 Novel alpha-glucosidase inhibitor, pradimicin Q |
| OF THE INVENTION One aspect of the present invention provides the compound pradimicin Q and its ... |
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| .alpha.-glucosidase inhibitors |
| What is claimed is: 1. 1-deoxy nojirimycin derivatives of the formula ##STR5## and the ... |
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| Oxetanones |
| OF THE INVENTION As used herein, the term "alkyl" denotes a straight or branched chain alkyl ... |
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| Process for the preparation of .alpha.-glucosidase inhibitor, pradimicin Q |
| OF THE INVENTION One aspect of the present invention provides the compound pradimicin Q and its ... |
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| Inhibitor of absorption of digestion product of food and drink |
| OF THE INVENTION The following examples are to explain this invention in detail, not to limit its ... |
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| Hydantoin derivatives for treating complications of diabetes |
| OF PREFERRED EMBODIMENTS The invention will now be further explained with reference to M... |
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| Oral composition |
| OF THE INVENTION Although the present invention is described below with reference to examples, the ... |
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| Formulation for administration of steroid compounds |
| OF THE INVENTION By 5.beta. steroid is meant .alpha. ET, .beta. ET, and ED. In addition certain ... |
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Food or dietetic substances having an alveolar structure and process of preparing same
| Details |
Inventors: Mendy, Francois; Blain, Sylvain; Domer, Roland;
Assignee: Roussel Uclaf (Paris, FR)
Primary Examiner: Yoncoskie; Robert A.
Assistant Examiner:
Attorney, Agent or Firm: Bacon & Thomas
The present invention has as an object new food or dietetic substances high in protein and having an alveolar structure as well as a process for the preparation of this new food substance. |
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DETAILED DESCRIPTION What is claimed is: 1.
A process for preparing a dietetic bakery product having an aveolar structure which consists essentially of the steps of (a) kneading a mixture consisting essentially of at least 60% of animal or vegetable proteins of which a portion of 16-40% is albumin and the remaining portion is an animal or vegetable protein originated from a proteinaceous material selected from the group consisting of milk, cattle blood, fish, soya or mixtures thereof with the remainder being selected from the group consisting of starches, cereal meals, flavoring agents, coloring agents, and mixtures thereof with a sufficient amount of water to obtain an extrudable paste; subsequently (b) extruding the extrudable paste at a temperature which is at least ambient but less than the temperature at which the proteins in the paste coagulate to obtain a formable paste product; subsequently (c) forming the paste product into a desired shape; and subsequently (d) baking the formed paste product at a baking temperature and for a period of time sufficient to obtain the bakery product.
2.
The process as defined in claim 1, wherein the animal or vegetable protein other than albumin is an alkali-, alkaline-earth- or ammonium caseinate or mixtures thereof.
3.
The process as defined in claim 2, wherein the caseinate is sodium, potassium, calcium or ammonium caseinate or mixtures thereof.
4.
The process as defined in claim 3, wherein the caseinate is sodium caseinate.
5.
The process as defined in claim 1, wherein the albumin is ovalbumin or lactalbumins.
6.
The process as defined in claim 2, wherein the proteins contain at least 60% caseinate and at least 20% albumin.
7.
The process as defined in claim 1, wherein said mixture contains starch in an amount not exceeding 10%.
8.
The process as defined in claim 21, wherein the starch is in the form of a meal prepared from or a starch isolated from a starch-containing material selected from the group consisting of cereals, tubercules and mixtures thereof
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