Popped snack
US-2017000170-A1 · Jan 5, 2017 · US
Functionalized bran
US12133533B2 · US · B2
| Field | Value |
|---|---|
| Publication number | US-12133533-B2 |
| Application number | US-201817269020-A |
| Country | US |
| Kind code | B2 |
| Filing date | Aug 22, 2018 |
| Priority date | Aug 22, 2018 |
| Publication date | Nov 5, 2024 |
| Grant date | Nov 5, 2024 |
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- Title
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- Abstract
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Abstract
Official abstract text for this publication.
A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase bran content in foods or to improve organoleptic qualities in foods containing bran.
First claim
Opening claim text (preview).
What is claimed is: 1. A puffed food, the puffed food having a bran content of at least 12% by weight, and having a density of less than 300 kg/m 3 , wherein the bran content comprises a treated bran produced by a method comprising: a. acidifying a bran to a pH of less than 5 for a sufficient period of time to increase soluble protein content of the bran by at least 10% by dry weight, and b. after the period of time, increasing the pH of the acidified bran to a pH of at least 5.5 to produce the treated bran. 2. The puffed food of claim 1 , wherein the bran content is at least 17% by weight. 3. The puffed food of claim 1 , wherein the density is less than 250 kg/m 3 . 4. The puffed food of claim 1 , wherein the puffed food provides a dietary fiber content of at least 12% by dry weight.
Assignees
Inventors
Classifications
from wheat · CPC title
from cereals, wheat, bran, or molasses · CPC title
Vegetable proteins · CPC title
- A23L7/115Primary
Cereal fibre products, e.g. bran, husk · CPC title
by extrusion · CPC title
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Frequently asked questions
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- What does patent US12133533B2 cover?
- A method is described for treating bran to improve sensory attributes in food products made with the treated bran. The method includes acidifying a bran to a pH of less than 5 for a period of time sufficient to achieve an increase in soluble protein, then increasing the pH to at least 5.5. Also described are compositions including a treated bran, and methods of using a treated bran to increase …
- Who is the assignee on this patent?
- Gen Mills Inc
- What technology area does this patent fall under?
- Primary CPC classification A23L7/115. Mapped technology areas include Human Necessities.
- When was this patent published?
- Publication date Tue Nov 05 2024 00:00:00 GMT+0000 (Coordinated Universal Time) (B2). Legal status and post-grant events are not shown on this page.
- What related patents are in patentsdb?
- We list 1 related publication on this page (citations in our corpus or others sharing the same primary CPC).