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
1997-08-06
2000-02-08
Tran, Lien
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.
426451, 426516, A23L 1162
Patent
active
060225750
ABSTRACT:
A shaped and cooked pasta product is produced and coated with an edible hydrophillic additive which improves the retrogradation tendencies of the cooked and/or refrigerated pasta product. In a preferred embodiment salt is added to the alimentary paste used to prepare the pasta prior to extrusion. The presence of salt and the edible hydrophillic additive in the cooked pasta exhibit synergy in preventing retrogradation. These additives help maintain pasta texture after long periods of storage even after exposure to elevated temperatures and refrigeration. In a most preferred embodiment, the extruded product further includes propylene glycol alginate which further improves the anti-retrogradation properties of the cooked pasta. The cooked product coated with the edible hydrophillic additive can be further coated with an edible acid and an edible oil prior to packaging.
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Abstract--Gail D. Teague. Xanthan Gum And Alignates In Fresh And Dried Pasta For Texture Improvement. No date.
Alpha Kurt
Lee Yanien
Merritt Carleton George
Borden Foods Corporation
Tran Lien
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