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    ENZYMATIC DOUGH CONDITIONER AND FLAVOR IMPROVER FOR BAKERY PRODUCTS
    116.
    发明公开
    ENZYMATIC DOUGH CONDITIONER AND FLAVOR IMPROVER FOR BAKERY PRODUCTS 审中-公开
    和设备，用于处理ENZYMTEIGS AROMA放大器返回产品

    公开(公告)号：EP2148570A1

    公开(公告)日：2010-02-03

    申请号：EP08796874.9

    申请日：2008-07-30

    申请人： Caravan Ingredients Inc.

    发明人： BOUTTE, Troy T. ,  SARGENT, Kathryn L. ,  FENG, Guohua

    IPC分类号： A21D10/00 ,  A21D2/16

    CPC分类号： A21D8/042 ,  A21D13/062

    摘要： Novel yeast-raiscd and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final baked product, including improved flavor, longer shelf life, and higher baked volumes. In one embodiment, the level of sugar included in the dough can be substantially reduced compared to prior art quantities, while still achieving a sweet product. The invention also allows certain chemicals such as sodium stearoyl lactylate and azodicarbonamide to be entirely eliminated from the dough.

    FAT COMPOSITION
    118.
    发明公开
    FAT COMPOSITION 有权
    FETTZUSAMMENSETZUNG

    公开(公告)号：EP1759589A4

    公开(公告)日：2009-08-12

    申请号：EP05738602

    申请日：2005-04-27

    申请人： KAO CORP

    发明人： MASUI KENJI ,  TAKAHASHI HIDEKAZU

    IPC分类号： A23D9/00 ,  A21D2/16 ,  A23D7/00 ,  A23D7/01 ,  A23D9/007 ,  A23D9/013 ,  C11C3/10

    CPC分类号： A23D7/0053 ,  A21D2/165 ,  A23D7/011 ,  A23D9/007 ,  A23D9/013

    摘要： A fat composition which contains diacylglycerols, which were found to have the effect of inhibiting body fat accumulation, in a high concentration and is reduced in the content of trans-form unsaturated fatty acids, which are thought to exert an adverse influence on circulatory diseases. It is for use in bakery products. The fat composition comprises a fat which comprises: 60-80 wt.% diacylglycerols, in which at least 90 wt.% of the fatty acids as a component of the diacylglycerols are unsaturated fatty acids; and triacylglycerols, as a remaining component, which comprise 45-75 wt.% trisaturated type triacylglycerols whose constituent fatty acids all are saturated fatty acids and 10-50 wt.% triunsaturated type triacylglycerols whose constituent fatty acids all are unsaturated fatty acids. In the composition, the amount of trans-form unsaturated fatty acids contained is 5 wt.% or smaller based on all fatty acids as a component of the fat.

    摘要翻译： 发现含有二酰基甘油的脂肪组合物具有抑制体内脂肪蓄积的效果，并且被认为对循环系统疾病有不良影响的反式不饱和脂肪酸的含量减少。 它用于烘焙产品。 该脂肪组合物包含脂肪，该脂肪包含：60-80重量％的二酰基甘油，其中至少90重量％的作为二酰基甘油成分的脂肪酸是不饱和脂肪酸; 作为构成脂肪酸全部为饱和脂肪酸的45〜75重量％三饱和型三酰基甘油和构成脂肪酸全部为不饱和脂肪酸的10〜50重量％三不饱和型三酰基甘油的三酰甘油。 在组合物中，基于作为脂肪组分的所有脂肪酸，所含有的反式 - 型不饱和脂肪酸的量为5重量％或更小。

    ZERO-TRANS FAT SHORTENING FOR LAMINATED DOUGH APPLICATIONS
    119.
    发明公开
    ZERO-TRANS FAT SHORTENING FOR LAMINATED DOUGH APPLICATIONS 审中-公开
    BACK油脂层的面团，没有反式脂肪CONTAINS

    公开(公告)号：EP2081438A2

    公开(公告)日：2009-07-29

    申请号：EP07842352.2

    申请日：2007-09-12

    申请人： Kerry Group Services International Limited

    发明人： COTTRELL, Tim ,  DANTUMA, Peggy

    IPC分类号： A21D2/16 ,  A21D13/00 ,  A23D7/005 ,  A23D9/013 ,  C11C3/10

    CPC分类号： A21D2/16 ,  A23D7/011 ,  A23D9/013

    摘要： The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at least one vegetable oil. The shortening composition of the present invention optionally comprises at least one vegetable hard stock and optionally comprises one or more antioxidants. Further, in some embodiments the shortening composition is anhydrous. The zero trans fat shortening composition of the present invention is characterized by excellent plasticity and elasticity, and is useful for the preparation of fine baking goods.