Patent application number | Description | Published |
20080317918 | REDUCED SUGAR RTE CEREALS WITH MALTODEXTRIN - The present invention relates to reduced sugar-content sugar-coated ready-to-eat (RTE) cereals and methods of their preparation. The RTE cereal has a sugar coating comprising from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. A method of preparing a reduced sugar-content sugar-coated RTE cereal includes providing a cereal base and forming a coating over the cereal base, the coating comprising on a dry weight basis from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. The coating may also include a fruit flavor and an acidulant. The method may also include drying the coated cereal and actively cooling the dried cereal below the coatings glass transition temperature while agitating the cereal so that the cooled RTE cereal does not form agglomerations of RTE cereal that do not break apart during packaging. | 12-25-2008 |
20080317919 | REDUCED SUGAR RTE CEREALS WITH MALTODEXTRIN - The present invention relates to reduced sugar-content sugar-coated ready-to-eat (RTE) cereals and methods of their preparation. The RTE cereal has a sugar coating comprising from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. A method of preparing a reduced sugar-content sugar-coated RTE cereal includes providing a cereal base and forming a coating over the cereal base, the coating comprising on a dry weight basis from about 56% to about 70% sugar and from about 16% to about 28% maltodextrin. The coating may also include a fruit flavor and an acidulant. The method may also include drying the coated cereal and actively cooling the dried cereal below the coatings glass transition temperature while agitating the cereal so that the cooled RTE cereal does not form agglomerations of RTE cereal that do not break apart during packaging. | 12-25-2008 |
20090068314 | Granulation Method And Additives With Narrow Particle Size Distribution Produced From Granulation Method - A grain-based food product is provided which is formed from a premix compacted granules having a narrow particle size distribution. The premix flows easily, does not clump, and reduces dust. | 03-12-2009 |
20090136625 | FOOD PRODUCT WITH FILLING - The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer. | 05-28-2009 |
20100021588 | Granulation Method And Additives With Narrow Particle Size Distribution Produced From Granulation Method - A grain-based food product is provided which is formed from a premix compacted granules having a narrow particle size distribution. The premix flows easily, does not clump, and reduces dust. | 01-28-2010 |
20100112127 | Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes - Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process. | 05-06-2010 |
20100112167 | Soluble Oat Or Barley Flour And Method Of Making Utilizing A Continuous Cooker - Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour. | 05-06-2010 |
20110189341 | Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes - Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process. | 08-04-2011 |
20110281007 | Soluble Oat or Barley Flour and Method of Making Utilizing a Continuous Cooker - Preparing soluble oat or barley flour in one-step using an extrusion (continuous cooking) process to dextrinize and gelatinize cook the oat or barley flour. | 11-17-2011 |
20120040072 | Waxy Corn Starch And Whole Grain Cereals - An improved cereal flour mixture, production method, and resulting cereal are provided. The cereal contains whole grain and can be extruded. | 02-16-2012 |
20130064958 | Expansion Of Extruded Cereals With Good Source Of Fiber - A cereal composition comprising a waxy starch in an amount from about 5 to about 15% by weight of the total composition and a cereal mixture comprising a fiber source in an amount from about 1 to about 15% by weight of the total composition. The cereal composition is mixed with water and expanded by extrusion to form a high-fiber cereal product. Also, a method of producing a high fiber expanded cereal product comprising the step of combining a waxy starch in an amount from about 5 to about 15% by weight of the total composition and a cereal mixture comprising a fiber source in an amount from about 1 to about 15% by weight of the total composition to form a total cereal composition. The total cereal composition is mixed with water and extruded to form an expanded cereal product. | 03-14-2013 |
20140050819 | Soluble Oat Flour And Method Of Making Utilizing Enzymes - Producing soluble oat flour by using enzymes to precondition whole oat flour prior to an extrusion (continuous cooking) process. | 02-20-2014 |