| 20100003390 | METHOD FOR ADDING FUNCTIONAL COMPONENTS TO HYDROCOLLOID BASES THAT REQUIRE COOKING - Functional components are often cooked with hydrocolloid bases to create a more palatable and nutritional product. Mixing the functional components and hydrocolloid base together and cooking the mixture often results in damage to the functional components. The damage caused to the functional components result in a reduction in the potency of the functional components or may otherwise adversely affect the functional components. Conversely, adding the functional components to the hydrocolloid base after the base has been cooked and cooled minimizes the damage caused to the functional components. | 01-07-2010 |
