Baking & Snack - May 2007 - 137

RECENT PATENTS

RISING DOUGH

XYLITOL AND FIBER COMPOSITION

Ⅵ US Patent No. 7,172,776 (Feb. 6, 2007),
J. Bauer, et al., assigned to Kraft Foods
Holdings, Inc., Northfield, IL.
This dough provides an improved natural or self-rising pizza crust formed by a
process that includes a method for manufacturing, packaging and storing dough.

Ⅵ US Patent No. 7,182,968 (Feb. 27, 2007),
F. Gare, New York, NY.
This compound provides natural sweetening, bulking properties, binding, stabilization, texture and structural support
without artificial sweeteners, gluten and
sugar for use in recipes to produce sugarfree products. The product may include a
sugarless natural sweetener such as xylitol,
having particular functional properties of
sugar. Whey protein may be added at between 2 and 40% by weight for structural
support of the food. The compound also
includes psyllium fiber to provide additional bulk without adding caloric value.
The baked product has consistency and
texture equivalent to conventional baked
products without the use of gluten.
The psyllium fiber may be substituted
with fruit fiber and derivatives, including pectin; seaweed gums and derivatives,
including carrageenan, agar and alginates;
cellulose and derivatives; cereal-grain
fibers, including corn, wheat, oat, rice, barley and soy; fructooligosaccharides (FOS)
and its derivatives; seed gums, including
guar and locust bean; tree gums, including
karaya, tragacanth and acacia; xantham
gum; vegetable fiber, including pea and
legumes; or potato fiber. Natural flavorings also can be added to the composition.
These may include flavors such as nuts,
green vegetables and legumes or carrots.
They may also include flavors such as
chocolate, cocoa, vanilla, orange, lemon,
lime, grapefruit, peach, apricot, nectarine,
strawberry, blueberry, raspberry, peppermint, coffee, cinnamon, mocha, tomato or
herbs (green tea, ginger, ginseng, etc.).

EMULSIFIER COMPOSITION

Ⅵ US Patent No. 7,172,784 (Feb. 6, 2007),
P. Prabhasankar, et al., assigned to Council
of Scientific & Industrial Research, New
Delhi, India.
This emulsifier is useful for making
improved quality cakes. It contains 15.4
to 15.8 parts of distilled glycerol monostearate (DGMS), 15.4 to 15.8 parts of
poly glycerol monostearate (PGMS), 1 to
1.4 parts of sodium stearoyl-2-lactylate
(SSL), 15.4 to 15.8 parts of polysorbate60 (PS-60), 15.4 to 15.8 parts of sorbitan
monostearate, 0.12 to 0.16 parts of sodium
dodeceyl sulphate (SDS), 5 to 7 parts of
glycerol and 0.5 to 1.5 parts of lactic acid
on 100 parts of water.
COATED PELLETIZED SHORTENING

Ⅵ US Patent No. 7,179,497 (Feb. 20,
2007), E. Huxel, assigned to Cargill, Inc.,
Wayzata, MN.

Coating a formed rod or pellet of shortening with a layer of shortening having a
higher melting point prevents agglomeration of the shortening pellets during storage and transportation.

This sweetener includes one or more
sweetening agents such as polyol, monosaccharide, disaccharide or trisaccharide
and inulin, which comprises at least 25%
by weight of the total sweetening weight.
This reduces the tendency for the polyol to
induce intestinal discomfort and diarrhea
upon consumption.
BAKED DOUGH
PRODUCT

Ⅵ US Design Patent No. D537,608
(March 6, 2007), E.
Anderson, et al., San
Francisco, CA.
FOOD MARKING APPARATUS

Ⅵ US Patent No. 7,186,429 (March 6, 2007),
J. Finkowski, et al., assigned to General Mills
Marketing, Inc., Minneapolis, MN.

An apparatus for marking, imprinting
or applying a pattern, design or mark to
individual pieces of food includes supplying a sheet of food product, marking individual pieces to be divided from the sheet
and partially or fully dividing the pieces
from the sheet. The apparatus may include
a support frame, a cutting plate and a
marking head. The cutting plate includes
multiple cutting openings and an engagement surface.

SWEETENING COMPOSITIONS

SHELF-STABLE,
MELTABLE FOOD PARTICULATE

Ⅵ US Patent No. 7,186,431 (March 6, 2007),
B. Silver, Salt Lake City, UT.

Ⅵ US Patent No. 7,186,432 (March 6,
2007), J. Maegli, et al., assigned to Kerry,

„Be a Kaiser!"
König bread roll lines for baking
small bread rolls for the great success.
Koenig Technology Inc., Richmond, Virginia, tel +1 804 377 96 20, fax +1 804 377 96 24,
info@koenig-rex.com, www.koenig-rex.com

For more information, see Page 153

144 / BAKING & SNACK / May 2007

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Baking & Snack - May 2007

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