Baking & Snack - February 2008 - 125

126

RECENT PATENTS

BAKED SNACK CHIP

DONUT-LIKE DUMPLING

Ⅵ US Design
Patent No.
D552,826
(Oct. 16, 2007),
M. Mihalos, et
al., assigned to
Kraft Foods Holdings, Inc., Northfield, IL.

Ⅵ US Patent No. 7,282,231 (Oct. 16,
2007), K. Yamamoto, et al., assigned to
Marsutani Chemical Industries Co., Ltd.,
Hyogo, Japan.
A donut-like dumpling uses a powdery
raw material, which contains 50 to 80 parts
by weight ungelatinized starch, six to 25
parts by weight pregelatinized starch, seven to 30 parts by weight wheat flour and
seven to 25 parts by weight saccharide. After dough is mixed, it is divided into small
pieces and formed into desired shapes and,
if needed, stuffed with fillings. The donut
is prepared by frying and subsequently covered with sesame seeds. It has good storage
stability and excellent sticky and resilient
feeling upon eating.

HEAT-STABLE HIGH-AMYLOPECTIN STARCH

Ⅵ US Patent No. 7,282,230 (Oct. 16, 2007),
P. Buwalda, et al., assigned to AVEBE B.A.,
Veendam, The Netherlands.
Cremes, fruit fillings, toppings, glazes and
other bakery products are often thickened
by a starch, which provides gel strength,
viscosity, glaze, texture or creaminess to the
filling. However, commonly used starches
have insufficient stability to heat applied
during baking. The patented heat-stable
high-amylopectin starch contains a tuber
or root starch with less than 5% amylose,
improving its heat stability. It can be used
in fillings or toppings for bakery products.

CHEMICALLY MODIFIED LIPOLYTIC ENZYME

Ⅵ US Patent No. 7,282,233 (Oct. 16, 2007),
T. Callisen, et al., assigned to Novozymes
A/S, Bagsvaerd, Denmark.
Lipolytic enzymes are chemically modi-

fied by covalently linking one or more (generally up to three) hydrophobic groups to
the enzyme molecule. The chemical modification improves the performance of the
lipolytic enzyme in baking.
DISPERSIBLE PREGELATINIZED STARCHES

Ⅵ US Patent No. 7,288,277(Oct. 30, 2007),
J. Zhao, et al., Plainsboro, NJ.
A food thickener of agglomerated instant
starch contains a combination of one or
more pregelatinized starches and a specific
water-soluble food ingredient. The pregelatinized starch can be either modified or native,
and the water-soluble coating agent contains
one or more specific gums or starches. This
thickener has more than 50% pregelatinized
starch and at least 0.01% of a water-soluble
ingredient having surface active functionality. The thickener provides high and virtually
instant viscosity development with little or
no after-thickening and is stable during long
periods of storage. It also provides a smooth
appearance and high sheen.

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Baking & Snack - February 2008

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