Baking & Snack - April 2014 - 142

PATENTS

Low-cal extruded foods

Soluble antimicrobial composition

Extruded, directly expanded, high-fiber,
reduced-calorie foods, such
as ready-to-eat cereal or
sweet or savory snacks, are
made at high rates without
substantial loss of extrusion
functionality and extrudability. This process requires replacing a good part of at least one flour with a gelatinized, Type
III enzyme-resistant starch or bulking agent. The resistant
starch and bulking agent act as reduced-calorie, high-fiber
flour replacers.

Moist foods can be preserved against microbial damage by
adding natamycin and nisin to the product's formulation. The
composition of this preservative requires at least 90% of the
natamycin to dissolve, with less than 10% present in crystal form.

US Patent No. 8,563,065 (Oct. 22, 2013), J.E. Zimmeri, et al.,
assigned to Kraft Foods Global Brands LLC, Northfield, IL.

Dry, citrus fiber blends
Dry blends capable of replacing the solids content in a food
product consist of citrus pulp fiber and at least one of the following kinds of ingredients: hydrocolloids, lipids, carbohydrates and proteins.
US Patent No. 8,563,069 (Oct. 22, 2013), C.H. Homsma, et al.,
assigned to Cargill, Inc., Wazata, MN.

Soluble-fiber, whole oat flour
Whole oat flour containing soluble dietary fiber is made by
heating the flour in a solution of alpha-amylase enzymes and
extruding it under heat and pressure. The extruder's temperature
deactivates the amylase before processing ends.
US Patent No. 8,574,644 (Nov. 5, 2013), R. Chatel, et al., assigned
to The Quaker Oats Co., Chicago.

US Patent No. 8,574,645 (Nov. 5, 2013), N.L. Dutreux, et al.,
assigned to DSM, Te Heerlen, The Netherlands.

Heat-treated flour
This method of heat-treating flour dehydrates it with minimal
to no gelatinization and then heats it. The resulting flour has
increased moisture absorption. Doughs and finished products
made with the treated flour show improved performance compared with items made from untreated flour.
US Patent No. 8,574,657 (Nov. 5, 2013), P. Upreti, et al., assigned
to Rich Products Corp., Buffalo, NY.

Dispersible whole grain flour
To prepare highly dispersible whole grain flours, an enzyme
preparation hydrolyzes the flour while maintaining the integrity
of the whole grain content throughout processing. Such flours
disperse readily in liquids and semi-solid compositions. The
method also covers milling and agglomerating the flour.
US Patent No. 8,586,113 (Nov. 19, 2013), G. Carder, et al., assigned to The Quaker Oats Co., Chicago.

Food product design
This design patent describes the shape of a food product.
US Patent No. D694,987 (Dec. 10, 2013), T. Howe, et
al., assigned to Baptista's Bakery, Inc., Franklin, WI.

Simplified encrusting
An encrusting machine uses cutting
blades mounted in an opening, with
belts to drive the cutting and receiving
actions, and a cut-off base that moves
vertically. The machine has been simplified for reduced cost, convenient
maintenance and easy assembly.
US Patent No. 8,578,841 (Nov. 12, 2013), C.-Y. Tsai, assigned to
Hundred Machinery Enterprise Co., Tianan, Tiawan.

142 Baking & Snack April 2014 / www.bakingandsnack.com

Filled refrigerated dough
Embedded into a leavened dough, a high-moisture filling is
made with a gelling or thickening agent, contains a water-to-fat
ratio no greater than 1:8 and has a water activity of at least 0.85.
The filled dough is put into a container at a pressure greater than
one atmosphere.
US Patent No. 8,591,975, V. Huang, et al., assigned to General
Mills, Inc., Minneapolis.

http://www.bakingandsnack.com

Baking & Snack - April 2014

Table of Contents for the Digital Edition of Baking & Snack - April 2014