Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
1998-06-01
2000-04-11
Tran, Lien
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Gels or gelable composition
426575, 426577, 426601, 426602, 426603, 426604, 426606, A23L 10528
Patent
active
060485647
ABSTRACT:
An emulsion composition useful as a reduced-fat shortening substitute in bakery applications which comprises an emulsion with an aqueous phase containing water and konjac as a gelling agent and a lipid phase containing a lipid component and an emulsifier component. The konjac is preferably partially deacylated to provide controlled melt characteristics in the emulsion composition that replicate those of the full-fat shortening it replaces in bakery food products. A process for preparing the emulsion compositions is also disclosed. Bakery food products containing the emulsion compositions may be prepared using the emulsion compositions as a one-to-one replacement for full-fat shortening in the formulations. The reduced-fat bakery products made with the emulsion compositions exhibit sensory characteristics similar to those of the full-fat equivalents.
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Crosby Guy A.
Young Timothy J.
FMC Corporation
Tran Lien
LandOfFree
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