GB1005802A - A fat-in-water type edible deformable composition for use in making pie and puff pastry and a method of manufacturing the same - Google Patents

Abstract

1,005,802. Fat-in-water compositions. ASAHI DENKA KOGYO KABUSHIKI KAISHA. June 6, 1962, No. 21860/62. Heading A2B. An edible, stable, fat-in-water type deformable composition suitable for use in making pie and puff pastry, is manufactured by forming a fat-in-water type emulsion by mixing a molten edible fat, water and at least one edible emulsifier at a temperature sufficiently high to melt the fat, and allowing the resulting emulsion to stand at about room temperature to form a solid composition having rheological properties satisfying the equation W=KP. derived from a test using an ASTM 5-25 and D 215-52 T cone penetrometer with a cone angle of 16 degrees, wherein W is the total load on the cone in grains, P is the depth of penetration in tenths of a millimetre in a period of 5 seconds, is a number not less than 1.4, and K is a constant, and giving a penetration of not more than 20 mm. when W is 181 grams at 19‹C., the emulsifier being a sucrose fatty acid ester, a sorbitan fatty acid ester, a polyoxyethylene sorbitan fatty acid ester, a sorbitol fatty acid ester, or a lecithin. The emulsifier, which should amount to between 1 and 12% of the weight of the fat, is exemplified by mono- and/or di-esters of sucrose with fatty acids containing from 12 to 22 carbon atoms e.g. stearic acid. The emulsion may include from 0.1 to 5% by weight of the fat of a stabilizer such as a carboxymethyl cellulose, sodium alginate, propylene glycol alginate, starch or natural gum. Fats include edible tallow, lard, hydrogenated vegetable oil, palm oil, hydrogenated fish oil, hydrogenated animal fat, or a mixture of these. The composition may be employed in making dough for bread, biscuits and other baked products, ice cream and reconstituted or synthetic milk.