General Mills, Inc.

General Mills IP Holdings Ii, LLC

Susan L Kamper

Steven C Robie

Patrick E Allen

Timothy O Hansen

James W Geoffrion

Vinod W Padhye

Andrew Peterson

Mary A McGauley

Justin Shimek

Daniel R Green

Fern Alane Panda

Fern A Panda

Cereal food piece

Disclosed are sugar reduced aerated confections. The confections essentially comprise a first heterogeneous continuous phase including a structured amorphous saccharide, a second discontinuous phase including a multiplicity of gas cells. The first heterogeneous continuous phase includes a multiplicity of crystals distributed evenly throughout also including about 1%-35% by dry weight basis of a non-hydrated polysaccharide filler ingredient preferably starch in the form of discrete particles evenly distributed through the continuous phase having a mean particle size distribution of preferably less than 150 microns. The confectionery food products find particular suitability for use as ingredients for reduced sugar children's RTE cereals.

Aerated confections containing nonhydrated starch and methods of preparation

Dried soft aerated confections and methods of their preparation are provided having a water activity of about 0.1 to 0.4 and a glass transition temperature of less than 20&#xb0; C. The confections comprise sugars, a foaming and a structuring ingredient, preferably each gelatin, and about 5 to 15% softening agent. Preferred softening agents include glycerin, polyglycerols and mixtures thereof. The confections are aerated to densities of about 0.1 to 0.5 g/cc. The soft dried aerated confections are particularly suited for addition to children's Ready-To-Eat cereals in the form of pieces weighing about 0.1 to 2 g each. The dried confection pieces maintain their soft texture over time without causing moisture migration to the cereal.

Soft dried marshmallow and method of preparation

A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The method comprises applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food layers. The method is particularly suitable for use in preparing multilayered R-T-E cereal pieces, especially those that are center filled, exhibiting greater seam integrity and reduced leakage of the center filling.

Ultrasonic method for bonding food layers

A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The methods comprise applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food layers. The method is particularly suitable for use preparing multilayered R-T-E cereal pieces, especially those that are center filled, exhibiting greater seam integrity and reduced leakage of the center filling. The resultant food product has two layers with an acoustic bond between the layers.

Food products having acoustic bonds between food layers

An edible microwave composition is prepared for coating a food product to produce rapid, high temperature surface heating and/or browning on exposure to microwave energy. A method of heating/browning a food product includes the steps of coating a food product with a microwavable composition and subjecting the coated product to microwave energy. The microwavable composition essentially includes 1) about 8% to 97% of an edible oil; 2) about 1% to 90% of a selected microwave absorbing emulsifier; 3) about 0.1% to 30% of a supplemental microwave absorbing inorganic material; 4) about 2% to 90% of a microwave absorbing polyhydric alcohol; and in preferred compositions, 5) about 2% to 25% by weight of a thickener.

Process of microwaving a foodstuff

Edible microwave susceptor composition

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Waconia, MN, United States of America

Susan L Kamper