Calcium-enriched baked good production and method of making
Patent 5514387 Issued on May 7, 1996. Estimated Expiration Date: 
November 29, 2014. 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.
November 29, 2014. 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 2871123 2970915 3445238 3490916 3919434 Alkali metal aluminum phosphate Microwave cake mix Low-fat, butter-flavored, liquid spread and process Fruit filler for pastry products and process for its preparation Reduced calorie baked goods and methods for producing same InventorsAssigneeApplicationNo. 350084 filed on 11/29/1994US Classes:426/74, PRODUCT WITH ADDED PLURAL INORGANIC MINERAL OR ELEMENT FORTIFICATION426/19, Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive426/20, Including additional enzyme, enzyme producing material, or microorganism426/549, Basic ingredient is starch based batter, dough product, etc.426/654, Stabilizing or preserving agent or emulsifier other than organophosphatide426/661, Carbohydrate is starch426/662OrganophosphatideExaminersPrimary: Pratt, HelenForeign Patent References
International ClassesA23L 001/035A23L 001/304 AbstractThe calcium content of crackers and other baked goods is substantially increased without adversely affecting texture by the use of an emulsifier composition to reduce hardness and dry mouthfeel caused by increased levels of calcium. Exemplary amounts of the emulsifier composition for achieving tenderization of the calcium fortified crackers and other baked goods may be from about 3% by weight to about 45% by weight, based upon the weight of the calcium component. Calcium carbonate is the preferred calcium enrichment component. The amount of the calcium enrichment component for providing more than 10% of the U.S. R.D.A. of 1000 mg of calcium per 15 gram serving may be from about 3% by weight to about 30% by weight, preferably from about 5% by weight to about 15% by weight, based upon the total weight of the flour. For making conventional or full-fatted baked goods such as crackers, the calcium enriched doughs of the present invention contain effective emulsifying amounts of: a) at least one polyoxyethylene sorbitan fatty acid ester, preferably polysorbate 60, and b) at least one stearoyl lactylate, preferably sodium stearoyl lactylate. The reduced fat, low-fat, and no-fat calcium enriched doughs of the present invention most preferably additionally contain at least one lecithin. Other full-fat, reduced fat, low-fat, and no-fat baked goods may be fortified with calcium in accordance with the present invention include cookies, brownies, snacks, snack chips, bagel chips, Melba toast, pretzels, and the like.Other References
Field of SearchPreparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additiveIncluding additional enzyme, enzyme producing material, or microorganism Basic ingredient is starch based batter, dough product, etc. Carbohydrate is starch Organophosphatide Stabilizing or preserving agent or emulsifier other than organophosphatide PRODUCT WITH ADDED PLURAL INORGANIC MINERAL OR ELEMENT FORTIFICATION | |
