Tate & Lyle Ingredients Americas LLC

Sanjiv H Avashia

Chi-Li Liu

Andrew J Hoffman

Richard C Armentrout

Michel Lopez

Marianne Claessens

Michael D Harrison

Robert L Olsen

Richard W Armentrout

Andrew Joseph Hoffman

Robert V Schanefelt

Penelope A Patton

James M Gaddy

Peter M Gautchier

James C Purdue

Judy L Turner

Timothy C Mertz

Michael Bunch

Lori Napier

Rachel A Wicklund

Ram Santhanagopalan

Doris A Dougherty

Michelle P Schwenk

Eric M Reamer

Melissa Kirby Riddell

Shawn E Sprankle

Michelle Schwenk

Rachel Wicklund

The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, heat-pressing the uncooked dough to form a heat-pressed dough sheet, and cooking the hot-pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously, the food products can maintain a light, bubbly, and crisp texture with rapid mouthmelt.

Methods for making flour-based food products and food products made thereby

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40&#xb0; C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

Food products comprising a slowly digestible or digestion resistant carbohydrate composition

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Streamwood, IL, United States of America

Sanjiv H Avashia