Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Soup – sauce – gravy or base
Patent
1992-01-16
1993-04-20
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Soup, sauce, gravy or base
426399, 426401, 426578, 426658, A23L 139
Patent
active
052041352
ABSTRACT:
A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.W in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.
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Messina & Pape, "Ingredient Cuts Heat-Process Time," Food Engineering, pp. 48-51, Apr. 1966.
Cullen Lorri D.
Huang Victor T.
Kerschner Laurie E.
Connors William J.
Hoffman Amy
Hunter Jeanette
The Pillsbury Co.
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