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US 2009/0155433 A1Published application
Food Precursor Composition, Method for its Production and Uses Thereof
OwnerOle Kristian Steinbekkeninventor
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Abstract
There is disclosed a fluid or semi-fluid ready-to-use food precursor product being suitable for producing sauces, thickenings or pastry such as waffles, pancakes, muffins, sugar bread etc. The food precursor composition has improved storage stability and provides an improved end product as compared to corresponding known compositions. There is also disclosed a process for producing such food precursor products.
Claims27
Food precursor product comprising
- (a) a portion of polysaccharides within the interval 3-50%, more preferred 10-50%, even more preferred 30-45%, most preferred 35-42%, especially 38-40% calculated on the weight of the end product;
- (b) a portion of fat/oil within the interval 3-20%, more preferred 5-15%, even more preferred 7-13%, e.g. 8% calculated on the weight of the end product;
- (c) a portion of eggs and/or an egg fraction within the interval 0-15%, preferred 5-10%, e.g. 8% calculated on the weight of the end product;
- (d) a portion of fluid in the form of water and/or a milk fraction and/or milk product wherein this fluid represents the balance of the food precursor product up to 100% calculated on the weight of the end product,
- wherein the water activity of the food precursor product exceeds 95% and wherein the food precursor product has entrained carbon dioxide as a swelling and antibacterial component.
2 more elements
Dependencies are inferred from the claim text.