Baking & Snack - March 2005 - 114

RECENT PATENTS

MASA FLOUR
Ⅵ US Patent No. 6,818,240 (Nov. 16, 2004),
E. Brubacker, et al., assigned to Cargill, Inc.,
Wayzata, MN.
This continuous process for producing
flour and dough using ground corn kernels
includes removing the hull and tip cap

from the corn kernels before grinding. The
ground corn produces an endosperm/germ
flour that is then moisturized and cooked
with direct and indirect heat to gelatinize
10 to 50% of the starch in the flour.
VITAL WHEAT GLUTEN
Ⅵ US Patent No. 6,818,245 (Nov. 16, 2004),
J. De Sadeleer, assigned to Cerestar Holding
B.V., LA Sas van Gent, The Netherlands.
The patent describes a method to
develop vital wheat gluten in a nonaqueous
media. The gluten can easily be stored for
a prolonged period of time and used to
prepare baked and other chewable products
or in processed food and feed.
SOY PROTEIN CONCENTRATE
Ⅵ US Patent No. 6,818,246 (Nov. 16, 2004), N.
Singh, assigned to Solae, LLC, St. Louis, MO.
This soy protein concentrate has a
low nondigestible oligosaccharide and
high isoflavone content. The soy protein
also may have high saponin content. The
production method includes using a
membrane in an ultrafiltration process
to separate nondigestible oligosaccharide
from protein, while retaining isoflavones
and saponin with the protein. The
resulting soy protein concentrate is
useful as a milk substitute and in drink
mixes as well as an ingredient in other
nutrition and health products, including
baked foods.
HAND-HELD SNACK
Ⅵ US Patent No. 6,821,537 (Nov. 23,
2004), R. Wu, assigned to The Quaker
Oats Co., Chicago, IL.
A handheld snack item is first coated with
an edible, heat-sensitive food material. A
second edible coating completely coats the

snack item. This coating acts as a protective
medium to temperature variations from
35 to 350°C for related periods of time
from 10 hours to 30 seconds.
LOW-CALORIE FAT MATERIALS
Ⅵ US Patent No. 6,821,545 (Nov. 23, 2004),
C. Bernhardt, et al., assigned to The Procter
& Gamble Co., Cincinnati, OH.
The composition of an edible, wholly
or partially nondigestible low-calorie
fat material with a non-Newtonian
pseudoplastic rheology at body temperature
has specific viscosities at specific shear rates.
It also has a minimum yield point, a specific
thixotropic area and a liquid/solid stability
of at least 50%.
The composition is useful as a substitute
for triglyceride fats in low-calorie fatcontaining food products and as a method
for reducing serum cholesterol. Examples
of specific low-calorie fat-containing
materials that can be used include sugar
fatty acid polyesters, polyglycerol fatty
acid polyesters and tricarboxylic acids
esterified with fatty alcohol.
POLYMERIZATION OF SACCHARIDES
Ⅵ US Patent No. 6,821,547 (Nov. 23, 2004),
P. Shah, et al., assigned to Danisco USA,
Inc., Ardsley, NY.
Preparing polydextrose (a carbohydrate
polymer) includes polymerizing a sugar
at a specific temperature under reduced
pressure in the presence of a catalytic
amount of an organic acid such as a
monocarboxylic acid, a lactone of a
monocarboxylic acid and arylol.
Polydextrose is a water-soluble, lowcalorie, noncariogenic bulking agent that
contributes bulk and texture normally
associated with sugars in many foods.
It is a randomly bonded, highly branched
glucose polymer and a sugar substitute
that has many of the technological
properties of sugar without the sweetness.
It is used mostly where conventional
sugar-based ingredients have proven
to be too sweet. It is especially useful
in combination with high-intensity
sweeteners to provide low-calorie
food products the desirable texture of
conventional sugar-containing foods
without the associated calories.

ENHANCED CRISPINESS FOOD

Ⅵ US Patent No. 6,824,799 (Nov. 30, 2004),
V. Huang, et al., assigned to General Mills,
Inc., Minneapolis, MN.
This baked food has
either
high-molecularweight starch hydrolysate
or a crystalline hydrateproducing sugar as a
sweetening agent. Preferably,
the starch hydrolysate has a
dextrose equivalent between
5 and 30 DE, and the
crystalline
hydrate
form is raffinose or
trehalose. The highm o l e c u l a r- we i g h t
starch hydrolysate, the
crystalline hydrate former, or combination,
increases the crispiness of the product
at higher moisture levels. The food product
can be an ice cream cone, cookie, wafer
or the like.
CHEMICAL LEAVENER SYSTEM
Ⅵ US Patent No. 6,824,807 (Nov. 30, 2004),
V. Huang, et al., assigned to The Pillsbury
Co., Minneapolis, MN.
This chemical leavener system is used
in flour-based formulas that contain an
enzyme for hydrolyzing an acidulant
precursor. The leavener, which includes
an acidulant precursor and an alkaline
carbonate, creates the majority of carbon
dioxide gas by reaction of the alkaline
carbonate with an acid that is the hydrolysis
product of the acidulant precursor. The
patent includes methods of using the
acidulant precursor and the chemical
leavener system.
LACTIC ACID BACTERIA FOR BREAD
Ⅵ US Patent No. 6,827,952 (Dec. 7, 2004),
M. Ando, et al., assigned to Oriental Yeast
Co., Ltd., Tokyo, Japan.
Lactobacillus sanfranciscencis strains can
produce a nonorganic acid antibacterial
agent that exhibits mold-proofing
activity. A fermented seasoning liquid of
Lactobacillus that contains this Lactobacillus
sanfranciscencis strain can be used to
produce bread that exhibits an antibacterial
property thus inhibiting the growth of
mold in the bread.

March 2005 / BAKING & SNACK / 117
Baking & Snack - March 2005

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