THERMALLY INHIBITED FLOURS FOR IMPROVED RETORT EFFICIENCY

The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10. 1. (canceled)2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. (canceled)9. (canceled)10. (canceled)11. A process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10 , wherein the retorted food product is soup , sauce , gravy , or beverage.12. A process comprising:a) substituting thermally inhibited flour for a larger amount of flour which was not thermally inhibited on a less than 11 wt/wt basis in a food product; and{'sub': '0', 'b) retorting the food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10.'}13. The process of claim 12 , wherein the amount of the thermally inhibited flour is in an amount of at least 5% (wt/wt) less than the flour which was not heat-moisture treated.14. The process of claim 13 , wherein the amount of the thermally inhibited flour is in an amount of at least 10% (wt/wt) less than the flour which was not heat-moisture treated.15. The process of claim 14 , wherein the amount of the thermally inhibited flour is in an amount of at least 15% (wt/wt) less than the flour which was not heat-moisture treated.16. The process of claim 12 , wherein the thermally inhibited flour comprises from about 10 wt % to about 100 wt % of the starch and/or flour in the food product.17. The process of claim 16 , wherein the thermally inhibited flour is the only starch or flour in the food product.18. The process of claim 12 , wherein the thermally inhibited flour comprises from about 0.1 wt % to about 20 wt % of the total weight of the retorted food product.19. (canceled)20. (canceled) Canned and jarred food products are often heated for cooking and ...

HEAT-MOISTURE TREATED FLOURS FOR IMPROVED RETORT EFFICIENCY

The application relates to a process comprising retorting a food product comprising heat-moisture treated flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10. 1. A process comprising retorting a food product comprising heat-moisture treated flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10.2. The process of claim 1 , wherein the time is from about 50 minutes to about 70 minutes.3. The process of claim 1 , wherein the heat-moisture treated flour comprises from about 0.1 wt % to about 20 wt % of the total weight of the retorted food product.4. The process of claim 3 , wherein the heat-moisture treated flour comprises from about 5% (wt/wt) to about 7% (wt/wt) of the total weight of the retorted food product.5. The process of claim 1 , wherein the time to achieve a Fvalue of at least 10 is at least 10% less than the time to achieve a Fvalue of at least 10 with a flour which was not heat-moisture treated.6. The process of claim 5 , wherein the time to achieve a Fvalue of at least 10 is at least 20% less than the time to achieve a Fvalue of at least 10 with a flour which was not heat-moisture treated.7. The process of claim 6 , wherein the time to achieve a Fvalue of at least 10 is at least 30% less than the time to achieve a Fvalue of at least 10 with a flour which was not heat-moisture treated.8. The process of claim 1 , wherein the heat-moisture treated flour comprises from about 10 wt % to about 100 wt % of the starch and/or flour in the food product.9. The process of claim 8 , wherein the heat-moisture treated flour is the only starch or flour in the food product.10. The process of claim 1 , wherein the heat-moisture treated flour has replaced an equivalent amount of the same flour which was not heat-moisture treated on a 1:1 wt/wt basis in the retorted food product.11. The process of claim 1 , wherein the retorted food product is soup claim 1 , sauce claim 1 , gravy claim 1 , or ...

THERMALLY INHIBITED FLOURS FOR IMPROVED RETORT EFFICIENCY

The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10. 1. A process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fvalue of at least 10.2. The process of claim 1 , wherein the time is from about 50 minutes to about 70 minutes.3. The process of claim 1 , wherein the thermally inhibited flour comprises from about 0.1 wt % to about 20 wt % of the total weight of the retorted food product.4. The process of claim 3 , wherein the thermally inhibited flour comprises from about 5% (wt/wt) to about 7% (wt/wt) of the total weight of the retorted food product.5. The process of claim 1 , wherein the time to achieve a Fvalue of at least 10 is at least 10% less than the time to achieve a Fvalue of at least 10 with a flour which was not thermally inhibited.6. The process of claim 5 , wherein the time to achieve a Fvalue of at least 10 is at least 20% less than the time to achieve a Fvalue of at least 10 with a flour which was not thermally inhibited.7. The process of claim 6 , wherein the time to achieve a Fvalue of at least 10 is at least 30% less than the time to achieve a Fvalue of at least 10 with a flour which was not thermally inhibited.8. The process of claim 1 , wherein the thermally inhibited flour comprises from about 10 wt % to about 100 wt % of the starch and/or flour in the food product.9. The process of claim 8 , wherein the thermally inhibited flour is the only starch or flour in the food product.10. The process of claim 1 , wherein the thermally inhibited flour has replaced an equivalent amount of the same flour which was not thermally inhibited on a 1:1 wt/wt basis in the retorted food product.11. The process of claim 1 , wherein the retorted food product is soup claim 1 , sauce claim 1 , gravy claim 1 , or beverage.12. A process ...

Free radical retrograde precipitation polymer dispersions

The present invention is directed to a dispersion of polymer particles in a dispersing medium. The polymer particles each contain an average of more than two living radicals that are not chemically protected. The present invention is also directed to a free radical precipitation process involving combining at least one monomer in at least one solvent; dispersing said monomer solvent mixtture in a dispersing medium that is non-miscible with the first solvent, using a surfactant, stabilizer or mixture thereof; initiating polymerization with att least one free-radical generating agent and conversion, to produce polymer particles containing radicals trapped by precipitation by virtue of being above the lower critical solution temperature of the system; and removing the precipitating agent either during or after free-radical generation to form a dispersion polymer in the dispersing medium habing living, trapped radicals.

Gluten-Free Bakery Products

This invention pertains to a gluten-free bakery product which comprises a flour/starch component comprising a heat moisture treated flour. Such bakery products more closely mimic the conventional, wheat flour containing products than other gluten-free products.

Heat-moisture treated flours for improved retort efficiency

The application relates to a process comprising retorting a food product comprising heat-moisture treated flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.

Free radical retrograde precipitation copolymers and process for making same

The present invention is directed to a single stage free radical precipitation polymerization process for producing a copolymer involving admixing a solvent, a free-radical-forming agent, (meth) acrylic acid, and at least one monomer selected from the group consisting of styrene, vinyl acetate, methylmethacrylate, butyl acrylate, methyl acrylate, acrylonitrile, and isopropylacrylamide; initiating a free-radical precipitation polymerization to form a plurality of polymer radicals; precipitating a polymer from said polymer radicals; maintaining the admixture of reactants at a temperature above the lower critical solution temperature of said admixture; and controlling the temperature of said a mixture to control the rate of propagation of the polymer. The process is useful for producing random copolymers of vinyl acetate or styrene with more than 4 percent and up to greater than 20 percent by weight of (meth) acrylic acid.

Gluten-free bakery products

This invention pertains to a gluten-free bakery product which comprises a flour/starch component comprising a heat moisture treated flour. Such bakery products more closely mimic the conventional, wheat flour containing products than other gluten--free products.

Free radical retrograde precipitation polymer dispersions

Thermally inhibited flours for improved retort efficiency

The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fo value of at least 10.

Activatable compositions

Activatable compositions

Farinhas termicamente inibidas para eficiência de autoclavagem aperfeiçoada

FARINHAS TERMICAMENTE INIBIDAS PARA EFICIÊNCIA DE AUTOCLAVAGEM APERFEIÇOADA O presente documento se refere a um processo compreendendo autoclavagem de um produto alimentício consistindo em farinha termicamente inibida por um período de tempo de cerca de 15 r:tinutos a cerca de 80 minutos para obter um valor E'0 de pelo menos 10.

processo para fabricar produtos alimentícios autoclavados usando farinhas termicamente inibidas para eficiência de autoclavagem aperfeiçoada

FARINHAS TERMICAMENTE INIBIDAS PARA EFICIÊNCIA DE AUTOCLAVAGEM APERFEIÇOADA O presente documento se refere a um processo compreendendo autoclavagem de um produto alimentício consistindo em farinha termicamente inibida por um período de tempo de cerca de 15 minutos a cerca de 80 minutos para obter um valor F0 de pelo menos 10.

Thermally inhibited flours for improved retort efficiency

The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F 0 value of at least 10.