Food with reduced breakage and a method of making the same
US10357040B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | May 25, 2016 |
| Grant date | Jul 23, 2019 |
| Priority date | — |
| Expiry date | May 25, 2036 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to a food comprising a baked foodstuff based on flour and/or starch. The baked foodstuff comprises at least one first region and at least one second region in contact with the first region. The second region comprises a shaping auxiliary component in an amount of 0.5-15 wt % by the total weight of the flour and/or starch of the baked foodstuff. The shaping auxiliary component has a glass-transition temperature of less than 0° C. The second region is present in an amount of at least 1 wt % by the total weight of the food. The addition of the shaping auxiliary component is able to efficiently decrease the breakage of the multi-region food, especially multi-region food based on a baked foodstuff with a crispy texture.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.