Dry mix for preparation of pie and pastry fillings
US4518622A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 30, 1984 |
| Grant date | May 21, 1985 |
| Priority date | — |
| Expiry date | Mar 30, 2004 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/38
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A dry particulate mix comprised of a sugar component, a starch component and additional minor amounts of appropriate flavorants, colorants, acidulants and the like, which can be hydrated in a room temperature (or cold) aqueous medium to directly and rapidly form, without need for heating or reliance upon an independent or auxiliary gelation system, a firm, gelled mass suitable for use as a filling for pies, tarts or other pastry products. The starch component comprises a quick-setting, cold-water swellable starch, preferably derived from corn starch, possessing specified properties of solubility, pH, gel formation and gel strength. Also disclosed is a dry mix particularly adapted for preparation of a lemon pie filling.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.