Emulsifying and humectant agent, method of manufacture and baked

Details Emulsifying and humectant agent, method of manufacture and baked Emulsifying and humectant agent, method of manufacture and baked

1984-03-26

1986-03-11

Jones, Raymond

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient is starch based batter, dough product, etc.

426653, 426654, 426662, A21D 1300, A23L 100

Patent

active

045754616

ABSTRACT:
An additive for food, especially baked goods, the method of manufacture and the baked goods produced therewith are disclosed. The additive is comprised of about 8 to about 40% by weight fructose, about 45 to about 80% by weight starch hydrolysate with a DE of about 5 to about 36 and about 0.5 to about 20% by weight emulsifying agent.

REFERENCES:
patent: 3533802 (1970-10-01), Cooper
patent: 3718484 (1973-02-01), Glabe et al.
patent: 3833413 (1974-09-01), Glabe et al.
patent: 3906114 (1975-09-01), Glabe et al.
patent: 4049466 (1977-09-01), Walon
patent: 4303684 (1981-12-01), Pitchon

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