ACIDULATE COMPOSITION AND METHODS FOR MAKING AND UTILIZING THE SAME
    4.
    发明申请
    ACIDULATE COMPOSITION AND METHODS FOR MAKING AND UTILIZING THE SAME 有权
    酸化组合物及其制备和利用方法

    公开(公告)号:US20100015278A1

    公开(公告)日:2010-01-21

    申请号:US12175371

    申请日:2008-07-17

    CPC分类号: A21D2/145 A21D13/42 A23P10/30

    摘要: A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.

    摘要翻译: 一种用于提高烘烤产品的保质期和保持体积的烘烤添加剂及其制备和使用方法。 烘焙添加剂包括未包封的酸性和酸性的混合物,其具有可通过热降解的脂肪基包封涂料。 封装和未包封的组合提供了整个烘烤过程中酸化剂的战略释放,例如当将烘烤添加剂加入到干燥的面团混合物中时,酸化剂可以充分降低干面团混合物的pH以防止微生物污染而不干扰 具有麸质弹性或化学发酵体系。

    Acidulate composition and methods for making and utilizing the same
    5.
    发明授权
    Acidulate composition and methods for making and utilizing the same 有权
    酸化组合物及其制备和利用方法

    公开(公告)号:US08202563B2

    公开(公告)日:2012-06-19

    申请号:US12175371

    申请日:2008-07-17

    IPC分类号: A21D2/08

    CPC分类号: A21D2/145 A21D13/42 A23P10/30

    摘要: A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.

    摘要翻译: 一种用于提高烘烤产品的保质期和保持体积的烘烤添加剂及其制备和使用方法。 烘焙添加剂包括未包封的酸性和酸性的混合物,其具有可通过热降解的脂肪基包封涂料。 封装和未包封的组合提供了整个烘烤过程中酸化剂的战略释放,例如当将烘烤添加剂加入到干燥的面团混合物中时,酸化剂可以充分降低干面团混合物的pH以防止微生物污染而不干扰 具有麸质弹性或化学发酵体系。

    ACIDULATE COMPOSITION AND METHODS FOR MAKING AND UTILIZING THE SAME
    6.
    发明申请
    ACIDULATE COMPOSITION AND METHODS FOR MAKING AND UTILIZING THE SAME 审中-公开
    酸化组合物及其制备和使用方法

    公开(公告)号:US20120315356A1

    公开(公告)日:2012-12-13

    申请号:US13526209

    申请日:2012-06-18

    IPC分类号: A21D2/14 A21D2/22

    CPC分类号: A21D2/145 A21D13/42 A23P10/30

    摘要: A baking additive for enhancing the shelf-life and maintaining the volume of a baked product, and methods for producing and using the same. The baking additive comprises a blend of an non-encapsulated acidulate and an acidulate having a fat-based encapsulating coating that is degradable by heat. The combination of the encapsulated and non-encapsulated provides strategic release of the acidulates throughout the baking process such when the baking additive is added to a dry dough mix, the acidulates can sufficiently decrease the pH of the dry dough mix to prevent microbial contamination without interfering with glutton elasticity or the chemical leavening system.

    摘要翻译: 一种用于提高烘烤产品的保质期和保持体积的烘烤添加剂及其制备和使用方法。 烘焙添加剂包括未包封的酸性和酸性的混合物,其具有可通过热降解的脂肪基包封涂料。 封装和未包封的组合提供了整个烘烤过程中酸化剂的战略释放,例如当将烘烤添加剂加入到干燥的面团混合物中时,酸化剂可以充分降低干面团混合物的pH以防止微生物污染而不干扰 具有麸质弹性或化学发酵体系。