CA2284209C - Polydextrose as a fat absorption inhibitor in fried foods - Google Patents
Polydextrose as a fat absorption inhibitor in fried foods Download PDFInfo
- Publication number
- CA2284209C CA2284209C CA002284209A CA2284209A CA2284209C CA 2284209 C CA2284209 C CA 2284209C CA 002284209 A CA002284209 A CA 002284209A CA 2284209 A CA2284209 A CA 2284209A CA 2284209 C CA2284209 C CA 2284209C
- Authority
- CA
- Canada
- Prior art keywords
- dough
- flour
- polydextrose
- percent
- donuts
- 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.)
- Expired - Fee Related
Links
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 title claims abstract description 162
- 229920001100 Polydextrose Polymers 0.000 title claims abstract description 81
- 239000001259 polydextrose Substances 0.000 title claims abstract description 81
- 235000013856 polydextrose Nutrition 0.000 title claims abstract description 81
- 229940035035 polydextrose Drugs 0.000 title claims abstract description 81
- 235000013305 food Nutrition 0.000 title claims abstract description 65
- 238000010521 absorption reaction Methods 0.000 title description 32
- 239000003112 inhibitor Substances 0.000 title description 3
- 235000013312 flour Nutrition 0.000 claims abstract description 80
- 238000000034 method Methods 0.000 claims abstract description 44
- 230000002829 reductive effect Effects 0.000 claims abstract description 44
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 26
- 235000019895 oat fiber Nutrition 0.000 claims abstract description 26
- 229940001941 soy protein Drugs 0.000 claims abstract description 26
- 229920002678 cellulose Polymers 0.000 claims abstract description 17
- 239000001913 cellulose Substances 0.000 claims abstract description 17
- 239000000835 fiber Substances 0.000 claims abstract description 8
- 235000012489 doughnuts Nutrition 0.000 claims description 173
- 239000000203 mixture Substances 0.000 claims description 73
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 22
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims description 22
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 22
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical group OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 22
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000008429 bread Nutrition 0.000 claims description 7
- 229920000609 methyl cellulose Polymers 0.000 claims description 5
- 239000001923 methylcellulose Substances 0.000 claims description 5
- 235000010981 methylcellulose Nutrition 0.000 claims description 5
- 235000014594 pastries Nutrition 0.000 claims description 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims description 3
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 claims description 3
- 239000004354 Hydroxyethyl cellulose Substances 0.000 claims description 3
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims description 3
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims description 3
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 claims description 3
- 239000001863 hydroxypropyl cellulose Substances 0.000 claims description 3
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 26
- 235000000346 sugar Nutrition 0.000 abstract description 12
- 230000000704 physical effect Effects 0.000 abstract description 8
- 235000010855 food raising agent Nutrition 0.000 abstract description 6
- 239000003925 fat Substances 0.000 description 74
- 235000019197 fats Nutrition 0.000 description 73
- 238000009472 formulation Methods 0.000 description 62
- 238000012360 testing method Methods 0.000 description 13
- 230000015572 biosynthetic process Effects 0.000 description 10
- 230000003247 decreasing effect Effects 0.000 description 10
- 235000013339 cereals Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
- 230000002401 inhibitory effect Effects 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 238000004904 shortening Methods 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 6
- 235000009421 Myristica fragrans Nutrition 0.000 description 6
- 206010039509 Scab Diseases 0.000 description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 230000005484 gravity Effects 0.000 description 6
- 230000009467 reduction Effects 0.000 description 6
- 239000008121 dextrose Substances 0.000 description 5
- 235000019820 disodium diphosphate Nutrition 0.000 description 5
- 235000013861 fat-free Nutrition 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 240000002791 Brassica napus Species 0.000 description 4
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 4
- 229920003091 Methocel™ Polymers 0.000 description 4
- 239000000654 additive Substances 0.000 description 4
- 230000004888 barrier function Effects 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000006073 displacement reaction Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 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 description 3
- 244000270834 Myristica fragrans Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 244000290333 Vanilla fragrans Species 0.000 description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 235000013345 egg yolk Nutrition 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010348 incorporation Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000001115 mace Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 239000001702 nutmeg Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 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 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 241000531743 Pelargonium trifidum Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 230000036961 partial effect Effects 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 235000014438 salad dressings Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- FBEHFRAORPEGFH-UHFFFAOYSA-N Allyxycarb Chemical compound CNC(=O)OC1=CC(C)=C(N(CC=C)CC=C)C(C)=C1 FBEHFRAORPEGFH-UHFFFAOYSA-N 0.000 description 1
- 241001076976 Aroma aroma Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000014541 cooking fats Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000018823 dietary intake Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000002706 dry binder Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 229940050549 fiber Drugs 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 239000003906 humectant Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- JCYWCSGERIELPG-UHFFFAOYSA-N imes Chemical class CC1=CC(C)=CC(C)=C1N1C=CN(C=2C(=CC(C)=CC=2C)C)[C]1 JCYWCSGERIELPG-UHFFFAOYSA-N 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000013101 initial test Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000004816 latex Substances 0.000 description 1
- 229920000126 latex Polymers 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000004005 microsphere Substances 0.000 description 1
- 102000035118 modified proteins Human genes 0.000 description 1
- 108091005573 modified proteins Proteins 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000019630 tart taste sensations Nutrition 0.000 description 1
- -1 texturizer Substances 0.000 description 1
- 239000002562 thickening agent Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
- A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/804—Low calorie, low sodium or hypoallergic
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Grain Derivatives (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Noodles (AREA)
- Jellies, Jams, And Syrups (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US08/820,585 | 1997-03-19 | ||
| US08/820,585 US6001399A (en) | 1997-03-19 | 1997-03-19 | Polydextrose as a fat absorption inhibitor in fried foods |
| PCT/US1998/005335 WO1998041114A1 (en) | 1997-03-19 | 1998-03-18 | Polydextrose as a fat absorption inhibitor in fried foods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2284209A1 CA2284209A1 (en) | 1998-09-24 |
| CA2284209C true CA2284209C (en) | 2005-07-05 |
Family
ID=25231221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002284209A Expired - Fee Related CA2284209C (en) | 1997-03-19 | 1998-03-18 | Polydextrose as a fat absorption inhibitor in fried foods |
Country Status (15)
| Country | Link |
|---|---|
| US (1) | US6001399A (enExample) |
| EP (1) | EP0967891B1 (enExample) |
| JP (1) | JP4034827B2 (enExample) |
| KR (1) | KR100521816B1 (enExample) |
| CN (1) | CN1083247C (enExample) |
| AR (1) | AR019516A1 (enExample) |
| AT (1) | ATE273623T1 (enExample) |
| AU (1) | AU740817B2 (enExample) |
| BR (1) | BR9808363A (enExample) |
| CA (1) | CA2284209C (enExample) |
| DE (1) | DE69825731T2 (enExample) |
| ES (1) | ES2227817T3 (enExample) |
| MX (1) | MXPA99008566A (enExample) |
| PT (1) | PT967891E (enExample) |
| WO (1) | WO1998041114A1 (enExample) |
Families Citing this family (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6350322B1 (en) * | 1997-03-21 | 2002-02-26 | Micron Technology, Inc. | Method of reducing water spotting and oxide growth on a semiconductor structure |
| GB2379152B (en) * | 2001-08-31 | 2005-09-14 | Bakehouse Ltd | Glazed baking products |
| US20040121046A1 (en) * | 2002-12-19 | 2004-06-24 | Dihel Deborah L. | Appearance and eating quality of reduced oil food compositions |
| US20050031753A1 (en) * | 2003-08-08 | 2005-02-10 | Gaul Jennifer A. | Reduced fat absorption in prepared foods |
| US20060057262A1 (en) * | 2004-09-15 | 2006-03-16 | Diefenthal James R Jr | Process for extracting oil from articles |
| US8741369B2 (en) * | 2005-03-21 | 2014-06-03 | Kraft Foods Group Brands Llc | Microwaveable dough compositions |
| EP1817960A1 (en) * | 2005-12-23 | 2007-08-15 | Wageningen Centre for Food Sciences | Batter, food product having a coating comprising the batter and method of making a batter |
| US20080032006A1 (en) * | 2006-08-02 | 2008-02-07 | Villagran Maria Dolores M | Low fat snack compositions |
| US8354131B2 (en) * | 2006-09-13 | 2013-01-15 | Kraft Foods Global Brands Llc | Microwavable food products |
| US8057832B2 (en) * | 2006-09-13 | 2011-11-15 | Kraft Foods Global Brands Llc | Microwavable food products |
| US20090155426A1 (en) * | 2006-09-13 | 2009-06-18 | Renee Gan | Baked Microwavable Frozen Bread and Bakery Products |
| US20080063755A1 (en) * | 2006-09-13 | 2008-03-13 | Renee Gan | Baked Microwavable Frozen Bread and Bakery Products |
| CA2644251A1 (en) * | 2008-11-20 | 2010-05-20 | Edwin Atwell | Process for preparing low fat and lower fat baked goods and goods obtained therefrom |
| BRPI1007120A8 (pt) * | 2009-05-18 | 2017-04-25 | Dow Global Technologies Inc | Mistura de empanamento seca, método para reduzir a retenção de óleo em alimentos fritos e método para preparar alimentos empanados |
| JP4979735B2 (ja) * | 2009-05-19 | 2012-07-18 | 信越化学工業株式会社 | 油ちょう用ドウ組成物及び油ちょうされたドウ組成物の製造方法 |
| CN102548425B (zh) | 2009-06-12 | 2017-09-29 | 马斯公司 | 含有乙基纤维素的巧克力组合物 |
| GB2485421B (en) | 2010-11-15 | 2016-05-25 | Mars Inc | Dough products exhibiting reduced oil migration |
| KR101991230B1 (ko) * | 2011-06-14 | 2019-06-21 | 다우 글로벌 테크놀로지스 엘엘씨 | 셀룰로스 에테르를 포함하는 식품 조성물 |
| AR086993A1 (es) | 2011-06-20 | 2014-02-05 | Gen Biscuit | Masa de galletita |
| WO2013042792A1 (ja) * | 2011-09-23 | 2013-03-28 | 株式会社渡邉洋行 | 食品改質剤及びそれにより改質された油調理食品 |
| KR102193816B1 (ko) * | 2012-09-27 | 2020-12-23 | 다우 글로벌 테크놀로지스 엘엘씨 | 튀김 식품의 오일 및/또는 지방 흡수를 감소시키는 방법 |
| CA2884068C (en) | 2012-09-28 | 2021-04-27 | Mars, Incorporated | Heat resistant chocolate |
| WO2016097068A1 (en) * | 2014-12-16 | 2016-06-23 | Aegis Nv | Improved sugar composition, method for manufacturing the same and uses thereof |
| FR3030191B1 (fr) * | 2014-12-18 | 2018-03-23 | Corbion Biotech, Inc. | Composition pour produit frit allege en matiere grasse et procede de fabrication |
| JP7227759B2 (ja) * | 2018-12-19 | 2023-02-22 | 株式会社ニップン | 油ちょうベーカリー食品用乳化組成物 |
| JP7157666B2 (ja) * | 2019-01-11 | 2022-10-20 | 日清製粉プレミックス株式会社 | ケーキドーナツ用生地及びケーキドーナツの製造方法 |
| EP4648623A1 (en) * | 2023-01-09 | 2025-11-19 | Frito-Lay North America, Inc. | Coating to reduce oil uptake in fried snacks |
Family Cites Families (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3766165A (en) * | 1966-08-17 | 1973-10-16 | Pfizer | Polysaccharides and their preparation |
| US3876794A (en) * | 1972-12-20 | 1975-04-08 | Pfizer | Dietetic foods |
| US4042714A (en) * | 1975-10-20 | 1977-08-16 | Pfizer Inc. | Polydextrose-based farinaceous compositions |
| US4668519A (en) * | 1984-03-14 | 1987-05-26 | Nabisco Brands | Reduced calorie baked goods and methods for producing same |
| US4678672A (en) * | 1984-03-14 | 1987-07-07 | Nabisco Brands, Inc. | Reduced calorie crackers and processes for producing same |
| US4810660A (en) * | 1986-12-18 | 1989-03-07 | Willard Miles J | Process for producing potato patties |
| US4814195A (en) * | 1987-03-20 | 1989-03-21 | Winters Canning Co. | Reduced calorie peanut butter product |
| US5536526A (en) * | 1988-01-11 | 1996-07-16 | Cultor Ltd. | Xylitol-based binding and diluting agent and a process for the production thereof |
| US5569483A (en) * | 1989-02-10 | 1996-10-29 | Alko Group Ltd. | Degraded polysaccharide derivatives |
| US5030468A (en) * | 1989-06-07 | 1991-07-09 | Nabisco Brands, Inc. | Production of leavened products using high temperature mixing |
| USH937H (en) * | 1989-09-18 | 1991-07-02 | A. E. Staley Manufacturing Company | Bulking agent for baked products |
| US5217736A (en) * | 1991-03-01 | 1993-06-08 | Opta Food Ingredients, Inc. | Potato and other food products coated with edible oil barrier films |
| BE1005438A4 (fr) * | 1991-10-04 | 1993-07-27 | Raffinerie Tirlemontoise Sa | Compositions de cremes contenant du fructane, procede de preparation de ces compositions et leur utilisation. |
| US5258199A (en) * | 1991-08-30 | 1993-11-02 | A. E. Staley Manufacturing Co. | Chocolate-flavored confections and method for manufacturing |
| US5232721A (en) * | 1991-09-30 | 1993-08-03 | Seymour Polansky | Deep fried foodstuffs retaining a minimum amount of frying medium and a method for their preparation |
| US5464642A (en) * | 1993-08-16 | 1995-11-07 | The Procter & Gamble Company | Process for making reduced-fat fried snacks with lighter, more expanded snack structures |
-
1997
- 1997-03-19 US US08/820,585 patent/US6001399A/en not_active Expired - Fee Related
-
1998
- 1998-03-18 ES ES98911781T patent/ES2227817T3/es not_active Expired - Lifetime
- 1998-03-18 AU AU65653/98A patent/AU740817B2/en not_active Ceased
- 1998-03-18 WO PCT/US1998/005335 patent/WO1998041114A1/en not_active Ceased
- 1998-03-18 DE DE69825731T patent/DE69825731T2/de not_active Expired - Fee Related
- 1998-03-18 KR KR10-1999-7007854A patent/KR100521816B1/ko not_active Expired - Fee Related
- 1998-03-18 CN CN98803495A patent/CN1083247C/zh not_active Expired - Fee Related
- 1998-03-18 AT AT98911781T patent/ATE273623T1/de not_active IP Right Cessation
- 1998-03-18 MX MXPA99008566A patent/MXPA99008566A/es unknown
- 1998-03-18 JP JP54076998A patent/JP4034827B2/ja not_active Expired - Fee Related
- 1998-03-18 EP EP98911781A patent/EP0967891B1/en not_active Expired - Lifetime
- 1998-03-18 BR BR9808363-5A patent/BR9808363A/pt not_active Application Discontinuation
- 1998-03-18 PT PT98911781T patent/PT967891E/pt unknown
- 1998-03-18 CA CA002284209A patent/CA2284209C/en not_active Expired - Fee Related
- 1998-03-19 AR ARP980101233A patent/AR019516A1/es active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| BR9808363A (pt) | 2000-05-23 |
| ES2227817T3 (es) | 2005-04-01 |
| AU6565398A (en) | 1998-10-12 |
| CN1083247C (zh) | 2002-04-24 |
| JP2001516223A (ja) | 2001-09-25 |
| CN1251024A (zh) | 2000-04-19 |
| DE69825731D1 (de) | 2004-09-23 |
| EP0967891B1 (en) | 2004-08-18 |
| CA2284209A1 (en) | 1998-09-24 |
| KR100521816B1 (ko) | 2005-10-17 |
| AU740817B2 (en) | 2001-11-15 |
| DE69825731T2 (de) | 2005-09-01 |
| PT967891E (pt) | 2005-01-31 |
| JP4034827B2 (ja) | 2008-01-16 |
| EP0967891A1 (en) | 2000-01-05 |
| ATE273623T1 (de) | 2004-09-15 |
| AR019516A1 (es) | 2002-02-27 |
| MXPA99008566A (es) | 2005-11-04 |
| US6001399A (en) | 1999-12-14 |
| WO1998041114A1 (en) | 1998-09-24 |
| KR20000075781A (ko) | 2000-12-26 |
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| EEER | Examination request | ||
| MKLA | Lapsed |