Semi-moist shelf stable particle for carrying a food color and f

Details Semi-moist shelf stable particle for carrying a food color and f Semi-moist shelf stable particle for carrying a food color and f

1977-02-15

1978-09-05

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Addition of dye or pigment, including optical brightener

426540, 426578, 426573, 426555, 426653, 426619, A23L 1226, A23L 1275, A21D 1000

Patent

active

041121252

ABSTRACT:
A semi-moist, semi-soft, shelf-stable and non-bleeding particle for carrying a food flavor contains 5-30% protein, 5-70% gelatinized starch, 5-40% vegetable fat and at least one of 5-50% dextrose and 5-50% sucrose. The moisture content is between 2 and 30%. The particles may be flavored with natural and artificial fruit flavors, cheese flavors, etc. The texture, mouth feel and flavors closely approximate the natural corresponding particles. The particles may be used in various conventional food compositions such as dry muffin and cake mixes.

REFERENCES:
patent: 2855315 (1958-10-01), Perrozzi et al.
patent: 3671264 (1972-06-01), Drews et al.
patent: 3736149 (1973-05-01), Knapp
patent: 3833741 (1974-09-01), Katz
patent: 3922354 (1975-11-01), Galluzzi et al.

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