Food additives, foods and methods
OwnerBrian Franklininventor
Life of this patent
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Abstract
The invention provides a food additive composition comprising i) a bean powder, especially lima bean powder, ii) water absorbent vegetable fibre, iii) one or more inorganic calcium compounds, and iv) modified cellulose wherein the bean powder i) is present in a proportion of between 50 and 90% by weight based on the total weight of i), ii), iii) and iv). Foods comprising the additive composition and which are cooked or reheated in a microwave oven have generally improved characteristics such as taste and texture as compared to similar foods not comprising the additive.
Claims17
1-34. (canceled)
A food additive composition comprising:
- i) bean powder;
- ii) water absorbent vegetable fibre;
- iii) one or more inorganic calcium compounds;
- and
- iv) modified cellulose,
- wherein i) is present in a proportion of between 50 to 90% by weight based on the total weight of i), ii), iii) and iv).
A processed food product or food component formulation comprising a food additive composition comprising:
- i) bean powder;
- ii) water absorbent vegetable fibre;
- iii) one or more inorganic calcium compounds;
- and
- iv) modified cellulose,
- wherein i) is present in a proportion of between 50 to 90% by weight based on the total weight of i), ii), iii) and iv).
A method of preparing processed foods for heating or cooking in a microwave oven, the method comprising incorporating into a food or ingredient for a food a suitable amount of a food additive composition comprising:
- i) bean powder;
- ii) water absorbent vegetable fibre;
- iii) one or more inorganic calcium compounds;
- and
- iv) modified cellulose,
- wherein i) is present in a proportion of between 50 to 90% by weight based on the total weight of i), ii), iii) and iv).
Dependencies are inferred from the claim text.