General Foods Limited

William C Seidel

William A Mitchell

George E Orozovich

Howard D Stahl

Stuart A Cochran

Earl J Benjamin

Darrell G Medcalf

Vicki L Cipriano

Mary E Crocker

The invention describes a refrigerated, frozen or shelf stable improved baked good which will substantially retain its palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good of an effective amount of a chemically-modified starch with the exception of modified starches which are cross-linked only. The chemically-modified starch is preferably a food acceptable acetylated starch, hydroxypropylated starch, succinylated starch, propylated starch or combination. The modified starch is incorporated in an amount sufficient to reduce deteriorization in the palatability of the baked good upon microwave heating, preferably from 5 to 30 baker's percent. The starches are derived from potato, corn, wheat, rice and combinations.

Microwaveable baked goods

A method of modifying cereal starches to produce a clean, odor-free and without off-taste starch that does not develop objectional characteristics during storage. The modification process comprises an alkali treatment of the starch.

Method of preparing a clean flavored cereal starch

This invention involves a process for preparing a pregelatinized modified starch suitable for use in instant puddings which comprise forming an aqueous slurry containing an ungelatinized starch and an effective amount of sodium or calcium stearoyl-2-lactylate, heating the slurry to a temperature and for a period of time sufficient rupture the starch granules and to gelatinize the starch, and recovering the starch. The resultant pregelatinized modified starch possesses a smoother, creamier mouthfeel and has a high sheen.

Process for modifying starch with sodium or calcium stearoyl-2-lactylate

The flavor of waxy maize starch intended for use in thickened food compositions are modified by heat treating the starch to a temperature between about 120.degree. and about 200.degree. C. for a time period of less than 1 hour up to about 24 hours. The heat-treated waxy maize is then pregelatinized and remains flavor-free with a suitable texture for incorporation by mixing in thickened food compositions such as instant puddings.

Method for modifying texture and flavor of waxy maize starch

This invention involves a process for preparing a pregelatinized modified starch suitable for use in instant puddings which comprise forming an aqueous slurry containing an ungelatinized starch and an effective amount of sodium or calcium stearoyl-2-lactylate, heating the slurry to a temperature and for a period of time sufficient to gelatinize the starch, and recovering the starch. The resultant pregelatinized modified starch possesses a smoother, creamier mouthfeel and has a high sheen.

Dehydrated reconstitutable tomato beverage compositions are prepared by forming an aqueous admixture of tomato solids and gelatinizable starch materials, the starch materials to water ratio in the admixture being such that limited rupture of the starch granules occurs, whereupon the admixture is drum dried and ground to produce a powder which, upon rehydration, gives tomato beverages of viscosity, texture and taste comparable to conventional non-dehydrated tomato beverages.

Reconstitutable tomato beverage compositions

Dry, free flowing acid compositions may be prepared from liquid acid by co-drying a mixture of the liquid acid with a soluble carbohydrate.

Dry acidulents

A starch composition having lower hydroscopicity, lower bulk-density and better film-forming and holding properties than low D.E. dextrins comprising granule starches which have been hydrolyged to a D.E. of less than about 1 with little or no reducing sugars being present while retaining their granule structure and have thereafter been gelatinized.

Cold water soluble stable bulked starch

Volatile flavoring compounds such as acetaldehyde are fixed in low amounts by having the compound present in solution during the crystallization of sucrose. It is believed that the volatile flavors are entrapped as impurities within the crystal structure. The resulting compositions have excellent stability over a wide range of humidities, are soluble in both hot and cold water, and have application as flavor and aroma modifiers for foods.

Fixed volatile flavors and method for making same

Flowable powders are prepared containing a mixture of food flavoring ingredients, and particulates of expanded dextrin having a bulk density of from about 0.05 to about 0.30 grams/cubic centimeter, a dextrose equivalent of from about 5 to 15 and a moisture content of about 2% to 6%, and having sorbed in the dextrin particulates an aqueous alcohol solution to provide from about 30% to 60% by weight ethanol in the resultant ethanol-containing dextrin particulates. The powders are stable when hermetically packaged and are particularly qualified as alcoholic beverage forming compositions and flavoring materials since the ethanol-containing dextrin particulates readily dissolve in cold water to form clear low-viscosity, colorless liquids.

Alcohol-containing dextrin powder

Flowable dextrin powders containing about 30 to 60% ethanol sorbed therein are prepared by sorption of an aqueous alcohol solution containing about 5 to 25% moisture with expanded dextrin particulates having a bulk density of about 0.05 to 0.30 grams/cubic centimeter, a dextrose equivalent of about 5 to 15, a moisture content of about 2 to 6%, a glucose content of less than 1% and trimer, hexamer and heptamer oligomers by weight of its total oligomer content of more than 50%. The resulting products are stable when hermetically packaged and are particularly qualified as alcoholic beverage forming compositions and flavoring materials since the powders readily dissolve in cold water to form clear, low-viscosity, colorless liquids.

Flowable dextrin powders containing about 30 to 60% ethanol sorbed therein are prepared by sorption of an aqueous alcohol solution with particulates of expanded dextrin having a bulk density of from about 0.05 to about 0.30 grams/cubic centimeter, a dextrose equivalent of from about 5 to 15 and a moisture content of about 2% to 6%. The powders are stable when hermetically packaged and are particularly qualified as alcoholic beverage forming compositions and flavoring materials since the powders readily dissolve in cold water to form clear, low-viscosity, colorless liquids.

Low molecular weight, aliphatic acid esters of polyhydric alcohols when incorporated into instant pudding formulations containing modified starches results in the formation of smooth creamy non-aerated pudding dessert compositions.

Growing community of inventors

Monsey, NY, United States of America

William C Seidel