RETORTABLE GLUTEN-FREE PASTA

Number of patents in Portfolio can not be more than 2000

United States of America

SERIAL NO

16480934

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Abstract

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A gluten-free pasta product that survives retort may be formed by preparing a dough mixture with gluten-free flour and water. The dough can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The extruded pasta product can be incorporated into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort despite the absence of binding gluten molecules.

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Patent Owner(s)

Patent OwnerAddress
GENERAL MILLS INCNUMBER ONE GENERAL MILLS BLVD MINNEAPOLIS MN 55426

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Kittleson, Diana Lee Golden Valley, US 1 0
Ng, Christine St Golden Valley, US 2 0
Robie, Steven C Golden Valley, US 29 248

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