CA2095959A1 - Pasta food product - Google Patents
Pasta food productInfo
- Publication number
- CA2095959A1 CA2095959A1 CA002095959A CA2095959A CA2095959A1 CA 2095959 A1 CA2095959 A1 CA 2095959A1 CA 002095959 A CA002095959 A CA 002095959A CA 2095959 A CA2095959 A CA 2095959A CA 2095959 A1 CA2095959 A1 CA 2095959A1
- Authority
- CA
- Canada
- Prior art keywords
- food product
- pasta food
- weight
- flour
- percent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Abandoned
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 46
- 235000015927 pasta Nutrition 0.000 title claims abstract description 30
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 10
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 10
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 10
- 235000014103 egg white Nutrition 0.000 claims abstract description 10
- 210000000969 egg white Anatomy 0.000 claims abstract description 10
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 10
- 235000018102 proteins Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 108010046377 Whey Proteins Proteins 0.000 claims description 7
- 102000007544 Whey Proteins Human genes 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 claims description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 4
- 239000000787 lecithin Substances 0.000 claims description 4
- 229940067606 lecithin Drugs 0.000 claims description 4
- 235000010445 lecithin Nutrition 0.000 claims description 4
- 235000021119 whey protein Nutrition 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 2
- 235000020958 biotin Nutrition 0.000 claims description 2
- 239000011616 biotin Substances 0.000 claims description 2
- 229960002685 biotin Drugs 0.000 claims description 2
- 229910052802 copper Inorganic materials 0.000 claims description 2
- 239000010949 copper Substances 0.000 claims description 2
- 235000019152 folic acid Nutrition 0.000 claims description 2
- 239000011724 folic acid Substances 0.000 claims description 2
- 229960000304 folic acid Drugs 0.000 claims description 2
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 claims description 2
- 239000011669 selenium Substances 0.000 claims description 2
- 229910052711 selenium Inorganic materials 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims 2
- GHOKWGTUZJEAQD-UHFFFAOYSA-N pantothenic acid Chemical compound OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 claims 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims 2
- 235000011844 whole wheat flour Nutrition 0.000 claims 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims 1
- 235000007340 Hordeum vulgare Nutrition 0.000 claims 1
- 240000005979 Hordeum vulgare Species 0.000 claims 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 claims 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 claims 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims 1
- 229930003779 Vitamin B12 Natural products 0.000 claims 1
- 229930003268 Vitamin C Natural products 0.000 claims 1
- 229930003316 Vitamin D Natural products 0.000 claims 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims 1
- 229930003427 Vitamin E Natural products 0.000 claims 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 claims 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 claims 1
- 229910052500 inorganic mineral Inorganic materials 0.000 claims 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims 1
- 239000011777 magnesium Substances 0.000 claims 1
- 229910052749 magnesium Inorganic materials 0.000 claims 1
- 239000011707 mineral Substances 0.000 claims 1
- 229960003512 nicotinic acid Drugs 0.000 claims 1
- 235000001968 nicotinic acid Nutrition 0.000 claims 1
- 239000011664 nicotinic acid Substances 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims 1
- 229960002477 riboflavin Drugs 0.000 claims 1
- 235000019192 riboflavin Nutrition 0.000 claims 1
- 239000002151 riboflavin Substances 0.000 claims 1
- 229960003495 thiamine Drugs 0.000 claims 1
- 235000019157 thiamine Nutrition 0.000 claims 1
- 239000011721 thiamine Substances 0.000 claims 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims 1
- 229940088594 vitamin Drugs 0.000 claims 1
- 229930003231 vitamin Natural products 0.000 claims 1
- 235000013343 vitamin Nutrition 0.000 claims 1
- 239000011782 vitamin Substances 0.000 claims 1
- 235000019155 vitamin A Nutrition 0.000 claims 1
- 239000011719 vitamin A Substances 0.000 claims 1
- 235000019163 vitamin B12 Nutrition 0.000 claims 1
- 239000011715 vitamin B12 Substances 0.000 claims 1
- 235000019158 vitamin B6 Nutrition 0.000 claims 1
- 239000011726 vitamin B6 Substances 0.000 claims 1
- 235000019154 vitamin C Nutrition 0.000 claims 1
- 239000011718 vitamin C Substances 0.000 claims 1
- 235000019166 vitamin D Nutrition 0.000 claims 1
- 239000011710 vitamin D Substances 0.000 claims 1
- 150000003710 vitamin D derivatives Chemical class 0.000 claims 1
- 235000019165 vitamin E Nutrition 0.000 claims 1
- 229940046009 vitamin E Drugs 0.000 claims 1
- 239000011709 vitamin E Substances 0.000 claims 1
- 229940045997 vitamin a Drugs 0.000 claims 1
- 229940011671 vitamin b6 Drugs 0.000 claims 1
- 229940046008 vitamin d Drugs 0.000 claims 1
- 150000003722 vitamin derivatives Chemical class 0.000 claims 1
- 239000011701 zinc Substances 0.000 claims 1
- 229910052725 zinc Inorganic materials 0.000 claims 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 description 6
- 239000005862 Whey Substances 0.000 description 3
- 241001136792 Alle Species 0.000 description 1
- 241001132374 Asta Species 0.000 description 1
- 241001050985 Disco Species 0.000 description 1
- 101150039033 Eci2 gene Proteins 0.000 description 1
- 101800000268 Leader protease Proteins 0.000 description 1
- 241001014642 Rasta Species 0.000 description 1
- 101100409194 Rattus norvegicus Ppargc1b gene Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 108091007416 X-inactive specific transcript Proteins 0.000 description 1
- 108091035715 XIST (gene) Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 108010025821 lamin C Proteins 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000020990 white meat Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/15—Vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Noodles (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
There is disclosed a pasta food product comprising from about 40 to about 84 percent by weight flour, from about 15 to about 50 percent by weight egg white and from about to about 10 percent by weight protein. The pasta product as improved nutritional value and markedly extended shelf life compared to conventional pasta food products.
There is disclosed a pasta food product comprising from about 40 to about 84 percent by weight flour, from about 15 to about 50 percent by weight egg white and from about to about 10 percent by weight protein. The pasta product as improved nutritional value and markedly extended shelf life compared to conventional pasta food products.
Description
SENr BY:McCARTHY TErRAULr rOR: 5-11-93; 17:48; 416~6tl1~U3-~6U4 643 'l~OO ;# 6 ` ~0~959 rASTA POOD pRoDucr The pre3 nt invention ~cla~ ~o a nwel pasta food pmdu~t.
Pa~ta foo p~duot3 are bla~rn in the art und genelally comp ~se ~our and water, O~er additi~ o~ may be ~dded 8uch as nu~ienh, mine~l~, colou~nt~ ~nd the lik~
~orKr~, it is blown to pr~duce t~sh pa~la food produch l~y ating egg, d~her whole e~g or ~g white or yo~k, in ~e production plooe95.
Over the ear~, a const~nt neod IUI9 evol~rod for dcvelopmcnt af f~od p~odu~ts which lu~e 3 h gh nu~itional ~aluo. This is a peci~lly tho caso f~r lowa ~nconlc l~mlli~s whose ?~inciple diet st~ple j9 C~nYU~Ona1~ ~elatlve1y low cost,nu~ent poor ~ as a d IPIC) Pa5ta fOOt P~dUCtS.
~ ~, th~o is ~n ~xist~ need fior foo~ p~oducb ha~ing inc~ cd nutri,tional val~ ~ con~pared to ~nou~sl p~oduch It ~wld be d~able if the~e food p~ducts we~ ~ ely s~mplc to prepa~e and did not l~e a ta~
r~di~ly dl~ t *om lc iown p~oducts.
~ is an o~ ct of tho pruent ~nven~on to provide a na~el pasbl food produc~ I
~rdingl ~ in one o~ its aspects, tho present inwntion provides a p~s~ food p~uct compl sing from abnut 40 tD about 84 percent by w~ight ~our, from about 15 t~ llbout 5~ pe~cent by weight e&g whi;e and *om about 1 to about 10 per~nt by ~t pro~ein.
~he ~ nt has discavered ~at U~e prosent pasta food product has ~5 superior nu~i~jonal ~lut compaled to simllar quanti~ known pas~
pJDd~
Ibe ~our ~u tablc ~r use in tbe pIesent lnvention m~r be selected from ~he eroup comp ;i~ing oe~ I g~ . Non-limi~g e~ample~ uitable ~onr may be de~ivot ~om ~ g ain~ electet f~m tho group compri~irJg dulam semolina, ~ye, barlen ~ya and ~hole wlh ~t. More prefier~ly, the Hour is s~lected f~m ~e g~oup comp~i~inK duraq~ u snd whole wheat. ~e most psefe~ed ~our s~ able for use irl the ~j inven~or i~ duram semoIin~.
.' SENT BY:McCARTHY TETRAULT T~R; 5~ Y3; lrl 4~; 41B36618ti3-~604 643 ~l9~0 ;# ~I
20,9~95~
Th~ s~no nt of flour ll~ed in the present pasta food product i~ in the range of from about 40 to about 84 percent by weight, more pr~erably from about 40 to about 6~ percent ~ y w~ght, most prefuably from abollt 4~ to ~bout SO percent by wei~ht.
S The egg ~ ~hite suitabl~ for s5e in the present ~ss may be selected i~om :~e grou~ ~omprisi ~ liquid eg~ whl~e and hydlatod, p~wdered egg whlte. T1~e pi~fetsod egg ~vhi~ for ~ se tn the pre~ent ,~sta food product is liquid e~g white.
phe amou lt c~ white osed ~n tho present pagta f~od product i9 in the Iange of f~m about S to ~bout SO parts b~ ght, prefb~ably fiom about 32 to about 50 parbih~ we3ght, moro pn~ably f~om about 44 to about 49 parts b~ w~ght.
~ prooei ~ used in tho plwent pasla fiood product is not par~cuLarly rest~icted p~ded that t may be ~adily inc~po~ated lnt~ th~ flnish~d product.
}iron~limiting e~ample~ ~ f suitable pl~te~s include ~teins derived f~om dairy sou~ and p~teins de ived from ve~o~ible 80urces. Non-limitiD~ arnpla of lS suitable p~otç~n~ d~ved ~om daily sources includ¢ whey pratein, dried sldm m~l~
p~ p~der¦ and a~e~ n pmtein. Non-llmitlng proteinY ~rom ve~elable tOUI~
Inc~ude 8cy pr~n and ol her l~awn ~elable prob~ rhe most p~ rod pmtein ~uitabl~ Por use ill the pre ent past8 food product is whe~y protein.
~IY. ~vhan whey prote~n i8 usod in the p~sent pa~a food 20 . pro~uct, It is ~d t lAt it be ~n the fiornn nf a concentrate p~dea. Such A
concentrate po~der may ~ ~w fiom ~0 to 85 percent by we~bt pr~n p~ent. Tn tho contç~t of d~a p~esent pasta food p~oduct it is p~ DD use a whey protein conCentrate ba~ 8S perc ~nt prote~n, Such apmtdn is commercially ~lablo from C~lpro Tngredie~t~ ~and~ the ~adesame CALPRO 85. Iho pro~in ~s u~l ~n an 2S amount in tbe ~e ~ f~ Im ~ut I ~o about l0 parts by w~i~ht, more prefeiably f~om about 4 tD¦~OUt l0 ~ by wei~ht, most prefi~ m 4bou~ 6 tD about 9 par~ by wçight~
Itl~bould be unte~ at the amoun~ Olr various ing~edients used in the p~osent pa~ta food pl Dduct are recitod on ~ dry weight basis wish ~e atception 30 ~ liquid egg whl,to which i used on an "as i~" basis.
I~e method oF pr~duch~ the plesent pas~ food pr~duct i3 not p3~ar~ 1'e5tl~CtOd. P~l felably, tho ~our, ~ ~ivhite and pro~in aro mi~d in a ll -2-!
.
,~ :
~ . , ' SENT BY:MCCARrHY TETRAULT TOR; 5-11-Y3; 17:4y ; 4153B51~53 l604 343 7YOO ;~ ~
20959~!J
~uit~blo con~ln~r and a c extnlded in a sui~blo pagta e~truder to produ~ pasla of a de~red shape. It ls mo preferred to mi~ ~e ~our, egg white and protcin ~n a ro~ary blender for A ~iod of me ~ufflcient to achiwe a subs~tl~lly homogeneou~ mLltturee ~ul~ ~1 ically, the ~n~redients are mi~4d in the rota~y blend for a S per~od of ~m~ on thc ol le~ af about 40 minub~s.
!It will be a~re~iated by those of ~11 in the art th~t it is possib1e to add ~ numberlo~ con~en onal additivc~ to ~he pr~ent pan~ fiood product to en}anco its ~e:chme, col~ and th lilce ~or a am o, it i~ possible to add a mine~al pack~ge comp~lsing at lea~t one membero~the~nPup ~omp~ ng calclum, phos~horou~, iron, lodino, m~nesium, copper, zll~c, po~assium, manganese, selenium, sodium and mixtures th~. ~e choice ~nd ~n punts of ea :h particula~ min~al usod i~ wia~ purview ~ a person sl~lled ~n tho aFt.
It is also } ~ssible to add a ~itunin pacl~ago ~ thc p~esent pasta food prod~ct. No~m~tin~ hlch may be addcd include ~ least onc member sda:ted *om thc eroupi compri~i~ ~ Vitan-in A, VibLmin I), Vit~nin ~ lamin C, thiamlne, ribo~ ln, nhc~n, Vl~l B6, Vit3mln ~l~, folic acid, biotin, d-panto~u-lc acid, B-carotene ant m~xtu~ eo~. Again, the cbolce and amount of sucl ~ilal~5 used in the present ~uct ~ Id be wlthin the purview a~ a person ~iiled in ~e art.
~ par icula !y pre~:rred addith~e pachge for u~e in the praent p~sta food product cd,~nprise~ ~ l~min C, ~llamin 1~, V~n A, B carotcne alld leci~in.
~eci~ ~e~ves as an emu sifie~, an antl~idant, a colouIant and as5i~ts in pn~viding des~ble " no~ foelfl af e pasta food product. l~c leci~in Inay be uæd in thc fonn of a soy ~ oil a~l ~ct con~inin~g 60 p~r~ent by weight lecithin or it may be u~cd in ~e ~o~mla~egg Y~l : phospholipid which u ould also confer colour t~ the pu~
food pr~ciuct. Alle~n~vel , ~e lec1thin m~y be produced ~s a po~er, derl~od fron~
natural sour~., It is p~3 r~ed to use leci~in in an ~mount ~n thc range of f~omal~out 0-1 to abo~t 2, p~ ~bly *~m ~bout 0.2 to about 0.6, most p~ably f~om about 0.3 to abopt 0.4 parl I per 100 p~sts b~ wei~ht pa5~ fi)od pI~UCt.
~e Appllc~ It ha!~ m2 de the surprising ~nt unatpec~et disco~y that when an ~fti~dveipaal~ge c Imprisine ~ltam~ C (e.g. fromi about 10 ~i ~bout 100 mg per 85 g ~nplolaf pasta f ~d product), Utamin E (e.g. from About 2 to ~iout 30 il i ". ~; :
SENT BY:McCARTHY TETRAULI TCR; 5-11-93; 17:49: 416a6ala63~604 643 7900 $~ 5
Pa~ta foo p~duot3 are bla~rn in the art und genelally comp ~se ~our and water, O~er additi~ o~ may be ~dded 8uch as nu~ienh, mine~l~, colou~nt~ ~nd the lik~
~orKr~, it is blown to pr~duce t~sh pa~la food produch l~y ating egg, d~her whole e~g or ~g white or yo~k, in ~e production plooe95.
Over the ear~, a const~nt neod IUI9 evol~rod for dcvelopmcnt af f~od p~odu~ts which lu~e 3 h gh nu~itional ~aluo. This is a peci~lly tho caso f~r lowa ~nconlc l~mlli~s whose ?~inciple diet st~ple j9 C~nYU~Ona1~ ~elatlve1y low cost,nu~ent poor ~ as a d IPIC) Pa5ta fOOt P~dUCtS.
~ ~, th~o is ~n ~xist~ need fior foo~ p~oducb ha~ing inc~ cd nutri,tional val~ ~ con~pared to ~nou~sl p~oduch It ~wld be d~able if the~e food p~ducts we~ ~ ely s~mplc to prepa~e and did not l~e a ta~
r~di~ly dl~ t *om lc iown p~oducts.
~ is an o~ ct of tho pruent ~nven~on to provide a na~el pasbl food produc~ I
~rdingl ~ in one o~ its aspects, tho present inwntion provides a p~s~ food p~uct compl sing from abnut 40 tD about 84 percent by w~ight ~our, from about 15 t~ llbout 5~ pe~cent by weight e&g whi;e and *om about 1 to about 10 per~nt by ~t pro~ein.
~he ~ nt has discavered ~at U~e prosent pasta food product has ~5 superior nu~i~jonal ~lut compaled to simllar quanti~ known pas~
pJDd~
Ibe ~our ~u tablc ~r use in tbe pIesent lnvention m~r be selected from ~he eroup comp ;i~ing oe~ I g~ . Non-limi~g e~ample~ uitable ~onr may be de~ivot ~om ~ g ain~ electet f~m tho group compri~irJg dulam semolina, ~ye, barlen ~ya and ~hole wlh ~t. More prefier~ly, the Hour is s~lected f~m ~e g~oup comp~i~inK duraq~ u snd whole wheat. ~e most psefe~ed ~our s~ able for use irl the ~j inven~or i~ duram semoIin~.
.' SENT BY:McCARTHY TETRAULT T~R; 5~ Y3; lrl 4~; 41B36618ti3-~604 643 ~l9~0 ;# ~I
20,9~95~
Th~ s~no nt of flour ll~ed in the present pasta food product i~ in the range of from about 40 to about 84 percent by weight, more pr~erably from about 40 to about 6~ percent ~ y w~ght, most prefuably from abollt 4~ to ~bout SO percent by wei~ht.
S The egg ~ ~hite suitabl~ for s5e in the present ~ss may be selected i~om :~e grou~ ~omprisi ~ liquid eg~ whl~e and hydlatod, p~wdered egg whlte. T1~e pi~fetsod egg ~vhi~ for ~ se tn the pre~ent ,~sta food product is liquid e~g white.
phe amou lt c~ white osed ~n tho present pagta f~od product i9 in the Iange of f~m about S to ~bout SO parts b~ ght, prefb~ably fiom about 32 to about 50 parbih~ we3ght, moro pn~ably f~om about 44 to about 49 parts b~ w~ght.
~ prooei ~ used in tho plwent pasla fiood product is not par~cuLarly rest~icted p~ded that t may be ~adily inc~po~ated lnt~ th~ flnish~d product.
}iron~limiting e~ample~ ~ f suitable pl~te~s include ~teins derived f~om dairy sou~ and p~teins de ived from ve~o~ible 80urces. Non-limitiD~ arnpla of lS suitable p~otç~n~ d~ved ~om daily sources includ¢ whey pratein, dried sldm m~l~
p~ p~der¦ and a~e~ n pmtein. Non-llmitlng proteinY ~rom ve~elable tOUI~
Inc~ude 8cy pr~n and ol her l~awn ~elable prob~ rhe most p~ rod pmtein ~uitabl~ Por use ill the pre ent past8 food product is whe~y protein.
~IY. ~vhan whey prote~n i8 usod in the p~sent pa~a food 20 . pro~uct, It is ~d t lAt it be ~n the fiornn nf a concentrate p~dea. Such A
concentrate po~der may ~ ~w fiom ~0 to 85 percent by we~bt pr~n p~ent. Tn tho contç~t of d~a p~esent pasta food p~oduct it is p~ DD use a whey protein conCentrate ba~ 8S perc ~nt prote~n, Such apmtdn is commercially ~lablo from C~lpro Tngredie~t~ ~and~ the ~adesame CALPRO 85. Iho pro~in ~s u~l ~n an 2S amount in tbe ~e ~ f~ Im ~ut I ~o about l0 parts by w~i~ht, more prefeiably f~om about 4 tD¦~OUt l0 ~ by wei~ht, most prefi~ m 4bou~ 6 tD about 9 par~ by wçight~
Itl~bould be unte~ at the amoun~ Olr various ing~edients used in the p~osent pa~ta food pl Dduct are recitod on ~ dry weight basis wish ~e atception 30 ~ liquid egg whl,to which i used on an "as i~" basis.
I~e method oF pr~duch~ the plesent pas~ food pr~duct i3 not p3~ar~ 1'e5tl~CtOd. P~l felably, tho ~our, ~ ~ivhite and pro~in aro mi~d in a ll -2-!
.
,~ :
~ . , ' SENT BY:MCCARrHY TETRAULT TOR; 5-11-Y3; 17:4y ; 4153B51~53 l604 343 7YOO ;~ ~
20959~!J
~uit~blo con~ln~r and a c extnlded in a sui~blo pagta e~truder to produ~ pasla of a de~red shape. It ls mo preferred to mi~ ~e ~our, egg white and protcin ~n a ro~ary blender for A ~iod of me ~ufflcient to achiwe a subs~tl~lly homogeneou~ mLltturee ~ul~ ~1 ically, the ~n~redients are mi~4d in the rota~y blend for a S per~od of ~m~ on thc ol le~ af about 40 minub~s.
!It will be a~re~iated by those of ~11 in the art th~t it is possib1e to add ~ numberlo~ con~en onal additivc~ to ~he pr~ent pan~ fiood product to en}anco its ~e:chme, col~ and th lilce ~or a am o, it i~ possible to add a mine~al pack~ge comp~lsing at lea~t one membero~the~nPup ~omp~ ng calclum, phos~horou~, iron, lodino, m~nesium, copper, zll~c, po~assium, manganese, selenium, sodium and mixtures th~. ~e choice ~nd ~n punts of ea :h particula~ min~al usod i~ wia~ purview ~ a person sl~lled ~n tho aFt.
It is also } ~ssible to add a ~itunin pacl~ago ~ thc p~esent pasta food prod~ct. No~m~tin~ hlch may be addcd include ~ least onc member sda:ted *om thc eroupi compri~i~ ~ Vitan-in A, VibLmin I), Vit~nin ~ lamin C, thiamlne, ribo~ ln, nhc~n, Vl~l B6, Vit3mln ~l~, folic acid, biotin, d-panto~u-lc acid, B-carotene ant m~xtu~ eo~. Again, the cbolce and amount of sucl ~ilal~5 used in the present ~uct ~ Id be wlthin the purview a~ a person ~iiled in ~e art.
~ par icula !y pre~:rred addith~e pachge for u~e in the praent p~sta food product cd,~nprise~ ~ l~min C, ~llamin 1~, V~n A, B carotcne alld leci~in.
~eci~ ~e~ves as an emu sifie~, an antl~idant, a colouIant and as5i~ts in pn~viding des~ble " no~ foelfl af e pasta food product. l~c leci~in Inay be uæd in thc fonn of a soy ~ oil a~l ~ct con~inin~g 60 p~r~ent by weight lecithin or it may be u~cd in ~e ~o~mla~egg Y~l : phospholipid which u ould also confer colour t~ the pu~
food pr~ciuct. Alle~n~vel , ~e lec1thin m~y be produced ~s a po~er, derl~od fron~
natural sour~., It is p~3 r~ed to use leci~in in an ~mount ~n thc range of f~omal~out 0-1 to abo~t 2, p~ ~bly *~m ~bout 0.2 to about 0.6, most p~ably f~om about 0.3 to abopt 0.4 parl I per 100 p~sts b~ wei~ht pa5~ fi)od pI~UCt.
~e Appllc~ It ha!~ m2 de the surprising ~nt unatpec~et disco~y that when an ~fti~dveipaal~ge c Imprisine ~ltam~ C (e.g. fromi about 10 ~i ~bout 100 mg per 85 g ~nplolaf pasta f ~d product), Utamin E (e.g. from About 2 to ~iout 30 il i ". ~; :
SENT BY:McCARTHY TETRAULI TCR; 5-11-93; 17:49: 416a6ala63~604 643 7900 $~ 5
2 0 ~ 5 ~
I.U. per 85 6 Ynmple of )nsta fwd pruduct), Vltam~n A (e.g. f~om ~bvut 500 to about 2000 I.U. per BS g san le of pas~ food product), B-carotenc (e g. from about 100to about SOO~ I ~g per S g ~nple o~ p~sta food product) and lecithin i~ used ~n conJunc~on w~ whey I roteln, the ~helf lifc of the pr~sent fresh p ~ food produet 5 i~ incr~sed signi~cantl~ compared to conven~onal ~asta fi~od p~ducts. (3enerally, the a~tenslon af sbelf li~ , i~ on ~e order of h~vice ~c ~helf life of convendonal fresh pa3ta f~ood pro~uct~
~ t ha~ beel , found that the plesent pas~a food product h~9 ~ception~lly high nutri~onP~ ~lue w~ en Compar~ to knawn pasb~ food products ~or ~ple, 10an 85 ~n ~ving o~ th~ I prc~ent pash food product ha~, ln many re~pect~, a dmiiar nutri~on~ e to ~he co n~ined nutritional vaiue ~ rarn~ of ~sted, slcinless, white meat of chic~en, I nedlum polato, h~f a CUp of cooked ca~rots and 3.S ounces of sl~im millc. ¦ Additiona ~y, ~ch a un/ing of the p~esent pas a food product ha~ a pro~in ~f !~ u h gh as 35 per~alt by weight~
ISln con~ast the protein content Rf convent~onal pa~ fiood products is in the ~nge o~ ~-14 per~ ent l~y weiyh~. Accordingly, the nutl~itional v~ue of the prescnt protein _UOt i~ la ~upuior to ti,~t of oDnventionai pll4~ pmduoo.
~ .
!
i.. ~ ~ . .
' ' - , . . .
"sr ~'. !: : ~' I
I.U. per 85 6 Ynmple of )nsta fwd pruduct), Vltam~n A (e.g. f~om ~bvut 500 to about 2000 I.U. per BS g san le of pas~ food product), B-carotenc (e g. from about 100to about SOO~ I ~g per S g ~nple o~ p~sta food product) and lecithin i~ used ~n conJunc~on w~ whey I roteln, the ~helf lifc of the pr~sent fresh p ~ food produet 5 i~ incr~sed signi~cantl~ compared to conven~onal ~asta fi~od p~ducts. (3enerally, the a~tenslon af sbelf li~ , i~ on ~e order of h~vice ~c ~helf life of convendonal fresh pa3ta f~ood pro~uct~
~ t ha~ beel , found that the plesent pas~a food product h~9 ~ception~lly high nutri~onP~ ~lue w~ en Compar~ to knawn pasb~ food products ~or ~ple, 10an 85 ~n ~ving o~ th~ I prc~ent pash food product ha~, ln many re~pect~, a dmiiar nutri~on~ e to ~he co n~ined nutritional vaiue ~ rarn~ of ~sted, slcinless, white meat of chic~en, I nedlum polato, h~f a CUp of cooked ca~rots and 3.S ounces of sl~im millc. ¦ Additiona ~y, ~ch a un/ing of the p~esent pas a food product ha~ a pro~in ~f !~ u h gh as 35 per~alt by weight~
ISln con~ast the protein content Rf convent~onal pa~ fiood products is in the ~nge o~ ~-14 per~ ent l~y weiyh~. Accordingly, the nutl~itional v~ue of the prescnt protein _UOt i~ la ~upuior to ti,~t of oDnventionai pll4~ pmduoo.
~ .
!
i.. ~ ~ . .
' ' - , . . .
"sr ~'. !: : ~' I
Claims (16)
1. A pasta food product comprising from out 40 to about 84 percent by weight flour, from about 15 to about 50 percent by weight egg white and from about 1 to about 10 percent by weight protein.
2. The pasta food product defined in claim 1, comprising from about 40 to about 64 percent by weight flour, from about 32 to about 50 percent by weight egg white and form about 4 about 10 percent by weight protein.
3. The pasta food product defined in claim 1, comprising from about 42 to about 50 percent by weight flour, from about 44 to about 49 percent by weight egg white and from about 6 about 9 percent by weight protein.
4. The pasta food product defined in claim 1, further comprising lecithin in an amount in the range of from about 0.1 to about 2 parts per 100 parts by weight of the pasta food product.
5. The pasta food product defined in claim 2, further comprising lecithin in an amount in the range of from about 0.2 to about 0.6 parts per 100 parts by weight of the pasta food product.
6. The pasta food product defined in claim 3, further comprising lecithinin an amount in the range of from about 0.3 to about 0.4 parts per 100 parts by weight of the pasta food product.
7. The pasta food product defined in claim any one of claims 1-6, further comprising a mineral package comprising at least one member selected from the group comprising calcium phosphorous, iron, iodine, magnesium, copper, zinc, potassium, manganese, selenium, sodium and mixtures thereof.
8. The pasta food product defined in claim any one of claims 1-6, further comprising a vitamin package comprising at least one member selected from Vitamin A, Vitamin D, Vitamin E, Vitamin C, thiamine, riboflavin, niacin, Vitamin B6, Vitamin B12, folic acid, biotin, d-pantothenic acid, .beta.-carotene and mixtures thereof.
9. The pasta food product defined in claim 1, wherein the flour is selected from the group comprising duram semolina flour, rye flour, barley flour, whole wheat flour and mixtures thereof.
10. The pasta food product defined in claim 2, wherein the flour is selected from the group comprising duram semolina flour, whole wheat flour and mixtures thereof.
11. The pasta food product defined in claim 3, wherein the flour comprises duram semolina flour.
12. The pasta food product defined in claim 1 or 2, wherein the egg white is selected from the group comprising liquid egg white and hydrated, powdered egg white, and mixtures thereof.
13. The pasta food product defined in claim 1, wherein the egg white comprises liquid egg white.
14. The pasta food product defined in claim 1, wherein the proteins is selected from the group comprising dairy-sourced proteins, vegetable-sourced proteins and mixtures thereof.
15. The pasta food product defined in claim any one of claims 1-6, 9-11, and 12-14, wherein the protein comprises a whey protein.
16. The pasta food product defined in claim 15, wherein the whey protein is a concentrate comprising from about 30 to about 85 percent by weight whey protein.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA002095959A CA2095959A1 (en) | 1993-05-11 | 1993-05-11 | Pasta food product |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CA002095959A CA2095959A1 (en) | 1993-05-11 | 1993-05-11 | Pasta food product |
Publications (1)
Publication Number | Publication Date |
---|---|
CA2095959A1 true CA2095959A1 (en) | 1994-11-12 |
Family
ID=4151613
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CA002095959A Abandoned CA2095959A1 (en) | 1993-05-11 | 1993-05-11 | Pasta food product |
Country Status (1)
Country | Link |
---|---|
CA (1) | CA2095959A1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0997078A2 (en) * | 1998-10-28 | 2000-05-03 | Marcello Duranti | Pasta enriched with vegetable proteins |
WO2001064056A1 (en) * | 2000-03-03 | 2001-09-07 | Istituto Erboristico L'angelica S.P.A. | High protein content pasta and energy-restricted food preparation including said pasta |
-
1993
- 1993-05-11 CA CA002095959A patent/CA2095959A1/en not_active Abandoned
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0997078A2 (en) * | 1998-10-28 | 2000-05-03 | Marcello Duranti | Pasta enriched with vegetable proteins |
EP0997078A3 (en) * | 1998-10-28 | 2000-12-20 | Marcello Duranti | Pasta enriched with vegetable proteins |
WO2001064056A1 (en) * | 2000-03-03 | 2001-09-07 | Istituto Erboristico L'angelica S.P.A. | High protein content pasta and energy-restricted food preparation including said pasta |
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