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
1977-07-25
1979-01-30
Hunter, Jeanette M.
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.
426658, 426653, A21D 1000
Patent
active
041373367
ABSTRACT:
A dry, dietetic cookie mix which need only to be combined with water and baked to produce a batch of cookies. The mix is free of artificial sweeteners, egg yolks and ordinary sugar. Fructose provides natural sweetness and combines with a unique blend of other ingredients, including torula yeast, an emulsifier, stearyl monoglyceridyl citrate to produce a cookie having good texture, crispness, flavor, mouth-feel and sweetness.
REFERENCES:
patent: 2874053 (1959-02-01), Mills
patent: 3161524 (1964-12-01), Opie et al.
patent: 3170795 (1965-02-01), Andre
patent: 3227559 (1966-01-01), Radlove
patent: 3658553 (1972-04-01), Radlove
patent: 3694230 (1972-09-01), Cooke
"Now You Can Have Better Flavor, Higher Yield, and Lower Production Costs . . . from a Single Ingredient," Amoco Foods Co., Chicago, Ill. 60601.
Doty et al, Food Technology, Nov. 1975, pp. 35-38.
Doty, Cereal Foods World, vol. 21, No. 2, Feb., 1976, pp. 62-63.
Hunter Jeanette M.
Mathews Gerald A.
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