AU7672791A - Low calorie chemically leavened cakes and surfactant systems therefor - Google Patents

Low calorie chemically leavened cakes and surfactant systems therefor

Info

Publication number
AU7672791A
AU7672791A AU76727/91A AU7672791A AU7672791A AU 7672791 A AU7672791 A AU 7672791A AU 76727/91 A AU76727/91 A AU 76727/91A AU 7672791 A AU7672791 A AU 7672791A AU 7672791 A AU7672791 A AU 7672791A
Authority
AU
Australia
Prior art keywords
low calorie
surfactant systems
systems therefor
chemically leavened
cakes
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
AU76727/91A
Inventor
Carole S. Setser
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kansas State University
Original Assignee
Kansas State University
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kansas State University filed Critical Kansas State University
Publication of AU7672791A publication Critical patent/AU7672791A/en
Abandoned legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
AU76727/91A 1990-06-08 1991-03-28 Low calorie chemically leavened cakes and surfactant systems therefor Abandoned AU7672791A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US53496690A 1990-06-08 1990-06-08
US534966 2000-03-27

Publications (1)

Publication Number Publication Date
AU7672791A true AU7672791A (en) 1991-12-31

Family

ID=24132256

Family Applications (1)

Application Number Title Priority Date Filing Date
AU76727/91A Abandoned AU7672791A (en) 1990-06-08 1991-03-28 Low calorie chemically leavened cakes and surfactant systems therefor

Country Status (2)

Country Link
AU (1) AU7672791A (en)
WO (1) WO1991018514A1 (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5652011A (en) * 1990-11-23 1997-07-29 Van Den Bergh Foods Co., Division Of Conopco, Inc. Low fat spreads and dressings
US5620734A (en) * 1992-03-05 1997-04-15 Van Den Bergh Foods Co., Division Of Conopco, Inc. Spreads and other products including mesomorphic phases
US6368653B1 (en) * 1992-03-05 2002-04-09 Van Den Berghfoods Co., Division Of Conopco, Inc. Use of mesomorphic phases in food products
ATE149292T1 (en) * 1992-12-23 1997-03-15 Unilever Nv USE OF STERILE MESOMORPH PHASES IN FOODS
EP0664083A1 (en) * 1994-01-21 1995-07-26 Unilever N.V. Low calorie foodstuffs, comprising a mesomorphic phase of surfactants
US5492710A (en) * 1994-02-22 1996-02-20 Nabisco, Inc. Fat free or low fat cookie production
JP3606582B2 (en) * 1994-06-20 2005-01-05 ユニリーバー・ナームローゼ・ベンノートシャープ Preparation and use of heat-treated intermediate phase in food
US5514387A (en) * 1994-11-29 1996-05-07 Nabisco, Inc. Calcium-enriched baked good production and method of making
US5514404A (en) * 1994-11-29 1996-05-07 Nabisco, Inc. Tenderized baked good production with reduced fat, low fat, or no added fat
US5916623A (en) * 1995-04-19 1999-06-29 Mitsubishi Chemical Corporation Processed fat and oil composition
JP2002527044A (en) * 1998-10-14 2002-08-27 フオコ Method and composition for replacing a portion of the total egg fluid in breads with a composition comprising powdered egg white or others
US6068876A (en) * 1999-02-26 2000-05-30 Kraft Foods, Inc. Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3379535A (en) * 1964-07-22 1968-04-23 Top Scor Products Microdispersions of monoglycerides and process of preparing and using same
US4351852A (en) * 1980-07-21 1982-09-28 Scm Corporation Low calorie cake batter or mix
US4424237A (en) * 1982-03-22 1984-01-03 Batter-Lite Foods, Inc. Hydrated emulsifier for use in flour based baked goods
US4668519A (en) * 1984-03-14 1987-05-26 Nabisco Brands Reduced calorie baked goods and methods for producing same

Also Published As

Publication number Publication date
WO1991018514A1 (en) 1991-12-12

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