Solid composition containing oleogel
US12256754B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Sep 14, 2017 |
| Grant date | Mar 25, 2025 |
| Priority date | — |
| Expiry date | Mar 28, 2040 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D7/005
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Provided is a composition that is solid at 23° C. comprising, by weight based on the weight of the composition, (a) 0.4% to 12% one or more ethylcellulose polymers; (b) 0.5% to 8% stearic acid; (c) 15% to 90% one or more unsaturated oils; and (d) 6% to 70% one or more saturated fats. Also provided is a method of making a baked pastry composition comprising vertically compressing a structure (i) comprising a horizontal top layer, a horizontal intermediate layer, and a horizontal bottom layer, to reduce the thickness of the structure and produce a compressed structure (ii), wherein the top layer comprises dough, the intermediate layer comprises the above composition, and the bottom layer comprises dough. Also provided is a pastry composition comprising, by weight based on the weight of the pastry composition, ethylcellulose polymer, stearic acid, unsaturated oil, flour, and water.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.