Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Fat or oil is basic ingredient other than butter in emulsion...
Reexamination Certificate
2004-09-03
2011-10-04
Tran, Lien (Department: 1789)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Fat or oil is basic ingredient other than butter in emulsion...
C426S496000, C426S549000, C426S553000, C426S555000, C426S653000
Reexamination Certificate
active
08029847
ABSTRACT:
The invention provides a trans fat replacement system that is a stable and shelf storable mixture of an edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon formulation and processing, the mixture can have a consistency ranging from generally granular to an almost paste-like consistency. The trans fat replacement system consists of at least one edible oil and an expanded, low-density carbohydrate having a bulk density less than about 0.4 g/cc. The trans fat replacement system can be used to reduce or eliminate the amounts of traditional fats used to make baked goods. In one representative formulation, the trans fat replacement system can take the form of a generally, paste-like mixture that is suitable for spreading and is especially useful for the preparation of laminated dough products such as biscuits and croissants.
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Folstad Jennifer E.
Haese Tamra R.
Kodali Dharma R.
Lonergan Dennis A.
Narayanaswamy Venkatachalam
General Mills Marketing, Inc.
Haun J. Paul
Hornilla Arlene L.
Tran Lien
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