发明名称 |
LOW FAT BAKERY PRODUCT |
摘要 |
<p>The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantially throughout the bakery fat continuous phase. The bakery fat is typically selected from butter, margarine, animal fat and vegetable shortening.</p> |
申请公布号 |
WO2011135323(A1) |
申请公布日期 |
2011.11.03 |
申请号 |
WO2011GB50642 |
申请日期 |
2011.03.29 |
申请人 |
THE UNIVERSITY OF BIRMINGHAM;NORTON, IAN, TIMOTHY;NORTON, JENNIFER, ELIZABETH |
发明人 |
NORTON, IAN, TIMOTHY;NORTON, JENNIFER, ELIZABETH |
分类号 |
A21D2/16;A21D2/18;A23D7/005;A23D7/01;A23L1/0532;A23L1/0562;A23L1/30 |
主分类号 |
A21D2/16 |
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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