CA2855722A1 - Composition d'emulsion de lin pour aliment cuit - Google Patents

Composition d'emulsion de lin pour aliment cuit Download PDF

Info

Publication number
CA2855722A1
CA2855722A1 CA2855722A CA2855722A CA2855722A1 CA 2855722 A1 CA2855722 A1 CA 2855722A1 CA 2855722 A CA2855722 A CA 2855722A CA 2855722 A CA2855722 A CA 2855722A CA 2855722 A1 CA2855722 A1 CA 2855722A1
Authority
CA
Canada
Prior art keywords
emulsion
composition
fat
water
optionally
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
CA2855722A
Other languages
English (en)
Inventor
Scott Messervey
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.)
McCain Foods Ltd
Original Assignee
McCain Foods Ltd
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 McCain Foods Ltd filed Critical McCain Foods Ltd
Publication of CA2855722A1 publication Critical patent/CA2855722A1/fr
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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/007—Liquids or pumpable materials
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)
CA2855722A 2011-11-14 2012-11-14 Composition d'emulsion de lin pour aliment cuit Abandoned CA2855722A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201161559475P 2011-11-14 2011-11-14
US61/559,475 2011-11-14
PCT/CA2012/001046 WO2013071406A1 (fr) 2011-11-14 2012-11-14 Composition d'émulsion de lin pour aliment cuit

Publications (1)

Publication Number Publication Date
CA2855722A1 true CA2855722A1 (fr) 2013-05-23

Family

ID=48428873

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2855722A Abandoned CA2855722A1 (fr) 2011-11-14 2012-11-14 Composition d'emulsion de lin pour aliment cuit

Country Status (3)

Country Link
AU (1) AU2012318244B2 (fr)
CA (1) CA2855722A1 (fr)
WO (1) WO2013071406A1 (fr)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL3537881T3 (pl) * 2016-11-10 2021-07-05 Direct Food Ingredients Limited Sposoby formowania wyrobów piekarniczych z drobnocząsteczkowych mieszanin
RU189236U1 (ru) * 2019-02-25 2019-05-16 Федеральное государственное бюджетное научное учреждение "Федеральный научный центр лубяных культур" (ФГБНУ ФНЦ ЛК) Устройство для измерения влажности тресты льна в рулонах

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FI112162B (fi) * 2000-04-03 2003-11-14 Hk Ruokatalo Oyj Elintarvike-esiseos menetelmä sen valmistamiseksi sekä sen käyttömenetelmä
EP2554052A1 (fr) * 2009-09-14 2013-02-06 Unilever N.V. Émulsion eau dans lýhuile comestible

Also Published As

Publication number Publication date
AU2012318244A1 (en) 2013-05-30
WO2013071406A1 (fr) 2013-05-23
AU2012318244B2 (en) 2014-10-02

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Legal Events

Date Code Title Description
EEER Examination request

Effective date: 20171107

FZDE Discontinued

Effective date: 20191114