Baking & Snack - June 2005 - 101

RECENT PATENTS

MODIFIED STARCH
Ⅵ US Patent No. 6,844,022 (Jan. 18, 2005), R.
Klingler, et al., assigned to Bayer CropScience
GmbH, Frankfurt am Main, Germany.
This physicochemical starch
modification relates to a process for
producing thermochemically modified
starches, which are thin-boiling starches
obtained by processing thermally
reversible gel-forming dextrins. The starch
can be used as fat substitutes.
BALANCED NUTRITION SNACKS
Ⅵ US Patent No. 6,846,501 (Jan. 25, 2005),
R. Prosise, et al., assigned to Mid-America
Commercialization Corp., Manhattan, KS.
Traditional nutritious snacks and mixes
offer an alternative to appealing, but
unhealthy, snacks. These nutritious snacks
are traditional in form; provide a balanced
mix of amino acids, fat and carbohydrates;
and typically have an appeal similar to
that of unhealthy snacks of similar form.
Processes for making and methods of
using these nutritious snacks and mixes
are also described.
EDIBLE HOT MELT
Ⅵ US Patent No. 6,846,502 (Jan. 25, 2005),
R. Billmers, et al., assigned to National
Starch & Chemical Investment Holding
Corp., New Castle, DE.
A food-grade, hot-melt adhesive is
prepared by blending and melting a starch

G

with a plasticizer and optionally adding a
moisture-resistant agent. Upon cooling,
the solid mass can be ground into a freeflowing powder. The hot-melt composition
may then be used to apply a variety of
particulate additives.
ANTIOXIDANT
Ⅵ US Patent No. 6,846,505 (Jan. 25, 2005),
S. Andersen, et al., assigned to Danisco
A/S, Copenhagen, Denmark.
This antioxidant composition includes
a cyclic compound. The formula or a
derivative includes an R1 and R2 that are
independently selected from a hydroxyl

group with a double-bonded oxygen. R3
is a substituent comprising a hydroxyl
group, and R4 and R5 are anything other
than hydrogen with the proviso that the
compound is not ascorbic acid.
SOY, GLUTEN INGREDIENT
Ⅵ US Patent No. 6,846,506 (Jan. 25, 2005),
D. Gilbertson, et al., assigned to Cargill,
Inc., Minneapolis, MN.
A food ingredient made of soy grits
and gluten is effective to produce a food
product with a structure substantially the
same as a corresponding soy-free product
made with wheat flour.

FLOUR DOUGH USING LIPASE
Ⅵ US Patent No. 6,852,346 (Feb. 8, 2005),
J. S.o slashed.e, et al., assigned to Danisco
A/S, Copenhagen, Denmark.
This process improves the rheological
properties of dough and the quality
of bread, alimentary paste products,
noodles and cakes. Glycerol oxidase or
a combination of glycerol oxidase and a
lipase is added to the dough and dough
improving compositions comprising these
enzymes. The dough strength and gluten
index were improved, and the resulting
products had higher specific volume,
increased crumb pore homogeneity and
reduced average crumb pore diameter.
THERMAL-TREATED DOUGH
Ⅵ US Patent No. 6,852,346 (Feb. 8,
2005), S. Hayes-Jacobson, assigned to The
Pillsbury Co., Minneapolis, MN.
This patent describes preparing

a partially thermal-treated dough
intermediate, which has reduced tendency
to adhere to processing equipment. The
dough intermediate is thermal-treated to
create a temporary impermeable barrier
on each of the layers of the intermediate.

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Baking & Snack - June 2005

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