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, the fat comprising from 30% to 75% by weight of the polyol fatty acid polyesters, said fat having an N35 of less...
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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, the fat comprising from 30% to 75% by weight of the polyol fatty acid polyesters, said fat having an N35 of less than 5 and a steepness of at least 0.5, and the fatty composition having an S20 of less than 200 g. The fatty compositions according to the present invention offer the advantage that they can advantageously be used in the preparation of high quality bakery products such as batters, toppings, butter creams, cakes, etc., having a relatively high specific volume. Another aspect of the present invention is the use of a fatty composition according to the invention in the preparation of batter. Further aspects of the present invention are a batter product, an aerated fatty composition and a cake. |
| format | Patent |
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The fatty compositions according to the present invention offer the advantage that they can advantageously be used in the preparation of high quality bakery products such as batters, toppings, butter creams, cakes, etc., having a relatively high specific volume. Another aspect of the present invention is the use of a fatty composition according to the invention in the preparation of batter. Further aspects of the present invention are a batter product, an aerated fatty composition and a cake.</description><language>eng</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>1992</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=19920812&DB=EPODOC&CC=EP&NR=0350983B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,777,882,25545,76296</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19920812&DB=EPODOC&CC=EP&NR=0350983B1$$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, the fat comprising from 30% to 75% by weight of the polyol fatty acid polyesters, said fat having an N35 of less than 5 and a steepness of at least 0.5, and the fatty composition having an S20 of less than 200 g. The fatty compositions according to the present invention offer the advantage that they can advantageously be used in the preparation of high quality bakery products such as batters, toppings, butter creams, cakes, etc., having a relatively high specific volume. Another aspect of the present invention is the use of a fatty composition according to the invention in the preparation of batter. Further aspects of the present invention are a batter product, an aerated fatty composition and a cake.</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>1992</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOB3cwxRcPb3DfAP9gzx9PfjYWBNS8wpTuWF0twMCm6uIc4euqkF-fGpxQWJyal5qSXxrgEGxqYGlhbGTobGRCgBALN_HOc</recordid><startdate>19920812</startdate><enddate>19920812</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>19920812</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_EP0350983B13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1992</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>1992-08-12</date><risdate>1992</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, the fat comprising from 30% to 75% by weight of the polyol fatty acid polyesters, said fat having an N35 of less than 5 and a steepness of at least 0.5, and the fatty composition having an S20 of less than 200 g. The fatty compositions according to the present invention offer the advantage that they can advantageously be used in the preparation of high quality bakery products such as batters, toppings, butter creams, cakes, etc., having a relatively high specific volume. Another aspect of the present invention is the use of a fatty composition according to the invention in the preparation of batter. Further aspects of the present invention are a batter product, an aerated fatty composition and a cake.</abstract><oa>free_for_read</oa></addata></record> |
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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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