Heat tolerant farinaceous-based food product
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United States of America Patent
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Nov 17, 2009
Grant Date -
Sep 8, 2005
app pub date -
Mar 8, 2004
filing date -
Mar 8, 2004
priority date (Note) -
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Abstract
This invention is directed to a farinaceous-based food product. The food product has a protein additive and a hydrophobic ester and it is dried in a manner to give a cross-section of the same a scanning electron microscopy image that visually displays substantially no protein fiber gaps or voids at about 2000 times magnification. The farinaceous-based food product is firm and not sticky after cooking.
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