Baking&Snack - November 2011 - 79

RECENT PATENTS

DEHYDRATED POTATO DOUGH

LOW-SODIUM SALT COMPOSITION

■ US Patent No. 7,976,889 (July 12, 2011), M. Martinez-Serna Villagran, et al., assigned to The Procter & Gamble Co., Cincinnati, OH. Food products are made from improved doughs containing dehydrated potato products. Although the improved doughs contain non-ideal dehydrated potato that have less than 40% broken cells, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato with 40 to 60% broken cells and from 16 to 27% free amylose.
INTERNALLY FLAVORED SNACKS

■ US Patent No. 7,989,016 (Aug. 2, 2011), S. Chigurupati, Omaha, NE. This 2-step method for making a lowsodium salt composition starts by contacting a chloride salt with a modifier to form a chloride salt product, mixing it with a carrier to form a modified chloride salt solution that is then spray dried. The second step includes contacting the dried modified chloride salt with sodium chloride and grinding it into a salt composition.
STEAM-INJECTION EXTRUDERS

This “Boots” Was Made For Baking

■ US Patent No. 7,985,438 (July 26, 2011), S. Mizrahi, et al., assigned to IHS Global SAPI De CV, Mexico City, Mexico. A cold-extrusion process similar to that used for pasta production makes internally flavored pellets. The pellets are baked at high temperatures for a short period of time. Also, this process makes it possible to add functional ingredients to snacks because the ingredients will not degrade as they tend to with a normal extrusion process.
INDUCTION COOKING

■ US Patent No. 7,987,774 (Aug. 2, 2011), L. Wenger, et al., assigned to Wenger Manufacturing, Inc., Sabetha, KS. An elongated extruder barrel is equipped with obliquely oriented steam injection ports along its length. The ports house steam lines as well as conventional steam injectors that supply high quantities of steam into this extruder. Commonly, about 6 to 8% weight steam is injected into the material during the process.
PREBIOTIC GRAIN COMPOSITIONS

■ US Patent No. 7,989,012 (Aug. 2, 2011), C. Gambino, assigned to Kellogg Company, Battle Creek, MI. An induction heating method puts off less heat than other cooking systems. Heat is directed to the vessel and then conducted to the food. The induction cooking system uses an electromagnet to generate an electromagnet field. When a magnetic cooking vessel such as a cast-iron skillet is placed in the magnetic field, the field induces a loop current within the magnetic material and resistance to the flow of current generates heat. Controlling the strength of the electromagnetic field can control the heat generated in the cooking vessel. www.bakingbusiness.com

■ US Patent No. 7,993,689 (Aug. 9, 2011), G. Duan, et al., assigned to Danisco US, Inc., Palo Alto, CA. A grain containing ungelatinized starch is contacted with a maltogenic enzyme and a starch-liquefying enzyme to produce maltose. A transglucosidic enzyme is then mixed with the maltose to produce a grain composition with an enzymatically produced isomalto-oligosaccharide. The maltogenic enzyme can be either exogenous or endogenous to the grain. The contacting steps can be sequential or concurrent.
HEALTHY SNACKS

■ US Patent No. 7,993,693 (Aug. 9, 2011), J. Bows, et al., assigned to Frito-Lay Trading Co. (Europe) GmbH, Bern, Switzerland. Healthy snacks with an appearance and taste similar to conventional fried snack products are manufactured without an oil-frying process. Food slices from a starch-based food

uy Rogers earned the nickname “Boots” while in the Army. He once wrote a girlfriend about spending long hours polishing his boots–even though he served as a baking school instructor. After baking and decorating cakes in Viet Nam, “Boots” spent 16 months at Fort Bragg where a bakery was created for him, then closed after he left. In the Army, Guy said, “If you bake, people look out for you.” In 1976, Guy’s grandfather bought the Westhampton Pastry Shop, located in Richmond, Virginia’s west side. Guy took over the business when his father, Guy Rogers, Jr., retired in 1990. Today, Guy’s wife, Diana, works with the customers out front and handles the paperwork. Guy claims he can’t run a business from an office and is on his feet 12 hours a day working in back with his 15 employees. The shop specializes in elegant wedding cakes, which Guy decorates himself. Guy says his greatest accomplishment is “doing what my father and grandfather did for a living, and doing it well.” His greatest challenge is to always keep standards and quality at the same high level. Guy began using International® Bakers Services products in the 1960s. “I’ve always gotten good results. The flavor does not bake out, and the quality is the same in every order.” Guy relies on International® B&V®, N&A and Sweet Roll & Danish Flavor to maintain the consistent quality for which he strives. If you want consistent quality, turn to International® Bakers Services. Contact us toll-free at (800) 345-7175, by fax at (574) 287-7161, or in writing at 1902 North Sheridan Ave., South Bend, Indiana 46628. We have the flavors your customers deserve.

For more information, see Page 93

November 2011 / BAKING & SNACK

http://www.bakingbusiness.com

Baking&Snack - November 2011

Table of Contents for the Digital Edition of Baking&Snack - November 2011