Patent ID: 8637107

Claim:
A method for preparing pasta, said method comprising forming a mixture comprising an effective amount of an anti-boil-over composition, dried pasta, and water in a container; and heating the mixture in the container until the pasta is sufficiently cooked to achieve the desired degree of tenderness; wherein the anti-boil-over composition comprises 6.06 to about 30 weight percent monoglyceride surfactant, about 50 to about 70 weight percent instant starch, and at least about 15 weight percent salt, the monoglyceride surfactant, starch and salt in amounts effective to reduce boil over during heating in a limited volume container, and wherein the anti-boil-over composition can reduce boil-over during heating in a limited volume container relative to a similar pasta and water mixture, but without the anti-boil-over composition, heated in a similar manner using the limited volume container and wherein the monoglyceride comprises an acetylated monoglyceride.