Method of providing soft flavor chips in aged cookies and composition thereof

US4360534A · kind A · utility

Assignee

• THE PROCTOR & GAMBLE COMPANY · US

Inventors

• William J. Brabbs · Forest Park, US
• Frances H. Savage · Lawrenceburg, US
• James P. Smith · Redwood City, US

Key dates

• Filing date: Mar 2, 1981
• Grant date: Nov 23, 1982
• Expiry date: Mar 2, 2001

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A21D13/80
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

High emulsifier levels and fluid shortening in baked good dough provide a shortening-continuous dough system, which markedly enhances shortening transfer in the baked goods. After the dough is baked, the fluid shortening readily transfers from the baked dough matrix to the incorporated flavor chips or a mixture thereof, making their texture desirably soft during storage.