Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1982-10-25
1984-06-26
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426554, 426606, A21D 1000, A21D 1004, A21D 1308, A23D 500
Patent
active
044566263
ABSTRACT:
A shortening for preparing moist, light and tender cakes is disclosed. The shortening comprises a fat or oil and an emulsifier which consists essentially of from about 10% to about 20% of propylene glycol mono-fatty acid esters and from about 3% to about 20% of hydrophilic polyglycerol ester (percentages are based on the weight in the shortening). The ratio of polyglycerol ester to propylene glycol monoester is about from about 2:1 to 7:1. This shortening system can be used in preparing baking mixes. Surprisingly, even in an add-oil preparation the cake is moist yet light and tender.
REFERENCES:
patent: 3528823 (1970-09-01), Rossen
patent: 3549383 (1970-12-01), Menzies
patent: 3751265 (1973-08-01), Seiden
Collins Michael L.
Nelson Kenneth W.
Palumbo Patrick D.
Woo Ricky A.
Dabek Rose Ann
Mayer Nancy S.
The Procter & Gamble & Company
Witte Richard C.
Yoncoskie Robert A.
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