Patent ID: 8747936
Filing Date: 2014-06-10
Classification: A23C,A23L,A23P

Abstract:
1. A method for forming a starch-based soft gel composition, the method comprising the steps of: combining one or more eggs and one or more dairy ingredients, in a blender container to form a base mixture; blending the base mixture at a speed of from about 20,000 to about 30,000 rpm until the base mixture reaches a desired temperature of from about 130° F. to about 210° F., wherein said step of blending comprises blending for from about 5 to about 6 minutes; adding a root starch to the base mixture after the base mixture has reached the desired temperature, where the desired temperature is approximately the gelatinization temperature of the starch; continuing blending for about one minute; and cooling the mixture to form a soft gel composition.