Reduced fat shortening substitute for bakery products

Details Reduced fat shortening substitute for bakery products Reduced fat shortening substitute for bakery products

1992-11-30

1994-11-01

Paden, Carolyn

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...

426602, 426804, A23D 900

Patent

active

053606272

ABSTRACT:
An emulsion for use as a shortening substitute is disclosed to contain from about 10% to about 40% of a fat phase containing a triglyceride and emulsifier containing propylene glycol monoester of fats and fatty acids; from about 60% to about 90% of an aqueous phase containing 5% to about 30% of a viscosifier and 10% to 50% of a polyol humectant. The viscosifier may include a starch, a starch derivative, or a gum. This plastic emulsion is used to make a reduced fat shortening substitute in bakery products.

REFERENCES:
patent: 3563766 (1971-02-01), Matsui
patent: 3782970 (1974-01-01), Tomita et al.
patent: 3886292 (1975-05-01), Kissell et al.
patent: 3943259 (1976-03-01), Norris
patent: 4273795 (1981-06-01), Bosco et al.
patent: 4279941 (1981-07-01), Bosco et al.
patent: 4335157 (1982-06-01), Varvil
patent: 4351852 (1982-09-01), Rule et al.
patent: 4424237 (1984-01-01), Wittman, III
patent: 4456626 (1984-06-01), Nelson
patent: 4461777 (1984-07-01), Murase
patent: 4668519 (1987-05-01), Dartey et al.
patent: 4678672 (1987-07-01), Dartey et al.
patent: 4818553 (1989-04-01), Holscher et al.
patent: 4917915 (1990-04-01), Cain et al.
patent: 5178897 (1993-01-01), Tanaka et al.
patent: 5246727 (1993-09-01), Finkel
Van den Bergh Foods, Inc., Product Data Sheet: FIG. 279B "EC.TM.-25 Emulsifier System", 1991.
Sobcynska, D., et al., "Replacement of Shortening by Maltodextrin-Emulsifier Combinations in Chocolate Layer Cakes", Cereal Foods World, vol. 36, No. 12 (Dec. 1991), pp. 1017-1026.
"Potato Maltodextrin Gels Low-calorie Baking Opportunities", Prepared Foods, Oct. 1980, p. 88.
"Maltodextrins and Corn Syrup Solids", Chilton's Food Engineering Master, p. 50.
Avebe America Inc., Product Information Ref. No. 05.12.34.188 EU, Paselli SA2.TM., Apr. 1991.
National Starch and Chemical Corporation, Technical Service Bulletin 34888-500, N-Oil.RTM..
National Starch and Chemical Corporation, Technical Service Bulletin 34388-508, Instant N-Oil.RTM..
Van den Bergh Foods, Inc., Product Data Sheet IND-230D: Creamtex.RTM..
Hartnett et al., "Emulsifier Systems Facilitate Ingredient Substitutes in Cake". Food Product Development, vol. 13, No. 10 (Oct. 1979), pp. 60-64.
Pfizer Inc., Litesse.TM. Product Prochure.
Abstract of Japanese Patent 01218537.
Abstract of Japanese Patent 5118405.

Affiliated with

Also associated with

Rating

Reduced fat shortening substitute for bakery products does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Reduced fat shortening substitute for bakery products, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Reduced fat shortening substitute for bakery products will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1801348