Bloom resistant cookies
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
Jan 14, 1992
Grant Date -
N/A
app pub date -
Jul 31, 1990
filing date -
Jul 31, 1990
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Bloom resistant cookies containing cocoa powder and/or chocolate liquor as a flavoring are produced without lard using a vegetable fat or shortening having a solid fat content of about 2.3% to about 21.6% at 70.degree. F. and about 0.2% to about 11.6% at 85.degree. F. The preferred fats are partially hydrogenated soybean oil, partially hydrogenated cotton seed oil and mixtures thereof. The fats further have an oleic acid content of about 52% to 62% and a combined linolenic acid and gadoleic acid content of 1.2% or less. The cookies exhibit similar color, taste and texture to control samples made with lard without experiencing any fat bloom.
First Claim
Family
International Classification(s)
- [Classification Symbol]
- [Patents Count]
Cited Art Landscape
Patent Citation Ranking
Advertisement
Advertisement
Advertisement
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully