Fat composition

Details Fat composition Fat composition

1989-06-27

1991-08-13

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Fat or oil is basic ingredient other than butter in emulsion...

426549, 426553, 426556, 426601, 426602, 426603, A23D 900

Patent

active

050395440

ABSTRACT:
A fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by weight of the polyol fatty acid polyesters, the blend of the polyesters having a slip melting point of between 35.degree. and 50.degree. C. and the fatty composition having an S.sub.20 in the range of 400 to 1400 g. The fatty composition can advantageously be used in the preparation and baking of dough, in particular layered dough. Layered dough product prepared with the fatty composition display ample lift upon baking. Another aspect of the invention is the use of a fatty composition in the preparation of layered dough. Yet another aspect of the invention is a layered dough.

REFERENCES:
patent: 3600186 (1971-08-01), Mattson
patent: 4005195 (1977-01-01), Jandacek
patent: 4005196 (1977-01-01), Jandacek
patent: 4034083 (1977-07-01), Mattson
patent: 4461782 (1984-07-01), Robbins
patent: 4469710 (1984-09-01), Rielley et al.
patent: 4611055 (1986-09-01), Yamamato et al.
patent: 4835001 (1989-05-01), Mijac et al.
patent: 4840815 (1989-06-01), Meyer et al.
patent: 4880657 (1989-11-01), Guffey et al.

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