WO2010029151A1 - Food and beverage ingredient delivery systems - Google Patents

Food and beverage ingredient delivery systems Download PDF

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Publication number
WO2010029151A1
WO2010029151A1 PCT/EP2009/061810 EP2009061810W WO2010029151A1 WO 2010029151 A1 WO2010029151 A1 WO 2010029151A1 EP 2009061810 W EP2009061810 W EP 2009061810W WO 2010029151 A1 WO2010029151 A1 WO 2010029151A1
Authority
WO
WIPO (PCT)
Prior art keywords
starch
food
baked
beverage
shell
Prior art date
Application number
PCT/EP2009/061810
Other languages
French (fr)
Inventor
Everwien Ter Haseborg
Original Assignee
Novozymes A/S
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Novozymes A/S filed Critical Novozymes A/S
Publication of WO2010029151A1 publication Critical patent/WO2010029151A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to enzymes and other ingredients or additives administered in the form of baked starch capsules for use in foods and beverages.
  • Enzymes delivery systems include, e.g., powders, liquids, granulates pastes, sachets, capsules and tablets. Although often suitable for delivering enzymes in non-food and non-beverage applications, current enzyme delivery systems present problems in application in foods and beverages when the ingredients of the enzyme delivery system conflict with food and beverage ingredient regulations.
  • the present invention is directed to the use of baked starch capsules for use in delivering enzymes and other ingredients or additives to food and beverages compositions (e.g., ingredients used to prepare food and beverage compositions and/or the final food and beverage composition).
  • the baked starch capsules comprise (a) an outer baked starch shell which disintegrates upon contact with the environment of the food or beverage composition or during the manufacturing process conditions of the food or beverage and (b) an inner core which is encapsulated by the shell and receives a food or beverage ingredient or additive, such as, an enzyme.
  • the shell disintegrates during the food or beverage manufacturing process conditions, e.g., due to processing conditions thereby releasing the contents contained in the inner core.
  • the shell is water soluble in an aqueous environment of the food or beverage and disintegrates upon contact with the aqueous environment of the food or beverage.
  • the baked starch capsules may be used to deliver food and beverage ingredients or additives, such as, e.g., enzymes, emulsifiers, vitamins, mineral, mineral salts and redox agents (e.g., ascorbic acid) and combinations thereof.
  • the baked starch capsule shell is made from a suitable starch source, such as, for example, corn starch, which is baked in the desired form (shape, size, volume of the encapsulated core).
  • a suitable starch source such as, for example, corn starch
  • the present invention is also directed to a method of preparing a food or beverage by administering a food or beverage ingredient or additive in the form of a baked starch capsules to a food or beverage composition.
  • An embodiment of the invention includes a method for preparing a dough for a baked product, comprising adding a baked starch capsule comprising a dough additive to a dough and baking the dough.
  • the additive is preferably an enzyme or emulsifier.
  • a “capsule” refers to an outer “shell” encapsulating an inner “core.”
  • the core is the space for receiving an ingredient or additive.
  • the capsule has a predetermined form (shape, size and core volume).
  • the "outer shell" of the capsules of the present invention is made from a baked starch material.
  • the starch is baked to form the solid shell under suitable baking conditions.
  • Any suitable starch material may be used, such as, e.g., corn starch, corn flour, potato starch, potato flour, wheat starch, wheat flour, and mixtures of starch materials.
  • the starch source is corn starch.
  • Baked starch capsules suitable for use in the present invention are available in the art.
  • the outer shell has the properties of being stable (non-disintegrating) prior to use in the food or beverage manufacturing process. That is, the outer shell does not disintegrate in the environmental conditions encountered outside the food or beverage manufacturing process, e.g., the environmental conditions (temperature, humidity) encountered during storage and transportation of the capsules.
  • Suitable baked starch capsules are available in the art and maybe modified for the purposes of this invention, and include, e.g., CACHET A PASTIGLIA, available from Wafer Farma Decor S&L (Italy).
  • the outer shell consists of starch or consists essentially of starch, i.e., only additional standard ingredients which are used to bake the starch are present in the starch shell.
  • the shell is substantially comprised of starch, i.e., the starch shell comprises at least about 50% starch per wt of the starch shell.
  • the starch shell comprises at least about 60% starch, 65% starch, 70% starch, 75% starch, 80% starch, 85% starch, 90% starch, 95% starch, at least 98% starch, at least 99% starch per wt. of the starch shell.
  • An example includes, e.g., a starch shell comprising 90.22% corn starch, 0.30% vegetable fat and 9.48% moisture.
  • the weight, size and shape of the capsule e.g., thickness of starch shell, diameter of the shell, volume of the core, can vary as desired for the intended use.
  • the starch capsule has a filling volume of from about .5 ml to 250 ml, more preferably from about 1 ml to 5 ml.
  • the thickness of the shell may be used to control the ease of release of the contents from the core. That is, a thicker shell can be used to delay the release of the ingredients in the core.
  • the shell disintegrates in the environment of the food or beverage composition or manufacturing process conditions.
  • the shell is water soluble and disintegrates upon contact with the aqueous environment of the food or beverage manufacturing process conditions.
  • the shell disintegrates during heating of the food or beverage manufacturing process.
  • the shell disintegrates as a result of physical manipulation of the food or beverage ingredients during the food or beverage manufacturing process.
  • the baked starch capsule may contain additional layers.
  • a coating may be applied to the outer surface of the outer shell and/or to the inner surface of the outer shell.
  • one or more additional layers are present between the outer shell and the inner core.
  • the baked starch capsules contain one or more ingredients or additives in amounts effective for achieving the desired result.
  • an "ingredient or additive” refers to any food or beverage ingredient or additive desired for use in a foods or beverages or food or beverage manufacturing processes.
  • the ingredient or additive is selected from the group consisting of enzymes, emulsifiers, vitamins, mineral, mineral salts and redox agents (e.g., ascorbic acid), and combinations thereof.
  • the ingredient or additive consists of or consists essentially of one or more food or beverage enzymes.
  • Example of enzymes include, without limitation, an alpha-amylase, maltogenic alpha-amylase, amyloglucosidase, a beta-amylase, a cyclodextrin glucanotransferase, peptidase, in particular an exopeptidase, a transglutaminase, a lipase, phospholipase, an asparaginase, a cellulase, a hemicellulase, in particular a pentosanase, such as, xylanase, a protease, a protein disulfide isomerase, e.g., a protein disulfide isomerase, a glycosyltransferase, a branching enzyme), a glucanotransferase (dextrin glycosyltransferase) or an oxidoreductase, e.g., a peroxida
  • emulsifiers include, without limitation, lecithin, fatty acid monoglycerides and diglycerides, diacetyl tartaric acid esters of monoglycerides and diglycerides (DATEM), polyglycerol esters, sorbitan esters, and the stearoyl-lactylates.
  • the baked starch capsules of the present invention may be used in any suitable food or beverage manufacturing process or composition.
  • Non-limiting examples of applications of the baked starch capsules include for use in delivering ingredients or additives, such as, e.g., enzymes, for use in manufacturing bread, rolls, cake, noodles, biscuits, crackers, wafers, snack products, steam bread, dairy products (such as, e.g., cheese).
  • ingredients or additives such as, e.g., enzymes
  • dairy products such as, e.g., milk
  • beverage products such as, dairy products (e.g., milk) juice, wine, beer, soft drinks.
  • the baked starch capsules are used for delivering enzymes in the manufacture of dough based products.
  • a method for preparing a dough for a baked product comprises adding a baked starch capsule comprising a baking enzyme and baking the dough.
  • the enzyme preferably includes an enzyme used for conditioning the dough and or as bread improver, e.g., extending the shelf life of the product. Examples include amylases, maltogenic alpha-amylase, xylanses, protease, cellulases, lipases, phospholipases.
  • Another embodiment of the present invention relates to a food or beverage composition, e.g., dough, comprising the baked starch capsules of the present invention.

Abstract

The present invention relates to enzymes and other ingredients or additives administered in the form of baked starch capsules for use in foods and beverages.

Description

FOOD AND BEVERAGE INGREDIENT DELIVERY SYSTEMS
FIELD OF THE INVENTION
The present invention relates to enzymes and other ingredients or additives administered in the form of baked starch capsules for use in foods and beverages.
BACKGROUND OF THE INVENTION
Many enzyme delivery systems are known in the art. Enzymes delivery systems include, e.g., powders, liquids, granulates pastes, sachets, capsules and tablets. Although often suitable for delivering enzymes in non-food and non-beverage applications, current enzyme delivery systems present problems in application in foods and beverages when the ingredients of the enzyme delivery system conflict with food and beverage ingredient regulations.
There is a need in the art for improved, safe and flexible enzyme delivery systems for food and beverage applications.
SUMMARY OF THE INVENTION
The present invention is directed to the use of baked starch capsules for use in delivering enzymes and other ingredients or additives to food and beverages compositions (e.g., ingredients used to prepare food and beverage compositions and/or the final food and beverage composition). The baked starch capsules comprise (a) an outer baked starch shell which disintegrates upon contact with the environment of the food or beverage composition or during the manufacturing process conditions of the food or beverage and (b) an inner core which is encapsulated by the shell and receives a food or beverage ingredient or additive, such as, an enzyme. The shell disintegrates during the food or beverage manufacturing process conditions, e.g., due to processing conditions thereby releasing the contents contained in the inner core. In an embodiment, the shell is water soluble in an aqueous environment of the food or beverage and disintegrates upon contact with the aqueous environment of the food or beverage. The baked starch capsules may be used to deliver food and beverage ingredients or additives, such as, e.g., enzymes, emulsifiers, vitamins, mineral, mineral salts and redox agents (e.g., ascorbic acid) and combinations thereof.
The baked starch capsule shell is made from a suitable starch source, such as, for example, corn starch, which is baked in the desired form (shape, size, volume of the encapsulated core). The present invention is also directed to a method of preparing a food or beverage by administering a food or beverage ingredient or additive in the form of a baked starch capsules to a food or beverage composition.
An embodiment of the invention includes a method for preparing a dough for a baked product, comprising adding a baked starch capsule comprising a dough additive to a dough and baking the dough. The additive is preferably an enzyme or emulsifier.
DETAILED DESCRIPTION OF THE INVENTION As used herein, a "capsule" refers to an outer "shell" encapsulating an inner "core." The core is the space for receiving an ingredient or additive. The capsule has a predetermined form (shape, size and core volume).
The "outer shell" of the capsules of the present invention is made from a baked starch material. The starch is baked to form the solid shell under suitable baking conditions. Any suitable starch material may be used, such as, e.g., corn starch, corn flour, potato starch, potato flour, wheat starch, wheat flour, and mixtures of starch materials. In a preferred embodiment, the starch source is corn starch. Baked starch capsules suitable for use in the present invention are available in the art.
The outer shell has the properties of being stable (non-disintegrating) prior to use in the food or beverage manufacturing process. That is, the outer shell does not disintegrate in the environmental conditions encountered outside the food or beverage manufacturing process, e.g., the environmental conditions (temperature, humidity) encountered during storage and transportation of the capsules. Suitable baked starch capsules are available in the art and maybe modified for the purposes of this invention, and include, e.g., CACHET A PASTIGLIA, available from Wafer Farma Decor S&L (Italy).
Although conventional tableting aids (e.g., binders) maybe used to prepare the capsule, an advantage of the present invention, is that tableting aids maybe entirely eliminated, which provides a safe and flexible system for delivering food and beverage ingredients. In a preferred embodiment, the outer shell consists of starch or consists essentially of starch, i.e., only additional standard ingredients which are used to bake the starch are present in the starch shell. In an embodiment, the shell is substantially comprised of starch, i.e., the starch shell comprises at least about 50% starch per wt of the starch shell. More preferably, the starch shell comprises at least about 60% starch, 65% starch, 70% starch, 75% starch, 80% starch, 85% starch, 90% starch, 95% starch, at least 98% starch, at least 99% starch per wt. of the starch shell. An example includes, e.g., a starch shell comprising 90.22% corn starch, 0.30% vegetable fat and 9.48% moisture.
The weight, size and shape of the capsule, e.g., thickness of starch shell, diameter of the shell, volume of the core, can vary as desired for the intended use. In an embodiment, the starch capsule has a filling volume of from about .5 ml to 250 ml, more preferably from about 1 ml to 5 ml.
The thickness of the shell may be used to control the ease of release of the contents from the core. That is, a thicker shell can be used to delay the release of the ingredients in the core.
The shell disintegrates in the environment of the food or beverage composition or manufacturing process conditions. In an embodiment, the shell is water soluble and disintegrates upon contact with the aqueous environment of the food or beverage manufacturing process conditions. In another embodiment, the shell disintegrates during heating of the food or beverage manufacturing process. In yet another embodiment, the shell disintegrates as a result of physical manipulation of the food or beverage ingredients during the food or beverage manufacturing process.
In addition to the starch outer shell and inner core, the baked starch capsule may contain additional layers. For example, in an embodiment, a coating may be applied to the outer surface of the outer shell and/or to the inner surface of the outer shell. In another embodiment, one or more additional layers are present between the outer shell and the inner core.
The baked starch capsules contain one or more ingredients or additives in amounts effective for achieving the desired result. As used herein, an "ingredient or additive" refers to any food or beverage ingredient or additive desired for use in a foods or beverages or food or beverage manufacturing processes. In a preferred embodiment, the ingredient or additive is selected from the group consisting of enzymes, emulsifiers, vitamins, mineral, mineral salts and redox agents (e.g., ascorbic acid), and combinations thereof. In an embodiment, the ingredient or additive consists of or consists essentially of one or more food or beverage enzymes.
Example of enzymes include, without limitation, an alpha-amylase, maltogenic alpha-amylase, amyloglucosidase, a beta-amylase, a cyclodextrin glucanotransferase, peptidase, in particular an exopeptidase, a transglutaminase, a lipase, phospholipase, an asparaginase, a cellulase, a hemicellulase, in particular a pentosanase, such as, xylanase, a protease, a protein disulfide isomerase, e.g., a protein disulfide isomerase, a glycosyltransferase, a branching enzyme), a glucanotransferase (dextrin glycosyltransferase) or an oxidoreductase, e.g., a peroxidase, a laccase, a glucose oxidase, lactose oxidase, a pyranose oxidase, a lipoxygenase, an L-amino acid oxidase or a carbohydrate oxidase.
Examples of emulsifiers include, without limitation, lecithin, fatty acid monoglycerides and diglycerides, diacetyl tartaric acid esters of monoglycerides and diglycerides (DATEM), polyglycerol esters, sorbitan esters, and the stearoyl-lactylates.
The baked starch capsules of the present invention may be used in any suitable food or beverage manufacturing process or composition. Non-limiting examples of applications of the baked starch capsules include for use in delivering ingredients or additives, such as, e.g., enzymes, for use in manufacturing bread, rolls, cake, noodles, biscuits, crackers, wafers, snack products, steam bread, dairy products (such as, e.g., cheese). Other non-limiting examples include use of the baked starch capsules for delivering ingredients or additives, such as, e.g., enzymes, in manufacturing beverage products, such as, dairy products (e.g., milk) juice, wine, beer, soft drinks.
In a preferred embodiment, the baked starch capsules are used for delivering enzymes in the manufacture of dough based products. In an embodiment, a method for preparing a dough for a baked product, comprises adding a baked starch capsule comprising a baking enzyme and baking the dough. The enzyme preferably includes an enzyme used for conditioning the dough and or as bread improver, e.g., extending the shelf life of the product. Examples include amylases, maltogenic alpha-amylase, xylanses, protease, cellulases, lipases, phospholipases.
Another embodiment of the present invention relates to a food or beverage composition, e.g., dough, comprising the baked starch capsules of the present invention.

Claims

1. A baked starch capsule for administering an ingredient to a food or beverage composition, comprising: a shell comprising baked starch, which shell disintegrates upon contact with the environment of a food or beverage composition, an inner core which is encapsulated by the shell and comprises one or more food or beverage ingredients.
2. The baked starch capsule of claim 1 , wherein the one or more food or beverage ingredients comprises an enzyme, emulsifier, vitamins, mineral, mineral salts and redox agents and combinations thereof.
3. The baked starch capsule of claims 1 , wherein the one or more food or beverage ingredients comprises an enzyme selected from the group consisting of an alpha-amylase, maltogenic alpha-amylase, amyloglucosidase, a beta-amylase, a cyclodextrin glucanotransferase, peptidase, in particular an exopeptidase, a transglutaminase, a lipase, phospholipase, an asparaginase, a cellulase, a hemicellulase, in particular a pentosanase, such as, xylanase, a protease, a protein disulfide isomerase, e.g., a protein disulfide isomerase, a glycosyltransferase, a branching enzyme), a glucanotransferase (dextrin glycosyltransferase) or an oxidoreductase, e.g., a peroxidase, a laccase, a glucose oxidase, lactose oxidase, a pyranose oxidase, a lipoxygenase, an L-amino acid oxidase or a carbohydrate oxidase.
4. The baked starch capsule of claim 1 , wherein the one or more food or beverage ingredients comprises an emulsifier.
5. The baked starch capsule of any of claims 1-3, wherein the outer shell consists of starch.
6. The baked starch capsule of any of claims 1-4, wherein the outer shell consists essentially of starch.
7. The baked starch capsule of any of claims 1-4, wherein the starch shell comprises at least 50% starch, more preferably, at least about 60% starch, 65% starch, 70% starch, 75% starch, 80% starch, 85% starch, 90% starch, 95% starch, 98% starch, 99% starch per wt of the starch shell.
8. The baked starch capsule of any of the preceding claims, wherein the starch shell is water soluble in an aqueous environment of the food or beverage and disintegrates upon contact with the aqueous environment of the food or beverage
9. The baked starch capsule of any of the preceding claims, wherein the starch shell disintegrates during a heating step in the preparation of the food or beverage composition.
10. The baked starch capsule of any of the preceding claims, wherein the starch shell disintegrates during a physical manipulation of the food or beverage composition.
11. The baked starch capsule of the any of the preceding claims, wherein the food or beverage is selected from the group consisting of bread, rolls, cake, noodles, biscuits, crackers, wafers, snack products, steam bread, dairy products, juice, wine, beer, and soft drinks.
12. A method of preparing a food or beverage by administering a food or beverage ingredient or additive in the form of the baked starch capsule of claim 1 to a food or beverage composition.
13. The method of claim 12, wherein the food or beverage is selected from the group consisting of bread, rolls, cake, noodles, biscuits, crackers, wafers, snack products, steam bread, dairy products, juice, wine, beer, and soft drinks.
14. A method for preparing a dough for a baked product, comprising adding a baked starch capsule of claim 1 to a dough, wherein said baked starch capsule comprises a dough additive, and baking the dough.
15. The method of claim 14, wherein the dough additive is a bread improver.
16 The method of claim 14, wherein the dough additive is an enzyme or emulsifier.
PCT/EP2009/061810 2008-09-11 2009-09-11 Food and beverage ingredient delivery systems WO2010029151A1 (en)

Applications Claiming Priority (2)

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US9602008P 2008-09-11 2008-09-11
US61/096,020 2008-09-11

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2474838A (en) * 2009-10-27 2011-05-04 Nestec Sa Wafer and process for producing a wafer
CN107787185A (en) * 2015-06-29 2018-03-09 乐斯福公司 The modifying agent and bread-making methods of the pre- toast bread of non-stored frozen

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US4812445A (en) * 1987-02-06 1989-03-14 National Starch And Chemical Corporation Starch based encapsulation process
WO1995017815A1 (en) * 1993-12-27 1995-07-06 The University Of Kansas Center For Research, Inc. Biologically active agent encapsulated in biodegradable starch/polymer matrices
US5599569A (en) * 1995-03-28 1997-02-04 National Starch And Chemical Investment Holding Corporation Use of amylase-treated low-viscosity starch in foods
US5607708A (en) * 1992-12-14 1997-03-04 Hunt-Wesson, Inc. Encapsulated volatile flavoring materials
WO1998018610A1 (en) * 1996-10-28 1998-05-07 Lengerich Bernhard H Van Embedding and encapsulation of controlled release particles
WO1998032336A2 (en) * 1997-01-22 1998-07-30 Kerry Ingredients (Uk) Limited Enzyme-based bread improvers
WO2003015528A1 (en) * 2001-08-14 2003-02-27 Cerestar Holding B.V. A method for making an oil-starch composition and the resulting product
EP1900283A2 (en) * 1998-03-23 2008-03-19 General Mills, Inc. Encapsulation of components into edible products

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4812445A (en) * 1987-02-06 1989-03-14 National Starch And Chemical Corporation Starch based encapsulation process
US5607708A (en) * 1992-12-14 1997-03-04 Hunt-Wesson, Inc. Encapsulated volatile flavoring materials
WO1995017815A1 (en) * 1993-12-27 1995-07-06 The University Of Kansas Center For Research, Inc. Biologically active agent encapsulated in biodegradable starch/polymer matrices
US5599569A (en) * 1995-03-28 1997-02-04 National Starch And Chemical Investment Holding Corporation Use of amylase-treated low-viscosity starch in foods
WO1998018610A1 (en) * 1996-10-28 1998-05-07 Lengerich Bernhard H Van Embedding and encapsulation of controlled release particles
WO1998032336A2 (en) * 1997-01-22 1998-07-30 Kerry Ingredients (Uk) Limited Enzyme-based bread improvers
EP1900283A2 (en) * 1998-03-23 2008-03-19 General Mills, Inc. Encapsulation of components into edible products
WO2003015528A1 (en) * 2001-08-14 2003-02-27 Cerestar Holding B.V. A method for making an oil-starch composition and the resulting product

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2474838A (en) * 2009-10-27 2011-05-04 Nestec Sa Wafer and process for producing a wafer
CN107787185A (en) * 2015-06-29 2018-03-09 乐斯福公司 The modifying agent and bread-making methods of the pre- toast bread of non-stored frozen
CN107787185B (en) * 2015-06-29 2022-01-28 乐斯福公司 Improver for pre-baked bread stored without freezing and method for producing bread

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