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
1996-07-12
1998-03-31
Paden, Carolyn
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.
426555, 426622, 426463, A21D 600
Patent
active
057335931
ABSTRACT:
A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at least least 60% of its potential peak viscosity within 10 minutes after dispersal into water at 25.degree. C., at least 80% of its potential peak viscosity within 20 minutes after dispersal into water at 25.degree. C., and from 80 to 100% of its potential peak viscosity within 30 minutes after dispersal into water at 25.degree. C. Methods for manufacturing rapidly hydratable konjac flour and uses for the inventive flour also are disclosed.
REFERENCES:
patent: 5536521 (1996-07-01), Shelso
Kopesky Robert
Robinson Frederick L.
Shelso Gerald J.
Thomas William R.
FMC Corporation
Paden Carolyn
Ramstad Polly E.
LandOfFree
Rapidly hydratable konjac flour does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Rapidly hydratable konjac flour, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Rapidly hydratable konjac flour will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-49547