Invention Grant
- Patent Title: Bakery and pasta products comprising acidified chitosan
- Patent Title (中): 包含酸化壳聚糖的面包和面食产品
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Application No.: US11815308Application Date: 2006-02-02
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Publication No.: US08722127B2Publication Date: 2014-05-13
- Inventor: Umberto Cornelli
- Applicant: Umberto Cornelli
- Applicant Address: IT Parma
- Assignee: Cor. Con. International S.R.L.
- Current Assignee: Cor. Con. International S.R.L.
- Current Assignee Address: IT Parma
- Agency: LeClairRyan, a Professional Corporation
- Priority: ITMI2005A0150 20050203
- International Application: PCT/IB2006/000204 WO 20060202
- International Announcement: WO2006/082504 WO 20060810
- Main IPC: A23L1/16
- IPC: A23L1/16 ; A23D7/00 ; A23D9/00 ; C08B37/08 ; C07H1/00 ; C07H3/00 ; A01N43/04
Abstract:
Bakery products and pasta with added chitosan are disclosed. The chitosan is addified with a biologically acceptable acid and added to pasta and baked products. Once the baked products and/or pasta are ingested, gastro-intestinal absorption of fats is limited even after cooking.
Public/Granted literature
- US20100034947A1 BAKERY AND PASTA PRODUCTS COMPRISING ACIDIFIED CHITOSAN Public/Granted day:2010-02-11
Information query
