Accession Number:

AD0620935

Title:

ALL-PURPOSE MATRIX FOR MOLDED FOOD BARS

Descriptive Note:

Technical rept.

Corporate Author:

EVANS RESEARCH AND DEVELOPMENT CORP NEW YORK

Personal Author(s):

Report Date:

1965-08-01

Pagination or Media Count:

87.0

Abstract:

The object of the program was to produce a suitable matrix for various food components soups, beverages and casseroles which would not detract from the basic flavor of the major food components. A satisfactory matrix was made from lactose 99 and sodium carboxymethylcellulose 1. The matrix can be produced successfully by tray-drying or freeze drying. This report summarizes the work performed in Phase 1 and Phase 2 of the contract and gives the results of the various shelf-life tests. In general, the lactose carboxymethylcellulose matrix performed well over the broad range of products that were tested.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE