General Mills' patent seeks to reduce sugar in cereal

by Jeff Gelski
Share This:
Search for similar articles by keyword: [General Mills], [Sugar Reduction]

The cereal's coating retains taste and bowl life after sugar is replaced.
 
 

MINNEAPOLIS — General Mills, Inc. has published a patent that involves reducing sugar in the coating of ready-to-eat cereal without affecting the cereal’s taste, texture, appearance and bowl life. The cereal is prepared by coating dried cereal base pieces or food pieces with a reduced-sugar composition comprising maltotriose and maltotetrose in full or partial substitution for sucrose. A high-intensity sweetener also is used in the coating, according to patent No. US 2017/0188610 A1 published on July 6 and found here.      

 

High-intensity sweeteners and corn syrups or corn syrup solids are used now to replace or reduce sugar in cereal coatings, but the coatings may lack certain physical and organoleptic attributes found in sugar-based coatings, according to the patent. The products, for example, may lack bite or crispness as well as bowl life. They may require special packaging to minimize water absorption.

The patent involves keeping in the physical and organoleptic properties. The patent involves reduced sugar coatings and binder compositions comprising a reduced-sugar slurry enriched in maltotriose and maltotetrose instead of sucrose. Maltotriose and maltotetrose can be classified as tri- and tetrasaccharides with a degree of polymerization of three and four, respectively. 
Comment on this Article
We welcome your thoughtful comments. Please comply with our Community rules.

 

 


The views expressed in the comments section of Baking Business News do not reflect those of Baking Business News or its parent company, Sosland Publishing Co., Kansas City, Mo. Concern regarding a specific comment may be registered with the Editor by clicking the Report Abuse link.