Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid
Reexamination Certificate
2011-03-15
2011-03-15
Tran, Lien (Department: 1789)
Food or edible material: processes, compositions, and products
Surface coating of a solid food with a liquid
C426S094000, C426S289000, C426S293000, C426S305000
Reexamination Certificate
active
07906164
ABSTRACT:
The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.
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Roskam Robert O.
Stevens Cheree L.
Stevens John F.
Tinsley Joel R.
Advanced Food Technologies, Inc.
Price Heneveld Cooper DeWitt & Litton LLP
Tran Lien
LandOfFree
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