Hydrated emulsifier for use in flour based baked goods

Details Hydrated emulsifier for use in flour based baked goods Hydrated emulsifier for use in flour based baked goods

1982-03-22

1984-01-03

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

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

For use with batter, dough or baked goods

426654, 426552, 252356, A21D 216, A23D 500

Patent

active

044242379

ABSTRACT:
There is disclosed hydrated emulsifier comprising stearyl monoglyceridyl citrate, propylene glycol monostearate, lactated monoglycerides and water. The non-aqueous ingredients are heated together and melted. A gum, such as xanthan gum, may be added. Hot water is admixed, and the solution is passed through a homogenizer. The resulting solution is cooled to room temperature. The emulsion product may be in semi-solid or solid form. The hydrated emulsifier can be used as a partial or complete replacement for shortening in flour based baked goods.

REFERENCES:
patent: 3144339 (1964-08-01), Dalby et al.
patent: 3227559 (1966-01-01), Radlove
patent: 3248229 (1966-04-01), Pader et al.
patent: 3310408 (1967-03-01), Hansen
patent: 3494771 (1970-02-01), Thompson
patent: 4242366 (1980-12-01), Morgan et al.
patent: 4339465 (1982-07-01), Strouss

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