Bulking agents for baked goods

A technology of fillers and articles, applied in the field of hydrocolloid systems, which can solve problems such as the inability to use sugar substitutes

Inactive Publication Date: 2010-09-29
CORN PROD DEV INC +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] While the aforementioned bulking agents may serve other functions besides their role as bulking agents or sugar substitutes, such as sweetening or fiber, none of them are adequate enough to be used as sugar substitutes

Method used

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  • Bulking agents for baked goods

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Embodiment Construction

[0030] The present invention is directed to mixtures for use as fillers in baked goods. The filling agent of the present invention includes starch hydrolyzate, filling sweetener and emulsifier.

[0031] Starch as used herein is meant to include all starches and flours from tubers, grains, legumes and seeds or any other natural source, any of which may be suitable for use herein. Native starch as used herein is one due to the one found in nature. Also suitable starches are those obtained from plants obtained by standard propagation techniques including crossing, translocation, inversion, transformation or other genetic or chromosomal engineering methods to include variants commonly referred to as genetically modified organisms (GMOs). In addition, starches derived from plants grown by artificial mutation, as well as variants of the above species compositions, which can be produced by known standard methods of mutagenesis breeding, are also useful herein.

[0032]Typical sourc...

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Abstract

The present invention is directed towards a blend for use as a bulking agent in baked goods. The bulking agent of the present invention comprises a starch hydrolysis product, a bulk sweetener, and an emulsifying agent. The bulking agent serves as a direct, one-to-one, replacement of sugar in the baked product without the need for reformulation of other ingredients and / or process modifications.

Description

[0001] This application is a divisional application of PCT application PCT / US2004 / 031562 (Chinese national application number is 200480035103.6) that entered the Chinese national phase on May 26, 2006, and this application claims the priority of US 60 / 506528, the priority date It was September 26, 2003. technical field [0002] The present invention relates to fillers for use in bakery products. More specifically, the present invention is directed to hydrocolloid systems for use as bulking agents as a direct replacement for sugar in baked goods. Background technique [0003] In baked products such as cakes, biscuits, and muffins, and in fried products including donuts, sugar may constitute 20%-30% of the total ingredients. In more enriched recipes, such as in shelf-stable cakes or fruitcakes, the amount of sugar used can be as high as 35%-38%. Artificial and natural high-intensity sweeteners are often added to reduced sugar and sugar-free bakery products to replace sugar t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/00A21D2/16A21D2/18A21D10/00A21D13/06A23L1/0522A23L1/09A23L2/52A23L27/30A23L33/20
CPCA23L1/095A23L1/0522A23V2002/00A21D2/186A21D2/16A21D2/181A23L1/307A21D13/06A23L1/05223A23L1/097A23L2/52A23L1/2364A21D13/062A21D10/00A23L29/212A23L29/219A23L29/35A23L29/37A23L27/34A23L33/20A23V2200/132A23V2250/64A23V2250/5114A23V2250/5118A23V2250/642A21D2/18
Inventor 高彩燕B·K·莱奥
Owner CORN PROD DEV INC
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