Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein
US4624856A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 15, 1985 |
| Grant date | Nov 25, 1986 |
| Priority date | — |
| Expiry date | Mar 15, 2005 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/30
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough. The soft edible products retain their fresh baked, moist, tender texture for extended periods of time. A firm gel, capable of being ground, is formed from: (a) a viscous liquid, e.g., a corn syrup, (b) a gum, e.g., an alginate gum, (c) an optional humectant and dispersing agent for the gum, e.g., glycerine, (d) a calcium ion source for gelling the gum, and (e) an optional humectant and dispersing agent for the calcium ion source, e.g., propylene glycol, using high shear mixing. The ground gel is incorporated into the cookie or other dough prior to baking.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.