Food products with improved strength

Details Food products with improved strength Food products with improved strength

A - Human Necessities

23

L

A23L 1/10 (2006.01) A21D 13/02 (2006.01) A21D 13/08 (2006.01) A23G 9/28 (2006.01) A23L 1/164 (2006.01) A23L 1/18 (2006.01) A23L 1/308 (2006.01)

Patent

CA 2166778

The present invention relates to food products derived from cereal grains, comprising a fiber with long, insoluble fiber strands which when present in the food product strengthens and improves its textural attributes. Preferred foods that can be strengthened with the insoluble fibers include edible wafers for frozen desserts and refrigerated novelties (e.g., ice cream cones), and formulated foods which include extruded foods, baked foods, puffed foods and snack foods (e.g., crackers, cookies, cereals and tortillas). The fiber functions to strengthen the food product regardless of its final molded, extruded or puffed shape. As described herein, the fiber can be any fiber derived from a plant or microbial source which has a high content of insoluble dietary fiber. Only a small amount of fiber is required to enhance the structural integrity of the final food product.

La présente invention concerne des produits alimentaires dérivés de céréales qui contiennent une fibre dont les brins sont longs et insolubles; cette fibre renforce les produits alimentaires dans lesquels elle est présente et améliore leurs caractéristiques de texture. Parmi les aliments que ces fibres insolubles renforcent le mieux figurent notamment les gaufrettes accompagnant les desserts glacés et les glaces fantaisie (par exemple les cônes glacés), ainsi que les aliments dont la formulation comprend des aliments extrudés, cuits au four ou soufflés, et les aliments de restauration légère (biscuits salés ou sucrés, céréales, chips, etc). Cette fibre permet de renforcer le produit alimentaire quelle que soit sa forme finale, qu'il ait été moulé, extrudé ou soufflé. Il peut s'agir de n'importe quelle fibre dérivée d'une source végétale ou microbienne dont la teneur en fibres alimentaires insolubles est élevée. Une petite quantité de fibres suffit à améliorer l'intégrité structurelle du produit alimentaire final.

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