MX346568B - Productos de masa que comprenden etilcelulosa y que presentan migracion de aceite reducido. - Google Patents

Productos de masa que comprenden etilcelulosa y que presentan migracion de aceite reducido.

Info

Publication number
MX346568B
MX346568B MX2013005381A MX2013005381A MX346568B MX 346568 B MX346568 B MX 346568B MX 2013005381 A MX2013005381 A MX 2013005381A MX 2013005381 A MX2013005381 A MX 2013005381A MX 346568 B MX346568 B MX 346568B
Authority
MX
Mexico
Prior art keywords
ethylcellulose
dough products
dough
oil migration
exhibiting reduced
Prior art date
Application number
MX2013005381A
Other languages
English (en)
Other versions
MX2013005381A (es
Inventor
Gregorio Marangoni Alejandro
Cattaruzza Andrea
Radford Stewart
Original Assignee
Mars 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 Mars Inc filed Critical Mars Inc
Publication of MX2013005381A publication Critical patent/MX2013005381A/es
Publication of MX346568B publication Critical patent/MX346568B/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
    • A21D2/18—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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • 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
    • A21D2/181—Sugars or sugar alcohols

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Noodles (AREA)

Abstract

La presente invención se refiere a un producto de masa cocida, como bizcocho (galleta), que comprende de aproximadamente 10% en aproximadamente 45% en peso de un componente de aceite y/o grasa y de aproximadamente 0.25% en peso a aproximadamente 20% en peso de etilcelulosa, basados en el peso de dicho producto. Asimismo, se proporciona un método para hacer un producto de masa cocido que comprende los pasos de preparar una masa que contiene harina, agua de aproximadamente 10% en peso aproximadamente 45% en peso de un componente de aceite y/o graso de aproximadamente 0.25% en peso a aproximadamente 20% en peso de etilcelulosa, basado en el peso de los ingredientes que excluyen agua agregada; y que preparan la cocción de la masa a una temperatura de al menos aproximadamente 140°C. La etilcelulosa es efectiva para reducir la migración del aceite de los productos de masa cocida.
MX2013005381A 2010-11-15 2011-11-11 Productos de masa que comprenden etilcelulosa y que presentan migracion de aceite reducido. MX346568B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB1019314.2A GB2485421B (en) 2010-11-15 2010-11-15 Dough products exhibiting reduced oil migration
PCT/GB2011/001597 WO2012066277A1 (en) 2010-11-15 2011-11-11 Dough products comprising ethylcellulose and exhibiting reduced oil migration

Publications (2)

Publication Number Publication Date
MX2013005381A MX2013005381A (es) 2013-10-07
MX346568B true MX346568B (es) 2017-03-24

Family

ID=43431480

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013005381A MX346568B (es) 2010-11-15 2011-11-11 Productos de masa que comprenden etilcelulosa y que presentan migracion de aceite reducido.

Country Status (12)

Country Link
US (2) US20140044839A1 (es)
EP (1) EP2640193B1 (es)
CN (2) CN103384473B (es)
AU (1) AU2011330950B2 (es)
BR (1) BR112013012079B1 (es)
CA (1) CA2817188C (es)
ES (1) ES2795751T3 (es)
GB (1) GB2485421B (es)
MX (1) MX346568B (es)
PL (1) PL2640193T3 (es)
RU (1) RU2551966C2 (es)
WO (1) WO2012066277A1 (es)

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RU2524097C2 (ru) 2009-06-12 2014-07-27 Марс, Инкорпорейтед Шоколадные композиции, содержащие этилцеллюлозу
CA2813088C (en) 2010-12-01 2019-05-14 Omnis Biotechnology Inc. Thixotropic compositions
WO2014004018A1 (en) * 2012-06-28 2014-01-03 Dow Global Technologies Llc Method of preparing an edible oleogel
BR112015025714A2 (pt) * 2013-04-16 2017-07-18 Dow Global Technologies Llc artigo e processo
JP6563218B2 (ja) * 2015-03-13 2019-08-21 ユニ・チャーム株式会社 ペットフードの製造方法
CN105053255A (zh) * 2015-07-28 2015-11-18 华南理工大学 一种提高姜黄素荷载率的运载体系的制备方法
WO2018057382A1 (en) 2016-09-23 2018-03-29 Dow Global Technologies Llc Frying oils comprising ethyl cellulose
US20190307145A1 (en) * 2016-09-23 2019-10-10 Dow Global Technologies Llc Solid composition containing oleogel
WO2018217177A1 (en) * 2017-05-23 2018-11-29 Serin Abdullah Gluten free and diabetic wafer
CN113261578A (zh) * 2021-05-26 2021-08-17 沈阳大学 一种抑制油脂迁移富含高膳食纤维曲奇饼干制备方法

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RU2013127224A (ru) 2014-12-27
RU2551966C2 (ru) 2015-06-10
BR112013012079B1 (pt) 2018-12-18
BR112013012079A2 (pt) 2015-09-01
CN103384473B (zh) 2017-06-30
CN107006568A (zh) 2017-08-04
GB201019314D0 (en) 2010-12-29
CN103384473A (zh) 2013-11-06
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US11896018B2 (en) 2024-02-13
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CA2817188A1 (en) 2012-05-24
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WO2012066277A1 (en) 2012-05-24
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EP2640193A1 (en) 2013-09-25
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GB2485421B (en) 2016-05-25
AU2011330950B2 (en) 2015-09-03

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