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Moisture barrier for foods

A barrier and food technology, applied in the field of powder and food, can solve the problems of easy rupture of film and undesired taste

Inactive Publication Date: 2004-11-03
NAT STARCH & CHEM INVESTMENT HLDG CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the film is prone to cracking when it is moved or changed in temperature
Films can also impart an undesirable mouthfeel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0063] I. Pizza

[0064] Pizza was made with a pizzeria baked crust, a commercial pizza sauce, and the barrier of the present invention. Pizza samples after freeze / thaw cycles were evaluated by a descriptive analysis panel. The reproducibility of the panel was checked periodically with blinded controls and fresh samples with a standard deviation of + / - 1 point. sensory evaluation as Figure 9 shown. Fresh pizzas are prepared just before frying, simulating ideal conditions with little to no moisture migration. The results show that the texture of the pizza crust with the addition of the inventive barrier (here CWS starch powder) was improved over the control and approached that of the fresh pizza sample.

[0065] exist Figure 10 , the sensory aspects of the pizza food system were evaluated by comparing barriers of the invention (here drum-dried and spray-dried starches) with the same base granular (ie non-swellable) starch barriers. The granular starch barrier did not pr...

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Abstract

Hydrocolloids useful as a barrier in multi-component food systems for the inhibition of moisture migration and methods for using the barrier are disclosed. The hydrocolloid can be applied as a powder. The hydrocolloid containing barrier is able to inhibit the migration of moisture across the system, thereby improving the shelf life of the food product, as well as enhancing the ability of the product to survive freeze / thaw cycles. In doing so, the organoleptic qualities of the food system are enhanced.

Description

technical field [0001] This application relates to the use of powders in food products, and more specifically, the present invention is directed to the use of hydrocolloids as barriers in multi-component food systems to inhibit moisture migration. Background technique [0002] Moisture migration in multi-domain systems has been a long-standing problem and challenge in the food industry. Internal moisture migration in different kinds of food products can lead to premature loss of desirable organoleptic and nutritional properties. For example, moisture transfer from wet toppings or toppings to the crust of a pie or pizza results in an undesirable change in crust texture reducing shelf life and overall quality. Furthermore, the migration of water or oil can be accompanied by color dissolution, eg, color migration from layer to layer in a multi-layered cake can spoil the graphic appearance. Examples of other multi-domain systems include ice cream or sandwiches in cones, soft t...

Claims

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Application Information

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IPC IPC(8): A23L3/00A21D13/00A21D13/08A23C9/133A23G3/34A23G9/00A23G9/32A23L1/00A23L1/0522A23L3/34A23L29/00A23L29/20
CPCA23G9/322A23C9/133A23G2200/06A21D13/0012A23L1/0067A23L1/0052A23G3/343A23C2270/05A23L1/005A21D13/0032A23P20/12A23P20/105A23P20/20A21D13/26A21D13/34A23L3/34
Inventor M·芬A·默克E·M·维塞尔杨毅
Owner NAT STARCH & CHEM INVESTMENT HLDG CORP
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