초록 ▼

The functionality of Dutch and natural cocoa powders in cold water and bakery recipes are simulated by a base mix which contains starch granules characterized as having a swelling power of less than 22 and a critical concentration value of at least 5.0 in combination with defatted vegetable seed mat

The functionality of Dutch and natural cocoa powders in cold water and bakery recipes are simulated by a base mix which contains starch granules characterized as having a swelling power of less than 22 and a critical concentration value of at least 5.0 in combination with defatted vegetable seed material. Edible fats, coloring, flavoring and viscosity imparting additives may be included in the base mix to simulate the organoleptic characteristics of the particular cocoa powder which the base mix is intended to extend or replace.

대표청구항 ▼

A dry synthetic base for use in food compositions which said base mix consists essentially of; (A) from about 25 to about 300 parts by weight granular starch characterized as having (at 95°C.) a swelling power of less than 22 and critical concentration value of at least 5.0; and (B) 100 parts by wei

A dry synthetic base for use in food compositions which said base mix consists essentially of; (A) from about 25 to about 300 parts by weight granular starch characterized as having (at 95°C.) a swelling power of less than 22 and critical concentration value of at least 5.0; and (B) 100 parts by weight of a defatted vegetable seed material with said material containing at least 35% by weight vegetable seed protein having an NSI ranging from about 20 to about 80; with the proportion of said starch component (A) and said seed material (B) being sufficient to provide a base mix which absorbs at least its total granular starch and seed material dry weight in water at 93°C.