Inventors:
Louise J. Grigg - Scarsdale NY, US
John Jonsan - Sutherland VA, US
Assignee:
Body Structures, Inc. - Scarsdale NY
International Classification:
A23L 1/00, A21D 10/00, A23C 9/00, A23L 1/212, A23L 1/31, A23L 1/302, A23C 9/12, A23G 3/00
US Classification:
426 61, 426100, 426102, 426103, 426580, 426 71, 426 72, 426 92, 426 94
Abstract:
From dietary health to product diversity, Lacteal Coated Pizzas outperform the venerable four-hundred year old ethnic (Italian) pizzas. Lacteal Coated Pizzas are comprised of soft leaven dough/sourdough that is topped with a delicious, nutritious Lacteal Batter, and a conventional topping. The present invention's Lacteal Batters are innovative, heat-stable, hydrocolloidal-proteineous mixtures that possess unique performance-enhancing, rheological properties.