METHOD FOR PRODUCING BAKING-INDUSTRIAL INGREDIENTS

METHOD FOR PRODUCING BAKING-INDUSTRIAL INGREDIENTS

Bakery industry additives are prepd. from partial glycerides of fatty acids, tartaric and acetic acids. A mixt. of partial glycerides of 12-18C satd. and unsatd. fatty acids contg. 30-90% monoglycerides and tartaric acid are mixed in a molar ratio of 1:0.75-2, at 105-120 deg.C in an inert gas atmos....

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Bibliographische Detailangaben
Hauptverfasser: GROSZ,MIKLOS,HU, CSEKOE,ISTVAN,HU, NAGY LAJOS,GYOERGY,HU, PAKONE TENGOELICS,ERZSEBET,HU, PALINKAS,JANOS,HU, VARGA,MARIA,HU, BAKTAY,GYOERGY,HU, FARKAS,SANDOR,HU
Format: Patent
Sprache:eng
Schlagworte:
BAKERY PRODUCTS
BAKING
EDIBLE DOUGHS
HUMAN NECESSITIES
PRESERVATION THEREOF
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Zusammenfassung:Bakery industry additives are prepd. from partial glycerides of fatty acids, tartaric and acetic acids. A mixt. of partial glycerides of 12-18C satd. and unsatd. fatty acids contg. 30-90% monoglycerides and tartaric acid are mixed in a molar ratio of 1:0.75-2, at 105-120 deg.C in an inert gas atmos. for 1-1.5 hours. - Following this 1.4-4 mols of acetic acid are added and the mixt. is heated for further 1-1.5 hrs. at 130-150 deg.C. Water formed and excess acetic acid are distilled off. The prepn. is subjected finally to a vacuum treatment at 2500-6500 Pa pressure