Parting oils for baked goods and method of preparation

Details Parting oils for baked goods and method of preparation Parting oils for baked goods and method of preparation

1986-04-07

1987-03-31

Yoncoskie, Robert

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...

426612, 426811, A23D 500

Patent

active

046542205

ABSTRACT:
A synergistic effect on the viscosity behavior of oils is obtained by the addition of a combination of from 0.1% to 10% by weight of a high-melting glyceride of saturated fatty acids (C.sub.14 -C.sub.24) melting above 50.degree. C. (A) and from 0.2% to 10% by weight of a highly dispersed, pyrogenic silica (B), the weight ratio of (A) to (B) amounting to between 20:80 and 80:20. A distinct increase in viscosity may be obtained with relatively small additions of from 0.1% to 1.0% by weight of (A) and from 0.2% to 2% by weight of (B); additions of 1% by weight of (A) and 2% by weight of (B) in a ratio by weight of (A) to (B) of from 25:75 to 50:50 are required to obtain a pasty consistency. Liquid unsaturated triglyceride oils and/or unsaturated fatty acid esters of higher fatty alcohols containing said high-melting glycerides and pyrogenic silica have utility as parting oils for baked goods.

REFERENCES:
patent: 3360376 (1967-12-01), Dobson
patent: 3397997 (1968-08-01), Japiske
patent: 4375483 (1983-03-01), Shuford et al.
Hawley, G. G., "The Condensed Chemical Dictionary", Van Nostrand Reinhold Co., N.Y., 1981, p. 920.

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