Cargill Inc.

Mark D Burianek

Rita M Delrue

Carol J Xenides

Sergio Valle

Steve T Sheehan

Steven T Sheehan

The present invention provides a high fiber additive composition which is a by-product of milling processes wherein the high fiber additive enhances the fiber content of a variety of products including flour, yoghurts, beverages, baking items, snack foods such as pretzels, cereal products such as breakfast cereals, and salsa. The additive is provided from a high fiber, low starch source of plant material.

Milled cereal by-product which is an additive for increasing total dietary fiber

The present invention provides an additive composition made from milled cereal by-products. The additive is for enhancing the strength and/or stability of food products. The additive composition comprises a cooked cereal by-product which includes gelatinized edible starch. The starch is gelatinized to an extent, and is present in an amount, such that when the composition additive is added to masa or other cereal grain flour or dough at a level of at least about 0.5 weight percent, the composition additive is effective for increasing the strength and/or the shelf life of food products made from the additive and flour.

Process for preparing aspirated bran as a flour additive

This invention is directed to a continuous process for the production of flour and dough using separate components of cereal grain. Masa flour and dough is made by blending component parts of corn kernels, hydrating the blend, tempering the blend and cooking the tempered blend.

Process for the production of masa flour

An additive composition made from milled cereal by-products. The additive is for enhancing the strength and/or stability of tortillas and related products. The additive composition comprises a cooked cereal by-product which includes gelatinized edible starch. The starch is gelatinized to an extent, and is present in an amount, such that when the composition additive is added to masa or other cereal grain flour or dough at a level of at least about 0.5 weight percent the composition additive is effective for increasing the strength and/or the shelf life of tortillas made from the additive and flour.

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Greenwood, IN, United States of America

Mark D Burianek