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...
Patent
1993-04-14
1994-11-08
Pratt, Helen
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...
426 20, 426 27, 426 64, 426553, 426604, 426606, 426653, A21D 216, A21D 804, A23D 900
Patent
active
053625129
ABSTRACT:
Liquid bread-improving compositions with improved stability that contain: 75-95 wt. % vegetable oil having an N.sub.2 less than 2.0, 1-5 wt. % hydrogenated vegetable oil having a melting point between 60.degree. and 70.degree. C., 1-5 wt. % partly hydrogenated vegetable oil having a melting point between 35.degree. and 45.degree. C., 2-20 wt. % emulsifiers, at least including DATA-esters, 0-0.2 wt. % flavors, 0.1-1.0 wt. % bread-improving enzymes, and 0.1-0.5 wt. % oxidants. The oil present in a crystallized form has the crystal size less than 25 mm and the average particle size of all particles present in the composition is less than 50 mm.
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Cabrera Jorge A.
Heeren Caesar W.
Mitelman Rimma
Pratt Helen
Van den Bergh Foods Co. Division of Conopco, Inc.
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