General Mills, Inc.

Albert L Saari

Ray H Anderson

James E Langler

Robert C Dechaine

Tricia J Bourns

Willis P Kusske

Eugene R Monroe

James P Bergstrom

Robert J Stromgren

A low density (0.75 to 0.95 g/cc) ready-to-spread ('RTS') frosting composition is described that exhibits reduced tendency for air cell collapse or coalescence upon extended storage and thus maintains its low density. The RTS frosting comprises: A. about 60 to 85% of a nutritive carbohydrate sweetening agent; B. about 15 to 25% of a shortening having a palm oil hardstock in a weight ratio of about 3 to 5:1; C. about 0.5 to 3% of a particular emulsifier system; D. about 0.1 to 0.5% of a viscosity agent; and E. about 10 to 20% moisture. The emulsifier system comprises: 1) a monoglyceride, and 2) an aerating emulsifier selected from the group consisting of polyoxyethylene fatty acid esters of polyhydric alcohols, polyoxyethylene sorbitan monostearate, polyglycerol esters of higher fatty acids, and mixtures thereof, and 3) optionally a polyglycerol ester. The present RTS frosting is prepared by forming a liquid blend; homogenizing the blend; rapidly cooling the blend; adding an inert gas; and whipping with simultaneous cooling to form a fully aerated RTS frosting.

Low density ready-to-spread frosting and method of preparation

Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the preheated loaves are characterized by a soft interior crumb and a crispy crust. The products have a shelf life of about 7-14 days. Also disclosed are methods for preparing such baked bread products as well as full formulation dry mixes and partial formulation pre-dry mixes for their commercial scale production by both the sponge dough and straight dough methods. The preparation methods involve first prehydrating a defined dough conditioner system and pregelatinized starch to form an emulsion, combining the emulsion with the other ingredients to form a dough and finish preparing the dough to produce a finished microwave baked bread loaf.

Method of preparing microwave bread

Disclosed are amino acid derivatives including amino acid fluoride phosphates and alkali metal amino acid fluoride phosphates.

Amino acid derivatives

A cariostatic composition is disclosed which contains an alkali metal amino acid phosphate or an alkaline earth metal amino acid phosphate. The amino acid phosphate serves as a cariostatic agent and may be used for topical application or as a dentifrice.

Cariostatic composition

A food composition is disclosed which contains an amino acid phosphate, namely, an alkali metal amino acid phosphate or an alkaline earth metal amino acid phosphate. The amino acid phosphate serves as a cariostatic agent and as an agent for nutritional fortification.

Growing community of inventors

Minneapolis, MN, United States of America

Albert L Saari