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
1989-09-18
1991-07-02
Stoll, Robert L.
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.
426552, 426555, A21D 1000, A21D 1300, A21D 1084
Patent
active
H00009377
ABSTRACT:
A dry blend useful as a bulking agent in the replacement of carbohydrates and/or fats is provided. The dry blend is comprised of a mixture of a randomly-bonded polysaccharide and a cold-water-gelling granular starch having a cold-water solubility of at least about 50% by weight. Also provided are culinary premixes and method of formulating culinary premixes.
REFERENCES:
patent: 3694230 (1972-09-01), Cooke
patent: 3766165 (1973-10-01), Rennhard
patent: 3876794 (1975-04-01), Rennhard
patent: 4456626 (1984-06-01), Nelson et al.
patent: 4622233 (1986-11-01), Torres
patent: 4668519 (1987-05-01), Dartey et al.
patent: 4873098 (1989-10-01), Banks et al.
Technical Bulletin "Pfizer Polydextrose for Market That's Shaping Up", pp. 1-14 (Pfizer, Inc., 1985).
U.S. Ser. No. 07/408,344 as filed on Sep. 18, 1989 by Gaddy and White entitled "Bulking Agent Composition".
L. Stryer, Biochemistry, pp. 396 and 397 (W. H. Freeman and Co., San Francisco, 1975).
B. S. Kamel and V. F. Rasper, "Effects of Emulsifiers, Sorbitol, Polydextrose, and Crystalline Cellulose on the Texture of Reduced Calorie Cakes", Journal of Texture Studies, vol. 19, pp. 307-320 (1988).
A. E. Staley Manufacturing Company
Stoll Robert L.
Wu Shean C.
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