? US Patent No. 7,666,457 (Feb. 23, 2010), K. Lang, et al., assigned to Delavau LLC, Philadelphia, PA.
Dry mixes for forming dough and batters include homogenous dispersions of glycerine on one or more ingredients in particulate form. The dry mixes are rendered more resistant to microbial growth because of the presence of glycerine. Food products prepared from the dry mixes exhibit several benefits including improved moisture retention and/or
increased shelf life.