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1.发明授权公开(公告)号：US11849733B2
公开(公告)日：2023-12-26
申请号：US17484248
申请日：2021-09-24
申请人： Mondelez Europe GmbH
发明人： Karine Coue Briant , Omar Crewe , Fidelma Crowe , Frederik Jensen , Sharat Jonnalagadda , Abby S. Kendall , Joseph Lavin , Adam Melonas , Janelle Myers , Tom Nosek , Lena Marisa Sawin , JulLea Stolsky , Vani Vemulapalli
CPC分类号： A21D2/366 , A21D2/165 , A21D2/181 , A21D2/364 , A23L7/126 , A23L19/05 , A23L19/10 , A23V2002/00
摘要： A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.
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2.发明授权公开(公告)号：US11297842B2
公开(公告)日：2022-04-12
申请号：US16305036
申请日：2017-06-05
申请人： Mondelez Europe GmbH
发明人： Karine Coue Briant , Omar Crewe , Fidelma Crowe , Frederik Jensen , Sharat Jonnalagadda , Abby S. Kendall , Joseph Lavin , Adam Melonas , Janelle Myers , Tom Nosek , Lena Marisa Sawin , JulLea Stolsky , Vani Vemulapalli
摘要： A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocolloid gums and sugar syrups.
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3.发明申请公开(公告)号：US20200315187A1
公开(公告)日：2020-10-08
申请号：US16305036
申请日：2017-06-05
申请人： Mondelez Europe GmbH
发明人： Karine Coue Briant , Omar Crewe , Fidelma Crowe , Frederik Jensen , Sharat Jonnalagadda , Abby S. Kendall , Joseph Lavin , Adam Melonas , Janelle Myers , Tom Nosek , Lena Marisa Sawin , JulLea Stolsky , Vani Vemulapalli
摘要： A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.
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6.发明申请公开(公告)号：US20220007658A1
公开(公告)日：2022-01-13
申请号：US17484248
申请日：2021-09-24
申请人： Mondelez Europe GmbH
发明人： Karine Coue Briant , Omar Crewe , Fidelma Crowe , Frederik Jensen , Sharat Jonnalagadda , Abby S. Kendall , Joseph Lavin , Adam Melonas , Janelle Myers , Tom Nosek , Lena Marisa Sawin , JulLea Stolsky , Vani Vemulapalli
摘要： A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups.
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