Baking & Snack - November 2010 - 96

RECENT PATENTS

LOWER FAT FRIED FOODS

SHAPED TORTILLA

■ US Patent No. 7,794,766 (Sept. 14, 2010),
D. Dihel, et al., assigned to Brunob II B.V.,
Arnhem, The Netherlands.
This fat uses at least one oil with an effective absorption-lowering amount of a
modified starch and frying a food portion
in that mixture. The resulting fried food has
a reduced oil content while maintaining acceptable taste, texture and appearance. The
oil is intended to include any oil or fat that
may be used to fry a food product.

■ US Patent D623,826 (Sept. 21, 2010), J.
Griebel, assigned to General Mills Marketing, Inc., Minneapolis, MN.

REDUCED-SUCROSE COOKIE DOUGH

■ US Patent No. 7,794,769 (Sept. 14,
2010), J. Cox, et al., assigned to General
Mills Marketing, Inc., Minneapolis, MN.
A reduced sucrose cookie dough uses
a Saccharide System, which comprises at
least one crystalline sugar alcohol; crystalline maltitol, crystalline lactitol or crystalline isomalt; and at least one member
selected from a liquid sugar alcohol and a
long-chain sugar complex. The saccharide
system has a collective solubility that is
within 20% of the solubility of sucrose in
the dough. The cookie dough has a sucrose
content of less than 0.5 g per serving size.

LIQUID EGG WITH FISH OIL

■ US Patent No. 7,799,365 (Sept. 21,
2010), M. Hudson, et al., assigned to
BurnBrae Farms Ltd., Lyn, ON.
A food is provided in which omega-3 fatty acids, preferably including eicosapentaenoic acid (EPA) and docosahexaenoic acid
(DHA), particularly in the form of fish oil,
is provided in a liquid egg product.
TACO SHELL

■ US Design Patent D624,277 (Sept. 28,
2010), J. Gillig, Pompano Beach, FL.

FRYING FATS AND OILS

■ US Patent No. 7,794,773 (Sept. 14, 2010),
F. Cain; et al., assigned to Loders Croklaan
USA LLC, Channahon, IL.
A frying fat or oil may be derived from
palm oil by a process using interesterification and triglycerides. The compositions
may have a content of saturated fatty acids
having from 12 to 24 carbon atoms (SAFA)
of at least 53% by weight and a unsaturated
fatty acids having 18 carbon atoms of less
than 47% by weight. The compositions may
be used to prepare fried foods such as donuts and pastries.
LONG-SHELF-LIFE CEREAL PRODUCT

■ US Patent 7,794,774 (Sept. 14, 2010), D.
Foster , et al., assigned to The Quaker Oats
Co., Chicago, IL.
A long-shelf-life, high-moisturecontent cereal product can contain an
acid-stable milk protein and at least 45%
total water content by total weight of the
cereal product.

BAKING & SNACK / November 2010

ENCAPSULATION OF
OXIDIZABLE COMPONENTS

■ US Patent Nos. 7,803,413 and 7,803,414
(Sept. 28, 2010), B. van Lengerich, et al.,
assigned to General Mills IP Holdings II,
LLC, Minneapolis, MN.
A stabilized emulsion produces shelfstable, controlled-release, discrete, solid
particles or pellets that contain an en-

capsulated and/or embedded component
such as a readily oxidizable element like
omega-3 fatty acids. An oil encapsulant component that contains an active,
sensitive encapsulant, dissolved and/or
dispersed in an oil is admixed with an
aqueous component and a film-forming
component such as a protein to form an
emulsion. The emulsion is admixed with
a matrix material for obtaining a formable mixture or dough. An acidic antioxidant for prevention of oxidation of the
active, sensitive encapsulant, and a plasticizer that solubilizes the acidic antioxidant are included in the matrix material
that encapsulates film-coated oil droplets
containing the readily oxidizable component. The plasticizer such as glycerol provides mobility for the acidic antioxidant
within the matrix material of the pellets
for reaction with any ambient oxygen and
malodorous amines.
NUT BUTTER VARIEGATE

■ US Patent No. 7,803,417 (Sept. 28, 2010),
S. Whited, et al. Unilever Bestfoods North
America, Englewood Cliffs, NJ.
This process for making a variegated
nut spread begins by forming an enclosure from a film, pumping a nut spread
into the enclosure
and pumping in
a separate stream
of an inclusion to
form a variegated
nut spread. The enclosure is sealed to
form a container
without
homogenizing the nut
spread and inclusions. The inclusion is generally
another food component that is desirably eaten with peanut butter, such as
fruit filling, banana,
marshmallow filling, chocolate, bacon bits, etc. The invention is also directed to a nut spread, comprising discrete inclusions such as chocolate syrup, fruit and mixtures thereof. The

Baking & Snack - November 2010

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