Fat and egg yolk substitute for use in baking and process for us

Details Fat and egg yolk substitute for use in baking and process for us Fat and egg yolk substitute for use in baking and process for us

1992-09-29

1993-11-09

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Plant material is basic ingredient other than extract,...

426549, 426553, 426653, A23L 1064, A21D 800

Patent

active

052600874

ABSTRACT:
A very low fat baking substitute compound for fat and egg yolks, and the methods recommended for using the compound in the preparation of baked goods. The substitute compound imparts a soft and rich texture to the baked goods as well as preserving taste. In addition to greatly reducing the fat, it completely eliminates the cholesterol content of the baked goods while significantly increasing its shelf life.

REFERENCES:
patent: 3493387 (1970-02-01), Swicklik
patent: 4752495 (1988-06-01), Smith
patent: 5000974 (1991-03-01), Albersmann

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