Food products having acoustic bonds between food layers

Details Food products having acoustic bonds between food layers Food products having acoustic bonds between food layers

1998-02-12

1999-06-22

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

426 94, 426238, A21D 600, A23L 330

Patent

active

059141409

ABSTRACT:
A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The methods comprise applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food layers. The method is particularly suitable for use preparing multilayered R-T-E cereal pieces, especially those that are center filled, exhibiting greater seam integrity and reduced leakage of the center filling. The resultant food product has two layers with an acoustic bond between the layers.

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"High Intensity Ultrasonics in Food Processing" by R. Tudor Roberts, Cereal and Industry, No. 4, Feb. 15, 1993.
"Ultrasonic Installation of Insects in Thermoplastic Components," Jan., 1990, trade literature from Sonics & Materials, Inc.

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