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
1991-10-03
1996-07-16
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
055365213
ABSTRACT:
A rapidly hydratable konjac flour is disclosed which is distinguishable from native konjac flour in that it gains at 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: 3767424 (1973-10-01), Shimizu
patent: 3928322 (1975-12-01), Sugiyama
patent: 4379173 (1983-04-01), Masuyama
patent: 5009915 (1991-04-01), Ogawa
Ingredients-Konjac Flour Food Technology Apr. 1990 p. 166.
Ingredients-Konjac Four Food Technology Dec. 1989 p. 110.
Kopesky Robert
Robinson Frederick L.
Shelso Gerald J.
Thomas William R.
Andersen Robert L.
Elden Richard E.
FMC Corporation
Paden Carolyn
Ramstad Polly E.
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