Dynapol Corporation

Keebler Company

Thomas E Furia

Nicolo Bellanca

August J Martin

A laminated dough preform, a method of forming a baked product therefrom and the baked product, includes at least two premixed dough layers containing ingredients which, when baked, result in a substantially crumb continuous laminate product over the cross section of the laminate. The first dough layer contains sucrose which readily crystallizes when the laminate is baked so as to produce a first layer having a substantially crisp texture. The second dough layer contains sucrose and also contains an enzyme active with the sucrose in the second dough layer to invert an amount of the sucrose in the second layer sufficient to substantially prevent the crystallization of the sucrose in the second dough when the dough is baked and reaches textural equilibrium such that the second baked dough layer is shelf stable and has a substantially chewy texture relative to the first dough layer. The sucrose in the second dough layer includes a substantial portion of powdered sugar and the preferred enzyme is invertase.

Shelf stable cookie

Foaming of aqueous solutions containing a polymeric dye can be inhibited by use of glycerol monooleate, glycerol dioleate and mixtures thereof.

Method for inhibiting the foaming of aqueous solutions containing a

Organic pigment lakes are prepared by adsorption of a high molecular weight or polymeric dye onto suitable substratum or extender therefor. The properties of the resultant polymeric lakes approach those of true pigments, and said lakes exhibit maximized dye loading capacities and are exceptionally free of bleed. Thus, the applicability of lake colors is extended in the various food systems and their use is also permitted as industrial pigments.

Laked high molecular weight dyes

Viscoelastic materials are differently colored in zones with polymric dyes. When a polymeric dye is added to a zone of a viscoelastic material it does not migrate from the zone; thus permitting an essentially permanently multizoned colored product.

Zoned coloration

Azo colorants, when employed in polymeric form, present substantially reduced corrosivity to metals.

Low corrosion azo colorants

Viscoelastic materials such as gelled food products are differently colored in zones with polymeric dyes. When a polymeric dye is added to a zone of a viscoelastic material, such as a gelled food product, it does not migrate from the zone; thus permitting an essentially permanently multizoned colored product.

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San Jose, CA, United States of America

Thomas E Furia