CL2010001276A1 - Composicion estabilizadora para la preparacion de masa y/o pan que comprende: 50-95% por peso seco de ester de eterol vegetal y/o ester de etanol vegetal en forma de polvo y un 5-50% en peso seco de un vehiculo que comprende proteina y maltodextrina; masa pan que comprende 78-98% de harina, 2,0-22% de la composicion estabilizadora. - Google Patents

Composicion estabilizadora para la preparacion de masa y/o pan que comprende: 50-95% por peso seco de ester de eterol vegetal y/o ester de etanol vegetal en forma de polvo y un 5-50% en peso seco de un vehiculo que comprende proteina y maltodextrina; masa pan que comprende 78-98% de harina, 2,0-22% de la composicion estabilizadora.

Info

Publication number
CL2010001276A1
CL2010001276A1 CL2010001276A CL2010001276A CL2010001276A1 CL 2010001276 A1 CL2010001276 A1 CL 2010001276A1 CL 2010001276 A CL2010001276 A CL 2010001276A CL 2010001276 A CL2010001276 A CL 2010001276A CL 2010001276 A1 CL2010001276 A1 CL 2010001276A1
Authority
CL
Chile
Prior art keywords
dough
dry weight
ester
vegetable
bread
Prior art date
Application number
CL2010001276A
Other languages
English (en)
Inventor
Ritva Lahtinen
Jari Ekblom
Leena Frilander-Poikonen
Original Assignee
Raisio Nutrition 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 Raisio Nutrition Ltd filed Critical Raisio Nutrition Ltd
Publication of CL2010001276A1 publication Critical patent/CL2010001276A1/es

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
    • A21D2/165—Triglycerides
    • 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
    • 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
    • A21D2/183—Natural gums
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • 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
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A23L33/11—Plant sterols or derivatives thereof, e.g. phytosterols

Abstract

Composición de masa que comprende 78 a 98% de harina y 2 a 22% de una composición de ester de esterol vegetal y/o ester de estanol vegetal en forma de polvo; método para mejorar la estabilidad de la masa; y composición de ester de esterol vegetal y/o ester de estanol vegetal en forma de polvo.
CL2010001276A 2008-06-02 2010-11-22 Composicion estabilizadora para la preparacion de masa y/o pan que comprende: 50-95% por peso seco de ester de eterol vegetal y/o ester de etanol vegetal en forma de polvo y un 5-50% en peso seco de un vehiculo que comprende proteina y maltodextrina; masa pan que comprende 78-98% de harina, 2,0-22% de la composicion estabilizadora. CL2010001276A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FI20085533A FI20085533A0 (fi) 2008-06-02 2008-06-02 Elintarvikekoostumus

Publications (1)

Publication Number Publication Date
CL2010001276A1 true CL2010001276A1 (es) 2011-06-24

Family

ID=39589299

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2010001276A CL2010001276A1 (es) 2008-06-02 2010-11-22 Composicion estabilizadora para la preparacion de masa y/o pan que comprende: 50-95% por peso seco de ester de eterol vegetal y/o ester de etanol vegetal en forma de polvo y un 5-50% en peso seco de un vehiculo que comprende proteina y maltodextrina; masa pan que comprende 78-98% de harina, 2,0-22% de la composicion estabilizadora.

Country Status (15)

Country Link
US (1) US20110081447A1 (es)
EP (1) EP2299832B1 (es)
CN (1) CN102046015B (es)
AU (1) AU2009254468B2 (es)
BR (1) BRPI0909608A2 (es)
CL (1) CL2010001276A1 (es)
CO (1) CO6280449A2 (es)
EC (1) ECSP10010732A (es)
ES (1) ES2754029T3 (es)
FI (1) FI20085533A0 (es)
HK (1) HK1151947A1 (es)
MX (1) MX2010013173A (es)
PL (1) PL2299832T3 (es)
RU (1) RU2516361C2 (es)
WO (1) WO2009147297A2 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101999430A (zh) * 2010-11-10 2011-04-06 西藏天麦力健康品有限公司 一种具有降糖、降脂功能的饼干
US9603858B2 (en) 2010-11-29 2017-03-28 Raisio Nutrition Ltd. Compositions for preventing and treating an immune system disorder
RU2581880C1 (ru) * 2015-02-18 2016-04-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Дальневосточный государственный технический рыбохозяйственный университет" Способ производства хлебобулочных изделий
WO2017178556A1 (en) * 2016-04-12 2017-10-19 Aak Ab Cooking composition comprising a chemical leavening agent substitute in the form of porous particles

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3881005A (en) * 1973-08-13 1975-04-29 Lilly Co Eli Pharmaceutical dispersible powder of sitosterols and a method for the preparation thereof
FI108110B (fi) * 1997-06-13 2001-11-30 Danisco Finland Oy Elintarvike- ja eläinravitsemusalalla käyttökelpoinen esiseos, menetelmä sen valmistamiseksi ja sen käyttö
US6190720B1 (en) * 1999-06-15 2001-02-20 Opta Food Ingredients, Inc. Dispersible sterol compositions
US6677327B1 (en) * 1999-11-24 2004-01-13 Archer-Daniels-Midland Company Phytosterol and phytostanol compositions
US20030003131A1 (en) * 2001-06-22 2003-01-02 Matthew Dyer Method for manufacture of free-flowing powder containing water-dispersible sterols
FI117082B (fi) * 2002-02-08 2006-06-15 Raisio Yhtymae Oyj Esteröityjä kasvisteroleita sisältävä pastatuote
JP3727893B2 (ja) * 2002-03-07 2005-12-21 功 山津 植物ステロール含有加工食品の製造方法
AU2003230878A1 (en) * 2002-04-10 2003-10-27 Cargill, Incorporated Aqueous dispersible steryl ester compositions
CA2481705A1 (en) * 2002-04-10 2003-10-23 Thomas P. Binder Hydrothermically processed compositions containing phytosterols
DE10253111A1 (de) * 2002-11-13 2004-05-27 Basf Ag Pulverförmige Phytosterol-Formulierungen
EP1708579B1 (en) * 2004-01-30 2008-11-12 Unilever N.V. Particulate comprising phytosterols and food compositions comprising said creamer
ATE392814T1 (de) * 2004-02-27 2008-05-15 Unilever Nv Altbackenwerden verhindernde zubereitung und diese zubereitung enthaltende backwaren
US20060035009A1 (en) * 2004-08-10 2006-02-16 Kraft Foods Holdings, Inc. Compositions and processes for water-dispersible phytosterols and phytostanols
BRPI0513939A (pt) * 2004-08-23 2008-05-20 Unilever Nv composição, formador de creme e/ou clareador, composição de alimento, processo para a manufatura de uma composição e uso de uma composição
DE102005039835A1 (de) * 2005-08-23 2007-03-01 Cognis Ip Management Gmbh Pulverförmige Sterolformulierungen mit Kolloidbildnern

Also Published As

Publication number Publication date
WO2009147297A3 (en) 2010-03-04
CO6280449A2 (es) 2011-05-20
MX2010013173A (es) 2010-12-21
AU2009254468A1 (en) 2009-12-10
ES2754029T3 (es) 2020-04-15
EP2299832A2 (en) 2011-03-30
CN102046015B (zh) 2013-04-03
HK1151947A1 (en) 2012-02-17
EP2299832B1 (en) 2019-08-14
ECSP10010732A (es) 2011-01-31
RU2010146683A (ru) 2012-07-20
RU2516361C2 (ru) 2014-05-20
US20110081447A1 (en) 2011-04-07
BRPI0909608A2 (pt) 2015-07-28
FI20085533A0 (fi) 2008-06-02
CN102046015A (zh) 2011-05-04
WO2009147297A2 (en) 2009-12-10
PL2299832T3 (pl) 2020-03-31
AU2009254468B2 (en) 2014-12-04

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