Noodle product of the Koay Teow type
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United States of America Patent
Stats
-
Sep 19, 2000
Grant Date -
N/A
app pub date -
Dec 28, 1998
filing date -
Dec 29, 1997
priority date (Note) -
In Force
status (Latency Note)
Importance
Abstract
A full moisture, shelf stable or frozen noodle product having a dry matter content between about 30% to about 45% by weight. This product contains a cooked flour or semolina of a starchy plant, softened water, a cooked starch, an ionic gelling agent, an emulsifier, a cation which has formed a gel with the ionic gelling agent, and an oil. If desired, an acid can be included to provide a pH between about 3.7 to about 4.5.
First Claim
Family
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Cited Art Landscape
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