Use of alginate to improve the texture of cooked pasta and...

Details Use of alginate to improve the texture of cooked pasta and... Use of alginate to improve the texture of cooked pasta and...

A - Human Necessities

23

L

A23L 1/052 (2006.01) A21D 2/36 (2006.01) A23L 1/16 (2006.01)

Patent

CA 2061036

The invention relates to the use of propylene glycol alginate to improve the texture of food compositions. Pasta is provided which exhibits improved texture retention after refrigeration or freezing. In addition, the use of propylene glycol alginate allows the use of non-wheat flours, such as oat flour, corn flour, corn starch, pea flour, lima bean flour, soybean flour, and navy bean flour in the production of pasta-like foods.

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