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    Encapsulated Omega-3 Fatty Acids for Baked Goods Production
    2.
    发明申请
    Encapsulated Omega-3 Fatty Acids for Baked Goods Production 审中-公开
    封装的Omega-3脂肪酸用于烘焙食品生产

    公开(公告)号：US20160165931A1

    公开(公告)日：2016-06-16

    申请号：US15004302

    申请日：2016-01-22

    申请人： General Mills, Inc.

    发明人： Bernhard H. van Lengerich ,  Goeran Walther

    IPC分类号： A21D2/16 ,  A23L1/0522

    CPC分类号： A23P10/30 ,  A21D2/165 ,  A21D13/068 ,  A23D9/05 ,  A23L33/115 ,  A23V2002/00 ,  A23V2250/1882 ,  A23V2200/224 ,  A23V2250/54 ,  A23V2250/5118 ,  A23V2200/254

    摘要： Encapsulated polyunsaturated fatty acids which can be incorporated into a baked good dough or batter without smearing or dissolution of the encapsulated product contains film-coated oil droplets encapsulated by a matrix material, a liquid plasticizer which plasticizes the matrix material, and an acidic antioxidant dispersed throughout the plasticized matrix material which helps to prevent oxidation of the polyunsaturated fatty acids; and the production of a fishy taint or malodors and mal-flavors. The matrix material includes a starch component which helps to avoid a rubbery consistency and texture and promotes extrudability, and a protein component, which hardens the encapsulated product and prevents substantial smearing and dissolution during dough or batter mixing and baking. The matrix material protein content is from about 25% to about 77.5% by weight of the matrix material. The protein content of the encapsulated product is from about 15% to about 65% by weight, of the encapsulated product.

    摘要翻译： 可以掺入烘烤好的面团或面糊中的包封的多不饱和脂肪酸，不会污染或溶解包封的产品，包含由基质材料包裹的薄膜包衣油滴，使基质材料增塑的液体增塑剂和分散在其中的酸性抗氧化剂 有助于防止多不饱和脂肪酸氧化的增塑基质材料; 并产生腥味或恶臭和恶臭味。 基质材料包括有助于避免橡胶稠度和纹理并促进可挤出性的淀粉组分，以及蛋白质组分，其硬化包封的产品并防止面团或面糊混合和烘烤期间的实质性拖尾和溶解。 基质材料蛋白质含量为基质材料重量的约25％至约77.5％。 封装产品的蛋白质含量为包封产品重量的约15％至约65％。