Semi-moist shelf stable particle for carrying a food color and flavor
US4112125A · kind A · utility
18Cited by
5References
25Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Feb 15, 1977 |
| Grant date | Sep 5, 1978 |
| Priority date | — |
| Expiry date | Feb 15, 1997 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/70
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A semi-moist, semi-soft, shelf-stable and non-bleeding particle for carrying a food flavor contains 5-30% protein, 5-70% gelatinized starch, 5-40% vegetable fat and at least one of 5-50% dextrose and 5-50% sucrose. The moisture content is between 2 and 30%. The particles may be flavored with natural and artificial fruit flavors, cheese flavors, etc. The texture, mouth feel and flavors closely approximate the natural corresponding particles. The particles may be used in various conventional food compositions such as dry muffin and cake mixes.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.