Abstract: A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.
Type:
Grant
Filed:
September 24, 2021
Date of Patent:
December 26, 2023
Assignee:
Mondelez Europe GmbH
Inventors:
Karine Coue Briant, Omar Crewe, Fidelma Crowe, Frederik Jensen, Sharat Jonnalagadda, Abby S. Kendall, Joseph Lavin, Adam Melonas, Janelle Myers, Tom Nosek, Lena Marisa Sawin, JulLea Stolsky, Vani Vemulapalli
Abstract: A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocolloid gums and sugar syrups.
Type:
Grant
Filed:
June 5, 2017
Date of Patent:
April 12, 2022
Assignee:
MONDELEZ EUROPE GMBH
Inventors:
Karine Coue Briant, Omar Crewe, Fidelma Crowe, Frederik Jensen, Sharat Jonnalagadda, Abby S. Kendall, Joseph Lavin, Adam Melonas, Janelle Myers, Tom Nosek, Lena Marisa Sawin, JulLea Stolsky, Vani Vemulapalli
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