Low sodium cake mix and process of preparing low sodium cake

US4938980A · kind A · utility

Assignee

• Nabisco Brands, Inc. · US

Inventors

• Henry Arciszewski · Franklin Lakes, US
• Linda A. Porzio · Kinnelon, US
• Bin Y. Chiang · Cedar Knolls, US
• Clyde E. Spotts, Jr. · Ridgewood, US

Key dates

• Filing date: Mar 16, 1989
• Grant date: Jul 3, 1990
• Expiry date: Mar 16, 2009

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y10S426/804
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

A cake mix for making a low sodium cake, which has good volume, fine texture, good flavor, pleasant mouth feel and uniform color. A nonshortening portion and a shortening portion are combined with a baking powder portion that has balanced amounts of potassium carbonate and monocalcium phosphate to produce a final cake batter. The final cake batter is baked to produce a cake having a final pH of about 6.8 to 7.5 and having a sodium content of less than 35 mgs per serving.