General Foods Limited

Kraft General Foods, Inc.

Carmine Giuliano

Charles R Mason

Clement R Wyss

Joseph M Rispoli

Edward L Scarsella

Jatinder P Sabhlok

Janice R Shaw

Bryan G Scherer

Allen S Ho

Jean Lee

Ned Butera

The invention describes an improved quick-cooking, thin-wall dry uncooked macaroni. The dough utilized to produce the macaroni contains 0.5 to 5.0% of dried egg white solids. The dried egg white solids must critically have a pH value within the range of from 6.75 to 7.25, a solubility of greater than 90% and preferably a normal ovomucin content. The macaroni may be cooked within a 3-7 minute period, preferably by microwave radiation to produce cooked macaroni of an 'al dente' texture.

Quick-cooking thin-wall pasta

An oil-free, oil-replacement composition having an oily mouthfeel, texture and lubricity is prepared by: forming a protein phase by hydrating and whipping a protein and a cellulose gum; forming an acid phase by hydrating an acid stable modified starch and an acid, then heating to swell the starch while minimizing bursting, followed by cooling; and mixing the protein phase and acid phase.

Oil replacement composition

A baked coated comestible with the taste, texture and appearance of a fried coated comestible is prepared by coating a moistened comestible with a dry coating composition which comprises a farinaceous material containing bread crumbs and a flour, a binding agent containing a starch and a dextrin, and flavoring and coloring, followed by baking the coated comestible on a surface coated with a minimal amount of oil or fat.

Process for preparing a baked coated comestible

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Hartsdale, NY, United States of America

Carmine Giuliano