Fat compositions and related methods, including shortening particles and shortening compositions without added non-interestified hardstock fat, and related products
US9943084B2 · kind B2 · utility
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9Claims
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Key dates
| Filing date | May 9, 2012 |
| Grant date | Apr 17, 2018 |
| Priority date | — |
| Expiry date | May 9, 2032 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC11C3/10
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Described are fat compositions (e.g., shortening composition and shortening particles) that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same; the fat compositions can be low in trans fatty acids with moderate levels of saturated fatty acids. For example, fat compositions may comprise less than about 2% wt. total trans fatty acids and a total of less than about 70% wt. saturated fatty acids and trans fatty acids.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.