# US 5,700,511 A · Sugarless bakery goods, e.g., cakes and muffins

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 5,700,511 A
- Document ID: US5700511A
- Status: Granted
- Kind: A
- Application number: 08/609,459
- Filed: 1996-03-01
- Granted: 1997-12-23
- Earliest claimed: 1994-07-19
- Assignees: Bunge Foods Corporation
- Inventors: Glenn Wallin
- Web page: https://patentgrep.com/patent/US5700511A

## CPC

- A21D 10/005: {Solid, dry or compact materials; Granules; Powders}
- A21D 2/186: {Starches; Derivatives thereof}
- A21D 10/04: Batters
- Y10S 426/804: Low calorie, low sodium or hypoallergic
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- Y10S: TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS

## Abstract

Essentially sugar-free bakery goods, such as cakes, muffins and the like, that are formed from a better mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g., flour, wheat gluten and/or modified corn starch, in combined amounts of about 15% to about 25%; one or more leavening agents, such as sodium bicarbonate (baking soda) and sodium aluminum phosphate; and one or more emulsifiers to aid in forming a homogeneous dough mixture, to tenderize the baked product and aid in aerating the dough during mixing and homogenization.

## Claims

### Claim 1

An essentially sugar-free cake or muffin batter formulation which, upon heating to an appropriate baking temperature will increase in volume to form a baked cake or muffin comprising:
(a) an oligomeric polyol bulking and sweetening agent predominantly having the following structural formula (I): ##STR7## in an amount of about 20% to about 30% by weight of the batter formulation;
(b) an edible oil or fat in an amount of about 10% to about 20% by weight of the formulation;
(c) a protein source selected from the group consisting of flour, gluten, starch and mixtures thereof in an amount of about 15% to 37% by weight of the formulation;
(d) one or more whole eggs in an amount of about 10% to about 25% by weight of the formulation;
(e) a leavening agent in an amount of about 0.1% to about 2% by weight of the formulation;
(f) a high potency, sugarless sweetening agent in an amount of about 0.1% to about 1% by weight of the formulation;
(g) a flavoring agent in an amount of about 0.1% to about 5% by weight of the formulation; and
(h) water in an amount of about 8% to 30% by weight of the formulation.

### Claim 2 (depends on 1)

The cake or muffin batter formulation of claim 1, wherein the batter formulation comprises a blend of polyols including about 5% to about 35%, based on the total dry weight of polyols in the batter formulation, of polyols having the structural formulae II and III: ##STR8##

### Claim 3 (depends on 2)

The cake or muffin batter formulation of claim 2, wherein the oligomeric blend comprises about 50% to about 70% by weight of the oligomeric polyol of formula I; about 2% to about 15% by weight of the polyol of formula II; and about 5% to about 20% by weight of the polyol of formula III, based on the dry weight of polyols in the formulation.

### Claim 4 (depends on 3)

The cake or muffin batter formulation of claim 3, wherein the polyol blend further includes about 10% to about 30% by weight of oligomeric polyols having the structural formula IV, based on the dry weight of polyols in the formulation, wherein n is an integer of at least 2: ##STR9##

### Claim 5 (depends on 4)

The cake or muffin batter formulation of claim 4, wherein the polyols of formula IV comprise a blend of polyols selected from the group consisting of n=2, n=3, n=4, n=5, n=6, n=7, n=8, and mixtures thereof.

### Claim 6 (depends on 1)

The cake or muffin batter formulation of claim 1, wherein the high potency sweetener is aspartame.

### Claim 7

An essentially dry, sugar-free cake or muffin mixture capable of admixture with water, oil and egg to provide a cake batter suitable for baking into a cake or muffin that is essentially indistinguishable from a sugar-containing cake or muffin comprising:
(a) an oligomeric polyol bulking and sweetening agent predominantly having the following structural formula (I): ##STR10## in an amount of about 30% to about 50% by weight of the dry mixture; (b) a protein source selected from the group consisting of flour, gluten, starch and mixtures thereof in an amount of 35% to 70% by weight of the dry mixture;
(c) a leavening agent in an amount of about 0.1% to about 5% by weight of the dry mixture;
(d) a high potency, sugarless sweetening agent in an amount of about 0.1% to about 2% by weight of the dry mixture.

### Claim 8 (depends on 7)

The dry cake or muffin mixture of claim 7, further including a dry emulsifier in an amount of about 0.1% to about 5% by weight of the dry mixture.

### Claim 9 (depends on 7)

The dry cake or muffin mixture of claim 7, wherein the oligomeric polyol comprises a blend of polyols including about 5% to about 35%, total percentage of both polyols, based on the total dry weight of polyols in the batter formulation, having the structural formulae II and III: ##STR11##

### Claim 10 (depends on 9)

The dry cake or muffin mixture of claim 9, wherein the oligomeric blend comprises about 50% to about 70% by weight of the oligomeric polyol of formula I; about 2% to about 15% by weight of the polyol of formula II; and about 5% to about 20% by weight of the polyol of formula III, based on the dry weight of polyols in the cake or muffin mixture.

### Claim 11 (depends on 10)

The dry cake or muffin mixture of claim 10, wherein the polyol blend further includes about 10% to about 30% by weight of oligomeric polyols having the structural formula IV, wherein n is an integer of at least 2: ##STR12##

### Claim 12 (depends on 11)

The dry cake or muffin mixture of claim 11, wherein the polyols of formula IV comprise a blend of polyols selected from the group consisting of n=2, n=3, n=4, n=5, n=6, n=7, n=8, and mixtures thereof.

### Claim 13 (depends on 7)

The dry cake or muffin mixture of claim 7, wherein the high potency sweetener is aspartame.

### Claim 14 (depends on 7)

The dry cake or muffing mixture of claim 7, wherein the oil is a vegetable oil.

### Claim 15 (depends on 7)

The dry cake or muffin mixture of claim 7, having the following formulation:
______________________________________ Range Ingredient wt. % ______________________________________ Oligomeric Polyol 30-50 Flour 35-55 Wheat Gluten 0-5 Leavening Agent 0-5 Salt 0-5 Baking Soda 0.1-3 Oil 1-10 Emulsifier 0.1-5 Food Starch 0-10 Aspartame 0.1-3 Flavor 0-5 ______________________________________

### Claim 16 (depends on 15)

The dry cake or muffin mixture of claim 15, having the following formulation:
______________________________________ Range Ingredient wt. % ______________________________________ Oligomeric Polyol 35-45 Flour 40-50 Wheat Gluten 1-3 Leavening Agent 0.5-2 Salt 1-3 Baking Soda 0.2-2 Sald Oil 2-7 Emulsifier selected from 1-3 the group consisting of Propylene Glycol Monoesters, Mono- and Diglycerides, Sodium Stearoyl Lactylate, and mixtures Food Starch 2-10 Nutrasweet Aspartame 0.2-1 Flavor 0.1-2 ______________________________________

### Claim 17 (depends on 7)

A method of manufacturing a cake or muffin dough from the dry mixture of claim 7 comprising adding, to said dry mixture water, in an amount of about 10% to about 30%, based on the total weight of the dough; adding an edible oil in an amount of about 10% to about 20%, based on the total weight of said dough; and adding egg to said dry mixture in an amount of about 10% to about 25%, based on the total weight of said dough.

### Claim 18 (depends on 17)

The method as recited in claim 17 further including the step of baking said dough until the dough rises into an edible cake or muffin.

### Claim 19

An essentially dry, sugar-free cake or muffin mixture capable of admixture with water, oil and egg to provide a cake batter suitable for baking into a bake or muffin that is essentially indistinguishable from a sugar-containing cake or muffin comprising:
(a) an oligomeric polyol bulking and sweetening agent predominantly having the following structural formula (I): ##STR13## in an amount of about 30% to about 50% by weight of the dry mixture; (b) a protein source selected from the group consisting of flour, gluten, starch and mixtures thereof in an amount of 35% to 70% by weight of the dry mixture;
(c) a leavening agent in an amount of 0.1% to 3% by weight of the dry mixture;
(d) a high potency, sugarless sweetening agent in an amount of 0.1% to 2% by weight of the dry mixture.

### Claim 20

A dessert kit for admixture to form a batter which, upon heating to an appropriate baking temperature, will increase in volume to form a baked dessert selected from the group consisting of cakes and muffins, comprising separately packaged kit formulations (a) and (b):
(a) a protein source selected from the group consisting of flour, gluten, starch, and mixtures thereof in an amount of about 65% to about 90% by weight; a leavening agent in an amount of about 0.1% to about 5% by weight;
an edible oil in an amount of about 1% to about 10% by weight; and
0. 1% to 3% of a high potency sweetener; and
(b) an aqueous solution of an oligomeric polyol bulking and sweetening agent said polyol predominantly having the following structural formula I: ##STR14## said oligomeric polyol is used in an amount sufficient to provide 10% to 18% by weight polyol of formula I, based on the total weight of the batter.

### Claim 21 (depends on 20)

A method of making a cake or muffin batter mixture comprising mixing the kit formulations (a) and (b) of claim 20, together with whole egg, in an amount sufficient to comprise about 10% to about 25% of the batter mixture, and together with sufficient water such that the batter mixture contains about 10% to about 30% water.

### Claim 22

An essentially sugar-free cake or muffin batter formulation which, upon heating to an appropriate baking temperature will increase in volume to form a baked cake or muffin comprising:
(a) an oligomeric polyol bulking and sweetening agent including a polyol having the following structural formula (I): ##STR15## said polyol of formula I included in the batter in an amount of 10% to 18% by weight of the batter formulation;
(b) an edible oil or fat in an amount of about 10% to about 20% by weight of the formulation;
(c) a protein source selected from flour, gluten, starch and mixtures thereof in an amount of about 15% to 37% by weight of the formulation;
(d) one or more whole eggs in an amount of about 10% to about 25% by weight of the formulation;
(e) a leavening agent in an amount of about 0.1% to about 2% by weight of the formulation;
(f) a high potency, sugarless sweetening agent in an amount of about 0.1% to about 1% by weight of the formulation;
(g) a flavoring agent in an amount of up to 2% by weight of the formulation; and
(h) water in an amount of about 8% to 30% by weight of the formulation.