摘要:
A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 3.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material is pre-gelatinized. The snack chip can be made by combining the vegetable material and dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.
摘要:
A snack chip comprising from about 15% to about 60% of vegetable material; from about 40% to about 65% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 3.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material is pre-gelatinized. The snack chip can be made by combining the vegetable material and dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.
摘要:
A snack chip comprising from about 10% to about 50% of dehydrated fruit material; optionally oatmeal; from about 30% to about 90% of starch material made from materials selected from the group consisting of tapioca, rice and mixtures thereof; from about 0.1% to about 5.0% water; and from about 1% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip is made by combining dry ingredients with water to form a dough which is then sheeted, dried without the use of a heated extruder to form a half product, which is cooked to form the snack chip.
摘要:
Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients.
摘要:
Snacks are provided that contains fruit or vegetable materials. Snacks can be formulated to provide one half of a serving and up to and including at least one serving, and fractions therebetween, of fruit or vegetable in a single 28 gram serving of snack. The snacks can comprise 12% or less fat. A fruit snack can comprise from about 12% to about 66% of fruit source solids; from about 34% to about 88% of starch; from about 0.1% to about 5.0% of water; and from about 0% to about 54% of optional ingredients.
摘要:
The present invention provides a process for making an improved thermally insulated microwave silicate foam susceptor. The process for making the improved microwave susceptor comprises the following steps: a) preparing pourable aqueous alkali metal dielectric sodium silicate slurry, b) pouring said slurry into a smooth surface substrate mold, c) heating said poured slurry at an effective elevated temperature to foam the slurry in said mold; d) drying said foam at an effective elevated temperature to provide said dry silicate foam substrate having a substantially smooth surface; e) coating at least a portion of said substantially smooth surface with an effective amount of a flowable microwave active material coating (MAC) and drying said flowable coating at an effective temperature to form a dry layer of said MAC.
摘要:
The present invention provides a microwave silicate foam susceptor which comprises a dry sodium silicate foam substrate coated with an effective amount of microwave active material. The silicate is preferably a sodium silicate, but can be other suitable alkali metal silicate, and the active constituent is preferably graphite, but other actives can be used. The susceptor of the present invention is capable of quickly reaching and more importantly maintaining extremely high temperatures. This enables it to brown and crispen foods in a microwave oven.
摘要:
Articles for applying color on a surface that includes a sheet of dry color component having a margin, a front sheet surface, and a rear sheet surface opposite the front sheet surface, and an adhesive on the rear sheet surface for bonding the sheet to the surface. Either the margin of the sheet or the entire sheet is adapted for reducing or eliminating the visual perceptibility of the seam created when the margin is positioned in an overlapping, abutting, or spaced apart relationship with a margin of a juxtaposed second article. The reduction or elimination of the visual perceptibility of the seam may be promoted by a physical mechanism, a chemical mechanism, an optical mechanism, or a combination of these mechanisms.
摘要:
Articles for applying color on a surface that includes a sheet of dry color component having a margin, a front sheet surface, and a rear sheet surface opposite the front sheet surface, and an adhesive on the rear sheet surface for bonding the sheet to the surface. Either the margin of the sheet or the entire sheet is adapted for reducing or eliminating the visual perceptibility of the seam created when the margin is positioned in an overlapping, abutting, or spaced apart relationship with a margin of a juxtaposed second article. The reduction or elimination of the visual perceptibility of the seam may be promoted by a physical mechanism, a chemical mechanism, an optical mechanism, or a combination of these mechanisms.
摘要:
Articles for applying color on a surface comprise a sheet of dry color component and an adhesive on one surface of the sheet of dry color component. The article further includes a releasable liner, and the sheet of dry color component is arranged between the releasable liner and the adhesive. Methods for providing a substantially permanent color effect on an architectural surface comprise delivering such an article to the architectural surface.