Sealant for baked products

Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom

Patent

Rate now

  [ 0.00 ] – not rated yet Voters 0   Comments 0

Details

426138, 426302, 426658, A23B 708

Patent

active

052543536

ABSTRACT:
A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.

REFERENCES:
patent: 4076846 (1978-02-01), Nakatsuka
patent: 4504509 (1985-03-01), Bell
patent: 4640837 (1987-02-01), Coleman
patent: 4645674 (1987-02-01), Lang
patent: 4913919 (1990-04-01), Cornwell
patent: 5128161 (1992-07-01), Smith
Rombauer 1975 Joy of Cookery Bobbs-Merrill Company Inc. New York p. 731.
Bo Friberg, The Professional Pastry Chef, 1985; p. 233.
Bo Friberg, The Professional Pastry Chef, 2nd Edition, 1990; p. 7.

LandOfFree

Say what you really think

Search LandOfFree.com for the USA inventors and patents. Rate them and share your experience with other people.

Rating

Sealant for baked products does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Sealant for baked products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Sealant for baked products will most certainly appreciate the feedback.

Rate now

     

Profile ID: LFUS-PAI-O-1350046

  Search
All data on this website is collected from public sources. Our data reflects the most accurate information available at the time of publication.