Bloom resistant cookies

Details Bloom resistant cookies Bloom resistant cookies

1990-07-31

1992-01-14

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient is starch based batter, dough product, etc.

426 94, 426275, 426306, 426613, A21D 1000, A23D 700

Patent

active

050809202

ABSTRACT:
Bloom resistant cookies containing cocoa powder and/or chocolate liquor as a flavoring are produced without lard using a vegetable fat or shortening having a solid fat content of about 2.3% to about 21.6% at 70.degree. F. and about 0.2% to about 11.6% at 85.degree. F. The preferred fats are partially hydrogenated soybean oil, partially hydrogenated cotton seed oil and mixtures thereof. The fats further have an oleic acid content of about 52% to 62% and a combined linolenic acid and gadoleic acid content of 1.2% or less. The cookies exhibit similar color, taste and texture to control samples made with lard without experiencing any fat bloom.

REFERENCES:
patent: 3307953 (1967-03-01), Siebers
patent: 4234618 (1980-11-01), Jasko et al.
patent: 4344969 (1982-08-01), Youngquist et al.
patent: 4465703 (1984-08-01), Jasko et al.
patent: 4664921 (1987-05-01), Seiden
patent: 4668522 (1987-05-01), Cappel et al.
patent: 4722849 (1988-02-01), Dartey et al.
patent: 4752484 (1988-06-01), Pflaumer et al.
patent: 4840803 (1989-06-01), Polizzano
patent: 4873098 (1989-10-01), Banks et al.
patent: 4894246 (1990-01-01), Dartey et al.

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