GB1062423A - Process for manufacture of dry shortening - Google Patents

Process for manufacture of dry shortening

Info

Publication number
GB1062423A
GB1062423A GB2234064A GB2234064A GB1062423A GB 1062423 A GB1062423 A GB 1062423A GB 2234064 A GB2234064 A GB 2234064A GB 2234064 A GB2234064 A GB 2234064A GB 1062423 A GB1062423 A GB 1062423A
Authority
GB
United Kingdom
Prior art keywords
manufacture
dry shortening
shortening
dry
mayonnaise
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
GB2234064A
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.)
NOF Corp
Original Assignee
Nippon Oil and Fats Co 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 Nippon Oil and Fats Co Ltd filed Critical Nippon Oil and Fats Co Ltd
Publication of GB1062423A publication Critical patent/GB1062423A/en
Expired legal-status Critical Current

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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; 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
    • A21D2/265—Vegetable proteins from cereals, flour, bran
    • 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

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)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

A dry shortening, which may be used as an additive for confectionery, bread, cakes, milk shakes, mayonnaise, &c. is prepared by mixing fats with a water soluble protein and microcrystalline cellulose, emulsifying the mixture and spray drying.
GB2234064A 1963-06-15 1964-05-29 Process for manufacture of dry shortening Expired GB1062423A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP3175663 1963-06-15
JP6014063 1963-11-09

Publications (1)

Publication Number Publication Date
GB1062423A true GB1062423A (en) 1967-03-22

Family

ID=26370270

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2234064A Expired GB1062423A (en) 1963-06-15 1964-05-29 Process for manufacture of dry shortening

Country Status (3)

Country Link
DE (1) DE1442029A1 (en)
GB (1) GB1062423A (en)
NL (2) NL6406701A (en)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0086527A2 (en) * 1982-02-16 1983-08-24 The Procter & Gamble Company Low calorie baked products
GB2217175A (en) * 1988-01-25 1989-10-25 Unilever Plc Proteinaceous lipid composition
WO1991005480A1 (en) * 1989-10-23 1991-05-02 Unilever Plc Dry solid compositions containing lipid
EP0528766A2 (en) * 1991-08-20 1993-02-24 STEINER & WEHRLI AG Process for the preparation of a low calorie palatable bread rich in dietary fibres
EP0598920A1 (en) * 1992-06-16 1994-06-01 Fuji Oil Co., Ltd. Emulsifier, emulsifying composition and powdery composition
WO2001005246A2 (en) * 1999-07-19 2001-01-25 Danisco A/S A process for the preparation of a composition comprising at least one emulsifier and at least one edible fibre
GB2359727A (en) * 2000-03-02 2001-09-05 Danisco An integrated emulsifier and disintegration improver composition for dairy products
US6306447B1 (en) 1999-10-12 2001-10-23 Danisco A/S Integrated emulsifier and edible fiber
EP1829450A1 (en) * 2006-03-01 2007-09-05 Kraft Foods Holdings, Inc. High moisture, high fiber baked products and doughs thereof, and methods
US8057832B2 (en) 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
US8354131B2 (en) 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products
US8741369B2 (en) 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL8601594A (en) * 1986-06-19 1988-01-18 Unilever Nv Process for the preparation of a puff pastry, fat composition as well as puff pastry and puff pastry products.

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0086527A2 (en) * 1982-02-16 1983-08-24 The Procter & Gamble Company Low calorie baked products
EP0086527A3 (en) * 1982-02-16 1983-11-16 The Procter & Gamble Company Low calorie baked products
GB2217175A (en) * 1988-01-25 1989-10-25 Unilever Plc Proteinaceous lipid composition
GB2217175B (en) * 1988-01-25 1992-09-30 Unilever Plc Dry solid compositions containing lipid
WO1991005480A1 (en) * 1989-10-23 1991-05-02 Unilever Plc Dry solid compositions containing lipid
EP0424578A1 (en) * 1989-10-23 1991-05-02 Unilever N.V. Dry solid compositions containing lipid
EP0528766A2 (en) * 1991-08-20 1993-02-24 STEINER & WEHRLI AG Process for the preparation of a low calorie palatable bread rich in dietary fibres
EP0528766A3 (en) * 1991-08-20 1993-05-19 Steiner & Wehrli Ag Process for the preparation of a low calorie palatable bread rich in dietary fibres
US5700397A (en) * 1992-06-16 1997-12-23 Fuji Oil Co., Ltd. Emulsifier, emulsion composition, and powder composition
EP0598920A4 (en) * 1992-06-16 1994-12-21 Fuji Oil Co Ltd Emulsifier, emulsifying composition and powdery composition.
EP0598920A1 (en) * 1992-06-16 1994-06-01 Fuji Oil Co., Ltd. Emulsifier, emulsifying composition and powdery composition
WO2001005246A2 (en) * 1999-07-19 2001-01-25 Danisco A/S A process for the preparation of a composition comprising at least one emulsifier and at least one edible fibre
WO2001005246A3 (en) * 1999-07-19 2001-08-23 Danisco A process for the preparation of a composition comprising at least one emulsifier and at least one edible fibre
GB2366984A (en) * 1999-07-19 2002-03-27 Danisco Composition
GB2366984B (en) * 1999-07-19 2003-08-06 Danisco Composition
US6306447B1 (en) 1999-10-12 2001-10-23 Danisco A/S Integrated emulsifier and edible fiber
GB2359727A (en) * 2000-03-02 2001-09-05 Danisco An integrated emulsifier and disintegration improver composition for dairy products
US8741369B2 (en) 2005-03-21 2014-06-03 Kraft Foods Group Brands Llc Microwaveable dough compositions
EP1829450A1 (en) * 2006-03-01 2007-09-05 Kraft Foods Holdings, Inc. High moisture, high fiber baked products and doughs thereof, and methods
US8057832B2 (en) 2006-09-13 2011-11-15 Kraft Foods Global Brands Llc Microwavable food products
US8354131B2 (en) 2006-09-13 2013-01-15 Kraft Foods Global Brands Llc Microwavable food products

Also Published As

Publication number Publication date
NL7012050A (en) 1970-12-28
NL6406701A (en) 1964-12-16
DE1442029A1 (en) 1968-10-17

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