Edible laminated dough and edible lamination dispersion therefor

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United States of America Patent

PATENT NO 6248388
SERIAL NO

08663766

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Abstract

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Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts.

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Patent Owner(s)

Patent OwnerAddress
PENNANT FOODS COMPANYSUITE 200 1050 WARRENVILLE ROAD LISLE IL 60532

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Bodor, Janos Rijswijk, NL 32 328
van, der Schee Gerrit Leendert Rockanje, NL 2 11
van, Eendenburg Jacobus de Lier, NL 5 44
Voorbach, Willem Vlaardingen, NL 2 10
Weisenborn, Petra Bilthoven, NL 2 10

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