Grain-based hot cereal compositions having reduced foaming
AssigneeEcolab USA Inc.
InventorsDavid Klaus Duffy, Molly Elizabeth McGurk Moen
Life of this patent
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Abstract
Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a stearyl antifoam agent that prevents boil over of the compositions during stove top or microwave cooking without adversely affecting the taste, texture, or appearance of the finished product.
Claims43
A grain-based hot cereal composition, comprising:
- about 55% to about 99.5% grain by weight, wherein the grain is selected from the group consisting of wheat farina, oat groats, rolled oats, steel cut oats and mixtures thereof;
- and
- an amount of about 0.3 to about 1.5% by weight of an antifoam agent consisting of stearate, stearic acid, stearyl alcohol, stearyl ester, or a mixture thereof, wherein the amount of the antifoam agent is adjusted to reduce a foam capacity of the cereal composition by at least about 50% upon boiling in an aqueous mixture comprising about 2 to 8 parts of aqueous liquid for every 1 part of the cereal composition.
A method of reducing foam capacity of a grain-based hot cereal composition, comprising adding to the composition prior to cooking about 0.5 micrograms to about 10 micrograms of a stearyl antifoam agent per gram of the composition, wherein the stearyl antifoam agent consists of stearate, stearic acid, stearyl alcohol, stearyl ester, or a mixture thereof, and wherein the amount of the antifoam agent is adjusted to reduce a foam capacity of the cereal composition by at least about 50% upon boiling in an aqueous mixture, and the cereal composition comprises a grain selected from the group consisting of wheat farina, oat groats, rolled oats, steel cut oats, and mixtures thereof.
Dependencies are inferred from the claim text.