Reduced fat shortening substitute for bakery products
US5360627A · kind A · utility
11Cited by
17References
15Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Nov 30, 1992 |
| Grant date | Nov 1, 1994 |
| Priority date | — |
| Expiry date | Nov 30, 2012 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An emulsion for use as a shortening substitute is disclosed to contain from about 10% to about 40% of a fat phase containing a triglyceride and emulsifier containing propylene glycol monoester of fats and fatty acids; from about 60% to about 90% of an aqueous phase containing 5% to about 30% of a viscosifier and 10% to 50% of a polyol humectant. The viscosifier may include a starch, a starch derivative, or a gum. This plastic emulsion is used to make a reduced fat shortening substitute in bakery products.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.