FR1354142A - New compound fats used in the preparation of cooked edible products - Google Patents

New compound fats used in the preparation of cooked edible products

Info

Publication number
FR1354142A
FR1354142A FR1354142DA FR1354142A FR 1354142 A FR1354142 A FR 1354142A FR 1354142D A FR1354142D A FR 1354142DA FR 1354142 A FR1354142 A FR 1354142A
Authority
FR
France
Prior art keywords
preparation
new compound
edible products
fats used
cooked edible
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.)
Expired
Application number
Other languages
French (fr)
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.)
Armour and Co
Original Assignee
Armour and Co
Publication date
Application granted granted Critical
Publication of FR1354142A publication Critical patent/FR1354142A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
FR1354142D New compound fats used in the preparation of cooked edible products Expired FR1354142A (en)

Publications (1)

Publication Number Publication Date
FR1354142A true FR1354142A (en) 1964-06-10

Family

ID=1573251

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1354142D Expired FR1354142A (en) New compound fats used in the preparation of cooked edible products

Country Status (1)

Country Link
FR (1) FR1354142A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0570631A1 (en) * 1992-05-21 1993-11-24 Unilever N.V. Bread dough and bread obtained therefrom
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

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
EP0570631A1 (en) * 1992-05-21 1993-11-24 Unilever N.V. Bread dough and bread obtained therefrom

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