Water-in-oil emulsion composition for bakery

Details Water-in-oil emulsion composition for bakery Water-in-oil emulsion composition for bakery

1991-09-30

1993-01-12

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...

426601, A23D 700

Patent

active

051788977

ABSTRACT:
The water-in-oil emulsion composition for bakery of the present invention comprises from 30 to 70% by weight of an oil and fat phase containing a fat showing a SFC of 30 or above, 20 or above and 10 or above, respectively, at 10.degree. C., 20.degree. C. and 30.degree. C. and from 70 to 30% by weight of an aqueous phase containing a hydrated emulsifier and contains a monoglyceride containing from 5 to 100% by mole of transmonoenoic acid(s) in the constituting fatty acids and a sizing agent.

REFERENCES:
patent: 3519436 (1970-07-01), Bauer et al.
patent: 3671459 (1972-06-01), Norris
patent: 3679430 (1972-07-01), Birnbaum
patent: 3917859 (1975-11-01), Terada
patent: 3939290 (1976-02-01), Terada
patent: 4389426 (1983-06-01), Reissman
patent: 4521440 (1985-06-01), Lansbergen
patent: 4818553 (1989-04-01), Holscher

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