Shortening particle compositions and dough products made therefrom
US8435592B2 · kind B2 · utility
5Cited by
25References
41Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 13, 2010 |
| Grant date | May 7, 2013 |
| Priority date | — |
| Expiry date | Jul 26, 2031 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23D9/05
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The invention relates to shortening particle compositions that are suitable for use in preparing baked goods such as biscuits, pizza crusts, pot pie crusts, and cinnamon rolls. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.