Low molecular weight glassy carbohydrate matrix encapsulating an emulsifier dry mix
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United States of America Patent
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Aug 1, 2000
Issued Date -
N/A
app pub date -
Dec 3, 1999
filing date -
Aug 12, 1997
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Abstract
Food compositions in the form of a glassy low molecular carbohydrate matrix comprising an emulsifier. The food compositions comprise about 50 to 90% of a low molecular carbohydrate and the balance emulsifier. The food compositions are in powder form (1000 .mu.m>) and are useful as emulsifier ingredients in dry mixes for dough and batters for prepared foods such as layer cakes, muffins, breads and pancakes. Also disclosed are preparation methods involving heating the low molecular carbohydrate to above its melting point, admixing the emulsifier to form a magma, rapidly cooling the magma sufficiently low enough to form a solid matrix and size reducing to form a powder of the requisite size.
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