Non-fat baking ingredient and method of making

Details Non-fat baking ingredient and method of making Non-fat baking ingredient and method of making

1996-08-15

1997-11-18

Pratt, Helen

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426552, 426553, 426615, 426626, 426639, A23L 1035

Patent

active

056885482

ABSTRACT:
An improved shortening substitute for food products such as bakery products. The improved shortening substitute includes a mixture of a fruit puree, a sweetener, a preservative, water, a fat mimetic, a pH adjuster and a source of calcium ions. The shortening substitute is formulated to be used in a wide variety of food products and have a 1:1 to 0.5:1 replacement value of the improved shortening substitute to oil, butter or shortening to produce high quality baked products.

REFERENCES:
patent: 2878127 (1959-03-01), Forkner
patent: 5260083 (1993-11-01), Brain et al.
patent: 5324531 (1994-06-01), Hoefler et al.
patent: 5422132 (1995-06-01), Caden et al.
patent: 5451420 (1995-09-01), Brain et al.

Affiliated with

Also associated with

Rating

Non-fat baking ingredient and method of making does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Non-fat baking ingredient and method of making, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Non-fat baking ingredient and method of making will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1564065