Mondelez International. has filed a patent for gluten-free biscuits, cookies, or crackers that contain pre-gelatinized starch, providing a similar taste, texture, and properties to baked goods made with wheat flour. The product includes gluten-free flours, 3-10 wt. % pre-gelatinized starch, 3-15 wt. % fat, and 1-32 wt. % sweetener. GlobalData’s report on Mondelez International gives a 360-degree view of the company including its patenting strategy. Buy the report here.
Smarter leaders trust GlobalData
According to GlobalData’s company profile on Mondelez International, Filled confectionary manufacturing was a key innovation area identified from patents. Mondelez International's grant share as of September 2023 was 56%. Grant share is based on the ratio of number of grants to total number of patents.
Gluten-free biscuit, cookie, or cracker with pre-gelatinized starch
See Also:
A recently filed patent (Publication Number: US20230309569A1) describes a gluten-free biscuit, cookie, or cracker that contains specific ingredients and proportions. The product includes one or more gluten-free flours, 3-10 wt. % pre-gelatinized starch, 3-15 wt. % fat, and 1-32 wt. % sweetener. The gluten-free flours can be rice flour, oat flour, buckwheat flour, teff flour, sorghum flour, raw potato flour, or combinations thereof. The addition of about 0.2 to about 2 wt. % emulsifier is also mentioned in the patent.
The patent also covers a gluten-free dough that can be used to make various baked goods. The dough consists of 40-60 wt. % of a wheat flour substitute, which includes about 30-70 wt. % gluten-free flour, about 5-25 wt. % pre-gelatinized starch, and 0.5-1.5 wt. % hydrocolloid. Similar to the previous claim, the gluten-free flours can be rice flour, oat flour, buckwheat flour, teff flour, sorghum flour, raw potato flour, or combinations thereof. The patent specifies that the gluten-free flour should have certain particle size characteristics, such as a D90 of less than about 125 µm and a D10 of less than about 15 µm. Additionally, the gluten-free flour should have specific solvent retention capacities for different solutions.
Furthermore, the patent describes an edible gluten-free product that is prepared from the aforementioned dough. The product contains 3-10 wt. % pre-gelatinized starch, 3-15 wt. % fat, and 1-32 wt. % sweetener. The wheat flour substitute in the dough comprises about 30-70 wt. % of the gluten-free flour, about 5-25 wt. % of the pre-gelatinized starch, and 0.5-1.5 wt. % hydrocolloid. The gluten-free flour used in this product can be rice flour, oat flour, buckwheat flour, teff flour, sorghum flour, raw potato flour, or combinations thereof. Similar to the previous claims, the patent specifies particle size characteristics and solvent retention capacities for the gluten-free flour.
Overall, this patent outlines specific formulations for gluten-free biscuits, cookies, crackers, dough, and edible products. The inclusion of gluten-free flours, pre-gelatinized starch, fat, sweetener, and other ingredients, along with certain particle size characteristics and solvent retention capacities, aims to provide a gluten-free alternative with desirable texture and taste.
To know more about GlobalData’s detailed insights on Mondelez International, buy the report here.
Premium Insights
From
The gold standard of business intelligence.
Blending expert knowledge with cutting-edge technology, GlobalData’s unrivalled proprietary data will enable you to decode what’s happening in your market. You can make better informed decisions and gain a future-proof advantage over your competitors.
GlobalData, the leading provider of industry intelligence, provided the underlying data, research, and analysis used to produce this article.
GlobalData Patent Analytics tracks bibliographic data, legal events data, point in time patent ownerships, and backward and forward citations from global patenting offices. Textual analysis and official patent classifications are used to group patents into key thematic areas and link them to specific companies across the world’s largest industries.
