DE1442041A1 - Process for the production of fat preparations for baking purposes - Google Patents

Description

W. 12157/65 7 / Nope

Unilever NV
Rotterdar.1 (Netherlands)

Process for the production of fat preparations for baking purposes

The invention relates to fat preparations such as Shortenings (crustaceans) and baked or pulled margarines, for baking purposes and relates to a new method of production such preparations.

Preparations of the A? Z mentioned are used in the bakery to produce products such as shortcrust pastry, sand cakes, puff pastry and biscuits or biscuits. These products are made by adding the necessary ingredients such as wheat flour, fat, sugar, water and, if desired, eggs or other protein-containing materials

BATH ORIGINAL

909813/0658

mixes into a homogeneous mixture (the "batter") that then molded into the desired shape and baked. These products must be of consistently good quality, which is not always possible because some of the ingredients In particular the flour, not always of the same good quality »Sometimes flour has to be used, it was different: te results in baking because it is too soft (contains too little glue) and therefore not a good one Batter supplies. It is known that flour has special ingredients, to add the so-called flour improvers, to improve baking properties; however, these means do not always give consistent results. Certain additives are effective because they have an oxidizing effect on the thiol groups present in the flour Exercise proteins. But these improvers are not satisfactory for very weak flours. There are also Enhancement means in a different way, d.hu not by oxidation, on which proteins act. Eb is not It is well known how these enhancers work, but it is believed that they are linked to NHg groups on the protein react.

It has now been found that this enhancement agent can be incorporated into the fat, exerting a considerably increased effect when they are

909813/0658

BATH ORIGINAL

ι T Ti. υ ¹ T ι

Bonderan form can be added. It is found in particular that a bakfett preparation containing the improver can be prepared, which with regard to is effective in improving the quality of baked products. This has the advantage that when producing Baked products using the fat preparations obtained according to the invention have less of the quality of those used Materlallen is dependent, in particular with regard to the available Hehles. According to the invention Fat preparations for baking purposes, such as shortenings (crumbles) or fat emulsions are produced internally Fat an edible (physiologically harmless) hydrophilic flour improver that does not mix with the fat reacts, adds in an extremely fine dispersion.

The fine dispersion is preferably prepared by finely dividing the improver on a carrier. Suitable carriers for this purpose are either edible proteins and / or sugar containing compounds or other edible substances that are divided into a finely divided Shape can be transformed. Generally these substances are hydrophilic materials. The carrier can advantageously be a compound which itself improves the properties of the final baked product and provides benefits the baking process. The two methods according to the invention

909813/0658

BATH

Carriers to be used include flour, soy protein, _. Whey powder, lactose, skimmed milk powder, milk powder and mixtures thereof, as well as calcium phosphate. Whey powder, lactose, skimmed milk powder and milk powder or mixtures thereof have the advantage that the final color of the baked product is improved as where ei / ne appealing golden brown color is obtained, for example, in the production of "sand cakes and Mürb_eteiggebäck _Λ _ ^ *, moreover, can the baking tents are reduced to a certain extent, while the taste of the end product becomes more pleasant for the consumer. that the fat is suitable for any recipe. This can be achieved, for example, by adding to the fat about 5 %, calculated on the flour to which the fat is added, of the improver with carrier, but amounts of 3 % or less are preferred For practical purposes this makes no more than 10 % improver calculated on the F. ett, although higher amounts are also permitted.

The flour improvers, the most triangular according to the Invention apply, are acid pyrophosphate or polyphosphates, It has been found that the poly

909813/0658 sad original

phosphates only exert their effect in an acidic environment »The acidic environment is obtained when the fat is mixed with water during the preparation of the dough, baw, the batter. An acidic compound, e.g. citric acid, lactic acid or the like, is therefore preferably used together with the polyphosphate improvement is achieved · the flour improver as such or with a carrier to be disperglert so that the particle size is at least 70% of the powder is less than 200 O for Baekprodukte, is for soft dfc contact time of Fettsubereitung and water less than 5 minutes, or as * at least 70 % of the powder has a particle size of less than 500 Z ⁴ for bakery products bit on a contact side of fat preparation and water of at least 10 minutes the product to be produced are mixed

The fats (including fat blends) that are known as Basis for the Baekfett preparations according to the invention should serve «can be made from common baking fats (including

909813/0658 BAD

lent baking or pulling hair garines) exist. They can be made in a plastic form by cooling a molten mixture in a closed cooler, the surface of which is scraped off. The finely divided improving agent with or without a carrier, the molten mixture can be added prior to the cooling stage, however, it should preferably be added after the cooling stage in a special mixing tank _B to the wear in the manufacturing apparatus or devices to a Minimum.herabzusetzen.

To execute the latter advantageous embodiment, it is Jed © sh necessary to treat the fat mixture such that ein® gieBfäfeigs or PvMP capable Zuaammensetsimg is obtained "A solch® fat composition can be prepared by the mmn providing downstream of the cooling device is a Temperiefäß _t in which the chilled composition is stirred for about 24 hours. The improver is added during the stirring process. The most effective method is to slowly cool the molten fat blend so that it develops large crystals, and then use a colloid mill type device to crush these large crystals into smaller ones to make a pumpable fat. The improver, with or without a carrier can this · »process have been added before or after the colloid mill? however, preferably it will

909813/0658 bad original

then added. A preferred method and arrangement is in British patent application 27 187/62 written & written.

The enhancement agent can be applied to a support by preparing a slurry of the enhancement agent and the support material, which is then applied thereafter is dried · The sludge is prepared by thoroughly mixing the ingredients together so that a homogeneous mixture is obtained. "The sdlam is preferably dried by heating in a spray tower." Process conditions are to be chosen in such a way that a fine-grained Powder is obtained "The right proportions of improvement" agents with or without carriers to be added to the fat can be selected according to the process conditions. den and are primarily determined by the minimum amount of improver that is required in the fat 1st in order to obtain a satisfactory baked product · It is, of course, desirable for practical purposes that the Fat does not contain too much powder. In general it can Ratio of improver to carrier vary within wide limits. However, preference is given to between about 1 part improver to 1 part carrier and J. part improver filter to 3 parts carrier, where the most appropriate proportion is 1 part improver to 2 parts carrier.

909813/0658

BATH

I "t -t L. \ J -t I

The fat product can be beneficial for manufacturing

^ Sand cake or shortbread biscuits. _. '...' can be used.

This product is made by mixing fat, sugar and water, adding the flour to this mixture and then aerated the dough by beating in a suitable machine such as a Hobart mixer. This can from 1 to 15 minutes. That The usual recipe is to mix 1 part water, 5 parts

\ Ie used sugar and 5 parts fat, mixed for about 5 minutes, and then added 9 parts flour. The whipped dough produced is sprayed out and baked ^{in an oven at about 185 ° C. for about 20 minutes.} It has been observed that the aeration of the dough, expressed in specific volume, measured after certain times (creaming times) increases: after a working time of e.g.

. For 10 minutes, the specific volume of a dough, according to the recipe given above, was 1.09; however, when using a batter made according to the invention in which the fat contained 3 % (based on fat) of a mixture of spray-dried whey powder and acid pyrophosphate in a ratio of 2: 1, the specific volume was 1.21. Moreover, according to the usual procedure, in comparison with that according to *

• 9 of the invention 'manufactured product has the disadvantages that it

rf

was difficult to squeeze out and produced too much dough per unit of area on a baking sheet or in a baking pan by piping and during baking, especially with regard to the width, "became too large, ie" that it was difficult to pack, f _r .

Furthermore, "shortcrust pastry was made by mixing

of sugar *, fat and water for about 2 minutes in one Hobart mixer, adding flour and mixing in, the Hobart mixer prepared for 4 to 5 minutes, after which the dough was shaped and baked. It has been found that .the The color of the cake and its taste were improved and that the product was more crumbly (shortening power), i.e. the reciprocal value of the breaking strength of the product (measured in grams), \ A normal value was 5 * 4, while the value when using .the fat preparation according to the invention was 6.5.

Regarding the manufacture, of cakes it was found that when using fat preparations according to the invention, the cakes were more tender and a better color and had a better taste * Even in the production of puff pastry, the fat preparations gave according to the Invention good results. Puff pastry is usually made according to the French process, in which only a pre-dough is made from flour, fat and water, whereby

909813/0658

U42041 - ίο -

the proportions are about 1 ½ parts flour »5 parts vaeser and 2 parts fat · After the part has been mixed homogeneously, a special puff pastry fat or a puff pastry yarn is folded in and turned over · This is repeated · After f three times» white half turns a haste From half an hour to an hourly table of each operation, the dough is rolled out and pieces of flowers are cut out. N "ch linger on a sheet, the Elättertelgp & stetenefcilcke in an oven at about 22O ⁰ C for about 15 * baked Hinuten. The quality of these leafy pieces can be expressed by the gravity index. This is the height in mm of the sheet given et e 10 g äiattertvle * El "comparison awisciien de" control sample (fat without susat ^ materials in the; pre-dough) and the puff pastry "which was made with a fat in the pre-dough, the 3rd % Whey powder and acidic pyrophosphate (2 % whey powder and 1 % aurea pyrophoephate spray-dried), gave the following results: control samples 16.7} puff pastry pieces, prepared using a shortening preparation in a sa of the invention, 21.6 · a puff pastry Gravity index of 17.5 is known as eufri «denatellend, from 19.0 let ee good and from 20.5 upwards it is lean. The deep like

BAD ORSGiNAL 909813/0658

- li -

of the control sample was defective, while with the fat according to the structure of the invention was very good · In the latter case the color was more pronounced.

The invention is illustrated below by way of examples explained in more detail,

example 1

A mixture of whey powder and polyphosphate was prepared as follows: 1.65 kg of acid sodium pyrophosphate were dissolved in 15 liters of water at 40-60 ° C. 3 »35 kg of whey powder were added, after which the slurry was stirred for half an hour. The sludge was pumped to a spray dryer and spray dried. The inlet air temperature was 170 to 190 ⁰ C. The final temperature of the product was 70 ⁰ C, was the Ednfeuchtigkeitsgehalt of the product obtained 2% This powder was a pumpable shortening, which according to Example 2 (a) was prepared, added in the following catfish . 90 % of the molten fat was crystallized in a closed cooler with a scraped-off surface. 10 % of the fat was fed into a stirred vessel in which the whey powder and the polyphosphate were present. A sludge was made from the powder and the fat. which consists of 2 parts fat and 1 part powder. This slurry was homogenized and combined with cooling

309813/0658

bad ORIGINAL

with the fat scraped from the closed cooler with Surface introduced into a tempering vessel with a stirrer »The mixture was stirred for 24 hours at a Stirred temperature of 25 ° C.

Example 2

Four different shortenings, all of which consisted of 70 % hydrogenated fat (melting point 34 - 36 ⁰ C) and 30 % oil, such as soybean oil, were produced using different process methods »

(a) A pumpable shortening was produced by means of a closed cooler with a scraped-off surface. The mixture was stirred in a premixing vessel at a temperature of 50.degree. 5% of its weight of the powder described in Example 1 were stirred into this mixture. The molten mixture was pumped into a Vorkristallisier * Unit in which they occurred with a temperature of 40-45 ⁰ C. Followed by stirring in a closed cooler with scraped surface, a so-called A-unit _# introduced at an inlet temperature of 30 ⁰ C; they Verlieb the cooler at a temperature of 15 ⁰ C and was then introduced into a Nachkristallisier unit. Finally the fat was introduced into a container at a temperature of 24 ⁰ C and stored while stirring

909813/0658 BAD

(b) A plastic grease was produced by means of a closed cooler with a scraped-off surface. The same steps were carried out as in (a), but the near-crystallization device was replaced by a corrugated tube, (e) it became a pumpable one * shortening made with a device like a colloid mill * the fatty · mix "to which the improver, was eye leads as described under (a), was slowly cooled in a vessel with stirring for one or two hours from 50 ⁰ C to ambient temperature · The fat was then carried out to the device similar to a colloid mill, as described, for example, in British patent application 28 187/62, and drawn off at a temperature of 28-3O ⁰ C »It was stored in a container with stirring · (d) A plastic fat was prepared by means of a device similar to a colloid mill. The preparation was similar to that given in (c), except that that of the colloid was prepared ühle similar device was cooled in a greater extent, so that the outlet temperature of the fat was 22-24 ⁰ C.

For the aforementioned Bcdsjielen 2 (a) to 2 (o) one would have the improvement agent, if necessary, as such (without any carrier) of the molten mixture and in the

90 9 813/0658

^ AD ORiGWAL

Examples 2 (a) and 2 (c) would have the enhancement agent with or without a carrier can be added to the storage container with stirring,

Example 3

It became a. Shortbread dough made by mixing 300 g fat, 275 g sugar and 7 g water for about 5 minutes, after which 540 g throat, 6 g salt and 3 g sodium bicarbonate were added. The flour used for this was a normal Dutch bread flour of what quality, a so-called "W-I flour ^11. This flour contained 9.5-10 % protein, 0.45 % ash, 14-15 % moisture. The dough was made by whipping aerated in a Hobart mixing egg for 10 minutes, after which it was splashed or poured out, and baked for about 20 minutes in an oven at about 185 ° C. The fat was prepared according to Example 1 ·

The results are given in Table I below.

'8AD ORIGINAL

909813/06: 58

Table I.

Γ Specific volume quality
end product after whipping time 5 · • TV 10 · Ge
small Far
be 4th - crude
exercise Ιο. description • 44 ί 2 * ' 1.07 1.C3 1.09 4th 44 ' 4:
IV 1.07 1.07 1.08 ♦ 4 444 4th 1 :· KontrolAmuster 1.06 1.03 1.10 1.13 •
444 44 " 2 $ 2 whey powder 1.06 ; .i2 1.17 1.21 44 444 3 1.06 1.08 1.10 1.13 44 44 4. ' 1.08
• · 5 1% acidic pyro-
phosphate 1.06 2 $ whey powder u.
1 $ acidic pyropho
phat (brewing drink qdc 2% whey powder u.
i $> acidic pyro-
phosphate (ge
mixes)

The percentages of the ingredients are based on the fat. The added constituents meet the conditions 1 to affect the particle size, as arn; ep; just became, Ce-itrre, In the preparation no. 1 % acid yrophosphate and 2 % whey powder, based on the fat, were converted into a homogeneous film and then spray-dried. In preparation Kc. 5, the ingredients were mixed and then added to the fat, ci the particle size as before was described, measured.

909813/0658

BATH ORIGINAL

; ■ ^; ;;: ^v sp- ^: ■>;; * hu;

■ · · 'Example' k \. ' . '"· ·. ··

Spritzgebäok_ "· '" ""' "" "was according to example 3. '

produced, whereby "however different .. components' - ■

'■ in which fat was used. ¹ The fat was prepared according to Example 2 (b), according to which the improver ur

The carrier of the molten mixture; · »· - ^ ':"·'^{; t The} results are ·, in-the following table II ';

-played. '£ - "-; ·; -' - ^ - ■■■ '·" · "*' · ■" ¹ ^ -

Tabel

Λ ; Besc rubbing. “Ever
Ä g € but as
mixes>: Specific VoIu quality
men after striking time end product "'·' 1.03 ft ¹ .. ψ ■ · Ge
SCHl. Far
be Crumbly
exercise- _ ■ KoV - 1.07 ■ 1.03. t
0 4 X '' V.
..Lm 1.12 : ιλ>. 1.14 ♦ ■ ';. 44 -V
■> * \ ' '4 + *' ■■■ '■ >; ■ Control sample
,. .- ι. . - COME ON 1 * $ 0 1.09 1.10 * 4 ·. 'Ir ■ \ ^ t ** »« .. · *. > *
ι *. $ 1 sodium hexa-!
metäphbsphat and:
Citric acid. '■ 1.06 ! • is;
V - ί - · - ■ / * ', · *,' Γ "
- - ·;> ·, i 2 ^ 'So ^ bean flour' 1 * 06 1.10
. ' -f. ';<■ -
ι · ■ * ; · 4 ", $ 2 soybean mehi
and I ^ sodium marriage
xametaphosphate + '
Citric acid.
(spray dry t) j *
1.09 Like J
, solo! Ϊ
. . * ""'

QQ (

ORIGINAL INSPECTED

V ".. · Example 5 - '^ ₁ !' · - '·

It became J ^ ^bete A ^s -. — _- -) by mixing sugar,). . Grease and water during 2 minutes in a Hobart mixer, adding the flour and kneading the entire mixture in the Hobart mixer for 4 min prepared, after which the batter ■:.. _ ■■ formed and baked, was the recipe was 100 g sugar, 170 g fat, 300 g flour and 30 g water. The free was pumpable and manufactured according to Example 2 (c). The improver and carrier were added to the molten fat before cooling . . ■ ''"

, '"· ■ · The results are shown in the following table * III

reproduced.

I »f

Table III

Id.

description

colour

Ge

s ohm,

Attrition

Control sample $ 2 Moike powder

j ... ι

1 # acidic pyrophos ph & tr r ". } ■ · - '■ -2 ^ whey powder and Τφ acidic pyrophosphate) (sprühgetrecknei

VIe such

However, rock

mixed

5.9

909813/0 ^ 58

CSRiGfNAL INSPECTED

• - ie - ■;

Example 6

There was a puff pastry according to the French method prepared, the dough ¹ IOO "comprised g flour, 67 g fat, and 220 g of water. After the production of dough wurden32O g puff pastry margarine (baking, or drawing margarine) was added. The dough" was. rolled out to a thickness of 3 mm, after which it was rotated in the usual manner, and pieces of puff pastry pie were cut out. The fat was prepared according to Example 2 (d).

The results are given in Table IV below. -__.

■ Table IV

Besot friction Control Laraster

Whey

\% acidic whey

(Leap

Like %> such

powder

s Pyropl

OS-

jpowder Φ! 3 acid fyrophosphate it driesl)

but as; emisoht

(Jefug

imperfect

some

imperfect

gift s4hr good

Heavy-

force-

indexi

16.7

17.3

19.7 21.6

20.5

colour

Whey powder can be substituted for the same amount of lactose with almost identical results.

909813/0658

ORIGINAL'INSPECTED

Example 7 _v

, Two additive samples consisting of whey powder were taken and acid pyrophosphate according to the procedure according to • Example 1 prepared. The rehearsals were different . "Distribution of particle size as shown in Table V.

t t

Table V

DIN sieves Sieve mesh Pattern A Pattern B V- 12 ) Mr% \
• ν. '' {- "Γ \ ^l > 500 moron ' 7; o.5St > ■:. ·,.:, .- ■ • / 25O moron
«(- ■■ ... ■ /. ·· ... ■.,. ■ - · '·>' · '4Ο Jt · ". .;. · ■. ·: L'jt ■ 4 ° '..'-- ri'
■ ⁵⁰ T /, - S? 200 moron
.'ϊ I50moren ^
"120 moron ; ■ /, «·; * _Λ . · -
..ι i » ^r .. 60 '. · :? V '"100 moron .. ■. * · '■. 2 Ji ' • loo ■ · ■ '■ *. 4 "
> 100, j
■ '· V. 60 Mioron
• '■ less than
',. 60 moron 3 * . '/! • 55t ν'

909813/0658

ümSPECTED

·; -. _ Shortcut J; Ij was according to the J. recipe ^

produced according to example 3. ·: · '''' ■ '■ £

No improvement was obtained with sample A in comparison with the control sample, while sample B showed a:, pronounced increase in the., Specific "volume of the, ■■""·" ■ ·.

. The results are shown in the table below, ν .. J >.

Dough;

·. Tabel VI 5 ' * ■ in" ' Quality
End product Far ■ t
ukt • · '■ "·' · ■ '■■: ~ ν-ίΛ /" 1.0?
1.08
1.12 1.0Θ
1.08
1.17 JlW Ge be Crumbly Vo. description ! _ν specific
i volume according to
i Sole lag time ' 1.09
1.10
, 1.21
¹ * · / scnm. 4th
44
444
. . X Ness V.- ', 4,.
/ * *
.44
* _ ι 4 ¹ ·: ■ '-
**. ·
444
φ
* ■ *. ,1
• .2
3 ι · '' 1 ■ -....
iKoatrollttuster
I "- I '.ι ·.
ί ^ ³ Vv ... '. ^: 1 * 06
1.07 r
1.07:;.

90981370658

ORiQJNAL SHSf ⁵ ECTED

The same samples were used to manufacture Jilätt dough used. The recipe according to the example was used used.

For this type of product, the phosphate becomes a given a longer opportunity to dissolve in the water of the dough and to act on the flour. The samples A and B show roughly the same improvements *.

Table VII

^: Description

Quality / end product

structure

Gravity index

Farlae

»Control sample Fetjt * 3? T A PetW 3Jt B.

uAcompletely
very good
• slier good

16.6 21.2 21.5

909813 / 0a58

- Ί 44204 1

Example 8 ι

There have been experiments with sodium hexametaphosphate, which on Whey powder had been sprayed, made with or without citric acid. The particle size of the powder was within the range as indicated in the description.

The sample C consisted of 2 parts of whey pulp four and
1 part polyphosphatej pattern D consisted of 2 parts whey powder, 1 part polyphosphate and 1/4 part citric acid,

Both mustors were added to the same fat mass,
after which sand cake * "" and puff pastry were baked. Had a solution of pattern C in water
a pH between 6 and 6.5 and a solution of sample D in water had a pH between 4.0 and 4.2.

The results are given in Tables VIII and IX.

909813/0658

TABLE VIII

Biscuit cake

Description i

] Specific • i Volume- after ¹ beat time

Quality end product

10 ·

Ge,

s ehm.

even f. be '

Aging

i;

3 ¹ .

■ control muet ^ r "'. ^:

1.06 1.07 1.07

IV.07 1.06 1.12

1.07 1.09

1.17

1.09 1.09 1.20

♦ Λ?

TABLE IX puff pastry

^ * 2 '' f
, Description /
ι . ' Quality / end product; ₄ ^ν LU
mi
m
mi
S.
* I.
I. Gravity
index •
Color '' Λ _; (■ · ■ '■ ·: ". ■ * ,."'
iKontro 13Jtnüstier
4 .... ,, ... j f. '· * /'*;
Fettlojco ^ .v; · ;.
j. · I "- * '.'"
pettt ^^ i "'V. ·
, «. ■ ·· ■ '■ - ■:>. structure avollkom-
3n
[xfull ·
sn
3 very good ·. ι »-
■; ■ '17.1. . -.
· "; .. ' ^2I · ² '. ··"' ■ ^ «♦. ■■ / ^ '

.0 9813/0 ^ 5

• ORIGINAL .INSPECTED

BelBpiel 9

Cake was produced in the following way

255 g of shortening and 300 g of sugar were used for 10 minutes mixed in a Hobart mixer at a medium speed. 300 g of eggs were added to the mixture, which then another 7 min. was stirred. Eventually 300.g Flour added,

The dough was placed in molds and 50 min, baked at 170 ⁰ C.

The shortening was produced according to Example 1.

The specific volume and compressibility of the cake were measured after 1, 7 and 14 days. the Compressibility values were determined with a "shortometer" measured, with higher values showing higher compressibility.

Comparisons were made using a shortening with no additives, a shortening with 2 % whey powder and a shortening with 2 % whey powder and 1 % acid pyrophosphate (spray dried).

It can be seen that by using a shortening obtained according to the invention, a cake with a larger specific volume as well as with a larger compressibility was achieved,.

ORIGINAL BATHROOM 909813/0658

Table X

4 4 2 over 4

Beaohreitounit

Specific volume of the cake (ml / me)

Can be pressed together after 1 part 7 Τκη.

Ge · »

sahnaok color

Control pattern

2% whey powder

2% whey powder IjS acidic pyrophosphate (spray-dried)

2.20 2.15

2.30

6.2 6.0

7.0

4.0

3.8

5.6 5.3

COPY

909813/0658

■ • ■ "■ ^: ~: C ~ S" D

The flour improvers »those in the procedure according to of the invention are edible hydrophilic materials which do not react with fats, but which work together with the gluten from the wheat flour to increase the firmness of the dough made from it, so that the fig, which is made from a weak flour and also a single flour improver, see in ■ approximates baking behavior to a dough made with a strong flour. The known class of phosphate improvers, e.g., calcium acid phosphate, pyrophosphates, especially sodium pyrophosphate, and the polyphosphates, e.g. Designations "Joha Salt S4", "Joha Salt S9" and "Fibrisol" Driven products give very good products in the presence of acid Results in the method according to the invention. Such phosphoric acid salts form complexes with the gluten in the flour, probably by reaction with amino groups in it. Another class of edible hydrophilic Flour improvers that do not match the fats under the React dough-making conditions are the aoyllaotylic acids and their salts, such as those in the US patent application 2,774,826.

In contrast to the edible hydrophilic flour improvers, which do not react with fats, is the

909813/0 658

Class toil exydierenden Bro-fcrerbeeaerungBait-fceln, β.B. Per sulfatt, Broaate, Stisketofftriohlorid and chlorine dioxide. These sub-phases that are supposed to act by the oxidation of thiol groups in the protein of the skin cannot be used in the method according to the invention.

909813/0658

ORIGINAL INSPECTED

Claims (1)

Patent application 1. Process for the production of fat preparations for baking, such as shortenings or fat emulsions characterized in that the fat is an edible hydrophilic Flour improver, which does not react with the fat, incorporated in a fine dispersion 2 »Method according to claim 1, characterized in that that the flour improver is finely divided on a carrier 3 · The method according to claim 2 »characterized in that that the carrier consists of an edible protein and / or sugary material that is finely divided into a Shape can be transformed 4. The method according to claim 2, characterized in that the carrier is made of an edible inorganic Salt consists 5. The method according to any one of claims 2 to 4, characterized in that the carrier consists of a hygroscopic Material. M8PECTED H42041 M. -ν- 6 * T «rf * hren n & ah « imm der Ajsepriiche a fcie 5 »g, dag der rrägor aua <sln« r dtmg b «rl« ht _# di «eelbat a & * Baekrorfahrön or de« produJcl vurfceeesrt · 7t Terfakren NaOH eineia üer Anoprücfae 2 or 3 _t that the: rä ^ or mt » ! 'ebl, ü pulrsr 6 · Procedure nech Anaiiruoh 4 »thereby a & 11 äad der ft & ger O 9 «YerfaJiren me a üer raieprUoii« 1 to 8 ₉ , that dem? ett "in" aolohe M "n ^ e dta oirnrörleiiit wirü, d & E not asrär al »5 ^ ₉ fw * u € * w * ia * tiieiit oehr als 3-i de · means ·» btJMgea «si da« U * hl, areloiie; dae? »tt 10 · Terfakr «n iwoh one of the Anaprüoh * X bit 9, ^ ik« muwiöim * t _t daö α «·» aar «» iyropkoeplxasst 11. Teriattren me one of the claims 1 l »i · 9» 909813/0658 BATH ORIGINAL I44AUH I •so au «Pol ^ piioephatün üuuaranen ait a · * ®mixmm « rl «Sitronönotiurc, Bilo & sliir * oä. dgl · beet «fet» where bo γ1 * 1 iMweo vagfeenäftn isrfc, ds # & »r pti- ^ ert uio wHir ^ M of the division dao _# itmter 12 ·? @ Rfai33? Eii smiöä sines 4®r AxuipvUolie 1 'to li _f thereby ^ efee »£ i» «iöte» t _f das «tssii ^ itsxui 70? I 4eo Xl IwfiflMHnmgealttaXB eist ^
% QOj (, for 3aolQBaF «diikt · Jixifweiat, for verlebe 4ie BertlhnmcE · ¹ **» eit def? Ett © tt!> © r ^ itöl ^ ttnd .dee ^ Menr · wemife ^ r.ala 5 limit & n ^ st ^ Mgtf ed »f tmnigeteiie? ö 0 a iiailehsagröSe ve» «% iiiger ala 500 / tftir B & ekpfo« iukt # iist _# for w & leli · die jp Fni; tattl "er" ituBg and 15 · Terföhrcn »aöh © ia @ m iier AßsprUciie X ·» 12, 4ai from ratio Τν && ατ ewi ^ ebefi X Tail alitel to 1 part Krüger isu 1 rope
5 file » BATH 909813/065% "Vcfffeiren ßaoh one of the claims X% i * 13" ^ ekanwitlehnet, <la.a dio Pett «uboroltune dttroh Alkrliatallieiert and then for about 24 ethern B © h $ atar ait HUlirwerk gütewpört wlr6 _t wo ^ ei <5a «ungiKaittel rsit ο flor without 'Sj ^^ t silhrend der /; aoh öer Krietallioation eugegelj« n ORIGINAL