Preparation of vegetable pastas
Patent 4517215 Issued on May 14, 1985. Estimated Expiration Date: 
May 26, 2003. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
May 26, 2003. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3836680 Process for producing low calorie pasta Patent #: 3992554 InventorAssigneeApplicationNo. 06/498283 filed on 05/26/1983US Classes:426/557, Alimentary paste426/451Alimentary paste, e.g., macaroni, spaghetti, noodles, etc.ExaminersPrimary: Jones, Raymond N.Assistant: King, Elizabeth A. Attorney, Agent or FirmInternational ClassesA23L 1/0532 (20060101)A23L 1/052 (20060101) A23L 1/16 (20060101) A23L 1/216 (20060101) A23L 1/20 (20060101) A23L 1/214 (20060101) AbstractA process for the preparation of a vegetable pasta characterized in that a composition comprising a seed or tuberous vegetable in particulate form and, based on the total weight of the composition, from 0.1 to 4% by weight of sodium or potassium alginate or a mixture thereof, from 0.1 to 4% by weight of propylene glycol alginate and from 0 to 75% by weight of starch, is mixed with an amount of water sufficient to moisten the composition and render it extrudable, extruded into a pasta shape and finally dried, with proviso that at least 10% by weight of starch must be present when a high protein vegetable or potato powder is used. | |
