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New Patented Process Allows Protein-Enhanced Pasta With Familiar Texture

June 10, 2014: 12:00 AM EST
The U.S. Patent Office has issued a patent to Kraft Foods for an invention called “nutritionally enhanced pasta”. The process employs a texture modifying agent that is added to pasta dough that has been “nutritionally enhanced” with ingredients like extra protein. The texture modifier allows the pasta producer to boost protein content without harming the quality of the pasta. According to the USPTO abstract, the agent contains an enzyme that allows the protein-packed pasta dough to be ”extruded in conventional pasta manufacturing equipment” to make a product whose texture is similar to typical semolina-based pasta.
"US Patent Issued to Kraft Foods Group Brands on June 10 for "Nutritionally enhanced pasta" (Illinois Inventors)", U.S. Fed News, June 10, 2014, © U.S. Fed News
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