MX2022006394A - Composiciones de lecitina hidrolizada y lecitina para tortillas y metodos relacionados. - Google Patents

Composiciones de lecitina hidrolizada y lecitina para tortillas y metodos relacionados.

Info

Publication number
MX2022006394A
MX2022006394A MX2022006394A MX2022006394A MX2022006394A MX 2022006394 A MX2022006394 A MX 2022006394A MX 2022006394 A MX2022006394 A MX 2022006394A MX 2022006394 A MX2022006394 A MX 2022006394A MX 2022006394 A MX2022006394 A MX 2022006394A
Authority
MX
Mexico
Prior art keywords
lecithin
tortillas
compositions
hydrolyzed
related methods
Prior art date
Application number
MX2022006394A
Other languages
English (en)
Inventor
Lan Ban
Chia - Yu SHEN
Joan Randall
William D Schroeder
Original Assignee
Kemin Ind Inc
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 Kemin Ind Inc filed Critical Kemin Ind Inc
Publication of MX2022006394A publication Critical patent/MX2022006394A/es

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
    • A21D2/14—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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Medicinal Preparation (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

La presente invención ofrece una nueva composición para tortillas, y más específicamente una composición que comprende lecitina hidrolizada y lecitina en una cantidad efectiva para conferir propiedades superiores a las tortillas, tal como anti-pegajosidad, donde la composición se puede incorporar como un ingrediente en la formulación de las tortillas. Otros aspectos de la presente invención se relacionan a métodos para hacer y utilizar las composiciones de la presente invención para prevenir el desprendimiento o rasgado de las tortillas cuando se separan.
MX2022006394A 2019-12-09 2020-12-09 Composiciones de lecitina hidrolizada y lecitina para tortillas y metodos relacionados. MX2022006394A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201962945628P 2019-12-09 2019-12-09
PCT/US2020/064134 WO2021119213A1 (en) 2019-12-09 2020-12-09 Compositions of hydrolyzed lecithin and lecithin for tortillas and related methods

Publications (1)

Publication Number Publication Date
MX2022006394A true MX2022006394A (es) 2022-06-24

Family

ID=76209295

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2022006394A MX2022006394A (es) 2019-12-09 2020-12-09 Composiciones de lecitina hidrolizada y lecitina para tortillas y metodos relacionados.

Country Status (3)

Country Link
US (1) US20210169090A1 (es)
MX (1) MX2022006394A (es)
WO (1) WO2021119213A1 (es)

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1301080B1 (en) * 2000-07-06 2011-09-14 Novozymes A/S Method of preparing a dough, or a baked product made from a dough, with addition of lipolytic enzymes
ATE324795T1 (de) * 2000-09-26 2006-06-15 Procter & Gamble Verbesserte emulgatorsysteme zur verwendung bei der herstellung von dehydratisierten stärkezutaten
WO2008055374A1 (en) * 2006-11-08 2008-05-15 Givaudan Sa Transparent emulsified composition for use in beverages
PT2044843T (pt) * 2007-09-27 2017-03-16 Mauri Res B V Método para preparar uma tortilha de farinha
JP5528535B2 (ja) * 2009-03-31 2014-06-25 ダニスコ・アクティーゼルスカブ 植物細胞壁材料の可溶化の際の抽出物の暗色化および悪臭形成の防止
US20120282368A1 (en) * 2011-05-03 2012-11-08 Brandeis University Amphiphilic sterol/fat-based particles
EP3884782A1 (en) * 2016-08-09 2021-09-29 Kellogg Company Acrylamide inhibitor composition for thermal processing of a food product

Also Published As

Publication number Publication date
WO2021119213A1 (en) 2021-06-17
US20210169090A1 (en) 2021-06-10

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