发明公开
- 专利标题： BAKERY FAT SYSTEM
- 专利标题（中）： BACKFETTSYSTEM
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申请号： EP13771835申请日： 2013-04-01
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公开(公告)号： EP2833730A4公开(公告)日： 2015-08-19
- 发明人: METIN SERPIL , SMITH PAUL RAYMOND , VEELAERT SARAH , MORAN PATRICK , KARLESKIND DANIELE MARIE-ANTOINETTE
- 申请人： CARGILL INC , METIN SERPIL , SMITH PAUL RAYMOND , VEELAERT SARAH , MORAN PATRICK , KARLESKIND DANIELE MARIE-ANTOINETTE
- 专利权人： CARGILL INC,METIN SERPIL,SMITH PAUL RAYMOND,VEELAERT SARAH,MORAN PATRICK,KARLESKIND DANIELE MARIE-ANTOINETTE
- 当前专利权人： CARGILL INC,METIN SERPIL,SMITH PAUL RAYMOND,VEELAERT SARAH,MORAN PATRICK,KARLESKIND DANIELE MARIE-ANTOINETTE
- 优先权： EP12004242 2012-06-04
- 主分类号： A23D7/005
- IPC分类号： A23D7/005 ; A21D2/16 ; A21D13/00
摘要：
The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applications, is also disclosed. In a first aspect, the present invention relates to a bakery fat system comprising from 30 weight/weight % (w/w %) to 75 w/w %, of a lipid and from 25 w/w % t 70 w/w % of a porous edible particle, characterized in that said bakery fat system is a structured fat system wherein the lipid is present as a continuous phase. In a second aspect, the present invention relates to a process for making the bakery fat system, a bakery product comprising the bakery fat system and further bakery ingredients, and the use of the bakery fat system in bakery applications, in particular in pastry applications, are also disclosed.
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