Batter Type Patents (Class 426/552)
Triglyceride material containing (Class 426/553)
  • Process for cake with internally entrained composite icing
    Patent number: 4140804
    Abstract: A process for making a cake and icing having a highly porous structure having an icing coated on and entrained throughout the porous structure by combining an effervescent beverage cola into a flour based batter, baking, adding additional holes to the hot baked cake and subsequently adding an effervescent cola based icing to the hot cake thereby causing the effervescing icing to penetrate the interior pores of the cake as well as providing a coating thereon.
    Type: Grant
    Filed: June 23, 1977
    Date of Patent: February 20, 1979
    Inventor: Joseph J. Seymour
  • Protein enriched baked goods
    Patent number: 4109025
    Abstract: The shortening requirement of leavened baked goods can be at least partially replaced with a whey protein concentrate wherein the protein is substantially undenatured and non-oxidized. Protein enriched, lower fat content products such as biscuits are prepared.
    Type: Grant
    Filed: December 15, 1976
    Date of Patent: August 22, 1978
    Assignee: Stauffer Chemical Company
    Inventor: Robert M. Lauck
  • Polydextrose-based farinaceous compositions
    Patent number: 4042714
    Abstract: Modified polydextrose-based farinaceous compositions are disclosed which are useful in the preparation of pastas and other flour-containing foods.
    Type: Grant
    Filed: July 23, 1976
    Date of Patent: August 16, 1977
    Assignee: Pfizer Inc.
    Inventor: Anibal Torres
  • Method to improve the physical organoleptical and functional properties of flour-based products through the use of yeast and product of said method
    Patent number: 3997683
    Abstract: Yeast or yeast saturated with vegetable oil is incorporated into batter, breading and meat-filler flour-based products resulting in improved physical, organoleptical and functional properties of said products.
    Type: Grant
    Filed: June 20, 1976
    Date of Patent: December 14, 1976
    Assignee: Standard Oil Company (Indiana)
    Inventor: Philip George Schnell
  • Process of making a waffle batter
    Patent number: 3996388
    Abstract: A waffle batter and process of preparing same including the steps of forming a skim milk suspension, heating the suspension to a first temperature; adding a vegetable fat material with a melting point below the first temperature to form a base mix; revising the temperature of the mix to a second temperature to cook; homogenizing the mix; rapidly cooling to below 40.degree. F.; mixing in at between 36.degree. F. and 40.degree. F. baking powder, eggs fluffed to greater than their original volume, salt, sugar and shortening; blending in flour.
    Type: Grant
    Filed: August 13, 1975
    Date of Patent: December 7, 1976
    Inventors: William R. Bellamy, Robert H. Brooks
  • Rusk based food snack
    Patent number: 3989858
    Abstract: A snack food product is made by frying in hot oil thin pieces of dough made from rusk crumbs, starch, water and, as desired, flavoring and emulsifying ingredients. The product is characterized by relatively dense surface layers and porous interiors.
    Type: Grant
    Filed: September 3, 1974
    Date of Patent: November 2, 1976
    Assignee: United Biscuits Limited
    Inventor: David Arthur Williams
  • Containing lactitol as a sweetener
    Patent number: 3973050
    Abstract: The use of lactitol as a combined sweetening agent and agent for adding solid volume, body, moisture absorbance, luster and increased viscosity to low caloric foods and drinks.
    Type: Grant
    Filed: January 8, 1969
    Date of Patent: August 3, 1976
    Assignee: Hayashibara Company
    Inventors: Ken Hayashibara, Kaname Sugimoto