Vegetable based creamy food and process therefor
US6284303A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Dec 10, 1998 |
| Grant date | Sep 4, 2001 |
| Priority date | — |
| Expiry date | Dec 10, 2018 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/63
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A creamy food comprising pumpkin vegetable matter as the main texture and mouthfeel imparting component. The creamy food comprises up to 78 percent pumpkin vegetable matter, 1-15% oil, and 0-5% starch. Pumpkin is the preferred vegetable due to its non-gritty texture and bland flavor capable of assuming other desired flavors. The product has a wide range of applications due to its texture, mouthfeel, and stability. It can be flavored and colored as desired, and provides a rich-tasting product of superior texture while being low in fat and/or calories and nutritionally rich. According to a preferred aspect of the process, components are added in a special order and processed using means for allowing water to be released from the vegetable matter.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.