Patent Application
20190174786
Microwaves are being used by consumers to prepare foodstuffs traditionally prepared using other methods and/or devices. However, many consumers would appreciate microwaved foodstuffs that resemble foodstuffs prepared using traditional methods. For example, foodstuffs such as previously baked bread that are subsequently heated in a pan often result in a browned and crisped exterior when prepared with a fat, such as oil or butter. Conversely, applying a fat to previously baked bread and heating in the microwave does not generate a substantially similar browned and/or crisped foodstuff. Therefore, there is a need to develop compositions, methods, and/or systems that can be applied to microwaved foodstuffs and create exterior features similar to those prepared using traditional methods and/or devices.
Specific details of some embodiments of the present technology are described below with reference to compositions for inducing a color and/or chemical change to a foodstuff when microwave or other heat is applied to provide an understanding of these embodiments. However, some embodiments can have other components and/or include processes in addition to those described herein. For example, several details describing compositions or processes that are well-known and often associated with compositions for inducing a color and/or chemical change to a foodstuff and associated methods but that may unnecessarily obscure some significant aspects of the disclosure are not set forth in the following description for purposes of clarity. Moreover, although the following disclosure sets forth some embodiments of different aspects of the technology, some embodiments of the technology can have different components, different amounts of components, different methods of use, different methods of formulating, compounding, and/or preparing than those described below. In addition, some embodiments may eliminate particular components and/or methods. A person of ordinary skill in the relevant art, therefore, will understand that the present technology, which includes associated compositions, methods, and systems may also include some embodiments with additional components, amounts thereof, and/or steps, and/or may include some embodiments without several of the components, amounts thereof, and/or steps shown and described below.
Quantities of one or more components in one or more formulations of the present technology are expressed herein as a percent weight of the formulation. As is readily understood by one skilled in the art, adding an additional component to a formulation will change the percent weight values of each of the individual components. The new percent weight values of each component can be easily calculated by one of skill in the art, and such formulations are within the scope of the present technology. The phrase “adding a component at X %” means the component is added at X % of the weight of the formulation before the new component is added, unless otherwise noted. For example, if a component is added at 20% to a 100-gram solution, 20 grams of the component would be added so that the new solution is 120 grams. Certain embodiments may also include descriptions reciting that “once added, the component comprises X % of the formulation.” In these embodiments, X % is the component's percent weight value after it has been added to the formulation. For example, if a component is added to a 100-gram solution so that after being added it is 20% of the solution by weight, 25 grams of the component would be added (so that the new component is 20% of the 125 gram solution).
As used herein, the term “about” means the stated value plus or minus 10%. For example, if a stated value is about 10, the range of values encompassed by “about 10” is 9 to 11.
The present technology is directed generally to compositions (e.g., browning butters) for inducing a color, a chemical and/or physical change to a foodstuff, such as a previously baked bread or other starches and proteins, and associated methods and systems. For example, one or more compositions induce an increased browning effect (e.g., a darker or more intense browning as represented by a darker and/or more intense brown color) and/or an increased texture, such as crispiness (e.g., firmer, drier, less-soggy, etc.) to a foodstuff upon application of heat that is greater relative to a baseline (e.g.,
As illustrated in
In some embodiments, the first brown color is less intense than the second brown color, which is less intense than the third brown color, which is less intense than the fourth brown color, which is less intense than the fifth brown color, which is less intense than the sixth brown color, which is less intense than the seventh brown color, which is less intense than the eighth brown color, which is less intense than the ninth brown color, which is less intense than the tenth brown color, which is less intense than the eleventh brown color, which is less intense than the twelfth brown color, which is less intense than the thirteenth brown color, which is less intense than the fourteenth brown color, which is less intense than the fifteenth brown color, which is less intense than the sixteenth brown color, which is less intense than the seventeenth brown color, which is less intense than the eighteenth brown color, which is less intense than the nineteenth brown color, or which is less intense than the twentieth brown color. For example,
In other embodiments, the first brown color is more intense than the second brown color, which is more intense than the third brown color, which is more intense than the fourth brown color, which is more intense than the fifth brown color, which is more intense than the sixth brown color, which is more intense than the seventh brown color, which is more intense than the eighth brown color, which is more intense than the ninth brown color, which is more intense than the tenth brown color, which is more intense than the eleventh brown color, which is more intense than the twelfth brown color, which is more intense than the thirteenth brown color, which is more intense than the fourteenth brown color, which is more intense than the fifteenth brown color, which is more intense than the sixteenth brown color, which is more intense than the seventeenth brown color, which is more intense than the eighteenth brown color, which is more intense than the nineteenth brown color, or which is more intense than the twentieth brown color.
In some embodiments, the first texture (e.g., crispness) is less firm than the second crispness, which is less firm than the third crispness, which is less firm than the fourth crispness, which is less firm than the fifth crispness, which is less firm than the sixth crispness, which is less firm than the seventh crispness, which is less firm than the eighth crispness, which is less firm than the ninth crispness, which is less firm than the tenth crispness, which is less firm than the eleventh crispness, which is less firm than the twelfth crispness, which is less firm than the thirteenth crispness, which is less firm than the fourteenth crispness, which is less firm than the fifteenth crispness, which is less firm than the sixteenth crispness, which is less firm than the seventeenth crispness, which is less firm than the eighteenth crispness, which is less firm than the nineteenth crispness, or which is less firm than the twentieth crispness.
In other embodiments, the first texture (e.g., crispness) is more firm than the second crispness, which is more firm than the third crispness, which is more firm than the fourth crispness, which is more firm than the fifth crispness, which is more firm than the sixth crispness, which is more firm than the seventh crispness, which is more firm than the eighth crispness, which is more firm than the ninth crispness, which is more firm than the tenth crispness, which is more firm than the eleventh crispness, which is more firm than the twelfth crispness, which is more firm than the thirteenth crispness, which is more firm than the fourteenth crispness, which is more firm than the fifteenth crispness, which is more firm than the sixteenth crispness, which is more firm than the seventeenth crispness, which is more firm than the eighteenth crispness, which is more firm than the nineteenth crispness, or which is more firm than the twentieth crispness.
The present technology also includes formulations comprising the components listed in Table 1 in varying amounts. In certain embodiments, the amounts of each of these components may range, for example, within the ranges prescribed in Table 2 below.
Other embodiments of the present technology may include formulations comprising the components and amounts listed in Tables 3-9 below:
In addition to the browning butter formulations of Tables 1-9, other compositions of the present technology can include about 60% butter, about 65% butter, about 70% butter, about 75% butter, about 80% butter, about 85% butter, or about 90% butter; about 15% canola oil, about 20% canola oil, about 25% canola oil, or about 30% canola oil; about 0.1% lecithin, about 0.2% lecithin, about 0.3% lecithin, about 0.4% lecithin, about 0.5% lecithin, about 0.6% lecithin, about 0.7% lecithin, about 0.8% lecithin, about 0.9% lecithin, or about 1% lecithin; about 1% Maillose, about 1.5% Maillose, about 2% Maillose, about 2.5% Maillose, about 3% Maillose, about 4% Maillose, or about 5% Maillose; about 0.1% dextrose, about 0.2% dextrose, about 0.3% dextrose, about 0.4% dextrose, about 0.5% dextrose, about 0.6% dextrose, about 0.7% dextrose, about 0.8% dextrose, about 0.9% dextrose, or about 1% dextrose.
As discussed in greater detail below, certain embodiments of the present technology include formulations having an additive that achieves a desired browning or crispness. For example, in some embodiments, the percent of reducing sugar in a formulation is selected to achieve a desired color change (e.g., browning) or intensity thereof, and/or texture (e.g., crisp) change or intensity thereof, based on a desired time to heat the foodstuff, temperature by which to heat the foodstuff, amount of foodstuff to which the formulation has been applied, and/or amount of formulation applied to the foodstuff. In some embodiments, the percent of proteins and/or type of proteins can be selected to achieve desired color change (e.g. browning) and/or texture (e.g., crisping). In some embodiments, the pH of the browning butter can affect the color (e.g. the higher the pH, the increased browning effect) and/or texture (e.g., crisping) of the foodstuff.
Compositions of the present technology can also include one or more components in addition to those listed in Tables 1-9 above, different amounts of one or more of the components listed in Tables 1-9 above, and/or one or more components can be substituted for one or more components listed in Tables 1-9 above. In some embodiments, the additional components can include one or more edible oils, such as canola oil, soybean, or corn oil; one or more emulsifiers, such as monoglycerides, mono-di-glycerides, acids of one or more esters, polyglycerol esters, propylene glycerol esters, sorbitan esters, vegetable based fatty acids, diacetyl tartaric acid ester of mono- and diglycerides (DATEM), and/or polysorbates; one or more sugars, such as sucrose, glucose, maltose, lactose, fructose, xylose, and corn syrup (glucose plus fructose); one or more gums; one or more thickeners; and/or one or more salts or salt crystals of varying shapes and sizes, such as potassium chloride and sodium chloride. In some embodiments, the oil component of the compositions of the present technology can be selected based on a desired viscosity of the compounded composition. Additionally, the one or more gums, one or more thickeners, one or more sugars, and/or one or more salts and/or salt crystals may be selected based on a desired viscosity of the compounded composition. For example, addition of dextrose or an equivalent thereof increases the viscosity of the compounded composition. Additionally, increasing an amount of dextrose or equivalent thereof in the compounded composition further increases the viscosity of the compounded composition. In some embodiments, the salts and/or salt crystals are potassium chloride, sodium chloride, or a combination thereof. A size and/or a shape of the salt crystals may also be selected based on the desired viscosity of the compounded composition. Additionally, the one or more gums, one or more thickeners, or one or more salts or salt crystals may be selected based on a desired viscosity of the compounded composition. The desired viscosity can be the same or different during manufacturing as the compounded composition. In some embodiments, the desired viscosity of the compounded composition and/or desired viscosity during manufacturing is a viscosity suitable for the compounded composition to be consistently applied to the foodstuff by spraying, atomizing, and/or manual and/or machine application by brush, rollers, and/or spreaders. In some embodiments, the emulsifier component of the composition can be selected to form a generally stable emulsion between one or more hydrophobic components (e.g., butter, oil, etc.) and one or more hydrophilic components (e.g., Maillose).
As described previously, the browning of a foodstuff treated with formulations of the present technology occurs due to the Maillard reaction, in which reducing sugars and amino acids react in the presence of heat. Without intending to be limiting, increasing the amount of protein and/or increasing the amount of reducing sugar in a formulation may increase the degree of browning achieved and/or the crispness achieved following the application of heat. In some embodiments, formulations can include an increased protein content, an increased reducing sugar content, or an increase in both protein content and reducing sugar content which is thought to increase the degree of browning achieved and/or the crispness achieved following the application of heat. For example, embodiments with a protein additive may include whey protein (e.g., whey concentrate 80, whey permeate, de-lactosed whey, casein, etc.), soy protein (e.g., soy flour, soy protein isolates, soy protein concentrates, etc.), egg proteins (e.g., liquid eggs, egg yoks, egg whites, whole eggs, etc.), vegetable proteins (e.g., potato protein flour, wheat protein, rice protein, pea protein, lentil protein, chickpea protein, hemp protein, etc.), or other proteins suitable to be added to browning butter formulations. The protein may be added at about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, or about 35% to any formulation of the present technology. In other embodiments, the protein, once added, may comprise about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, or about 35% of the formulation.
Examples of reducing sugars that may be added to the formulations of the present technology include, for example, dextrose or dextrose equivalent, xylose, glucose, fructose, lactose, maltose, ribose, galactose, and corn syrup (glucose plus fructose). Reducing sugars may be added at about 1%, about 2%, about 5%, about 10%, about 15%, about 25%, about 30%, or about 35% to any formulation of the present technology. In other embodiments, the reducing sugar, once added, may comprise about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, or about 35% of the formulation.
Some embodiments of the present technology may include an increase in both protein content and reducing sugar content. For example, a formulation may include both a protein additive and a reducing sugar additive. Increasing both protein content and reducing sugar content increases the reactants available to undergo the Maillard reaction, and thus may increase the browning effect. In some embodiments, the protein may be added at about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, or about 35%, and the reducing sugar may be added at about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, or about 35%. In other embodiments, the sum of the protein and reducing sugar added may be about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, or about 35%. In other embodiments, the protein, once added, may comprise about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, or about 35% of the formulation, and the reducing sugar, once added, may comprise about 1%, about 2%, about 5%, about 10%, 15%, about 20%, about 25%, about 30%, or about 35% of the formulation. In yet other embodiments, the sum of the protein and reducing sugar, once added, may be about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, or about 35% of the formulation. Various embodiments of formulations including a protein and/or reducing sugar additive are discussed in greater detail below with respect to FIGS. 12-19.
The browning effects of formulations of the present technology can be quantified using a Konica Minolta Benchtop Colorimeter C-5 to measure the CIELAB color space values of the browned foodstuff. There are three measured values in CIELAB: I* for lightness, a* for the green-red color spectrum component, and b* for the blue-yellow color spectrum component. The lightness value, I*, ranges from the darkest black at l*=0 to the brightest white at r=100. The green-red spectrum component, a*, represents true neutral gray at 0 and runs in the negative direction for green values and the positive direction for red values. The blue-yellow spectrum component, b*, represents true neutral gray at 0 and runs in the negative direction for blue values and the positive direction for yellow values. In certain embodiments of the present technology, the I* value may range from about 60 to about 90, the a* value may range from about 0.1 to about 10, and the b* value may range from about 20 to about 40.
Different embodiments of the present technology may be selected and/or designed to achieve a desired coloring or a specific color space value. For example, the inclusion or exclusion of Maillose from the formulation has an effect on the I*, a*, and b* values achieved. In some embodiments, the formulations including Maillose have I* values ranging from about 75 to about 90, while the formulations without Maillose have 1* values ranging from about 55 to about 85. The formulations including Maillose have a* values ranging from about 1 to about 4, while the formulations without Maillose have a* values ranging from about 0.1 to about 7. Finally, the formulations with Maillose have b* values ranging from about 22 to about 33, while the formulations without Maillose have b* values ranging from about 24 to about 38.
Without intending to be bound by any particular theory, another variable that may affect the browning and/or crisping effect of the formulations upon a described herein upon a foodstuff is a pH of the formulation. In some embodiments, altering the pH of the formulation can affect the color and/or texture of foodstuff prepared with the formulation. For example, increasing the pH (e.g., adjusting the formulation to have a basic pH of at least about 8) may increase the browning and/or crisping effect relative to a formulation having a lower pH (e.g., more acidic pH of less than about 7, or a neutral pH in the range of about 7 to about 8). In some embodiments, the pH of the solution will be altered to achieve a desired color or texture, such as, by adding an alkaline or acidic additive. For example, an alkaline additive suitable for human consumption such as sodium hydrogen carbonate (e.g., baking soda) or a lye solution may be added to the formulation to increase the pH of the formulation. The alkaline additive may be added at about 0.1%, about 0.5%, about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 25%, about 30%, or about 35%. The alkaline additive may also be added to increase the pH of the formulation by a target amount. For example, the alkaline additive could be added to increase the pH of the formulation by about 0.05, 0.1, 0.25, 0.5, 0.75, 1.0, 1.25, 1.5, 1.75, 2.0, 2.5, 3.0, 3.5 or more. The alkaline may also be added to reach a target pH. For example, the target pH could be about 5.0, about 5.25, about 5.5, about 5.75, about 6.0, about 6.25, about 6.5, about 6.75, about 7.0, about 7.25, about 7.5, about 7.75, about 8.0, about 8.5, or about 9.0. The target pH could also be represented by a range of pH values, such as between 5.0 and 9.0, between 5.5 and 8.0, or between 6.0 and 7.0.
To achieve a desired increase in pH, some embodiments may include a combination of alkaline additives to affect the pH of the formulation. For example, baking soda may be added with a lye solution. In such embodiments, the baking soda and lye solution may be added in an amount effective to raise the pH of the formulation to a target pH discussed herein.
Furthermore, certain embodiments of the present technology may include an acidic additive to reduce the pH of the formulation. For example, an acidic additive such as tartaric acid may be added to the formulation at about 1%, about 2%, about 5%, about 10%, about 15%, about 20%, about 20%, about 25%, about 30%, or about 35%. The acidic additive may also be added to decrease the pH of the formulation by a target amount. For example, the acidic additive could be added to decrease the pH of the formulation by about 0.05, 0.1, 0.25, 0.5, 0.75, 1.0, 1.25, 1.5, 1.75, 2.0, 2.5, 3.0, 3.5 or more. The acidic additive may also be added to reach a target pH. For example, the target pH could be about 5.0, about 5.25, about 5.5, about 5.75, about 6.0, about 6.25, about 6.5, about 6.75, about 7.0, about 7.25, about 7.5, about 7.75, about 8.0, about 8.5, or about 9.0. The target pH could also be represented by a range of pH values, such as between 5.0 and 9.0, between 5.5 and 8.0, or between 6.0 and 7.0.
Without intending to be bound by any particular theory, another variable that may change an effect of formulations of the present technology is the viscosity of the formulations. Viscosity may be altered to affect the color and/or texture of foodstuff prepared with the formulation as well as the ease of use of the formulation. in some embodiments, the viscosity of the formulations is about 50 cP, about 60 cP, about 70 cP, about 80 cP, about 90 cP, about 100 cP, about 120 cP, about 140 cP, about 160 cP, about 180 cP, about 200 cP, about 220 cP, about 240 cP, about 260 cP, about 280 cP, about 300 cP, about 320 cP, about 340 cP, about 360 cP, about 380 cP, about 400 cP, about 420 cP, about 440 cP, about 460 cP, about 480 cP, about 500 cP, about 520 cP, about 540 cP, about 560 cP, about 580 cP, about 600 cP, about 620 cP, about 640 cP, about 660 cP, about 680 cP, about 700 cP, about 720 cP, about 740 cP, about 760 cP, about 780 cP, about 800 cP, about 820 cP, about 840 cP, about 860 cP, about 880 cP, about 900 cP, about 920 cP, about 940 cP, about 960 cP, about 980 cP, about 1000 cP, about 1200 cP, about 1400 cP, about 1600 cP, about 1800 cP, or about 2000 CP. As described above, the desired viscosity can be the same or different during manufacturing as the compounded composition. In some embodiments, the desired viscosity of the compounded composition and/or desired viscosity during manufacturing is a viscosity suitable for the compounded composition to be consistently applied to the foodstuff by spraying, atomizing, and/or manual and/or machine application by brush, rollers, and/or spreaders.
In addition to certain components affecting the viscosity of formulations described herein, temperature may affect the viscosity of the given formulations. Thus, certain embodiments of the present technology include formulations that have a specific viscosity at a given temperature. At room temperature (e.g., between 60 degrees Fahrenheit and 80 degrees Fahrenheit), desired viscosity may be a range between 250 cP and 1000 cP, 300 cP and 900 cP, 400 cP and 800 cP. or 500 cP and 700 cP. In some embodiments, the desired viscosity of the formulation at room temperature may be about 200 cP, about 300 cP, about 400 cP, about 500 cP, about 600 cP, about 700 cP, about 800 cP, about 900 cP, about 1000 cP, or higher.
As stated above, the present technology further includes methods associated with the compositions. These methods can include, but are not limited to, methods of compounding and or using the compositions of the present technology. In some embodiments, the browning butter can be compounded using the following method (1) dissolving the lecithin in the canola oil by mixing with a blender (e.g., hand blender, homogenizer, blending kettle) until the lecithin is substantially incorporated with the canola oil and dissolved therein, (2) melting the butter by exposing the butter to a temperature of about 85° F. to about 110° F., or a temperature of about 90° F. to about 95° F., (3) combining the melted butter with the canola oil/lecithin mixture, (4) emulsifying the butter and butter solids with the canola oil/lecithin mixture by mixing with a blender (e.g., a hand blender, a commercial blender having greater than 50 rounds per minute, a device for agitation, a device for shear, a shaker, a miller, a homogenizer or the like), and (5) emulsifying the Maillose with the canola oil/lecithin/butter mixture by mixing with a blender. If an additional additive is desired, such as a protein, reducing sugar, or alkaline agent, such additive may be mixed with the existing formulation at any step above suitable to create a solution capable of being spread, sprayed, or otherwise applied on foodstuff. In some embodiments, the compounding method stabilizes the composition components such that the browning butter is homogeneous and can be applied to the foodstuff to achieve substantially consistent browning and/or crisping of the foodstuff, such as baked bread. The compounding method can be performed within a desired temperature range to avoid initiating and/or accelerating the Maillard reaction prior to applying the browning butter to the foodstuff. In some embodiments, the desired compounding temperatures are between about 75° F. and about 84° F., inclusive.
In some embodiments, compositions can be applied topically to the foodstuff to induce a color change. The foodstuffs to which the browning butters are applied using methods of the present technology are not pre-grilled or browned using conventional methods, such as grilling, griddling, baking, broiling, and/or infrared heat. As shown in
Compositions of the present technology can be applied to foodstuffs using any number of methods suitable for the foodstuff being prepared. For example, sandwiches can be prepared using a line-based process by (1) placing sliced bread on a belt, (2) moving the slices of bread through an atomizer that sprays the browning butter onto the exterior surface of the sliced bread which is initiated by a reader (e.g., photo eye reader) that triggers the atomizer to stop the belt and spray the browning butter, (3) advancing the sprayed bread down the line, (4) flipping the bread such that the sprayed side contacts the belt and the unsprayed side faces the environment, (5) placing sandwich components (e.g., cheese, meat, sauce, etc.) onto the unsprayed side of the bread, (6) placing a sprayed slice of bread onto the components, unsprayed side contacting at least one of the components and the sprayed side facing the environment, (7) wrapping the sandwich with susceptor film, (8) placing the film wrapped sandwich in a carton, and (9) freezing the cartoned sandwiches to a temperature within the range of about −30° F. to about 0° F., or about −20° F. to about 0° F., or about −10° F. to about 0° F.
Foodstuffs to which compositions of the present technology have been applied can be enclosed within a packaging film, such as a flexible susceptor packaging film. In some embodiments, the susceptor packaging film is metalized and includes one or more layers formed from similar and/or different materials. The susceptor packaging film can concentrate heat at the external surface of the foodstuff to enhance the changes induced by the browning butters, such as changing the color and/or the texture (e.g., crisping) of the foodstuff's external surface. In some embodiments, a surface of the susceptor packaging film can be about 100° C., about 120° C., about 130° C., about 140° C., about 150° C., about 160° C., about 170° C., about 180° C., about 190° C., or about 200° C. following the application of heat.
The following examples are illustrative of several embodiments of the present technology.
As explained above, the color and/or chemical change to the baked foodstuff's color is the result of a Maillard reaction. The composition is a browning butter having the following components and amounts thereof as provided in Table 1 has been applied to the foodstuffs shown in
As illustrated in
As shown in Table 10, the inclusion or exclusion of Maillose from the formulation has an effect on the I*, a*, and b* values achieved. The formulations including Maillose have 1* values ranging from 82.44 to 85.09, while the formulations without Maillose have I* values ranging from 63.47 to 79.11. The formulations including Maillose have a* values ranging from 1.14 to 3.03, while the formulations without Maillose have a* values ranging from 0.22 to 5.88. The formulations with Maillose have b* values ranging from 27.05 to 29.61, while the formulations without Maillose have b* values ranging from 26.98 to 35.36. Thus, including Maillose in the formulation appears to increase the I* value achieved while narrowing the range of a and b values achieved. Other formulations are discussed in greater detail below with respect to
As shown in
The viscosities of various formulations of the present technology are provided in
From the foregoing, it will be appreciated that some embodiments of the presently disclosed technology have been described herein for purposes of illustration, but various modifications may be made without deviating from the disclosed technology. For example, the compositions, methods, and/or systems can differ from those specifically described above. Moreover, certain aspects of the technology described in the context of some embodiments may be combined or eliminated in some embodiments. While advantages associated with some embodiments of the disclosed technology have been described in the context of those embodiments, not all embodiments need necessarily exhibit such advantages to fall within the scope of the present technology.
This application claims the benefit of U.S. Provisional Application No. 62/597,065, filed Dec. 11, 2017, entitled “COMPOSITIONS FOR INDUCING A COLOR AND/OR CHEMICAL CHANGE TO A FOODSTUFF, SUCH AS BREAD OR OTHER STARCHES, AND ASSOCIATED METHODS AND SYSTEMS,” the entirety of which is incorporated herein by reference.
| Number | Date | Country | |
|---|---|---|---|
| 62597065 | Dec 2017 | US |
