Batter compositions, packaged batter products, and related methods
AssigneeGeneral Mills, Inc.
InventorDavid J. Domingues
Life of this patent
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Abstract
Described are flour-based oil-in-water emulsion compositions that contain a foaming agent, related packaged emulsion compositions, and related methods of preparing and using the emulsions, exemplary emulsions being refrigerator stable in a non-pressurized package and optionally containing ingredients that include glucose oxidase, the package optionally being re-sealable.
Claims21
An oil-in-water emulsion comprising flour, sugar, chemical leavening agent, oil, water, emulsifier, and surface-active foaming agent comprising organic acid esters of mono- or di-glycerides of fatty acids, the foaming agent being dispersed throughout the emulsion, the emulsion having a density of at least about 0.75 grams per cubic centimeter, wherein the organic acid is acetic acid, lactic acid, or a combination thereof.
A method of preparing an edible oil-in-water emulsion, the method comprising:
- providing ingredients that include flour, sugar, acidic chemical leavening agent, basic chemical leavening agent, oil, water, emulsifier, and foaming agent comprising organic acid esters of mono- or diglycerides of fatty acids, and
- combining the ingredients to form a water-in-oil emulsion having a density of at least about 0.75 grams per centimeter.
21-32. (canceled)
Dependencies are inferred from the claim text.