Method and composition for producing soft edible baked products and an edible firm gel for use therein
AssigneeNabisco, Inc.
InventorsFred Vanderveer, Aloysius J. Knipper, Robert Straka, Alex J. Squicciarini
Life of this patent
Estimating the term…
Abstract
Soft cookies, biscuits, snacks and the like, are produced from a specially formulated and prepared dough and then baked to produce said soft edible products which retain their fresh-baked, moist, tender texture for extended periods of time. A firm gel, formed from a viscous liquid, e.g., a corn syrup, a gum, e.g., an alginate gum, a humectant and dispersing agent for the gum, e.g., glycerine, a calcium source for gelling the gum, and humectant and dispersing agent for the gum, e.g., propylene glycol, is incorporated into the cookie or other dough prior to baking.
Claims18
An edible firm gel composition capable of being ground for producing soft-textured baked products from a dough, said gel composition comprising a firm gel formed from a mixture or blend of:
- (A) 100 weight parts of an edible viscous liquid;
- (B) from 0.25 to 4.0 weight parts of an edible gum capable of being set by calcium ions;
- (C) an effective amount up to 7 weight parts of a humectant-dispersing agent for said edible gum;
- (D) from 1 to about 4 weight parts of a calcium ion source for setting said gum and
- (E) an effective amount up to about 3 weight parts of a humectant-dispersing agent for said source of calcium ions;
- the percentage set forth in subparagraphs B, C, D, and E, being based upon 100 parts by weight of said edible viscous liquid.
Dependencies are inferred from the claim text.