Invention Grant
- Patent Title: Anti-boil-over compositions and methods for microwave oven cooking of dry pasta
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Application No.: US14153683Application Date: 2014-01-13
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Publication No.: US09332773B2Publication Date: 2016-05-10
- Inventor: Jaime Davis Flaherty , Yeong-Ching Albert Hong , Tia Michelle Rains , Cecily Elizabeth Brose , Ricardo Villota , Cathy Jean Ludwig , Anilkumar Ganapati Gaonkar , Dennis Ann Kim
- Applicant: Kraft Foods Group Brands LLC
- Applicant Address: US IL Chicago
- Assignee: Kraft Foods Group Brands LLC
- Current Assignee: Kraft Foods Group Brands LLC
- Current Assignee Address: US IL Chicago
- Agency: Fitch, Even, Tabin & Flannery LLP
- Main IPC: A23L1/16
- IPC: A23L1/16 ; A23L1/035 ; A23L1/0522

Abstract:
Anti-boil-over compositions and methods are provided that significantly reduce boil-over during microwave oven cooking of pasta relative similar pasta and water mixtures such that oversized containers are not required. Thus, when prepared using limited volume container, the container of cooked pasta appears full.
Public/Granted literature
- US20140127378A1 Anti-Boil-Over Compositions And Methods For Microwave Oven Cooking Of Dry Pasta Public/Granted day:2014-05-08
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