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.
Reexamination Certificate
2007-10-17
2011-12-20
Sheikh, Humera (Department: 1789)
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.
C426S620000
Reexamination Certificate
active
08080273
ABSTRACT:
A method and formulation are disclosed for using a mixture of inulin and surfactant to overcome adhesive and viscoelastic problems associated with using tortilla sheeters for processing rice-based dough to make rice crisps. The inulin decreases viscoelasticity whereas the surfactant decreases adhesiveness. The additive decouples the relationship between water content and the adhesiveness and viscoelasticity of the dough, allowing water content to be used to control other product variables such as product moisture content and oil take-up.
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Lykomitros Dimitris
Ripberger Dianne Renee
Braxton Bobby W.
Cahoon Colin P.
Carstens & Cahoon LLP
Frito-Lay North America, Inc.
Sheikh Humera
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