Process for sweetening baked comestible and product produced the

Details Process for sweetening baked comestible and product produced the Process for sweetening baked comestible and product produced the

1986-10-31

1988-08-30

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Sugar or carbohydrate containing

426548, A23P 108

Patent

active

047676310

ABSTRACT:
Comestibles, such as baked goods and cereal products, are sweetened by application of an aqueous solution of at least one L-aspartic acid sweetening derivative to provide products which exhibit a uniform sweetening response when eaten, i.e., they are substantially free of "hot spots". The sweetening derivative is absorbed into the comestible to obtain products which do not have a sugar-coated or sugar dusted appearance.

REFERENCES:
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patent: 3952112 (1976-04-01), Fulger et al.
patent: 3955000 (1976-05-01), Baggerly
patent: 3966793 (1976-08-01), Olson et al.
patent: 4079151 (1978-03-01), Schade et al.
patent: 4378377 (1983-03-01), Gajewski
patent: 4399163 (1983-08-01), Brennan et al.
patent: 4501759 (1985-02-01), Gajewski
patent: 4540587 (1985-09-01), Gajewski
patent: 4614657 (1986-09-01), Sheng et al.
patent: 4722844 (1988-02-01), Ozawa et al.
Searle Biochemics Technical Bulletin, 1974, EQUA 200.TM. (Aspartame) Sweetner as a Food Ingredient.
Watt et al., 1975 Composition of Foods, Agriculture Handbook No. 8 USDA Washington, D.C., pp. 26 and 66.

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