Process for melting and mixing of food components and product made thereof
AssigneeGeneral Mills, Inc.
InventorBernhard van Lengerich
Life of this patent
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Abstract
Food compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000 .mu.m>) and are useful as emulsifier ingredients in dry mixes for dough and batters for prepared foods such as layer cakes, muffins, breads and pancakes. Also, preparation methods involving heating the low molecular carbohydrate to above its melting point, admixing the emulsifier to form a magma, rapidly cooling the magma sufficiently low enough to form a solid matrix and size reducing to form a powder of the requisite size.
Claims41
A process for encapsulating an emulsifier within a low molecular glassy carbohydrate matrix, comprising the steps of:
- A. forming a magma comprising
- 1. about 50 to 90% of the magma of a carbohydrate having a molecular weight of about 180 to 5400,
- 2. about 10 to 90% of an emulsifier, and
- 3. about 1 to 20% moisture, said magma having a temperature greater than its melting point;
- B. cooling the magma to a temperature to form a plastic carbohydrate matrix encapsulating the emulsifier;
- and
- C. size reducing the matrix to form a powder having a particle size of less than 1000 .mu.m.
Dependencies are inferred from the claim text.