DOUGH PRODUCTS COMPRISING ETHYLCELLULOSE AND EXHIBITING REDUCED OIL MIGRATION

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United States of America Patent

APP PUB NO 20140044839A1
SERIAL NO

13885237

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ATTORNEY / AGENT: (SPONSORED)

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Abstract

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A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.

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Patent Owner(s)

Patent OwnerAddress
MARS INCORPORATED6885 ELM STREET MCLEAN VA 22101-3883

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Cattaruzza, Andrea Slough, GB 3 0
Marangoni, Alejandro Gregorio Guelph, CA 5 2
Radford, Stewart Slough, GB 2 0

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