Pasta conditioner
AssigneeEastman Kodak Company
InventorsJames L. Suggs, Dan F. Buck
Life of this patent
Estimating the term…
Abstract
Composition adapted for use as a starch complexing additive in potatoes and alimentary pasta products is described. The composition comprises a blend of about 25 to about 95% saturated monoglycerides prepared from vegetable oil and about 75 to 5% unsaturated monoglycerides prepared from vegetable oil. The composition is readily dispersible in the food product and overcomes problems such as stickiness in the cooked food.
Claims16
A water dispersible powder adapted for use as a starch complexing agent in pasta and potato product, the particles of which consist essentially of,
- (a) from about 85 to about 95% of at least one saturated monoester of the formula ##STR3## wherein R.sub.1 is the residue of a vegetable oil even numbered straight chain saturated fatty acid having from 8 to 22 carbon atoms and R.sub.2 is OH or H, and
- (b) from about 15% to about 5% of at least one saturated monoester of the formula ##STR4## wherein R.sub.3 is the residue of a vegetable oil even numbered straight chain unsaturated fatty acid having from 8 to 22 carbon atoms and R.sub.4 is OH or H, the percentages of which are based on the total monoglyceride content of the powder.
The method of preparing a water dispersible powder of saturated and unsaturated monoglycerides useful as an additive in pasta and potato products which comprises melt blending from about 85% to about 95% of a saturated monoglyceride with from about 15% to about 5% of an unsaturated monoglyceride, and subsequently powdering the blend.
The method of preparing a water dispersible powder consisting essentially of saturated and unsaturated monoglycerides useful as an additive in pasta and potato products which comprises simultaneously esterifying a mixture of from about 85% to about 95% of saturated vegetable oils and from about 15% to about 5% of unsaturated vegetable oils, and subsequently forming a powder therefrom.
In the process for preparing an alimentary pasta product wherein water and alimentary pasta flour are admixed to form a pasta, the improvement which comprises incorporating into the alimentary pasta from about 0.3 to about 2%, based on the weight of flour, of a powder consisting essentially of from about 25% to about 95% of a saturated monoglyceride and from about 75% to about 5% of an unsaturated monoglyceride into the product.
The method of preparing a water dispersible powder consisting essentially of saturated and unsaturated monoglycerides useful as an additive in pasta and potato products which comprises simultaneously esterifying a mixture of from about 85% to about 95% of naturally saturated vegetable oils and from about 15% to about 5% of naturally unsaturated vegetable oils, and subsequently forming a powder therefrom.
In the process for preparing an alimentary pasta product wherein water and alimentary pasta flour are admixed to form a pasta, the improvement which comprises incorporating into the alimentary pasta from about 0.3 to about 2%, based on the weight of flow or potato, of a free-flowing homogeneous monoglyceride powder having a melting point of about 50.degree. C. or more, and iodine value of from about 5 to about 35, and a wettability of from 0 to about 80.
Dependencies are inferred from the claim text.