Composition suitable for use in baking
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United States of America Patent
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Nov 19, 2013
Grant Date -
Jan 29, 2009
app pub date -
Jul 26, 2007
filing date -
Jul 26, 2007
priority date (Note) -
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Abstract
A composition comprising:
- (A) from about 20% to about 80% by weight of an interesterified palm oil olein;(B) from about 5% to about 25% by weight of a liquid oil;(C) from about 15 to about 75% by weight of a fat selected from the group consisting of palm oil stearins, interesterified palm oil stearins, palm oil oleins, fully hydrogenated oils and mixtures thereofmay be used as a bakery fat, particularly a laminating fat for products such as puff pastry.
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