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