Compositions for inducing a color and/or chemical change to a foodstuff and associated methods and systems
AssigneeRaybern Foods, LLC
InventorsRhondi Shigemura-Webster, Randa Shammet
Life of this patent
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Abstract
The present technology is directed generally to compositions for inducing a color and/or chemical and/or physical change to a foodstuff, such as a previously baked bread or other starches and proteins, and associated methods and systems. In some embodiments, the compositions are browning butters and include Maillose™ as a browning agent. Some embodiments further include an additive such as a protein, a reducing sugar, or an alkaline agent.
Claims20
A composition comprising about 73.50% butter, 23.00% canola oil, 0.50% lecithin, 2.50% Maillose, and 0.50% dextrose.
A composition comprising from about 54.50% butter to about 73% butter, from about 17% canola oil to about 22.5% canola oil, about 0.40% lecithin to about 0.50% lecithin, about 1.9% Maillose to about 2.50% Maillose, and about 0.4% dextrose to about 0.50% dextrose.
Dependencies are inferred from the claim text.