Patent ID: 11963536
Assignee: INNOVATIVE FLOURS, LLC
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 19:
20. A method of manufacturing a composite flour, comprising:
forming a wall material slurry comprised of water, a first portion of wheat flour, pea protein, gum Arabic, and at least one of calcium stearoyl lactylate or sodium stearoyl lactylate;
combining MCT oil, and optionally another nutritional oil, with the wall material slurry to form a heterogeneous mixture;
subjecting the heterogeneous mixture to shearing to form an emulsion comprised of MCT oil droplets or particles at least partially encapsulated by wall material, wherein shearing of the heterogeneous mixture causes the first portion of wheat flour to release polysaccharide and form modified wheat flour depleted in polysaccharide;
forming the emulsion into micro-sized and/or nano-sized composite micelles comprising wall material that at least partially encapsulates MCT oil droplets or particles;
spray-drying the composite micelles with heated air to remove water by evaporation and form partially dried intermediate composite flour; and
mixing the intermediate composite flour with a second portion of wheat flour to form a final composite flour, wherein at least some of the second portion of wheat flour forms agglomerates with at least some of the intermediate composite flour,
wherein the final composite flour comprises unmodified wheat flour, modified wheat flour depleted in polysaccharide, and complexed MCT oil droplets or particles encapsulated by a wall structure comprised of the polysaccharide released from the first portion of wheat flour, the pea protein, the gum Arabic, and at least one of calcium stearoyl lactylate or sodium stearoyl lactylate.