WO2009046988A3 - Process for producing a water-in-oil emulsion - Google Patents

Process for producing a water-in-oil emulsion Download PDF

Info

Publication number
WO2009046988A3
WO2009046988A3 PCT/EP2008/008571 EP2008008571W WO2009046988A3 WO 2009046988 A3 WO2009046988 A3 WO 2009046988A3 EP 2008008571 W EP2008008571 W EP 2008008571W WO 2009046988 A3 WO2009046988 A3 WO 2009046988A3
Authority
WO
WIPO (PCT)
Prior art keywords
producing
water
oil emulsion
emulsion
croissant
Prior art date
Application number
PCT/EP2008/008571
Other languages
French (fr)
Other versions
WO2009046988A2 (en
Inventor
Per Munk Nielsen
Original Assignee
Chr Hansen As
Novozymes As
Per Munk Nielsen
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 Chr Hansen As, Novozymes As, Per Munk Nielsen filed Critical Chr Hansen As
Publication of WO2009046988A2 publication Critical patent/WO2009046988A2/en
Publication of WO2009046988A3 publication Critical patent/WO2009046988A3/en

Links

Classifications

    • 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
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • 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
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • 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
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • 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
    • 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
    • A23D7/013—Spread compositions

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

Abstract

The present invention relates to a process for producing a water-in-oil emulsion, such as a margarine or a spread, and a bakery product having a layered structure, such as a croissant or a Danish pastry, made from a dough comprising the emulsion.
PCT/EP2008/008571 2007-10-10 2008-10-10 Process for producing a water-in-oil emulsion WO2009046988A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA200701463 2007-10-10
DKPA200701463 2007-10-10

Publications (2)

Publication Number Publication Date
WO2009046988A2 WO2009046988A2 (en) 2009-04-16
WO2009046988A3 true WO2009046988A3 (en) 2009-06-18

Family

ID=40428082

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2008/008571 WO2009046988A2 (en) 2007-10-10 2008-10-10 Process for producing a water-in-oil emulsion

Country Status (1)

Country Link
WO (1) WO2009046988A2 (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8603568B2 (en) 2010-01-15 2013-12-10 Kemin Industries, Inc. Hydrolyzed lecithin product to improve digestibility
RU2446690C1 (en) * 2010-10-28 2012-04-10 Российская Академия сельскохозяйственных наук Государственное учреждение научно-исследовательский институт кондитерской промышленности Россельхозакадемии (ГНУ НИИКП Россельхозакадемии) Method for preparation of emulsion for flour confectionery goods
CN102960770A (en) * 2012-12-07 2013-03-13 北京二商健力食品科技有限公司 Instant yolk powder and preparation method thereof
EP2910128B1 (en) 2014-02-20 2018-09-26 CSM Bakery Solutions Europe Holding B.V. Enzyme-containing solid bakery emulsion
JP6633284B2 (en) * 2015-03-09 2020-01-22 株式会社Adeka Texture improver for baked goods

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0479288A2 (en) * 1990-10-04 1992-04-08 Asahi Denka Kogyo Kabushiki Kaisha Water-in-oil emulsion composition for bakery
EP0513709A2 (en) * 1991-05-16 1992-11-19 Röhm Gmbh Enzymatic method for reducing the amount of phosphorous-containing components in vegetable and animal oils
US5558781A (en) * 1993-11-19 1996-09-24 Metallgesellschaft Aktiengesellschaft Process for enzymatically degumming vegetable oil
EP0869167A2 (en) * 1996-12-09 1998-10-07 Novo Nordisk A/S Reduction of phosphorus containing components in edible oils comprising a high amount of non-hydratable phosphorus by use of a phospholipase, a phospholipase from a filamentous fungus having phospholipase A and/or B activity
US20060078648A1 (en) * 2003-01-17 2006-04-13 De Kreij Arno Method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0479288A2 (en) * 1990-10-04 1992-04-08 Asahi Denka Kogyo Kabushiki Kaisha Water-in-oil emulsion composition for bakery
EP0513709A2 (en) * 1991-05-16 1992-11-19 Röhm Gmbh Enzymatic method for reducing the amount of phosphorous-containing components in vegetable and animal oils
US5558781A (en) * 1993-11-19 1996-09-24 Metallgesellschaft Aktiengesellschaft Process for enzymatically degumming vegetable oil
EP0869167A2 (en) * 1996-12-09 1998-10-07 Novo Nordisk A/S Reduction of phosphorus containing components in edible oils comprising a high amount of non-hydratable phosphorus by use of a phospholipase, a phospholipase from a filamentous fungus having phospholipase A and/or B activity
US20060078648A1 (en) * 2003-01-17 2006-04-13 De Kreij Arno Method

Also Published As

Publication number Publication date
WO2009046988A2 (en) 2009-04-16

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