DIETARY MARGARINE COMPOSITION FOR PUFF PASTRY WITH REDUCED SATURATED FAT CONTENT

Number of patents in Portfolio can not be more than 2000

United States of America Patent

APP PUB NO 20190335780A1
SERIAL NO

16349781

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Abstract

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A roll-in margarine composition with reduced saturated fatty acids content containing 60% to 80% by weight of a fatty phase and 40% to 20% by weight of an aqueous phase containing water, proteins and soluble and/or insoluble dietary fibers is disclosed. The fatty phase consists of 30% to 45% of a vegetable fat rich in stearic acid and 70% to 55% of a vegetable oil. The soluble fibers can be beta-glucans, concentrated algae, pea fiber, potato fiber, psyllium fiber, guar fiber, and the insoluble fibers can be celluloses, wheat fiber, pea integument fiber, carrot fiber and bamboo fiber. A process for preparing the margarine composition is also disclosed.

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Patent Owner(s)

Patent OwnerAddress
BARILLA G E R FRATELLI S P AVIA MANTOVA 166 PARMA 43100

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
BACCHI, Annalisa Cremona, IT 1 0
MORBARIGAZZI, Nadia Parma, IT 4 9

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