Kellogg Company

James G Kincaid

Charles S Gambino

Richard D Wullschleger

Mary E Steele

Nancy Esterline

Harold G Gobble

Grace H Lai

Helbert David Almeida Dominguez

Elizabeth Gillis

Timothy Vande Giessen

Sylvia Schonauer

Neal Sylvester Francisco

Helbert Almeida

Douglas Clark

Katherine Nemeth

Dave Isaacs

Aimee M Bedard

Aileen Diana Tanojo

Michael W Talbot

Mary Steele

Alieen Tanojo

Michael E Belanger

Christopher Willoughby

Maria Denelle Ruhlman

Disclosed is a reduced sugar coating for coating a variety of food products including ready-to-eat cereals, granola, trail mix, energy bars, granola bars, cookies, cakes, pies, crackers, and muffins. The reduced sugar coating provides a frosted appearance to the food products and permits up to 50% reduction of the sugar in a coating composition while maintaining the taste, texture and function of a full sugar coating composition. The removed sugar is replaced by a type 4 resistant starch in an amount of from 0.1 to 1.0 parts of type 4 resistant starch per every 3 parts of removed sugar. Preferably the source of the type 4 resistant starch is potato, however the source can also comprise wheat, corn, rice, tapioca, quinoa, a legume, barley, banana, sorghum, oat, millet, sweet potato, or mixtures thereof.

Ready-to-eat cereal with reduced sugar coating

Embossed pastry

This invention discloses an edible composition containing agglomerated granules which, when added to an edible composition, substantially do not alter its sensory characteristics and a process for producing such edible compositions. This invention also discloses the agglomerated granules that are added to these edible compositions.

Fortified edible compositions and process of making

The invention provides for a pasta product, that is enriched with a psyllium composition, wherein the psyllium is present in an amount from about 1.0 g to about 5.0 g per two ounces of pasta product. Also provided is a method to incorporate a psyllium product which comprises pretreating the psyllium so as to prepare it for combination with a pasta flour, such as semolina flour. The resulting pasta product has a sufficient amount of psyllium to alter the level of serum cholesterol in the consumer.

Psyllium enriched pasta products and method for making same

Ready-to-eat cereals containing psyllium are described. The cereals contain psyllium which has been extruded and prewetted, that is, admixed with water prior to mixing with other cereal ingredients. The prewetted psyllium, when combined with the other ingredients, yields a ready-to-eat cereal which has organoleptic properties superior to similar cereals where the psyllium has not been so treated. The cereals of the invention are particularly useful in lowering the serum cholesterol levels of individuals who consume them. Preferred cereals include ingredients such as wheat, corn or oat flours. Preferred forms of the cereals include flakes, puffs, nuggets, shreds, buds, and biscuits.

Ready-to-eat cereals containing extruded pre-wetted psyllium

Growing community of inventors

Battle Creek, MI, United States of America

James G Kincaid