Low molecular weight glassy carbohydrate matrix encapsulating an

Details Low molecular weight glassy carbohydrate matrix encapsulating an Low molecular weight glassy carbohydrate matrix encapsulating an

1999-12-03

2000-08-01

Cano, Milton

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.

426 89, 426 96, 426555, 426658, 426443, 426496, A21D 208

Patent

active

060963638

ABSTRACT:
Food compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000 .mu.m>) and are useful as emulsifier ingredients in dry mixes for dough and batters for prepared foods such as layer cakes, muffins, breads and pancakes. Also disclosed are preparation methods involving heating the low molecular carbohydrate to above its melting point, admixing the emulsifier to form a magma, rapidly cooling the magma sufficiently low enough to form a solid matrix and size reducing to form a powder of the requisite size.

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