Fat composition
The present invention is concerned with a fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by weight of the polyol fatty acid polyesters, the blend of said polyes...
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| creator | LANSBERGEN, ADRIANUS JACOBUS ZOCK, HENDRIK FRITS VERHOEF, NICOLAAS JAN FREDERIK DIRK LIEFKENS, THEODORUS JOHANNES |
| description | The present invention is concerned with a fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by weight of the polyol fatty acid polyesters, the blend of said polyesters having a slip melting point of between 35 and 50 DEG C and the fatty composition having an S20 in the range of 400 to 1400 g. The fatty composition according to the present invention can advantageously be used in the preparation and baking of dough, in particular layered dough. Layered dough product prepared with the present fatty composition display ample lift upon baking. Another aspect of the present invention is the use of a fatty composition according to the invention in the preparation of layered dough. Yet another aspect of the invention is a layered dough comprising: (a) 10 to 45 wt.% of fat essentially consisting of glyceride fat and a blend of one or more polyol fatty acid polyesters, the blend of said polyesters constituting at least 40 wt.% of the fat and having a slip melting point of between 35 and 55 DEG C, (b) 25 to 75 wt.% flour and (c) 10 to 30 wt.% water. g |
| format | Patent |
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The fatty composition according to the present invention can advantageously be used in the preparation and baking of dough, in particular layered dough. Layered dough product prepared with the present fatty composition display ample lift upon baking. Another aspect of the present invention is the use of a fatty composition according to the invention in the preparation of layered dough. Yet another aspect of the invention is a layered dough comprising: (a) 10 to 45 wt.% of fat essentially consisting of glyceride fat and a blend of one or more polyol fatty acid polyesters, the blend of said polyesters constituting at least 40 wt.% of the fat and having a slip melting point of between 35 and 55 DEG C, (b) 25 to 75 wt.% flour and (c) 10 to 30 wt.% water. g</description><language>eng ; fre ; ger</language><subject>BAKERY PRODUCTS ; BAKING ; CHEWING GUM ; COCOA ; COCOA PRODUCTS, e.g. CHOCOLATE ; CONFECTIONERY ; EDIBLE DOUGHS ; EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; ICE-CREAM ; PREPARATION THEREOF ; PRESERVATION THEREOF ; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><creationdate>1990</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19900117&DB=EPODOC&CC=EP&NR=0350983A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19900117&DB=EPODOC&CC=EP&NR=0350983A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LANSBERGEN, ADRIANUS JACOBUS</creatorcontrib><creatorcontrib>ZOCK, HENDRIK FRITS</creatorcontrib><creatorcontrib>VERHOEF, NICOLAAS JAN FREDERIK DIRK</creatorcontrib><creatorcontrib>LIEFKENS, THEODORUS JOHANNES</creatorcontrib><title>Fat composition</title><description>The present invention is concerned with a fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by weight of the polyol fatty acid polyesters, the blend of said polyesters having a slip melting point of between 35 and 50 DEG C and the fatty composition having an S20 in the range of 400 to 1400 g. The fatty composition according to the present invention can advantageously be used in the preparation and baking of dough, in particular layered dough. Layered dough product prepared with the present fatty composition display ample lift upon baking. Another aspect of the present invention is the use of a fatty composition according to the invention in the preparation of layered dough. Yet another aspect of the invention is a layered dough comprising: (a) 10 to 45 wt.% of fat essentially consisting of glyceride fat and a blend of one or more polyol fatty acid polyesters, the blend of said polyesters constituting at least 40 wt.% of the fat and having a slip melting point of between 35 and 55 DEG C, (b) 25 to 75 wt.% flour and (c) 10 to 30 wt.% water. g</description><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>CHEWING GUM</subject><subject>COCOA</subject><subject>COCOA PRODUCTS, e.g. CHOCOLATE</subject><subject>CONFECTIONERY</subject><subject>EDIBLE DOUGHS</subject><subject>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>ICE-CREAM</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION THEREOF</subject><subject>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1990</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOB3SyxRSM7PLcgvzizJzM_jYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxrgEGxqYGlhbGjobGRCgBAErFHoU</recordid><startdate>19900117</startdate><enddate>19900117</enddate><creator>LANSBERGEN, ADRIANUS JACOBUS</creator><creator>ZOCK, HENDRIK FRITS</creator><creator>VERHOEF, NICOLAAS JAN FREDERIK DIRK</creator><creator>LIEFKENS, THEODORUS JOHANNES</creator><scope>EVB</scope></search><sort><creationdate>19900117</creationdate><title>Fat composition</title><author>LANSBERGEN, ADRIANUS JACOBUS ; ZOCK, HENDRIK FRITS ; VERHOEF, NICOLAAS JAN FREDERIK DIRK ; LIEFKENS, THEODORUS JOHANNES</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP0350983A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>1990</creationdate><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>CHEWING GUM</topic><topic>COCOA</topic><topic>COCOA PRODUCTS, e.g. CHOCOLATE</topic><topic>CONFECTIONERY</topic><topic>EDIBLE DOUGHS</topic><topic>EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>ICE-CREAM</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION THEREOF</topic><topic>SUBSTITUTES FOR COCOA OR COCOA PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><toplevel>online_resources</toplevel><creatorcontrib>LANSBERGEN, ADRIANUS JACOBUS</creatorcontrib><creatorcontrib>ZOCK, HENDRIK FRITS</creatorcontrib><creatorcontrib>VERHOEF, NICOLAAS JAN FREDERIK DIRK</creatorcontrib><creatorcontrib>LIEFKENS, THEODORUS JOHANNES</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LANSBERGEN, ADRIANUS JACOBUS</au><au>ZOCK, HENDRIK FRITS</au><au>VERHOEF, NICOLAAS JAN FREDERIK DIRK</au><au>LIEFKENS, THEODORUS JOHANNES</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Fat composition</title><date>1990-01-17</date><risdate>1990</risdate><abstract>The present invention is concerned with a fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by weight of the polyol fatty acid polyesters, the blend of said polyesters having a slip melting point of between 35 and 50 DEG C and the fatty composition having an S20 in the range of 400 to 1400 g. The fatty composition according to the present invention can advantageously be used in the preparation and baking of dough, in particular layered dough. Layered dough product prepared with the present fatty composition display ample lift upon baking. Another aspect of the present invention is the use of a fatty composition according to the invention in the preparation of layered dough. Yet another aspect of the invention is a layered dough comprising: (a) 10 to 45 wt.% of fat essentially consisting of glyceride fat and a blend of one or more polyol fatty acid polyesters, the blend of said polyesters constituting at least 40 wt.% of the fat and having a slip melting point of between 35 and 55 DEG C, (b) 25 to 75 wt.% flour and (c) 10 to 30 wt.% water. g</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS |
| title | Fat composition |
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