Breakfast cereals with decreased soaking and method for decreasing soaking of breakfast cereals
AssigneeRaisio Nutrition Ltd
InventorsAnniina POURU, Leena Sinn
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Abstract
The present invention relates to improved breakfast cereal products. The new products have improved sensory properties and they are healthier due to added ingredients.
Claims14
Breakfast cereals with decreased soaking after liquid is added, characterised in that the cereals comprise from 2.2 to 25 weight-% plant sterol esters and at least 50 weight % of puffed and/or extruded cereals.
A method for decreasing soaking of breakfast cereals after liquid is added characterised in that from 2.2 to 25 weight-% plant sterol esters is added to the breakfast cereals, and wherein the cereal portion comprises at least 50 weight-% of puffed and/or extruded cereals.
Dependencies are inferred from the claim text.