Food or edible material: processes – compositions – and products – Product with added plural inorganic mineral or element...
Reexamination Certificate
2005-06-29
2008-10-07
Pratt, Helen F (Department: 1794)
Food or edible material: processes, compositions, and products
Product with added plural inorganic mineral or element...
C426S271000, C426S520000, C426S619000, C426S620000, C426S621000
Reexamination Certificate
active
07431954
ABSTRACT:
Cooked cereal dough products are provided that are fortified with calcium from multiple sources, at least a major portion of which is supplied by calcium phosphate salts having an median particle size of 2 to 15 μm. Dried cereal finished products such as Ready-To-Eat breakfast cereals are fabricated from cooked cereal doughs that can comprise even lightly colored cereal materials. Methods for preparing such calcium fortified cooked cereal compositions and dried cereal finished food products essentially comprise: A. providing a calcium fortified cooked cereal dough or mass containing multiple calcium sources, at least a portion of which is supplied by calcium phosphate; B. forming the lightly colored calcium fortified cereal dough into pieces; and, C. drying the pieces to form the finished food products fortified with high levels of calcium, preferably puffed RTE cereal pieces.
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Barrett et al., “Extrudate Cell Structure—Texture Relationships”, Journal of Food Science, vol. 57, No. 5, pp. 1253-1257, 1992.
Ballman Darryl J.
Creedon Sean W.
Geoffrion James W.
Hede Thomas D.
Langenfeld Mathew F.
Diederiks Everett G.
General Mills Holdings II, LLC
O'Toole John A.
Pratt Helen F
Taylor Douglas J.
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