Bloom resistant cookies
US5080920A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Jul 31, 1990 |
| Grant date | Jan 14, 1992 |
| Priority date | — |
| Expiry date | Jul 31, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D13/32
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Bloom resistant cookies containing cocoa powder and/or chocolate liquor as a flavoring are produced without lard using a vegetable fat or shortening having a solid fat content of about 2.3% to about 21.6% at 70.degree. F. and about 0.2% to about 11.6% at 85.degree. F. The preferred fats are partially hydrogenated soybean oil, partially hydrogenated cotton seed oil and mixtures thereof. The fats further have an oleic acid content of about 52% to 62% and a combined linolenic acid and gadoleic acid content of 1.2% or less. The cookies exhibit similar color, taste and texture to control samples made with lard without experiencing any fat bloom.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.