Fat composition for bakery product and bakery product
US8192781B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jun 10, 2004 |
| Grant date | Jun 5, 2012 |
| Priority date | — |
| Expiry date | Nov 11, 2027 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D9/007
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention provides a fat and oil composition for bakery products, which contains 50 to 85 parts by weight of (A) edible fat and oil wherein the content of unsaturated fatty acid residues in the total constituent fatty acids thereof is 75 wt % or more, 10 to 35 parts by weight of (B) an emulsifier, and 0.1 to 10 parts by weight of (C) a humectant, wherein the (A)/(B) ratio by weight is 6.5 or less, as well as a bakery product compounded with the fat and oil composition for bakery products. The invention also provides use of the fat and oil composition in producing bakery products and a method of producing a bakery product by adding the fat and oil composition to dough.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.