EMULSIFIED OIL AND FAT FOR CAKE DOUGH

PROBLEM TO BE SOLVED: To provide emulsified oil and fat for cake dough excellent in emulsion stability, uniformly dispersed in the dough when being added to cake dough, with which soft cake having open texture, excellent in meltability in the mouth, flavor moist feeling and a voluminous good shape,...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	KOIKE HIROYUKI, ANZAI AZUMA, NAGATA AKANE, KOBASHI AKIKO, ISHIGURO TAKASHI
Format:	Patent
Sprache:	eng
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVATION THEREOF THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide emulsified oil and fat for cake dough excellent in emulsion stability, uniformly dispersed in the dough when being added to cake dough, with which soft cake having open texture, excellent in meltability in the mouth, flavor moist feeling and a voluminous good shape, can be obtained. SOLUTION: The emulsified oil and fat for cake dough has the following structure: oil-in-water emulsified substance contains glycerin organic acid fatty acid ester and polyglycerol condensed recinoleic acid ester, preferably contains 0.01-20 wt.% of the glycerin organic acid fatty acid ester and 0.1-10 wt.% of the polyglycerol condensed recinoleic acid ester; and the organic acid composing the glycerin organic acid fatty ester comprises diacetyl tartaric acid. COPYRIGHT: (C)2007,JPO&INPIT