A - Human Necessities – 23 – P
Patent
A - Human Necessities
23
P
A23P 1/08 (2006.01) A23L 1/00 (2006.01) A23L 1/0522 (2006.01) A23L 1/10 (2006.01) A23L 1/217 (2006.01)
Patent
CA 2158456
A blend of starches, dextrins and gums with wheat flour and additional components, in defined levels, is used in a glaze composition to provide an improved crispy glaze on a food product. The additional components include combinations of protein with food grade acids and combinations of leavening agents, leavening acids and optionally calcium salts which impart a crunchiness and holding quality to the glaze. By choice of components the glaze may have an appearance from a colorless transparent glaze to an opaque golden brown glaze.
Un mélange en proportion définies d'amidons, de dextrines, de gommes, de farine de blé et de composants additionnels est utilisé ddans une composition de glaçage pour conférer un aspect et un croustillant améliorés à des produits alimentaires. Comme composants additionnels, on peut citer les combinaisons de protéines et d'acides alimentaires et les combinaisons d'agents et d'acides pour faire lever les pâtes et éventuellement de sels de calcium pour améliorer le croustillant et la tenue de la glaçure en variant les ingrédients de la glaçure, on peut lui conférer un aspect qui va du transparent et incolore au brun-doré opaque.
Baur Joachim N.c.
Darley Kenneth S.
Pinnock Jill
Griffith Laboratories Worldwide Inc.
Smart & Biggar
LandOfFree
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