公开(公告)号：EP2833730A4

公开(公告)日：2015-08-19

申请号：EP13771835

申请日：2013-04-01

申请人： CARGILL INC ,  METIN SERPIL ,  SMITH PAUL RAYMOND ,  VEELAERT SARAH ,  MORAN PATRICK ,  KARLESKIND DANIELE MARIE-ANTOINETTE

发明人： METIN SERPIL ,  SMITH PAUL RAYMOND ,  VEELAERT SARAH ,  MORAN PATRICK ,  KARLESKIND DANIELE MARIE-ANTOINETTE

IPC分类号： A23D7/005 ,  A21D2/16 ,  A21D13/00

CPC分类号： A21D10/005 ,  A21D2/16 ,  A21D13/16 ,  A23D9/007

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.

摘要翻译： 本发明涉及一种低反式饱和脂肪酸的烘焙脂肪系统。 还公开了用于制造本发明的系统的方法，并且还公开了在面包店应用中，特别是糕点应用中的用途。 在第一方面，本发明涉及包含30重量％（w / w％）至75w / w％脂质和25w / w％t 70w / w％ 的多孔可食用颗粒，其特征在于所述烘焙脂肪系统是结构化脂肪系统，其中所述脂质以连续相存在。 在第二方面，本发明涉及一种制造面包店肥料系统的方法，包括面包店肥料系统和其他面包店成分的面包店产品，以及在面包店应用中，特别是糕点应用中使用烘焙脂肪系统， 也被披露。