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US 4,219,580 AGranted
Flour substitutes
AssigneePfizer Inc.
InventorAnibal Torres
Life of this patent
Estimating the term…
Abstract
Flour substitutes such as purified plant cellulose and modified starches can be improved by adding thereto from about 1 to about 3.5 percent by weight of xanthan gum, and from about 2 to about 7 percent by weight of an emulsifier, such as lecithin.
Claims10
A composition, suitable for use as a flour substitute, which comprises:
- (a) at least one member selected from the group consisting of cellulose and a non-digestible, acid-treated starch derivative,
- (b) xanthan gum, and
- (c) as an emulsifier, lecithin;
- wherein (b) is present in an amount in the range from about 1 to about 3.5 percent by weight, based on the weight of (a) and is in addition to any lecithin supplied to said composition in the form of egg yolk;
- and (c) is present in an amount from about 2 to about 7 percent by weight, based on the weight of (a).
2 more elements
A baked food product comprising a digestible starch and a flour substitute, the ratio of the digestible starch to the flour substitute being in the range from about 9:1 to about 3:7, and said flour substitute comprising:
- (a) at least one member selected from the group consisting of cellulose and a non-digestible, acid-treated starch derivative,
- (b) xanthan gum, and
- (c) as an emulsifier, lecithin,
- wherein (b) is present in an amount in the range from about 1 to about 3.5 percent by weight, based on the weight of (a);
- and (c) is present in an amount from about 2 to about 7 percent by weight, based on the weight of (a) and is in addition to any lecithin supplied to said composition in the form of egg yolk.
2 more elements
Dependencies are inferred from the claim text.