MY175278A - Bakery shortenings from palm diacylglycerol - Google Patents

Bakery shortenings from palm diacylglycerol

Info

Publication number
MY175278A
MY175278A MYPI2012701153A MYPI2012701153A MY175278A MY 175278 A MY175278 A MY 175278A MY PI2012701153 A MYPI2012701153 A MY PI2012701153A MY PI2012701153 A MYPI2012701153 A MY PI2012701153A MY 175278 A MY175278 A MY 175278A
Authority
MY
Malaysia
Prior art keywords
palm
diacylglycerol
bakery
shortenings
bakery shortenings
Prior art date
Application number
MYPI2012701153A
Inventor
Hidayu Binti Othman Noor
Abdul Latip Razam
Suria Affandi Yusoff Mohd
Original Assignee
Sime Darby Malaysia Berhad
Sime Darby Plantation Berhad
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 Sime Darby Malaysia Berhad, Sime Darby Plantation Berhad filed Critical Sime Darby Malaysia Berhad
Priority to MYPI2012701153A priority Critical patent/MY175278A/en
Priority to CN201380065577.4A priority patent/CN104869831A/en
Priority to JP2015547883A priority patent/JP2016500265A/en
Priority to KR1020157016774A priority patent/KR20150102996A/en
Priority to PCT/MY2013/000186 priority patent/WO2014092531A2/en
Priority to HK15111224.8A priority patent/HK1210386A1/en
Publication of MY175278A publication Critical patent/MY175278A/en

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
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • 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
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads

Abstract

The present invention relates to bakery shortenings prepared from palm diacylglycerol and a method for producing the same. In a first aspect of the invention, the bakery shortening comprises a palm diacylglycerol stearin and a palm mid-fraction having an iodine value of 32 to 48. In a second aspect of the invention, the bakery shortening comprises a palm diacylglycerol olein having an iodine value of 56 to 64 and a palm stearin. The bakery shortenings of the present invention do not require any emulsifiers to be added.
MYPI2012701153A 2012-12-13 2012-12-13 Bakery shortenings from palm diacylglycerol MY175278A (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
MYPI2012701153A MY175278A (en) 2012-12-13 2012-12-13 Bakery shortenings from palm diacylglycerol
CN201380065577.4A CN104869831A (en) 2012-12-13 2013-10-24 Bakery shortenings from palm diacylglycerol
JP2015547883A JP2016500265A (en) 2012-12-13 2013-10-24 Bakery shortening made from palm diacylglycerol
KR1020157016774A KR20150102996A (en) 2012-12-13 2013-10-24 Bakery shortenings from palm diacylglycerol
PCT/MY2013/000186 WO2014092531A2 (en) 2012-12-13 2013-10-24 Bakery shortenings from palm diacylglycerol
HK15111224.8A HK1210386A1 (en) 2012-12-13 2015-11-13 Bakery shortenings from palm diacylglycerol

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
MYPI2012701153A MY175278A (en) 2012-12-13 2012-12-13 Bakery shortenings from palm diacylglycerol

Publications (1)

Publication Number Publication Date
MY175278A true MY175278A (en) 2020-06-18

Family

ID=49709793

Family Applications (1)

Application Number Title Priority Date Filing Date
MYPI2012701153A MY175278A (en) 2012-12-13 2012-12-13 Bakery shortenings from palm diacylglycerol

Country Status (6)

Country Link
JP (1) JP2016500265A (en)
KR (1) KR20150102996A (en)
CN (1) CN104869831A (en)
HK (1) HK1210386A1 (en)
MY (1) MY175278A (en)
WO (1) WO2014092531A2 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2955341C (en) * 2014-07-17 2022-08-16 Bakery Supplies Europe Holding B.V. Use of a fat particles in the preparation of farinaceous products
EP3053453B1 (en) * 2015-01-27 2018-06-20 CSM Bakery Solutions Europe Holding B.V. Fat-continuous bakery emulsion
CN106922850B (en) * 2015-12-29 2021-04-30 丰益(上海)生物技术研发中心有限公司 Grease composition and processing technology and application thereof
CN111567631A (en) * 2020-04-14 2020-08-25 安徽天祥粮油食品有限公司 Anhydrous shortening for baking and preparation method thereof

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2093519T3 (en) * 1993-01-28 1996-12-16 Unilever Nv MARGARINS FOR NATURAL LEAVES.
US5908655A (en) 1997-10-21 1999-06-01 Danisco A/S Shortening system, products therewith, and methods for making and using the same
DE69822522T2 (en) * 1998-05-21 2005-02-03 Kao Corporation FRIED FOOD AND BACKFAT
EP1057887A1 (en) * 1999-06-01 2000-12-06 Danisco A/S Shortening system
JP3779505B2 (en) 1999-08-24 2006-05-31 花王株式会社 Oil composition
CN1656907A (en) * 2004-02-17 2005-08-24 南海油脂工业(赤湾)有限公司 Oil and fat composition containing diglyceride and crean frging oil and food containing said oil and fat composition
EP1732398A1 (en) * 2004-03-15 2006-12-20 Danisco A/S Emulsifier composition for shortening
US20060105092A1 (en) * 2004-11-12 2006-05-18 Kraft Foods Holdings, Inc. Trans-fatty acid free shortening
US20090226563A1 (en) 2005-07-13 2009-09-10 Kao Corporation Fat-and-oil containing composition for bakery product
US7645473B2 (en) * 2006-06-13 2010-01-12 Loders Croklaan Usa Llc Fat composition
US8586122B2 (en) * 2007-07-26 2013-11-19 Loders Croklaan Usa Llc Composition suitable for use in baking
BRPI0917949A2 (en) * 2008-08-11 2015-08-18 Abunda Nutrition Inc Oil fat, fat or oil composition, food composition, and method for providing one or more health benefits
JP5263770B2 (en) * 2008-10-27 2013-08-14 日清オイリオグループ株式会社 Oil composition for cooking
US20110135805A1 (en) * 2009-12-08 2011-06-09 Doucet Jim R High diglyceride structuring composition and products and methods using the same
MY165832A (en) * 2010-10-12 2018-05-17 Sime Darby Malaysia Berhad Process for fractional crystallisation of palm-based diacylglycerol fat

Also Published As

Publication number Publication date
CN104869831A (en) 2015-08-26
WO2014092531A3 (en) 2014-10-02
KR20150102996A (en) 2015-09-09
WO2014092531A2 (en) 2014-06-19
JP2016500265A (en) 2016-01-12
HK1210386A1 (en) 2016-04-22

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