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.
Patent
1981-06-29
1983-04-05
Jones, Raymond N.
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 62, 426555, 426658, 426804, 426653, A21D 1000
Patent
active
043791743
ABSTRACT:
A dietetic cake mix which is adapted to be sweetened with corn syrup, especially dextrose syrup or either 42% or 55% high fructose corn syrup. The mix is free of artificial sweeteners, egg yolks and ordinary sugar, thus making it suitable for consumption by diabetics and coronary care patients. The dextrose syrup or 42% or 55% high fructose corn syrup is combined with a unique blend of other ingredients, including flour, emulsifiers and baking powder, preferably including glucono-delta-lactone as its acidic component, to produce a cake having good volume, texture, flavor, moisture, mouth-feel and sweetness as well as acceptable shelf life.
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"Fructose Fruit Sugar", Published by Finnish Sugar Co., Ltd.
Doty et al., "Crystalline Fructose: Use as a Food Ingredient Expected to Increase, " Food Technology, Nov. 1975, pp. 35-38.
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"Now You Can Have Better Flavor, Higher Yield and Lower Production Costs . . . From a Single Ingredient", Amoco Foods Co., Chicago, Ill. 60601.
Batterlite-Whitlock Incorporated
Curtin Elizabeth J.
Jones Raymond N.
Mathews Gerald A.
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