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WO1989002225A1 - Snack cracker - Google Patents

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Publication number
WO1989002225A1
WO1989002225A1 PCT/US1988/003105 US8803105W WO8902225A1 WO 1989002225 A1 WO1989002225 A1 WO 1989002225A1 US 8803105 W US8803105 W US 8803105W WO 8902225 A1 WO8902225 A1 WO 8902225A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
weight
percent
present
range
Prior art date
Application number
PCT/US1988/003105
Other languages
French (fr)
Inventor
Robert H. Garrison, Jr.
Original Assignee
Snackrite, Inc.
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 Snackrite, Inc. filed Critical Snackrite, Inc.
Publication of WO1989002225A1 publication Critical patent/WO1989002225A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum

Definitions

  • Heart disease causes more deaths of both men and women than all cancer combined. And a major risk factor of heart disease is high cholesterol in the blood. Another factor is excess weight.
  • High blood cholesterol can be lowered by changes in diet.
  • Oat bran has beneficial effects because it contains a large percentage of water-soluble fiber termed gum. There is more gum in oat bran than in oatmeal, and oat bran is better. Guar gum is also useful. Guar gum makes thick and heavy soups and stews. Guar gum has been known to lower serum cholesterol by an average of 16.6 percent. Soluble fibers, such as oat bran and guar gum affect glucose metabolism and insulin requirements.
  • Soluble fibers or gums need to be ingested regularly in small but sufficient quantities.
  • the present invention avoids problems inherent in the prior art and produces easily ingestible foods with sufficient but not excessive soluble fibers to reduce plaque and serum cholesterol on a regular basis.
  • the invention provides small snack items that have a blend of soluble fibers that lower cholesterol levels and body weight.
  • the uniqueness of the blend of oat and guar fibers is responsible for the cholesterol reduction.
  • a preferred product has a ratio of oat bran to guar gum of about 2 to 1.
  • the oat bran and guar gum combined are about 20 to 30 percent of the product weight.
  • the preferred product has about 2 to 4 percent water.
  • This invention has created a blend of two soluble fibers, oat and guar, and has incorporated this combination into a cracker.
  • This invention provides a food product containing flour, water, oat bran, guar gum.
  • the product is blended into a dough, hydrated, rolled, separated, and baked to a crisp cracker-like consistency.
  • the product is useful for the palatable human ingestion of sufficient soluble fiber and gum to be effective in reducing serum cholesterol, low density lipids and body weight in humans.
  • the flour is present in a range of 32 to 49, preferably 33, percent by weight of the blended ingredients before baking.
  • the flour is present in a range of 32.6 to 48.3, preferably 32.9, percent by weight of the blended ingredients before baking.
  • the oat bran is present in a range of 6 to 12 , prefer ⁇ ably 10, percent by weight of the blended ingredients before baking.
  • the oat bran is present in a range of 6.0 to 11.2, preferably 9.5, percent by weight of the blended ingredients before baking.
  • the guar gum is present in a range of 2 to 6, prefer ⁇ ably 5, percent by weight of the bl ided ingredients before baking.
  • the guar gum is present in a range of 2.5 to 6.0, preferably 5.0, percent by weight of the blended ingredients before baking.
  • the dough Before baking the water is present in a range of 33.8 to 49.3 preferably 48.3 percent by weight of the blended ingredients.
  • the dough may be rolled to about 1/32 to 3/32, preferably 3/64, inch in thickness.
  • the invention provides a solid palatable food product for mastication, ingestion, digestion, assimilation and elimination to reduce vascular cholesterol, low denisty lipids and body mass in humans comprising oat bran and guar gum in a ratio of about two parts by weight oat bran to one part guar gum in combination with sufficient liquid and flour to make a moldable, bakable product.
  • This invention provides a unique snack cracker, or more accurately, a blend of soluble fibers, such as con ⁇ tained in the snack cracker.
  • This product is targeted toward two purposes: weight loss and reduction of elevated cholesterol levels.
  • the invention provides a particular blend of oat bran and guar gum and the product made therefrom. This blend of oat guar may be incorporated into a series of snack products. These are the special ingredients responsible for weight loss and cholesterol-lowering properties.
  • soluble fibers or gum are incorporated in palatable snack crackers.
  • the dry ingredients - wheat flour (preferably from a soft wheat and commonly called cracker flour) , oat bran, guar gum, and sugar - are placed in a mixer bowl and blended briefly. Then the vegetable oil, dimethyl polysiloxane (DMP) and high fructose corn syrup are added. The ammonium carbonate (dissolved in ten times its weight of warm water, which water is deducted from the final water addition) is added, followed by the remainder of the dough water. The mixture is mixed on low speed for one (1) minute and on medium speed for two (2) minutes. The dough is turned out into a trough, covered, and allowed to rest for ten to twenty minutes, to ensure that the ingredients are equably hydrated.
  • DMP dimethyl polysiloxane
  • the processing of the dough is similar to that normally employed by a manufacturer of snack-type crackers. It is extruded onto a moving belt in such a way that several overlapping layers of dough are formed. The multi-layered sheet is then reduced in thick ⁇ ness by passing it through successive sheeting and gauging rolls, until a suitably thin continuous sheet of dough is obtained.
  • This sheet may be from 1/32 to 3/32 inch in thickness, but is preferably 3/64 iry ⁇ thick.
  • Topping salt is applied to the dough sheet if desired (preferably in an amount equal to 0.5% of the total dough weight) , the sheet is scored and docked by passing it under suitable rollers (the preferred shape for individual pieces is a square 3/4 inch on a side, with at least one docking punch in the center) and the sheet is transferred to the band of a tunnel oven which transports it through the various heating/baking zones of the oven.
  • suitable rollers the preferred shape for individual pieces is a square 3/4 inch on a side, with at least one docking punch in the center
  • the time and temperature of the bake are adjusted to give a finished snack which is baked but not burnt, and has a moisture content of 2% to 4%, preferably 2.5% to 2.8%.
  • the snack pieces After exiting from the oven the snack pieces are sprayed with topping oil in an amount equal to 4% to 10% (preferably 6%) of the weight of the pieces, and a suitable topical flavoring is applied.
  • topping oil After cooling, the HiFiber Snack product is packed in a suitable packaging medium, i.e., in a bag-in-box or a metallized film bag, which will give it the desired shelf life for retention of consumer acceptance.
  • topping oil i.e., a bag-in-box or a metallized film bag

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Small snack items have a blend of soluble fibers that lower cholesterol levels and body weight. The uniqueness of the blend of oat and guar fibers is responsible for the cholesterol reduction.

Description

SNACK CRACKER
Background of the Invention Heart disease causes more deaths of both men and women than all cancer combined. And a major risk factor of heart disease is high cholesterol in the blood. Another factor is excess weight.
High blood cholesterol can be lowered by changes in diet. One should reduce fat and cholesterol in a diet and eat more fish and poultry and low-cholesterol, low-fat foods, such as vegetables, fruits and whole grains.
There are many high fiber products on the market, including crackers such as asa or Norwegian Crisp Bread. But these products do not contain the fibers of the present invention. The present invention is useful in problems of excess weight, hypercholesterolemia and diabetes.
Recent medical studies have shown that a fat- modified, low-cholesterol diet and increased soluble oat fiber can reduce the level of blood cholesterol in adults. Lowering high blood cholesterol may help reduce the risk of a heart attack.
Oat bran has beneficial effects because it contains a large percentage of water-soluble fiber termed gum. There is more gum in oat bran than in oatmeal, and oat bran is better. Guar gum is also useful. Guar gum makes thick and heavy soups and stews. Guar gum has been known to lower serum cholesterol by an average of 16.6 percent. Soluble fibers, such as oat bran and guar gum affect glucose metabolism and insulin requirements.
One of the difficulties of ingesting sufficient quantities of oat bran and guar gum is that they tend to be unpalatable or to produce sticky gummy masses. Soups and stews which use guar gum as thickeners tend to be too thick and rubbery or gummy. Ingesting unhydolized guar gum should be avoided.
Soluble fibers or gums need to be ingested regularly in small but sufficient quantities.
Summary of the Invention
The present invention avoids problems inherent in the prior art and produces easily ingestible foods with sufficient but not excessive soluble fibers to reduce plaque and serum cholesterol on a regular basis.
The invention provides small snack items that have a blend of soluble fibers that lower cholesterol levels and body weight. The uniqueness of the blend of oat and guar fibers is responsible for the cholesterol reduction. A preferred product has a ratio of oat bran to guar gum of about 2 to 1. The oat bran and guar gum combined are about 20 to 30 percent of the product weight. The preferred product has about 2 to 4 percent water.
This invention has created a blend of two soluble fibers, oat and guar, and has incorporated this combination into a cracker.
This invention provides a food product containing flour, water, oat bran, guar gum. The product is blended into a dough, hydrated, rolled, separated, and baked to a crisp cracker-like consistency. The product is useful for the palatable human ingestion of sufficient soluble fiber and gum to be effective in reducing serum cholesterol, low density lipids and body weight in humans.
The flour is present in a range of 32 to 49, preferably 33, percent by weight of the blended ingredients before baking. In the preferred product, the flour is present in a range of 32.6 to 48.3, preferably 32.9, percent by weight of the blended ingredients before baking.
The oat bran is present in a range of 6 to 12 , prefer¬ ably 10, percent by weight of the blended ingredients before baking.
In the preferred product the oat bran is present in a range of 6.0 to 11.2, preferably 9.5, percent by weight of the blended ingredients before baking.
The guar gum is present in a range of 2 to 6, prefer¬ ably 5, percent by weight of the bl ided ingredients before baking.
In a preferred product the guar gum is present in a range of 2.5 to 6.0, preferably 5.0, percent by weight of the blended ingredients before baking.
Before baking the water is present in a range of 33.8 to 49.3 preferably 48.3 percent by weight of the blended ingredients. The dough may be rolled to about 1/32 to 3/32, preferably 3/64, inch in thickness.
The invention provides a solid palatable food product for mastication, ingestion, digestion, assimilation and elimination to reduce vascular cholesterol, low denisty lipids and body mass in humans comprising oat bran and guar gum in a ratio of about two parts by weight oat bran to one part guar gum in combination with sufficient liquid and flour to make a moldable, bakable product.
This invention provides a unique snack cracker, or more accurately, a blend of soluble fibers, such as con¬ tained in the snack cracker.
This product is targeted toward two purposes: weight loss and reduction of elevated cholesterol levels. The invention provides a particular blend of oat bran and guar gum and the product made therefrom. This blend of oat guar may be incorporated into a series of snack products. These are the special ingredients responsible for weight loss and cholesterol-lowering properties.
Description of the Preferred Embodiments
In one preferred form of the invention, soluble fibers or gum are incorporated in palatable snack crackers.
The ingredients of dough, the ranges which have been used during the experimental development and the preferred embodiment of the formula are as follows:
Preferred Ingredient Range of Percentages Percentage
Wheat Flour 32.6 - 48.3 32.9
Oat Bran 6.0 - 11.2 9.5
Guar Gum 2.5 - 6.0 5.0
Granulated Sugar 0.0 - 2.0 1.8 HiFructose corn syrup 0.0 - 1.1 1.0 Vegetable oil 0.0 - 5.0 1.0 Baking powder 0.0 - l.0 0.0 Ammonium Carbonate 0.0 - 0.5 0.5 Salt 0.0 - 0.5 0.0 Dimethyl poly¬ siloxane 0.0 - 0.02 0.02. Water 33.8 - 49.3 48.28
To make the dough, the dry ingredients - wheat flour, (preferably from a soft wheat and commonly called cracker flour) , oat bran, guar gum, and sugar - are placed in a mixer bowl and blended briefly. Then the vegetable oil, dimethyl polysiloxane (DMP) and high fructose corn syrup are added. The ammonium carbonate (dissolved in ten times its weight of warm water, which water is deducted from the final water addition) is added, followed by the remainder of the dough water. The mixture is mixed on low speed for one (1) minute and on medium speed for two (2) minutes. The dough is turned out into a trough, covered, and allowed to rest for ten to twenty minutes, to ensure that the ingredients are equably hydrated. The processing of the dough is similar to that normally employed by a manufacturer of snack-type crackers. It is extruded onto a moving belt in such a way that several overlapping layers of dough are formed. The multi-layered sheet is then reduced in thick¬ ness by passing it through successive sheeting and gauging rolls, until a suitably thin continuous sheet of dough is obtained. This sheet may be from 1/32 to 3/32 inch in thickness, but is preferably 3/64 iryΛ thick.
Topping salt is applied to the dough sheet if desired (preferably in an amount equal to 0.5% of the total dough weight) , the sheet is scored and docked by passing it under suitable rollers (the preferred shape for individual pieces is a square 3/4 inch on a side, with at least one docking punch in the center) and the sheet is transferred to the band of a tunnel oven which transports it through the various heating/baking zones of the oven. The time and temperature of the bake are adjusted to give a finished snack which is baked but not burnt, and has a moisture content of 2% to 4%, preferably 2.5% to 2.8%.
After exiting from the oven the snack pieces are sprayed with topping oil in an amount equal to 4% to 10% (preferably 6%) of the weight of the pieces, and a suitable topical flavoring is applied. After cooling, the HiFiber Snack product is packed in a suitable packaging medium, i.e., in a bag-in-box or a metallized film bag, which will give it the desired shelf life for retention of consumer acceptance. One example of a snack cracker formula is as follows:
Figure imgf000008_0001
While the invention has beenrdescribed with reference to specific embodiments, modifications and variations may be made without departing from the scope of the invention, which is defined in the following claims. That which is claimed is:

Claims

1. A food product containing flour, water, oat bran, guar gum blended into a dough, hydrated, rolled, separated, and baked to a crisp cracker-like consistency and useful for the palatable human ingestion of sufficient soluble fiber and gum to be effective in reducing serum cholesterol, low density lipids and body weight in humans.
2. The product of claim 1 wherein the flour is present in a range of 32.6 to 48.3 preferably 32.9 percent by weight of the blended ingredients before baking.
3. The product of claim 1 wherein the flour is present in a range of 32 to 48 preferably 33 percent by weight of the blended ingredients before baking.
4. The product of claim 1 wherein the oat bran is present in a range of 6 to 11 preferably 10 percent by weight of the blended ingredients before baking.
5. The product of claim 1 wherein the oat bran is present in a range of 6.0 to 11.2 preferably 9.5 percent by weight of the blended ingredients before baking.
6. The product of claim 1 wherein the guar gum is present in a range of 3 to 6 preferably 5 percent by weight of the blended ingredients before baking.
7. The product of claim 1 wherein the guar gum is present in a range of 2.5 to 6.0 preferably 5.0 percent by weight of the blended ingredients before baking.
8. The product of claim 1 wherein the water is present in a range of 33.8 to 49.3 preferably 48.3 percent by weight of the blended ingredients before baking.
9. The product of claim 1 wherein the dough is rolled to about 1/32 to 3/32 preferably 3/64 inch in thick¬ ness.
10. The product of claim 3 wherein oat bran is present in about 6 to 11 preferably 10 percent by weight of the blended ingredients before baking.
11. The product of claim 3 wherein the guar gum is present in a range of 3 to 6 preferably 5 percent by weight of the blended ingredients before baking.
12. The product of claim 11 wherein oat bran is present in about 6 to 11 preferably 10 percent by weight of the blended ingredients before baking.
13. The product of claim 12 further comprising in percent by unbaked weight
Figure imgf000010_0001
14. The product of claim 1 further comprising in ercent b unbaked wei ht
Figure imgf000010_0002
15. A solid palatable food product for mastication, ingestion, digestion, assimilation and elimination to reduce vascular cholesterol, low deniεty lipids and body mass in humans comprising oat bran and guar gum in a ratio of about two parts by weight oat bran to one part guar gum in combination with sufficient liquid and flour to make a moldable, bakable product.
16. The product of claim 15 further comprising in percent by unbaked weight
Preferred Ingredient Range of Percentages Percentage
Wheat Flour 32.6 - 48.3 32.9
Oat Bran 6.0 - 11.2 9.5
Guar Gum 2.5 - 6.0 5.0'
Granulated Sugar 0.0 - .2.0 1.8 HiFructose corn syrup 0.0 - 1.1 1.0 Vegetable oil 0.0 - 5. 1.0 Baking powder 0.0 - 1.0 0.0 Ammonium Carbonate 0.0 - 0.5 0.5 Salt 0.0 - 0.5 0.0 Dimethyl poly¬ siloxane 0.0 - 0.02 0.02.
PCT/US1988/003105 1987-09-08 1988-09-08 Snack cracker WO1989002225A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US9361687A 1987-09-08 1987-09-08
US093,616 1987-09-08

Publications (1)

Publication Number Publication Date
WO1989002225A1 true WO1989002225A1 (en) 1989-03-23

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Family Applications (1)

Application Number Title Priority Date Filing Date
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Country Status (2)

Country Link
AU (1) AU2529588A (en)
WO (1) WO1989002225A1 (en)

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5015486A (en) * 1989-09-11 1991-05-14 General Mills, Inc. Dry mix for microwave muffins with psyllium and method of preparation
US5024996A (en) * 1989-12-05 1991-06-18 General Mills, Inc. R-T-E cereal with soluble fibers
US5026689A (en) * 1989-03-29 1991-06-25 General Mills, Inc. R-T-E cereal with psyllium
EP0434025A2 (en) * 1989-12-20 1991-06-26 Jacobs Suchard AG Process for making crispies with improved nutritive properties
EP0608031A1 (en) * 1993-01-19 1994-07-27 Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. A process for manufacturing mouldings on the basis of a starch product, as well as a mixture in powdered form to be used therein
USRE36067E (en) * 1989-03-29 1999-01-26 Kellogg Company R-T-E cereal with psyllium
EP1323355A1 (en) * 2001-12-28 2003-07-02 Societe Des Produits Nestle S.A. Food product with high viscosity
WO2007063349A1 (en) * 2005-11-29 2007-06-07 Diabet Trade Kft. Diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals
US9585402B2 (en) 2008-10-23 2017-03-07 Generale Biscuit Biscuit comprising guar gum
WO2023187211A1 (en) * 2022-04-01 2023-10-05 Cambridge Glycoscience Ltd Dough compositions, products and related methods
US11871763B2 (en) 2019-12-12 2024-01-16 Cambridge Glycoscience Ltd Low sugar multiphase foodstuffs

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4496606A (en) * 1983-04-29 1985-01-29 Nabisco Brands, Inc. Guar gum food bar
US4497840A (en) * 1981-06-29 1985-02-05 The Quaker Oats Company Cereal foods made from oats and method of making
US4526800A (en) * 1980-04-26 1985-07-02 Howard Alan N Cereal snackfoods and compositions and methods for making the same
US4551347A (en) * 1983-09-14 1985-11-05 Nabisco Brands, Inc. Process of preparing instant, flaked, wheat farina
US4590088A (en) * 1984-10-16 1986-05-20 Nabisco Brands Method of preparing instant, flaked, wheat farina
US4624856A (en) * 1981-08-18 1986-11-25 Nabisco Brands, Inc. Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4526800A (en) * 1980-04-26 1985-07-02 Howard Alan N Cereal snackfoods and compositions and methods for making the same
US4497840A (en) * 1981-06-29 1985-02-05 The Quaker Oats Company Cereal foods made from oats and method of making
US4624856A (en) * 1981-08-18 1986-11-25 Nabisco Brands, Inc. Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein
US4496606A (en) * 1983-04-29 1985-01-29 Nabisco Brands, Inc. Guar gum food bar
US4551347A (en) * 1983-09-14 1985-11-05 Nabisco Brands, Inc. Process of preparing instant, flaked, wheat farina
US4590088A (en) * 1984-10-16 1986-05-20 Nabisco Brands Method of preparing instant, flaked, wheat farina

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5026689A (en) * 1989-03-29 1991-06-25 General Mills, Inc. R-T-E cereal with psyllium
USRE36067E (en) * 1989-03-29 1999-01-26 Kellogg Company R-T-E cereal with psyllium
US5015486A (en) * 1989-09-11 1991-05-14 General Mills, Inc. Dry mix for microwave muffins with psyllium and method of preparation
US5024996A (en) * 1989-12-05 1991-06-18 General Mills, Inc. R-T-E cereal with soluble fibers
EP0434025A2 (en) * 1989-12-20 1991-06-26 Jacobs Suchard AG Process for making crispies with improved nutritive properties
DE3942035A1 (en) * 1989-12-20 1991-06-27 Jacobs Suchard Ag PROCESS FOR PREPARING CRISPIES WITH IMPROVED NUTRITIONAL PHYSIOLOGICAL PROPERTIES
EP0434025A3 (en) * 1989-12-20 1991-08-28 Jacobs Suchard Ag Process for making crispies with improved nutritive properties
EP0608031A1 (en) * 1993-01-19 1994-07-27 Coöperatieve Verkoop- en Productievereniging van Aardappelmeel en Derivaten 'AVEBE' B.A. A process for manufacturing mouldings on the basis of a starch product, as well as a mixture in powdered form to be used therein
EP1323355A1 (en) * 2001-12-28 2003-07-02 Societe Des Produits Nestle S.A. Food product with high viscosity
WO2003055331A1 (en) * 2001-12-28 2003-07-10 Societes Des Produits Nestle S.A. Food product with high viscosity
US7320810B2 (en) 2001-12-28 2008-01-22 Nestec S.A. Food product with high viscosity
CN100379358C (en) * 2001-12-28 2008-04-09 雀巢产品有限公司 Food product with high viscosity
AU2002358808B2 (en) * 2001-12-28 2008-04-17 Premier Nutrition Corporation Food product with high viscosity
WO2007063349A1 (en) * 2005-11-29 2007-06-07 Diabet Trade Kft. Diabetic finished flours or flour mixtures or additive mixtures made from mostly whole-grain and whole-grain cereals
US9585402B2 (en) 2008-10-23 2017-03-07 Generale Biscuit Biscuit comprising guar gum
US11871763B2 (en) 2019-12-12 2024-01-16 Cambridge Glycoscience Ltd Low sugar multiphase foodstuffs
WO2023187211A1 (en) * 2022-04-01 2023-10-05 Cambridge Glycoscience Ltd Dough compositions, products and related methods
WO2023187213A1 (en) * 2022-04-01 2023-10-05 Cambridge Glycoscience Ltd Flour compositions and products

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