BAKED GOOD COMPOSITIONS CONTAINING ALLULOSE
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
N/A
Issued Date -
Jun 20, 2024
app pub date -
Oct 16, 2020
filing date -
Oct 16, 2020
priority date (Note) -
Published
status (Latency Note)
Importance
Abstract
Described herein are allulose-containing baked good compositions containing allulose and leavening acids and baked goods made therefrom, as well as methods of making such compositions and baked goods. wherein one or more allulose-containing composition described herein reduces the browning caused by allulose in the allulose-containing baked goods made therefrom. The allulose-containing baked goods described herein have reduced added sugars and reduced caloric content as a result of the allulose replacing at least a portion of the nutritive sweetener (e.g., sugar) contained in a full sugar sweet baked good while beneficially addressing the undesirable color, and/or flavor changes that can result from allulose inclusion and without negative effects to textural characteristics.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully