Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1988-06-01
1992-01-14
Robinson, Douglas W.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426549, 426496, 426502, 426560, 426658, A21D 1300, A21D 1000, A21D 600
Patent
active
050809199
ABSTRACT:
Sucrose-free or -reduced cookies having the crispy texture associated with conventional sucrose-containing doughs can be prepared by replacing part or all of the sucrose with a combination of a glass-forming polysaccharide (preferably a maltodextrin) and a humectant sugar (preferably fructose). Multi-textured cookied can be prepared using the combination of glass-forming polysaccharide and humectant sugar in the crispy outer layer, and a humectant sugar as the sweetening agent in the soft, chewy center.
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Arciszewski Henry E.
Biggs Richard H.
Finley John W.
Verduin Patricia
Knode Marian C.
Nabisco Brands Inc.
Robinson Douglas W.
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