General Mills, Inc.
Food protein gel matrix gluten analog

Last updated:

Abstract:

A viscoelastic composition includes a gel matrix comprising hydrated hydrocolloid gel and cross-linked protein, at least one gluten-free flour source, a starch, and a leavener. In some embodiments, the gel matrix imparts gluten-like properties to a gluten-free viscoelastic composition.

Status:
Grant
Type:

Utility

Filling date:

18 Jun 2015

Issue date:

25 Jan 2022