Method for improving calcium carbonate
Process for making low sodium baked crackers
Process for making low sodium crackers and products obtained thereby
Method of preventing tooth enamel erosion utilizing an acidic beverage containing calcium
Production of crackers with reduced or no added fat
Calcium citrate-vegetable oil compositions
Aqueous calcium citrate compositions
Baked goods, doughs or batters, dry mixes and methods for producing thereof
Calcium-enriched baked good production and method of making
ApplicationNo. 11155136 filed on 06/16/2005
US Classes:426/74, PRODUCT WITH ADDED PLURAL INORGANIC MINERAL OR ELEMENT FORTIFICATION426/463, Cereal material, e.g., flour, meal, bran, etc.426/549, Basic ingredient is starch based batter, dough product, etc.426/561, Gas or gas generating agent per se426/658, Carbohydrate containing426/19, Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive426/2, TREATMENT OF LIVE ANIMAL426/18, Of farinaceous cereal or cereal material427/74, Photoelectric426/250, ADDITION OF DYE OR PIGMENT, INCLUDING OPTICAL BRIGHTENER106/464Calcium containing, e.g., calcite, dolomite, chalk, whiting, etc.
ExaminersPrimary: Pratt, Helen
Attorney, Agent or Firm
International ClassA23L 1/304
AbstractCalcium additives useful for fortifying baked goods, such as bread products, with calcium are disclosed. The calcium additives are particularly useful for fortifying leavened baked goods with calcium. Methods for preparing the calcium additives and using the calcium additives to fortify baked goods are also disclosed. Generally, the calcium additives comprise suspensions of calcium carbonate in acidic aqueous solutions such as citric acid solutions.