Use of propylene glycol aliginate to improve the texture of cook

Details Use of propylene glycol aliginate to improve the texture of cook Use of propylene glycol aliginate to improve the texture of cook

1995-03-22

1998-06-02

Tran, Lien

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.

426451, 426573, 426575, A23L 116

Patent

active

057596077

ABSTRACT:
A method is disclosed which uses propylene glycol alginate to improve the texture of food compositions. Pasta is provided which exhibits improved texture retention after refrigeration or freezing. In addition, the use of propylene glycol alginate allows the use of non-wheat flours, such as oat flour, corn flour, corn starch, pea flour, lima bean flour, soybean flour, and navy bean flour in the production of pasta-like foods.

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