Trans fat free plastic composition for bakery products
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United States of America Patent
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Jul 30, 2013
Grant Date -
Oct 18, 2007
app pub date -
Apr 13, 2006
filing date -
Apr 13, 2006
priority date (Note) -
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status (Latency Note)
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Abstract
A stable trans fat free emulsifier composition is provided that may have other functional ingredients incorporated to form a base for a flour-based dough preparation to hold the ingredients together. A glyceride emulsifier is heated above its melting point and blended with a non-hydrogenated vegetable oil, or a quantity of glyceride emulsifier is blended with non-hydrogenated vegetable oil and the mixture then heated to a temperature above its melting point. The ratio of emulsifier to vegetable oil is selected to cause the composition, upon cooling, to form a solid plastic mass. The hardness value of the plastic mass is within a range especially applicable to bakery dough applications.
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Family
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