Migration inhibitor for fats and oils for baked cakes and proces

Details Migration inhibitor for fats and oils for baked cakes and proces Migration inhibitor for fats and oils for baked cakes and proces

1987-10-29

1989-08-08

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Removing natural color by chemical reaction, e.g.,...

By heavy metal compound or peroxide

426653, 426573, 426659, 426306, 426610, A21D 1308, A23G 300

Patent

active

048551520

ABSTRACT:
Fats and oils can be prevented from migration by using, when cakes are baked, a fat which contains 10% by weight or more of a disaturated-monounsaturated mixed triglyceride wherein at least one fatty acid residue among the three constituent fatty acids thereof is a saturated fatty acid having 20 to 24 carbon atoms.

REFERENCES:
patent: 2764605 (1956-09-01), Embree et al.
patent: 3145109 (1964-08-01), Howard
patent: 3914453 (1975-10-01), Gawrilow
patent: 4656045 (1987-04-01), Bodor et al.
patent: 4726959 (1988-02-01), Momura et al.

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