General Mills, Inc.

General Mills IP Holdings Ii, LLC

Xia Liu

Daniel R Green

Michael S Damron

John D McKeehen

Jennifer M Maack

Douglas J Novak

Christine Ng

Gregory L Godsey

Roger G Fuentes

Monica Decastro

Earl Weisbrich

Tom Luehrs

Nesli Sozer

Carol Uy

Markus Nikinmaa

Dougla J Novak

A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran.

Functionalized bran

A coated food product is produced by combining a plurality of dry ingredients to form a dry mix and combining the dry mix with water to form a dough. A plurality of base pieces is formed from the dough. A slurry is prepared by combining at least sucrose, fruit pur&#xe9;e and calcium carbonate. The slurry is combined with the plurality of base pieces to coat the plurality of base pieces and form a plurality of coated base pieces. After preparing the slurry and before combining the slurry with the plurality of base pieces, the slurry is stored or held for at least 30 minutes.

Coated food product and method of producing the coated food product

Disclosed are cooked dried farinaceous food products such as cooked cereal doughs, ready-to-eat cereals and grain based snacks fabricated from such cooked cereal doughs containing or fortified with rice bran oil supplied at least in part by non-hydrogenated rice bran oil especially high oryzanol rice bran oil. The cereals contain about 0.1 to 10% added rice bran oil. The rice bran oil ingredient can be incorporated into the dough and/or topically applied. The rice bran oil provides the processing advantages of oil addition during processing with low or now transfatty acids but with extended shelf stability. The finished fortified cereal products are not only organoleptically desirable but almost indistinguishable from their counterparts containing hydrogenated fats.

Food products containing rice bran oil

Food product

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Maple Grove, MN, United States of America

Xia Liu