发明名称 |
BAKERY FAT SYSTEM |
摘要 |
The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applications, is also disclosed. In a first aspect, the present invention relates to a bakery fat system comprising from 30 weight/weight% (w/w%) to 75 w/w %, of a lipid and from 25 w/w% t 70 vv/w% of a porous edible particle, characterized in that said bakery fat system is a structured fat system wherein the lipid is present as a continuous phase. In a second aspect, the present invention relates to a process for making the bakery fat system, a bakery product comprising the bakery fat system and further bakery ingredients, and the use of the bakery fat system in bakery applications, in particular in pastry applications, are also disclosed. |
申请公布号 |
CA2882572(A1) |
申请公布日期 |
2013.10.10 |
申请号 |
CA20132882572 |
申请日期 |
2013.04.01 |
申请人 |
SMITH, PAUL RAYMOND;VEELAERT, SARAH;MORAN, PATRICK;KARLESKIND, DANIELE MARIE-ANTOINETTE;CARGILL, INCORPORATED;METIN, SERPIL |
发明人 |
SMITH, PAUL RAYMOND;VEELAERT, SARAH;MORAN, PATRICK;KARLESKIND, DANIELE MARIE-ANTOINETTE;METIN, SERPIL |
分类号 |
A23D9/007;A21D13/00;A21D13/08 |
主分类号 |
A23D9/007 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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