Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1989-01-30
1990-04-24
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426575, 426577, 426578, 426579, A23C 9154, A23L 104, A23L 1187
Patent
active
049199587
ABSTRACT:
The present invention is drawn to improvements in egg-free compositions for flan-type puddings (of the type generally described in U.S. Pat. No. 4,722,851), which provide pudding properties more closely resembling the properties of egg flan. The improved egg-free compositions of the present invention comprise: milk, sweetener, rice flour, carrageenan, tetra potassium pyrophosphate, pectin, locust bean gum and at least one material selected from the group consisting of cheese whey protein isolate and xanthane gum.
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Heaney, Robert P., "Osteoporosis: The Need and Opportunity for Calcium Fortification", Cereal Foods World, vol. 31, No. 5, May 1986, pp. 349-352.
"Flan: The Next Yogart?", Prepared Foods, Nov. 1984, pp. 157-158.
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Ink, Steven L. et al., "Nurtritional Implications of Gums", Food Technology, Jan. 1987, pp. 77-82.
Descamps, O. et al., "Physical Effect of Starch/Carrageenan . . . ", Food Technology, Apr. 1986, pp. 81-88.
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Kadan, R. S. et al., "Role of Ingredients on Texture of Flan-Like Food", Cereal Foods World, AACC 71st Ann. Meeting, Oct. 5-9, 1986, Toronto, Ontario, Canada.
New Cook Book, 1968, p. 157, Better Homes and Gardens, Meredith Press, New York, N.Y.
Kadan Ranjit S.
Ziegler, Jr. George M.
Hunter Jeanette
Sadowski David R.
Silverstein M. Howard
The United States of America as represented by the Secretary of
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