Pasta products
US5397586A · kind A · utility
5Cited by
7References
17Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Apr 9, 1993 |
| Grant date | Mar 14, 1995 |
| Priority date | — |
| Expiry date | Apr 9, 2013 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L29/212
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An improved pasta product is made by incorporating an aedu starch, a duh starch or a mixture thereof in an amount of about 5% to about 50% by weight of farinaceous material. The pasta has improved texture and works well in retort, frozen foods, microwave foods and food service applications. The use of aedu starch and duh starch to improve the texture is also applicable to tortillas.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.