Method of using nanofiber emulsion in baked food
US12207662B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jun 11, 2024 |
| Grant date | Jan 28, 2025 |
| Priority date | — |
| Expiry date | Jun 11, 2044 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/80
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention belongs to the technical field of nanofiber emulsion, in particular to application of nanofiber emulsion to preparation of baked food. The nanofiber emulsion is nanofiber emulsion of a pomelo peel sponge layer, and is PCNF emulsion obtained by emulsification of a nanofiber emulsion stabilizer of the pomelo peel sponge layer and an oil phase; the amount of the nanofiber emulsion in the baked food is 18-90%, and the nanofiber emulsion replaces oil in traditional baked food; when the PCNF emulsion is added to the batter, bubble density of the batter is larger, and proper addition of the PCNF emulsion can reduce specific gravity of the batter, improve aeratability of the batter with soybean oil, reduce a baking loss rate and water activity, and prolong the shelf life of the cakes with the PCNF emulsion; hardness and chewiness of the cakes can be reduced.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.