Back to results
US 8,088,427 B2Granted
System for gluten replacement in food products
AssigneeCargill, Incorporated
InventorsJodi A. Engleson, Carrie A. Lendon, William A. Atwell
Life of this patent
Estimating the term…
Loading patent…
Loading patent…
AssigneeCargill, Incorporated
InventorsJodi A. Engleson, Carrie A. Lendon, William A. Atwell
Estimating the term…
The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition preferably mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining polymer and a gluten-free setting polymer, and it may also include a hydrocolloid or a starch, or both.
A gluten-free bread product comprising a starch, a gluten-free gas-retaining polymer selected from the group consisting of butadiene-styrene rubber, butyl rubber, paraffin, petroleum wax, polyethylene polyisobutylene, polyvinyl acetate, poly-1-vinylpyrrolidone-co-vinyl acetate copolymer, polyvinyl alcohol, polyethylene glycol, polyethylene oxide, polyacrylic acid, Sapotaceae, Apocynaceae, Moraceae, Euphorbiaceae, and a gluten-free setting polymer selected from the group consisting of polylactic acid, polyvinyl alcohol, corn zein, and polycaprolactone, said bread product having a specific volume of about 4.0 cc/g to about 6.0 cc/g.
A method of making a gluten-free bread product, comprising the steps of:
Dependencies are inferred from the claim text.