Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Animal flesh – citrus fruit – bean or cereal seed material
Patent
1975-12-12
1977-05-10
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Animal flesh, citrus fruit, bean or cereal seed material
426 99, 426532, 426553, 426554, A21D 1004
Patent
active
040229173
ABSTRACT:
Storage stable aqueous batters are provided for use in the preparation of leavened culinary products. To the batter is added a quantity of powdered edible acid sufficient to maintain the pH at an acid level below about 5 to inhibit microbial growth. Particles of alkaline leavening agent, encapsulated in a water insoluble coating are also added to the batter. The alkaline leavening agent is capable of dispersing in the batter ingredients at a cooking temperature safely above the storage temperature to release the leavening agent into the acid batter mixture, thereby neutralizing the acid, and leavening the product. The batter premixture is storable with preservation against microbial growth, and the acid-base leavening system isolated to avoid pre-reaction prior to preparing a leavened product.
REFERENCES:
patent: 1264592 (1918-04-01), Atkinson
patent: 3021220 (1962-02-01), Going et al.
patent: 3034899 (1962-05-01), Tucker
patent: 3109738 (1963-11-01), Tucker
patent: 3275450 (1966-09-01), Holstein
patent: 3275451 (1966-09-01), Holstein
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