JPS5526804A - Ph-adjusted margarine - Google Patents

Ph-adjusted margarine

Info

Publication number
JPS5526804A
JPS5526804A JP9780678A JP9780678A JPS5526804A JP S5526804 A JPS5526804 A JP S5526804A JP 9780678 A JP9780678 A JP 9780678A JP 9780678 A JP9780678 A JP 9780678A JP S5526804 A JPS5526804 A JP S5526804A
Authority
JP
Japan
Prior art keywords
acid
margarine
bread
cake
making
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.)
Pending
Application number
JP9780678A
Other languages
Japanese (ja)
Inventor
Hiroshi Kihara
Tadao Kato
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
Priority to JP9780678A priority Critical patent/JPS5526804A/en
Publication of JPS5526804A publication Critical patent/JPS5526804A/en
Pending legal-status Critical Current

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  • Edible Oils And Fats (AREA)

Abstract

PURPOSE: To prevent the troubles which arise in the cake- or bread-making using hard grain wheat flour such as Canada Manitoba flour, and to obtain high quality cake and bread, by using margarine having specific pH value.
CONSTITUTION: pH Value of margarine in aqueous phase is adjusted between 1 and 5 by adding a water-soluble organic acid (e.g. citric acid, lactic acic, ascorbin acid, succinic acid, tartaric acid, vinegar, acetic acid, glacial acetic acid, fumaric acid, malic acid, fermentation products produced by Lactobacillus.) The margarine can be used in the making of cake and bread in the same manner as normal margarine.
EFFECT: The margarine impoves the expansion, color, taste, preservability, aging resistance and gluten-dispersibility of cake and bread.
COPYRIGHT: (C)1980,JPO&Japio
JP9780678A 1978-08-12 1978-08-12 Ph-adjusted margarine Pending JPS5526804A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP9780678A JPS5526804A (en) 1978-08-12 1978-08-12 Ph-adjusted margarine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP9780678A JPS5526804A (en) 1978-08-12 1978-08-12 Ph-adjusted margarine

Publications (1)

Publication Number Publication Date
JPS5526804A true JPS5526804A (en) 1980-02-26

Family

ID=14202007

Family Applications (1)

Application Number Title Priority Date Filing Date
JP9780678A Pending JPS5526804A (en) 1978-08-12 1978-08-12 Ph-adjusted margarine

Country Status (1)

Country Link
JP (1) JPS5526804A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0801903A1 (en) * 1996-04-19 1997-10-22 Unilever N.V. Baking margarine and laminated dough comprising the baking margarine
KR100415903B1 (en) * 1999-07-28 2004-01-31 주식회사 삼립식품 Organic acid pH(potential of hydrogen) adjuster

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0801903A1 (en) * 1996-04-19 1997-10-22 Unilever N.V. Baking margarine and laminated dough comprising the baking margarine
KR100415903B1 (en) * 1999-07-28 2004-01-31 주식회사 삼립식품 Organic acid pH(potential of hydrogen) adjuster

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