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
1982-03-08
1984-05-29
Weinstein, Steven L.
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.
426804, A21D 1308
Patent
active
044514905
ABSTRACT:
A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 1-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 5-40% cellulose flour and from 0-10% gum. The cake mix is combined with from 0.6 to 2.5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.
REFERENCES:
patent: 3574344 (1971-04-01), Singer
patent: 3676150 (1972-07-01), Glicksman et al.
patent: 4109018 (1978-08-01), Thompson
patent: 4219580 (1980-08-01), Torres
Brochure: "Nature's Own Ingredient . . . Solka-Floc.RTM.".
Frost John R.
Glicksman Martin
Hegedus Elizabeth
Silverman Jerry E.
Donovan D. J.
General Foods Corporation
Hatcher Elizabeth A.
Marcoux T. A.
Savoie T. R.
LandOfFree
High quality, reduced-calorie cake containing cellulose and proc does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with High quality, reduced-calorie cake containing cellulose and proc, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and High quality, reduced-calorie cake containing cellulose and proc will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1397142