Bunge Foods Corporation

Glenn Wallin

Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g., flour, wheat gluten and/or modified corn starch, in combined amounts of about 15% to about 25%; one or more leavening agents, such as sodium bicarbonate (baking soda) and sodium aluminum phosphate; and one or more emulsifiers to aid in forming a homogeneous dough mixture, to tenderize the baked product and aid in aerating the dough during mixing and homogenization.

Sugarless bakery goods, e.g., cakes

Essentially sugar-free bakery goods, such as cakes, muffins and the like, that are formed from a better mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g., flour, wheat gluten and/or modified corn starch, in combined amounts of about 15% to about 25%; one or more leavening agents, such as sodium bicarbonate (baking soda) and sodium aluminum phosphate; and one or more emulsifiers to aid in forming a homogeneous dough mixture, to tenderize the baked product and aid in aerating the dough during mixing and homogenization.

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Seattle, WA, United States of America

Glenn Wallin