Natural antioxidant system for cereals
AssigneeNabisco Brands, Inc.
InventorsRichard L. Antrim, James B. Taylor
Life of this patent
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Abstract
The process of treating baked shredded wheat with a solvent spray using a potable solvent, preferably ethanol. The solvent is subsequently evaporated from the treated shredded wheat. The treatment retards the oxidation of the oil in the shredded wheat, which consequentially, substantially slows down rancification of such oil. In this manner, the shelf-stability of the shredded wheat product is significantly extended.
Claims27
Process for increasing the shelf life of baked shredded wheat, comprising:
- (a) treating the baked shredded wheat with a sufficient amount of a potable, anhydrous, oleophilic solvent to at least wet the regions below the surface of the baked shredded wheat, the solvent being liquid at room temperature and atmospheric pressure;
- and
- (b) evaporating the solvent from the shredded wheat,
- whereby the rate of the rancidification of the oil in the shredded wheat is significantly decreased.
Process of preserving shredded wheat against oxidation and rancidification of the oil therein, comprising:
- (a) treating the baked shredded wheat with a sufficient amount of a potable anhydrous, oleophilic solvent to at least wet the regions below the surface of the baked shredded wheat, the solvent being liquid at room temperature and atmospheric pressure;
- and
- (b) evaporating the solvent from the shredded wheat.
Process for increasing the shelf life of baked shredded farinaceous cereal, comprising:
- (a) treating the baked shredded wheat with a sufficient amount of a potable, anhydrous, oleophilic solvent to at least wet the regions below the surface of the baked shredded cereal, the solvent being liquid at room temperature and atmospheric pressure;
- and
- (b) evaporating the solvent from the shredded wheat.
Dependencies are inferred from the claim text.