Hydrated fat compositions and dough articles

US9795151B2 · kind B2 · utility

Assignee

• General Mills, Inc. · US

Inventors

• Michael A. Staeger · Minnetonka, US
• Jennifer E. Folstad · Blaine, US
• Jeffrey Enz · Minneapolis, US
• Karen Marie Mandl Garrity · Savage, US
• Eric Alden Olson · Thornton, US
• Jon Duke Seibold · Mahtomedi, US

Key dates

• Filing date: Jul 10, 2014
• Grant date: Oct 24, 2017
• Expiry date: Sep 4, 2035

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L35/10
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.