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
Patent
1977-05-02
1979-12-11
Tanenholtz, Alvin E.
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
426 19, 426 24, 426549, 426557, 426601, 426662, A21D 216, A21D 232
Patent
active
041783930
ABSTRACT:
The invention concerns a pulverulent, free-flowing monoglyceride based additive for use in the preparation of farinaceous and starch-containing products such as bread, macaroni, spaghetti, noodles and extruded snack products; this additive has been obtained by spray-cooling a substantially dry mixture containing the monoglyceride in molten condition together with at least one phosphatide, preferably lecithin and especially preferred soybean lecithin so that the individual particles will contain the monoglyceride and the phosphatide in substantially constant proportion. The product gives almost as good baking performance or performance in other heating processes for the dough into which it is incorporated as does a so-called monoglyceride-hydrate and has the further advantage of improving the flowing and packing properties of the pulverulent mixture.
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Aktieselskabet Grindstedvaerket
Berry E. Janet
Kepplinger Esther M.
Rosen Lawrence
Tanenholtz Alvin E.
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