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
1978-06-29
1980-08-26
Kepplinger, Esther 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.
426551, 426553, 426 21, 426622, 426653, 426658, A21D 218, A21D 232
Patent
active
042195802
ABSTRACT:
Flour substitutes such as purified plant cellulose and modified starches can be improved by adding thereto from about 1 to about 3.5 percent by weight of xanthan gum, and from about 2 to about 7 percent by weight of an emulsifier, such as lecithin.
REFERENCES:
patent: 3023104 (1962-02-01), Battista
patent: 3573061 (1971-03-01), Glabe et al.
patent: 3574634 (1971-04-01), Singer
patent: 3676150 (1972-07-01), Glicksman et al.
patent: 3767423 (1973-10-01), Trantir et al.
patent: 3992554 (1976-11-01), Blake et al.
patent: 3998976 (1976-12-01), Pernod
patent: 4042714 (1977-08-01), Torres
patent: 4089981 (1978-05-01), Richardson
patent: 4109018 (1978-08-01), Thompson
"Avicel RC-591, Microcrystalline Cellulose in Foods", Bulletin RC-22, FMC Corporation, Avicel Dept., Marcus Hook, Pa., May 1971, pp. 23, 25, 27-29, 32, 33.
Avicel Application Bulletin, Bulletin No. RC-29, FMC Corp., pp. 1, 5-7.
Kepplinger Esther M.
Pfizer Inc.
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