Cookies with reduced sucrose content and doughs for production thereof
US5080919A · kind A · utility
9Cited by
26References
44Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 1, 1988 |
| Grant date | Jan 14, 1992 |
| Priority date | — |
| Expiry date | Jun 1, 2008 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D2/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Sucrose-free or -reduced cookies having the crispy texture associated with conventional sucrose-containing doughs can be prepared by replacing part or all of the sucrose with a combination of a glass-forming polysaccharide (preferably a maltodextrin) and a humectant sugar (preferably fructose). Multi-textured cookied can be prepared using the combination of glass-forming polysaccharide and humectant sugar in the crispy outer layer, and a humectant sugar as the sweetening agent in the soft, chewy center.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.