Sealant for baked products
US5354567A · kind A · utility
5Cited by
1References
2Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Aug 10, 1993 |
| Grant date | Oct 11, 1994 |
| Priority date | — |
| Expiry date | Aug 10, 2013 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/26
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.