Emulsifiers for baked goods

Details Emulsifiers for baked goods Emulsifiers for baked goods

1978-12-29

1980-10-21

Kepplinger, Esther M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of farinaceous cereal or cereal material

426549, 426653, 426654, A21D 216

Patent

active

042294800

ABSTRACT:
Disclosed are dry powdered emulsifiers suitable for use in dough from which bakery products are made. The powdered emulsifiers are solid solutions comprising (1) saturated monoesters, or mixtures of saturated monoesters and succinylated monoglycerides and (2) unsaturated monoesters. The monoesters are prepared from fatty acids and either glycerine or propylene glycol, and are saturated to an extent so as to have an iodine value within the range of about 5 to about 33, and a melting point of at least about 50.degree. C. The powder has sufficient wettability to form a particulate dispersion in water at 25.degree. C. under mild agitation.

REFERENCES:
patent: 3034898 (1962-05-01), Kuhrt et al.
patent: 3248229 (1966-04-01), Pader et al.
patent: 3369907 (1968-02-01), Knightly
patent: 3370958 (1968-02-01), Freund
patent: 3388999 (1968-06-01), Kuhrt et al.
patent: 3806604 (1974-04-01), Kozak
patent: 3876805 (1975-04-01), Craig et al.

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