Process for sweetening baked comestible and product produced the

Details Process for sweetening baked comestible and product produced the Process for sweetening baked comestible and product produced the

1984-11-21

1988-01-12

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Surface coating of a solid food with a liquid

426 94, 426548, 426455, 426497, 426449, A23L 1236, A23L 110, A23P 108

Patent

active

047191155

ABSTRACT:
Comestibles, such as baked goods and cereal products, are sweetened by application of an aqueous solution of at least one L-aspartic acid sweetening derivative to provide products which exhibit a uniform sweetening response when eaten, i.e., they are substantially free of "hot spots". The sweetening derivative is absorbed into the comestible to obtain products which do not have a sugar-coated or sugar dusted appearance.

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Searle Biochemics Technical Bulletin, 1974, EQUA 200.TM. (Aspartame) Sweetener as a Food Ingredient.
Watt et al., 1975, Composition of Foods, Agriculture Handbook No. 8, U.S.D.A., Washington, D.C., pp. 26 and 66.
Pryzbyla. 1982, (Aug. issue pp. 130-131), Processed Prepared Foods.

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