DK2194792T3 - Sammensætning, der er egnet til anvendelse ved bagning - Google Patents
Sammensætning, der er egnet til anvendelse ved bagning Download PDFInfo
- Publication number
- DK2194792T3 DK2194792T3 DK08773929.8T DK08773929T DK2194792T3 DK 2194792 T3 DK2194792 T3 DK 2194792T3 DK 08773929 T DK08773929 T DK 08773929T DK 2194792 T3 DK2194792 T3 DK 2194792T3
- Authority
- DK
- Denmark
- Prior art keywords
- oil
- dough
- composition
- weight
- fat
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims description 101
- 235000019197 fats Nutrition 0.000 claims description 70
- 235000014594 pastries Nutrition 0.000 claims description 33
- 235000019482 Palm oil Nutrition 0.000 claims description 32
- 239000002540 palm oil Substances 0.000 claims description 32
- 239000003921 oil Substances 0.000 claims description 22
- 235000019198 oils Nutrition 0.000 claims description 22
- 150000003626 triacylglycerols Chemical class 0.000 claims description 16
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 claims description 16
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 6
- 235000019486 Sunflower oil Nutrition 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 239000002600 sunflower oil Substances 0.000 claims description 6
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 5
- 229910052740 iodine Inorganic materials 0.000 claims description 5
- 239000011630 iodine Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 235000015108 pies Nutrition 0.000 claims description 5
- 235000012830 plain croissants Nutrition 0.000 claims description 5
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 235000019485 Safflower oil Nutrition 0.000 claims description 3
- 235000012343 cottonseed oil Nutrition 0.000 claims description 3
- 239000002385 cottonseed oil Substances 0.000 claims description 3
- 125000005456 glyceride group Chemical group 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 235000005713 safflower oil Nutrition 0.000 claims description 3
- 239000003813 safflower oil Substances 0.000 claims description 3
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 2
- 102100024002 Heterogeneous nuclear ribonucleoprotein U Human genes 0.000 claims 1
- 101100507335 Homo sapiens HNRNPU gene Proteins 0.000 claims 1
- 239000003925 fat Substances 0.000 description 65
- 238000010030 laminating Methods 0.000 description 22
- 150000004665 fatty acids Chemical class 0.000 description 11
- 150000004671 saturated fatty acids Chemical group 0.000 description 11
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 11
- 125000004432 carbon atom Chemical group C* 0.000 description 10
- 238000000034 method Methods 0.000 description 8
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 5
- 229930195729 fatty acid Natural products 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 238000004904 shortening Methods 0.000 description 5
- 150000001735 carboxylic acids Chemical class 0.000 description 4
- 238000003475 lamination Methods 0.000 description 4
- 238000005096 rolling process Methods 0.000 description 4
- 235000003441 saturated fatty acids Nutrition 0.000 description 4
- 150000004670 unsaturated fatty acids Chemical group 0.000 description 4
- 238000009884 interesterification Methods 0.000 description 3
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000019871 vegetable fat Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- VKOBVWXKNCXXDE-UHFFFAOYSA-N ethyl stearic acid Natural products CCCCCCCCCCCCCCCCCCCC(O)=O VKOBVWXKNCXXDE-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000819038 Chichester Species 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241001661345 Moesziomyces antarcticus Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- UKMSUNONTOPOIO-UHFFFAOYSA-N docosanoic acid Chemical group CCCCCCCCCCCCCCCCCCCCCC(O)=O UKMSUNONTOPOIO-UHFFFAOYSA-N 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000009886 enzymatic interesterification Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 235000012470 frozen dough Nutrition 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- General Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
- Meat, Egg Or Seafood Products (AREA)
Claims (15)
1. Sammensætning, omfattende: (A) fra 20 til 80 vægt-% af en interesterificeret palmeolieolein; (B) fra 5 til 25 vægt-% af en flydende olie udvalgt blandt sojaolie, solsikkeolie, rapsolie, bomuldsfrøolie, jordnøddeolie, saflorolie og blandinger deraf; og (C) fra 15 til 75 vægt-% af et fedtstof udvalgt fra gruppen bestående af palmeoliesteariner, interesterificerede palmeoliesteariner, palmeolieoleiner, fuldt hydrogenerede olier og blandinger deraf.
2. Sammensætning ifølge krav 1, omfattende fra 30 til 70 vægt-% (A), fra 10 til 20 vægt-% af (B) og fra 20 til 60 vægt-% af (C).
3. Sammensætning ifølge krav 1 eller krav 2, hvor den fuldt hydrogenerede olie er palmeolie.
4. Sammensætning ifølge et hvilket som helst af de foregående krav, hvor (C) omfatter fuldt hydrogeneret olie i en mængde fra 1 til 10 vægt-% af sammensætningen.
5. Sammensætning ifølge et hvilket som helst af de foregående krav, hvor io-dtallet (IV) af den interesterificerede palmeolieolein er fra 40 til 70.
6. Sammensætning ifølge et hvilket som helst af de foregående krav, hvor (C) omfatter en palmeoliestearin eller en interesterificeret palmeoliestearin med et iodtal fra 25 til 45.
7. Sammensætning ifølge et hvilket som helst af de foregående krav med et N20 på fra 20 til 50 og/eller et N40 på mindre end 16.
8. Sammensætning ifølge et hvilket som helst af de foregående krav, hvor vægtforholdet SAFA/MUFA/PUFA er (40 til 60):(30 til 40):(10 til 30), og/eller som er i det væsentlige fri for transfedtsyrer og glycerider deraf og/eller har et S2U-indhold på mindre end 40 vægt-% af de samlede triglycerider i sammensætningen.
9. Sammensætning ifølge et hvilket som helst af de foregående krav, som er et bagerifedtstof, et butterdejsfedtstof, et tærtefedtstof eller et croissant-fedtstof.
10. Sammensætning ifølge et hvilket som helst af de foregående krav, hvor (A) er enzymatisk interesterificeret.
11. Anvendelse af sammensætningen ifølge et hvilket som helst af kravene 1 til 10 i et bagværksprodukt, fortrinsvis et bagværksprodukt med en lamineret struktur, såsom et butterdejsbagværk, en croissant, wienerbrød eller tærte.
12. Anvendelse af sammensætningen ifølge et hvilket som helst af kravenel til 10 i en dej, fortrinsvis en dej med en lamineret struktur.
13. Anvendelse ifølge krav 11 eller krav 12 til forbedring afen eller flere egenskaberudvalgt blandt teksturen af bagværksdejen, håndteringen af dejen, højden af bagværket og de organoleptiske egenskaber ved dejen.
14. Fremgangsmåde til fremstilling af et bageriprodukt, som omfatter at danne en dej omfattende sammensætningen ifølge et hvilket som helst af kravene 1 til 10 og at bage dejen, hvor sammensætningen fortrinsvis indarbejdes i dejen og/eller påføres mellem lag af dejen.
15. Fremgangsmåde til fremstilling afen sammensætning ifølge et hvilket som helst af kravene 1 til 10, som omfatter at blande bestanddelene (A), (B) og (C).
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US11/878,715 US8586122B2 (en) | 2007-07-26 | 2007-07-26 | Composition suitable for use in baking |
| PCT/EP2008/005602 WO2009012888A1 (en) | 2007-07-26 | 2008-07-09 | Composition suitable for use in baking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DK2194792T3 true DK2194792T3 (da) | 2019-04-23 |
| DK2194792T4 DK2194792T4 (da) | 2022-07-04 |
Family
ID=39800742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK08773929.8T DK2194792T4 (da) | 2007-07-26 | 2008-07-09 | Sammensætning, der er egnet til anvendelse ved bagning |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US8586122B2 (da) |
| EP (1) | EP2194792B2 (da) |
| DK (1) | DK2194792T4 (da) |
| ES (1) | ES2722630T5 (da) |
| TR (1) | TR201906882T4 (da) |
| WO (1) | WO2009012888A1 (da) |
Families Citing this family (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ZA200600076B (en) | 2003-07-17 | 2007-03-28 | Unilever Plc | Process for the preparation of an edible dispersion comprising oil and structuring agent |
| CA2598401C (en) | 2005-02-17 | 2013-10-29 | Unilever Plc | Process for the preparation of a spreadable dispersion |
| WO2009087432A1 (es) * | 2008-01-10 | 2009-07-16 | Aceites Y Grasas Vegetales S.A. - Acegrasas S.A.. | Producto graso solido con bajo contenido de grasa saturada y libre de acidos grasos trans |
| MY165111A (en) * | 2008-12-16 | 2018-02-28 | Sime Darby Malaysia Berhad | Use of a pumpable fat composition in the preparation of farinaceous dough and process for the manufacture of such fat composition |
| WO2011138918A1 (ja) * | 2010-05-06 | 2011-11-10 | 日清オイリオグループ株式会社 | 油脂組成物及びその製造方法 |
| BR112012030147A2 (pt) | 2010-06-22 | 2015-09-08 | Unilever Nv | "pó de gordura comestível, utilização do pó de gordura e processo para a preparação de um pó de gordura cometível |
| US8518470B2 (en) | 2010-09-13 | 2013-08-27 | General Mills, Inc. | Shortening particle compositions and products made therefrom |
| US8435592B2 (en) | 2010-09-13 | 2013-05-07 | General Mills, Inc. | Shortening particle compositions and dough products made therefrom |
| EP2651229B1 (en) | 2010-12-17 | 2015-04-08 | Unilever N.V. | Edible water in oil emulsion |
| EP2651234B1 (en) | 2010-12-17 | 2015-01-21 | Unilever N.V. | Process of compacting a microporous fat powder and compacted fat powder so obtained |
| MX338933B (es) * | 2010-12-17 | 2016-05-06 | Unilever Nv | Margarina para envoltorio. |
| WO2013132284A1 (en) | 2012-03-09 | 2013-09-12 | Cruz Adriana Fernanda | Cocoa butter substitute |
| MX2014011535A (es) * | 2012-04-02 | 2014-11-14 | Cargill Inc | Sistema de grasa de panaderia. |
| EP2840899B1 (en) | 2012-04-27 | 2016-09-14 | General Mills, Inc. | Fat particle compositions containing salt, dough and baked dough articles made therefrom, and related methods |
| MY175278A (en) * | 2012-12-13 | 2020-06-18 | Sime Darby Malaysia Berhad | Bakery shortenings from palm diacylglycerol |
| US20140178536A1 (en) | 2012-12-24 | 2014-06-26 | Loders Croklaan Usa Llc | Icing or coating composition |
| EP2956007B1 (en) * | 2013-04-16 | 2018-03-21 | Dow Global Technologies LLC | Low fat laminated dough and pastry |
| JP2017503518A (ja) | 2014-01-21 | 2017-02-02 | ローダース・クロクラーン・ベスローテンフェンノートシャップ | 脂肪ブレンドおよびその使用 |
| JP2017503519A (ja) | 2014-01-21 | 2017-02-02 | ローダース・クロクラーン・ベスローテンフェンノートシャップ | 脂肪ブレンド |
| WO2017133895A1 (en) | 2016-02-01 | 2017-08-10 | Loders Croklaan B.V. | Self-emulsifying fat composition |
| WO2017209597A1 (en) * | 2016-05-31 | 2017-12-07 | Malaysian Palm Oil Board (Mpob) | Palm-based structured fats from palm-based oil high in symmetrical triacylglycerols |
| EP3476224A1 (en) | 2017-10-27 | 2019-05-01 | Generale Biscuit | Non fat bloom comestible product |
| BR112020020319A2 (pt) | 2018-04-18 | 2021-03-30 | Bunge Oils, Inc. | Óleos vegetais de alto teor oleico interesterificados |
| JP2022177982A (ja) * | 2021-05-19 | 2022-12-02 | 株式会社Adeka | シート状ロールイン油脂組成物 |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3519440A (en) * | 1967-06-12 | 1970-07-07 | Cpc International Inc | Aerosol toppings |
| US4447462A (en) * | 1981-11-04 | 1984-05-08 | The Procter & Gamble Company | Structural fat and method for making same |
| WO1994019953A1 (en) * | 1993-03-04 | 1994-09-15 | Loders Croklaan B.V. | Bakery fats ans bakery doughs and batters containing them |
| CA2176743A1 (en) * | 1993-11-27 | 1995-06-01 | Brian Christopher Challis | Compositions comprising iminium ion scavengers and/or nitrite scavengers |
| AU1664595A (en) * | 1994-02-18 | 1995-09-04 | Loders Croklaan B.V. | Fat blends, based on diglycerides |
| DE69737169T2 (de) | 1996-06-26 | 2008-01-03 | Loders Croklaan B.V. | Nicht-temperierte Füllungsfette ohne Transgehalt |
| EP1040761A1 (en) | 1999-03-19 | 2000-10-04 | Loders Croklaan B.V. | Fat mixtures |
| US6863911B2 (en) * | 2001-02-02 | 2005-03-08 | Kraft Foods Holdings, Inc. | Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation |
| US6913778B2 (en) * | 2001-12-21 | 2005-07-05 | Wyeth | Infant formula compositions comprising increased amounts of alpha-lactalbumin |
| US7618670B2 (en) * | 2004-06-14 | 2009-11-17 | Premium Vegetable Oils Sdn. Bhd. | Trans free non-hydrogenated hard structural fat and non-hydrogenated hard palm oil fraction component |
| PL1611794T3 (pl) | 2004-06-30 | 2012-09-28 | Barilla Flli G & R | Margarynopodobna kompozycja spożywcza o zmniejszonej zawartości tłuszczu |
| US7611744B2 (en) * | 2004-11-12 | 2009-11-03 | Loders Croklaan Usa Llc | Frying fats and oils |
| US20080206413A1 (en) | 2005-06-06 | 2008-08-28 | Aarhuskarlshamn Usa Inc. | Low Trans Puff Pastry Composition, Method of Use and Puff Pastry Products |
| US7645473B2 (en) * | 2006-06-13 | 2010-01-12 | Loders Croklaan Usa Llc | Fat composition |
-
2007
- 2007-07-26 US US11/878,715 patent/US8586122B2/en active Active
-
2008
- 2008-07-09 EP EP08773929.8A patent/EP2194792B2/en active Active
- 2008-07-09 ES ES08773929T patent/ES2722630T5/es active Active
- 2008-07-09 TR TR2019/06882T patent/TR201906882T4/tr unknown
- 2008-07-09 WO PCT/EP2008/005602 patent/WO2009012888A1/en not_active Ceased
- 2008-07-09 DK DK08773929.8T patent/DK2194792T4/da active
Also Published As
| Publication number | Publication date |
|---|---|
| TR201906882T4 (tr) | 2019-06-21 |
| US8586122B2 (en) | 2013-11-19 |
| EP2194792A1 (en) | 2010-06-16 |
| WO2009012888A1 (en) | 2009-01-29 |
| EP2194792B2 (en) | 2022-04-13 |
| ES2722630T5 (es) | 2022-09-06 |
| US20090029024A1 (en) | 2009-01-29 |
| ES2722630T3 (es) | 2019-08-14 |
| EP2194792B1 (en) | 2019-02-20 |
| DK2194792T4 (da) | 2022-07-04 |
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