REDUCED FAT BAKERY EMULSION AND USE OF SUCH AN EMULSION IN THE PREPARATION OF PUFF PASTRY

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United States of America Patent

APP PUB NO 20130029025A1
SERIAL NO

13582024

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Abstract

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The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt. % of a continuous fat phase and 35-61 wt. % of a dispersed aqueous phase, said aqueous phase having the following composition:

    60-80 wt. % of water;18-40 wt. % of maltodextrin with a DE in the range of 1-5;0-5 wt. % of other hydrocolloids;0-6 wt. % of dissolved components selected from acids, salts and combinations thereof;0-2 wt. % of other edible ingredients;said continuous fat phase having the following composition:94-99.5 wt. % of triglycerides;0.5-5 wt. % of emulsifier;0-2 wt. % of other edible ingredients;wherein the fat phase is characterized by the following solid fat profile:25%≦N20≦50;15%≦N30≦35%;8%≦N35≦30%.

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Patent Owner(s)

Patent OwnerAddress
AAK ABSKRIVAREGATAN 9 MALMO 215 32

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
de, Mol Marc Marcel Mathilde Wijnegem, BE 1 0
Vessière, Laurent Marc Antwerpen, BE 1 0

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