Stabilized edible oil compositions for pastry dough products and process of making
US5246727A · kind A · utility
6Cited by
5References
19Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Dec 20, 1990 |
| Grant date | Sep 21, 1993 |
| Priority date | — |
| Expiry date | Dec 20, 2010 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2200/08
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A viscosity-stable shortening composition in a dry particulate form containing an admixture of a shortening component including a solid low melting point edible fat or oil suitable for use in a pastry dough, a solid edible carrier component, and from 0.2% to 10% by weight of a viscosity-stabilizer polyol component. The shortening composition is particularly suitable for use in preparing pastry dough products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.