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
1982-02-16
1984-07-24
Yoncoskie, Robert A.
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.
426604, 426612, 426804, A21D 1300
Patent
active
044617828
ABSTRACT:
Baked products comprising from about 12% to about 60% of a non-absorbable, non-digestible liquid polyol polyester and from about 25% to about 85% microcrystalline cellulose or a mixture of microcrystalline cellulose and flour in a weight ratio cellulose:flour of at least 1:1 have good texture, good mouthfeel, are highly palatable and have a low caloric content.
REFERENCES:
patent: 3023104 (1962-02-01), Battista et al.
patent: 3600186 (1971-08-01), Mattson et al.
patent: 4005196 (1977-01-01), Jandacek et al.
patent: 4219580 (1980-08-01), Torres
English Translation of Japanese patent No. 0452053, 1/70.
Robbins Medford D.
Rodriguez Sheila S.
Goldstein Steven J.
Hatcher Elizabeth A.
Rasser Jacobus C.
Schaeffer Jack D.
The Procter & Gamble & Company
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