Dietetic cake mix
AssigneeBatterlite-Whitlock Incorporated
InventorSol B. Radlove
Life of this patent
Estimating the term…
Abstract
A dietetic cake mix which is adapted to be sweetened with corn syrup, especially dextrose syrup or either 42% or 55% high fructose corn syrup. The mix is free of artificial sweeteners, egg yolks and ordinary sugar, thus making it suitable for consumption by diabetics and coronary care patients. The dextrose syrup or 42% or 55% high fructose corn syrup is combined with a unique blend of other ingredients, including flour, emulsifiers and baking powder, preferably including glucono-delta-lactone as its acidic component, to produce a cake having good volume, texture, flavor, moisture, mouth-feel and sweetness as well as acceptable shelf life.
Claims11
In a dietetic, dry cake mix, free of artificial sweeteners and sucrose, having
- (1) a non-shortening portion comprising flour, skim milk solids, dried egg whites and a sweetener;
- (2) a shortening portion comprising a shortening, and an emulsifier;
- (3) a baking powder portion comprising an alkaline bicarbonate component and an acidic component;
- wherein the improvement comprises:
- the sweetener comprises a high fructose corn syrup wherein the dry weight of the fructose ranges from about 40% to about 60% of the dry solids;
- the acidic component of the baking powder includes glucono-delta-lactone and the ratio by weight of the acidic component to the alkaline component is greater than about 1.5:1.0;
- the dry weight of the fructose and glucono-delta-lactone are present in such portions that the ratio by weight of the fructose to the acidic component is between about 5 and about 10 so that the cake baked from batter formed when the dry cake mix is combined with water is acidic with a pH of between about 3.5 and about 6.5, has acceptable sweetness, moisture, good volume, texture, mouth-feel and shelf life.
A premix product for use with bulk ingredients to make a dietetic cake mix, free of artificial sweeteners, said bulk ingredients having
- (1) a main portion comprising flour, skim milk solids and dried egg whites;
- (2) a shortening portion comprising a shortening;
- (3) a sweetener comprising high fructose corn syrup wherein the dry weight of the fructose ranges from about 40% to about 60% of the dry solids;
- said premix product having:
- an emulsifier portion comprising propylene glycol monostearate, lactated monoglycerides;
- and
- a baking powder portion comprising an alkaline bicarbonate component and an acidic component which includes glucono-delta-lactone and the ratio by weight of the acidic component to the alkaline bicarbonate component is greater than about 1.5:1.0;
- wherein the ratio of the emulsifier portion to the baking powder portion, by weight, is greater than about 0.4:1.0;
- wherein the glucono-delta-lactone is present in such a portion that when the premix product is combined with the bulk ingredients, the ratio by weight of the dry weight of the fructose to the acidic component is between about 5 and about 10 so that the cake baked from batter formed when the bulk ingredients are combined with the premix product and water is acidic with a pH of between about 3.5 and about 6.5, has acceptable sweetness, good appearance, volume, moisture, texture and mouth-feel.
In a dietetic cake mix, free of artificial sweeteners and sucrose, having
- (1) a non-shortening portion comprising flour, milk solids, egg whites and a sweetener;
- (2) a shortening portion comprising a shortening and an emulsifier;
- (3) a baking powder portion comprising an alkaline biacarbonate component and an acidic component;
- wherein the improvement comprises:
- the sweetener comprises a corn derived syrup having either a dry weight of fructose which ranges up to about 60% of the dry solids or a dry weight of dextrose which ranges from about 40% to about 100% of the dry solids;
- the ratio by weight of the acidic component to the alkaline component is about 1.0:1.0, or greater;
- the dry weight of the sweetener and the acidic component of the baking powder are present in such portions that the ratio by weight of the sweetener to the acidic component is between about 5 and about 50 so that the cake baked from batter formed when the dry cake mix is combined with water is acidic with a pH of between about 3.5 and about 6.5, has acceptable sweetness, moisture, good volume, texture, mouth-feel and shelf life.
Dependencies are inferred from the claim text.