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
1992-12-03
1995-01-03
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.
426601, 426804, A23L 110
Patent
active
053784863
ABSTRACT:
Shortbread having a refreshing cooling sensation upon eating contain confectioners' sugar and fats bearing long, saturated C.sub.16 to C.sub.22 fatty acid residues and a mixture of short C.sub.2 to C.sub.4 acid residues, a portion of which are propionic acid residues. One preferred embodiment contains fats bearing acetic and propionic acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing a mixture of acetic, propionic and butyric and the same complement of long acids. These fats are low in calories, low in myristic and palmitic acid and trans unsaturated acid residues, and low in cholesterol. The cooling sensation imparted to the shortbread of this invention is achieved without adding other cooling-imparting ingredients such as dextrose, mint oils, or polyols, and can mask the burning sensation of artificial sweeteners and other ingredients.
REFERENCES:
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patent: 4865859 (1989-09-01), Porcello et al.
patent: 5017400 (1991-05-01), Olinger et al.
patent: 5108769 (1992-04-01), Kincs
Larousse Gastronomique by P. Montagne 1961 Crown Publishers Inc 1961 p. 877.
Bonanome, A. and Grundy, S. M., New Eng. Jour. Med. 318: 1244-1248 (1988).
Leach, H. W., The Bakers Digest, Jun., 1968, 36-38.
Mensink, R. P. and Katan, M. B., New Eng. Jour. Med., 323: 439-445 (1990).
Nabisco Inc.
Paden Carolyn
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