/es?oq=MXPA05013049A
J. Singh, L. Kaur, and O. J. McCarthy, “Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications-A review,” Food Hydrocoll, vol. 21, no. 1, pp. 1–22, Jan. 2007. https://doi.org/10.1016/j.foodhyd.2006.02.006
C. O. Bernardo, J. L. R. Ascheri, and C. W. P. de Carvalho, “Efeito do ultrassom na extração e modificação de amidos,” Ciencia Rural, vol. 46, no. 4, pp. 739–746, Apr. 2016. https://doi.org/10.1590/0103-8478cr20150156
O. Mooser, “Preparacion espesante para alimentos y procedimiento para su produccion.,” Spain, ES2269389T3, Apr. 01, 2007. https://patents.google.com/patent/ES2269389T3/es?oq=ES2269389T3
J. Pilling, “Composiciones de agentes espesantes que contienen alternano y otro agente espesante,” Spain. ES2528390T3, Feb. 09, 2015. https://patents.google.com/patent/ES2528390T3/es?oq=ES2528390T3
J. T. Smoot and Y. Zhou, “Pregelatinized Starches having high process tolerance and methods for making and using them,” United States, US20200157251A1, May 21, 2020. https://patents.google.com/patent/US20200157251A1/en?oq=US20200157251A1
Y. Cheng, L. Chen, S. Peidong, and C. Guangqun, “Method for preparing micro nano starch granules emulsifier and application thereof,” China, CN102423659A, Apr. 25, 2012. https://patents.google.com/patent/CN102423659A/en?oq=CN102423659A
Y.-C. Shi, C.-W. Chiu, D. Huang, and D. Janik, “Use of converted low-viscosity, high solids starch in foods,” United States, US20030099744A1, May 29, 2003. https://patents.google.com/patent/US20030099744A1/en?oq=US20030099744A1
F. Sarneel and J. Antoon, “Batter mix containing modified starch,” European Patent Office, EP1705995B1, Oct. 10, 2005. https://patents.google.com/patent/EP1705995B1/de?oq=EP1705995B1
M. Berckmans, J. Coppin, and S. Debon, “Cold water-swelling, intact, high amylose starch granules,” United States, US10743560B2, Feb. 18, 2009. https://patents.google.com/patent/US10743560B2/en?oq=US10743560B2
R. Billmers, Y.-C. Shi, and D. Dihel, “Starches for reduced fat in Fried foods systems,” United States. US20050042331A1, Feb. 24, 2005. https://patents.google.com/patent/US20050042331A1/en?oq=US20050042331A1
H. J. De Vries and P. L. Buwalda , “Method for reducing the oil uptake in fried foodstuffs,” WIPO (PCT), WO2007133081A2, Nov. 22, 2007. https://patents.google.com/patent/WO2007133081A2/en?oq=WO2007133081A2
Y. Tsuchiya, H. Iesato, and T. Nakajima, “Coating material for fried and/or deep-fried food,” United States, US20120258237A1, Oct. 11, 2012. https://patents.google.com/patent/US20120258237A1/en?oq=US20120258237A1
P. Van Seeventer, L. Wilhelmus, and J. Steenwelle, “Composiciones en polvo de LCPUFA libres de alergenos o libres de lácteos y uso de las mismas en productos alimenticios y específicamente en formulas infantiles,” Spain, ES2475736T3, Jul. 11, 2014. https://patents.google.com/patent/ES2475736T3/es?oq=ES2475736T3
V. Coppin, M. Berckmans, and J. Debon, “pregelatinized starch, preparation and use process, baby food, infant formula and two fluid nozzle for use in a spray dried starch,” Brazil, BR112012025473B1, May. 05, 2020. https://patents.google.com/patent/BR112012025473B1/en?oq=BR112012025473B1
J. Paulus, P. Trzasko, S. Waring, R. Trksak, and D. Dihel, “Modified starches for use in gluten-free baked products,” United States, US20050008761A1, Jan. 13, 2005. https://patents.google.com/patent/US20050008761A1/en
G. Mogner, G. P. Strozzi, and L. Mogner “Chocolate flavoured probiotic supplement,” China, CN102762107A, Oct. 31, 2012. https://patents.google.com/patent/CN102762107A/en?oq=CN102762107A
I. Brown, M. K. Okoniewska, R. L. Billmers, and R. A. Skorge, “Uso de un producto de almidon reticulado o inhibido.,” Spain, ES2305958T3, Nov. 01, 2008. https://patents.google.com/patent/ES2305958T3/es?oq=ES2305958T3
H. C. Hiemstra, R. P. W. Kesselmans, A. A. M. Maas, and E. Hadderingh, “Reticulacion de almidon.,” Spain, ES2266517T3, Mar. 01, 2007. https://patents.google.com/patent/ES2266517T3/es?oq=ES2266517T3
S. Veelaert, J. Vanhemelrijck, D. Fonteyn, R. Veesaert, and E. Walhout, “Clean label stabilised starch with improved organoleptic properties,” European Patent Office, EP1664126A1, Jun. 07, 2006. https://patents.google.com/patent/EP1664126A1/en
M. Okoniewska, J. Kasica, and E. Weisser, “Rapidly expanding starches with altered crystalline structure,” United States, US6846497B2, Jan. 25, 2005. https://patents.google.com/patent/US6846497B2/en?oq=US+6846497+B2
S. Gervais, D. Smith, P. Contamin, R. Ouzerourou, and M. L. Ma, “Sustained Drug Release composition,” United States, US20160361262A1, Dec. 15, 2016. https://patents.google.com/patent/US20160361262A1/en?oq=US20160361262A1
M. Rahmouni, M. Nabil, V. Sant, A. Tafer, and D. Smith, “Micropartículas a base de almidón para la liberación de agentes dispuestos en su interior,” Spain, ES2592808T3, Dec. 01, 2016. https://patents.google.com/patent/ES2592808T3/es?oq=ES2592808T3
V. Lenaerts, R. Beck, E. Bogaert, F. Chouinard, R. Hopcke, and C. Desevaux, “Almidon con alto contenido en amilosa reticulado para su utilizacion en formulaciones farmaceuticas de liberacion controlada y procedimientos para su preparacion.,” Spain, ES2272499T3, May. 01, 2007. https://patents.google.com/patent/ES2272499T3/es
M. Bertoldo, M. Pinheiro, B. Gaigher, M. Caetano Silva, and I. Dutra, “Processo de obtenção de uma micropartícula contendo fepeptídeo de elevada biodisponibilidade, micropartícula e usos da micropartícula,” Brazil, BR102018071692A2, Apr. 16, 2019. https://patents.google.com/patent/BR102018071692A2/en?oq=BR102018071692A2
H. Guo, J. Chen, D. Su, and P. Ashton, “Bioerodible sustained release drug delivery systems,” United States, US10300114B2, May. 28, 2019. https://patents.google.com/patent/US10300114B2/en?oq=US10300114B2
S. Biltresse and E. Everaert, “Modified starches for home care and personal care,” WIPO (PCT), WO2021050671A1, Mar. 18, 2021. https://patents.google.com/patent/WO2021050671A1/en?oq=WO2021050671A1
G. Cassin, “Cosmetic composition including a combination of a gelifiable water-soluble polysaccharide, starch and fillers,” WIPO (PCT), WO2013076212A2, May 30, 2013. https://patents.google.com/patent/WO2013076212A2/en?oq=WO2013076212A2
T. Wielema, “A process for making paper,” Australia, AU2009327706B2, Nov. 1, 2012. https://patents.google.com/patent/AU2009327706B2/en?oq=AU2009327706B2
S. Veelaert, “Pregelatinized starches as carrier materials for liquid components,” European Patent Office, EP2247624B1, Jul. 8, 2020. https://patents.google.com/patent/EP2247624B1/de?oq=EP2247624B1
Grand-View-Research, “Microencapsulation Market Size, Share & Trends Analysis Report,” 2023. Mar. 05, 2023. https://www.grandviewresearch.com/industry-analysis/microencapsulation-market
The State University of New Jersey, “Research at Rutgers University,” The State University of New Jersey. https://www.rutgers.edu/research.
Massachusetts Institute of Technology, “Massachusetts Institute of Technology,” Research MIT. https://www.mit.edu/research/.
T. Rivera, J. Crouse, and P. S. J. Given, “Microencapsulated biochemical citrus substances and their usage in beverages,” Russia, RU2479217C1, Apr. 20, 2013. https://patents.google.com/patent/RU2479217C1/en?oq=RU2479217C1
T. Rivera, J. Crouse, and P. S. J. Given, “Microencapsulated citrus phytochemicals and application to sports drinks,” United States, US20100196549A1, Aug. 05, 2010. https://patents.google.com/patent/US20100196549A1/en?oq=US+2010%2f0196549+A1
D. O. Trambitas, F. Sotoodeh, and G. F. Woerlee, “Method for micro-encapsulation of natural ingredients by means of contacting with supercritical gas,” WIPO (PCT), WO2020249825A1, Dec. 17, 2020. https://patents.google.com/patent/WO2020249825A1/en?oq=WO2020249825A1
M. Harel, “Microencapsulation of bioactive substances and methods of making the same,” United States, US9445613B2, Sep. 20, 2016. https://patents.google.com/patent/US9445613B2/en?oq=US+9%2c445%2c613+B2
J. Youngbok, “Fruitjuice-contained Micro-capsule coated by algae extract,” South Korea, KR200297529Y1, Dec. 11, 2002. https://patents.google.com/patent/KR200297529Y1/en?oq=KR200297529Y1
A. Markus, P. Strongin, and C. Linder, “Applications of microencapsulated essential oils,” United States, US9717240B2, Aug. 01, 2017. https://patents.google.com/patent/US9717240B2/en?oq=US9717240B2
C. Youyu et al., “A kind of microencapsulation Snakegourd Fruit tea powder,” China, CN107494850A, Dec. 22, 2017. https://patents.google.com/patent/CN107494850A/en?oq=CN107494850A
T. do Nascimento et al., “Red propolis microcapsules, method for producing microcapsules, pharmaceutical compositions containing same, method for producing pharmaceutical compositions and uses thereof,” WIPO (PCT), WO2014186851A1, Nov. 27, 2014. https://patents.google.com/patent/WO2014186851A1/en?oq=WO2014186851A1
J. Zitao, C. Lin, and L. Rong, “Method for preparing perilla oil powder through microencapsulation,” China, CN103054030A, Apr. 24, 2013. https://patents.google.com/patent/CN103054030A/en?oq=CN103054030A
F. Martinez and B. Murua, “Esteres de almidon derivatizados y/o convertidos mediante extrusion termoplastica para su aplicacion en microencapsulacion de agentes saborizantes y aplicaciones similares.,” Mexico, MX2007012037A, Mar. 30, 2009. https://patents.google.com/patent/MX2007012037A/es?oq=MX2007012037A
M. C. F. Berckmans, S. J. J. Debon, A. M. G. Verbiest, and J. R. P. Wallecan, “Process for modifying starches,” WIPO (PCT), WO2009013346A1, Jan. 29, 2009. https://patents.google.com/patent/WO2009013346A1/en?oq=WO2009013346A1
M. Porzio and D. Zasypkin, “Encapsulation compositions and process for preparing the same,” United States, US6790453B2, Sep. 14, 2004. https://patents.google.com/patent/US6790453B2/en?oq=US6790453B2
M. A. Porzio and L. M. Popplewell, “Encapsulation compositions,” United States, US5603971A, Feb. 18, 1997. https://patents.google.com/patent/US5603971A/en?oq=US5603971A
F. Z. Saleeb and V. K. Arora, “Method of preparing glass stabilized material,” United States, US5972395A, Oct. 26, 1999. https://patents.google.com/patent/US5972395A/en?oq=US5972395A
M. Florent and D. Sahin, “Method for modifying starch or starch derivatives,” WIPO (PCT), WO2005047340A1, May 26, 2005. https://patents.google.com/patent/WO2005047340A1/en?oq=WO2005047340A1
J. O. Dihora, and C. R. Multari, “Controlled Release Particles And Methods For Preparation Thereof,” European Patent Office, EP3471874B1, Mar. 18, 2020. https://patents.google.com/patent/EP3471874B1/de?oq=EP3471874B1
L. F. Maia, F. V. Leimann, and R. Ramalho, “Processo de microencapsulação de enterocina em soro de leite em pó e produto obtido,” Brazil, BR102020019489(A2), Apr. 05, 2022. https://lp.espacenet.com/publicationDetails/biblio?FT=D&date=20220405&DB=EPODOC&locale=es_LP&CC=BR&NR=102020019489A2&KC=A2&ND=4
Y. Lei, M. V Imperiale, L. M. Popplewell, F. Pringgosusanto, and R. Gencarelli, “Hybrid fragrance encapsulate formulation and method for using the same,” United States, US20220401372A1, Dec. 22, 2022. https://patents.google.com/patent/US20220401372A1/en?oq=US20220401372A1
H. Lixin, D. Peng, Z. Zhiyi, and W. Qiuli, “Microemulsion and microcapsule for embedding vitamin E and algae oil and preparation method thereof,” China, CN112998273A, Jun. 22, 2021. https://patents.google.com/patent/CN112998273A/en?oq=CN112998273A
M. Hongyan, D. Yanbing, and S. Qingjie, “Method for preparing polyunsaturated fatty acid microcapsule by using chitosan and short straight chain starch,” China, CN110839873A, Feb. 28, 2020. https://patents.google.com/patent/CN110839873A/en?oq=CN110839873A
G. Achterkamp, D. Karl, C. Inoue, R. Kohlus, and M. Kuhn, “Concentrados para preparar un consomé, sopa, salsa, jugo de carne, o para usar como sazonador, comprendiendo el concentrado partículas y gelatina y almidón,” Spain, ES2417630T3, Aug. 08, 2013. https://patents.google.com/patent/ES2417630T3/es?oq=2417630
M. Brynolf, M. Samuelsson, and Å. Ståhl, “Metodo para preparar un almidon inhibido.,” Mexico, MX2020001576A, Aug. 31, 2020. https://patents.google.com/patent/MX2020001576A/es?oq=MX2020001576A
C. Kantt, “Composición de crema alimenticia reducida en azúcar usando almidón de arveja natural,” Chile, CL2022000536A1, Oct. 07, 2022. https://patents.google.com/patent/CL2022000536A1/es?oq=CL2022000536A1
V. Céline, O. Noble, and F. Bonnaud, “Composiciones que comprenden proteína de suero de leche, almidón nativo y azúcar,” Spain, ES2908406T3, Apr. 29, 2022. https://patents.google.com/patent/ES2908406T3/es?oq=ES2908406T3
R. Brandon, Y. Erhan, S. David, and A. William, “Agentes texturizantes a base de almidón para composiciones alimenticias,” Spain, ES2872007T3, Nov. 02, 2021. https://patents.google.com/patent/ES2872007T3/es?oq=ES2872007T3
P. Gorecka, C. Barbier, S. Gaddipati, L. Harttung, F. Wilhelm, and E. Sharma, “Una composición con una textura fluida que comprende un almidón gelatinizado y un almidón no gelatinizado para la preparación de productos alimenticios salados tales como caldos, condimentos, aderezos, salsas, salsas espesas, guisos, platos fritos o sopas,” Colombia, CO2018002067A2, May. 21, 2018. https://patents.google.com/patent/CO2018002067A2/es?oq=CO2018002067+(A2)
Z. M. Salazar, J. Woller, and N. Zwets, “Emulsión de aceite en agua que contiene harina de trigo y almidón físicamente modificado,” Spain, ES2785692T3, Oct. 07, 2020. https://patents.google.com/patent/ES2785692T3/es?oq=ES2785692T3
M. Piatko and C. Perks, “Stabiles proteinfreies schlagbares lebensmittelprodukt,” European Patent Office, EP2068639A1, Jun. 17, 2009. https://patents.google.com/patent/EP2068639A1/de?oq=EP2068639A1
C. Lane, W. Ratnayake, T. Shah, and J. Vaz, “Método de elaboración de almidón aglomerado e inhibido térmicamente,” Colombia, CO2017011949A1, May. 31, 2019. https://patents.google.com/patent/CO2017011949A1/es?oq=+CO2017011949
R. Ando, H. Takaguchi, A. Okuda, and M. Takada, “Almidón procesado con grasa y un procedimiento para producir el mismo,” Spain, ES2701752T3, Feb. 25, 2019. https://patents.google.com/patent/ES2701752T3/es?oq=ES2701752T3
P. Hume and M. Rose, “Composiciones que contienen almidón acuoso para el recubrimiento de productos alimenticios,” Argentina, AR096899A1, Feb. 03, 2016. https://patents.google.com/patent/AR096899A1/es?oq=AR096899A1
C. Elejalde et al., “Multilayered sugar free mannitol confectionery and methods of making same,” United States, US9220284B2, Dic. 29, 2015. https://patents.google.com/patent/US9220284B2/en?oq=US9220284B2
M. Piatko and C. Perks, “Stable Protein-free whippable food product,” United States, US8252358B2, Aug. 28, 2012. https://www.google.com/patents/US8252358
F. Shuai, N. Zhang, X. Wang, J. Zhang, “Coating and extruding method for producing starch softgel capsules,” Canada, CA2872052A1, May. 25, 2016. https://patents.google.com/patent/CA2872052A1/en?oq=CA2872052A1
M. K. H. Essers, J. W. Timmermans, J. M. Jetten, T. M. Slaghek, A. A. C. M. Oudhuis, and R. Nagtegaal, “Hydrothermally Modified Starch,” United States, US10316107B2, Jun. 11, 2019. https://worldwide.espacenet.com/publicationDetails/originalDocument?FT=D&date=20190611&DB=&locale=en_EP&CC=US&NR=10316107B2&KC=B2&ND=6
S. Su, “Method for preparing artificial rice through mangrove fruit starch,” China, CN105166628A, Dec. 23, 2015. https://patents.google.com/patent/CN105166628A/en?oq=CN105166628A
W. Xiaojun, C. Yu, Z. Cailing, X. Xiaochi, and L. Yanmin, “Whole cherry fruit starch-based preservative, preparation method thereof and cherry preservation method,” China, CN112314699A, Feb. 05, 2021. https://patents.google.com/patent/CN112314699A/en?oq=CN112314699A
J. R. Woltjes, H. R. Meima, and P. L. Buwalda, “Composición basada en almidón reticulado y almidón despolimerizado, adecuada como sustituto de la gelatina,” Spain, ES2383512T3, Jun. 21, 2012. https://patents.google.com/patent/ES2383512T3/es?oq=ES2383512T3
T. Horigane, M. Yoshimura, and C. Ishikawa, “Flavor enhancer,” WIPO (PCT), WO2022009891A1, Jan. 13, 2022. https://patents.google.com/patent/WO2022009891A1/en?oq=WO2022009891A1
X.-Z. Han and T. Hutton, “Inhibited non-pregelatinized granular starches,” United States, US20220110354A1, Apr. 14, 2022. https://patents.google.com/patent/US20220110354A1/en?oq=US20220110354A1
P Trubiano and D. Boyd, “Tablet containing an enzymatically converted starch derivative encapsulating agent,” United States, US6086917A, Jul. 11, 2000. https://patents.google.com/patent/US6086917A/en?oq=US6086917A
M. Shirakata, M. White, and Kimie Otsuka, “Tea fruit starch, processed food using tea fruit starch, and method for producing tea fruit starch,” Japan, JP2021061755A, Apr. 22, 2021. https://patents.google.com/patent/JP2021061755A/en?oq=JP2021061755A
Z. Tiemei, “Talcum powder prepared from avicennia marina fruit starch,” China, CN105997791A, Oct. 12, 2016. https://patents.google.com/patent/CN105997791A/en?oq=CN105997791A
M. Jimenez, B. Lopez, and C. Pere, “Composiciones farmaceuticas que comprenden fumarato de dimetilo.,” Mexico, MX2020009745A, Oct. 08, 2020. https://patents.google.com/patent/MX2020009745A/es?oq=MX2020009745+(A)
K. Obae, I. Ibuki, M. Sunago, J. Takahara, and M. Endo, “Functional starch powder,” European Patent Office, EP1645568A4, Jun. 27, 2007. https://patents.google.com/patent/EP1645568A4/de?oq=EP1645568A4
J. K. Whaley, J. J. Kasica, J. L. Senkeleski, J. W. Foss, and J. R. Heigis, “Hydrocolloid composition for use as a gelling agent viscosifier and stabilizer,” United States, US6093439A, Jul. 25, 2000. https://patents.google.com/patent/US6093439A/en?oq=US6093439A
P. Pibarot, A. Watelain, and P. Reynes, “Pet food and processes of producing the same,” Canada, CA2634832A1, Jul. 05, 2007. https://patents.google.com/patent/CA2634832A1/en?oq=CA2634832A1
E. D. Hubbard, R. L. Olson, T. A. Wiesner, T. V Andren, and F. Gute, “Compacted starch hydrolysate product with improved handling characteristics and reduced tendency to become sticky,” United States, US6379467B1, Apr. 30, 2002. https://patents.google.com/patent/US6379467B1/en?oq=US6379467B1
Downloads
Copyright (c) 2023 TecnoLógicas
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
Altmetric
