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
1993-10-22
1996-07-09
Wong, Leslie
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.
426496, 426523, 426549, 426555, 426573, 426653, A21D 1004
Patent
active
055342850
ABSTRACT:
Reduced calorie, chemically leavened batters for the production of cake-type products are disclosed which incorporate preformed expanded liquid or gel mesophase emulsifier products so as to permit substantial reduction in high calorie components (e.g., shortening and sucrose) while giving organoleptically acceptable final cakes. The emulsifier products are preformed by initially mixing an emulsifier (preferably a polar and hydrophilic emulsifier such as a sucrose ester) with water, followed by optional heating and cooling to form the emulsifier product. The batters contain up to about 50% (flour weight basis) sweetening agent, which advantageously includes a high potency sweetener together with a minor amount of sucrose. A variety of bulking agents such as polydextrose can be used to give appropriate structure to the final cakes.
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American Heritage Dictionary, Second College Edition p. 321, 1982.
Emulsifier/Oil System for Reduced Calorie Cakes, Rasper et al. pp. 537-542, JAOCS, vol. 66, No. 4 (Apr. 1989).
Kansas State University Research Foundation
Wong Leslie
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