WO2019150170A1 - Noyau intégré pour l'élaboration de produits de boulangerie, confiserie et pâtisserie comprenant de l'huile végétale et/ou des protéines micro-encapsulées dans de la poudre, et produits ainsi obtenus - Google Patents

Noyau intégré pour l'élaboration de produits de boulangerie, confiserie et pâtisserie comprenant de l'huile végétale et/ou des protéines micro-encapsulées dans de la poudre, et produits ainsi obtenus Download PDF

Info

Publication number
WO2019150170A1
WO2019150170A1 PCT/IB2018/050672 IB2018050672W WO2019150170A1 WO 2019150170 A1 WO2019150170 A1 WO 2019150170A1 IB 2018050672 W IB2018050672 W IB 2018050672W WO 2019150170 A1 WO2019150170 A1 WO 2019150170A1
Authority
WO
WIPO (PCT)
Prior art keywords
pastry
protein
composition
nanoparticles
bakery
Prior art date
Application number
PCT/IB2018/050672
Other languages
English (en)
Spanish (es)
Inventor
Gustavo Rafael Hernandez Sandoval
Vanessa Bedoya Mejia
Original Assignee
Alsec Alimentos Secos S.A.S
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 Alsec Alimentos Secos S.A.S filed Critical Alsec Alimentos Secos S.A.S
Priority to PCT/IB2018/050672 priority Critical patent/WO2019150170A1/fr
Priority to CONC2018/0006420A priority patent/CO2018006420A2/es
Publication of WO2019150170A1 publication Critical patent/WO2019150170A1/fr

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
    • A21D13/00—Finished or partly finished bakery products
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • 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
    • A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
    • A23D7/04—Working-up
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • 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
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
    • C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom

Definitions

  • the present invention relates to low-fat foods, which have within their formulation the addition of nanoparticles containing vegetable oil, proteins or mixtures of these components, microencapsulated in powder.
  • the present invention relates to an ingredient or powder material comprising an integrated core for the preparation of bakery, pastry and pastry products with a percentage of total fat reduction between 1% to 95% comprising microencapsulated nanoparticles of vegetable oil and / or protein and carriers, where the nanoparticles have a particle size between 50 and 600 nm.
  • Fat consumption is widely known in the world as it is required for various applications, mainly in the area of food.
  • Food fat can be of animal or vegetable origin. They are usually solid or liquid lipids. Fats play an important role in nutrition, but their excessive consumption leads to forms of malnutrition giving rise to obesity.
  • Vegetable oil as an organic compound is obtained from seeds or other parts of plants where said oil or fat accumulates as an energy source.
  • Vegetable oil can come from a wide variety of fruits or seeds such as olive, sunflower, olive, wheat and palm of both the fruit and the seed, avocado from both the pulp and the seed, soy, sesame, peanut, rice, corn, flax (linseed oil), safflower, hemp or marijuana, rapeseed, almond, walnut, hazelnut, sacha inchi, coconut, cocoa butter, cane and mixture thereof etc. All these oils and fats of vegetable origin are rich in mono or polyunsaturated fatty acids important for nutrition in the human body.
  • fats and oils help in the cooking process and animal fats such as butter, margarine, lard, meat fat (fat from roasted meat), tallow and joint (white fat) are used which covers the tissues of the small intestine of the pig). Vegetable oils such as olive oil, corn oil, peanut oil, sunflower oil, soybean oil, coconut oil, palm oil and walnut are also used.
  • animal fats such as butter, margarine, lard, meat fat (fat from roasted meat), tallow and joint (white fat) are used which covers the tissues of the small intestine of the pig).
  • Vegetable oils such as olive oil, corn oil, peanut oil, sunflower oil, soybean oil, coconut oil, palm oil and walnut are also used.
  • One of the main problems known in the art is the conservation of these substances since the way fats and oils are stored greatly influences the protection of their qualities.
  • products such as butters and margarines should be stored in cold rooms and after use, the remaining part must be wrapped again in its packaging in order to prevent oxidation and absorption of foreign flavors in the product and return to refrigeration
  • oils they should be stored in cool and preferably dark places since the action of light causes them to get thicker.
  • research is constantly being carried out on forms and products based on fats and oils that may be beneficial for human consumption and that show advantages in terms of conservation.
  • CN104543032 which refers to a method of producing fat type cream with low saturability, wherein the method is for the production of low fat and low calorie butter, which is obtained by modified starch paste , and more than 50% of the fat in the product is replaced, reducing the calories per hectogram of 1,400 KJ and managing to thicken the liquid oil with the emulsifier and without solid fat, reducing saturated fat up to 90% while maintaining the physicochemical properties, plasticity, shortening and water absorption.
  • WO2016 / 013582 reports fat and oil compositions, which may be powdered and where the compositions contain triglycerides. However, it does not report or suggest particle sizes or encapsulation of nanoparticles.
  • the part of fat replaced according to the invention in emulsions is replaced by polyols selected from the group consisting of glucose, fructose, mannose, galactose, talose, lactose, sucrose, maltose, polydextrose, glycerol, sorbitol, propylene glycol or mixtures of the same.
  • US5360627 relates a plastic emulsion used as a shortening of reduced fat for bakery products, wherein the emulsion includes from 10% to 40% of a fat phase containing a triglyceride, an emulsifier comprising in turn propylene glycol monoester of fats and fatty acids; and an aqueous phase comprising a viscous (thickener) selected from starch, a starch derivative, a gum and mixtures thereof and 10 to 50% of a polyol-based humectant.
  • a viscous thickener
  • Processes for the production of bakery dough are also known, as is the case of US5344663, which refers to a bakery dough with a fat substitute, wherein the dough comprises flour, a fat substitute composed of flour from Potato, dry non-fatty dairy solids and an emulsifier selected from the group: eggs and their derivatives, low-fat egg substitute, and mixtures thereof and an additive that provides a fat-like sensation selected from corn syrup, molasses and mixtures thereof.
  • the food industry proposes day by day solutions to reduce the added amounts of fats and oils to finished edible products so that consumers have options that can help cheers.
  • the present invention makes a significant contribution to the state of the art, since it presents a powder ingredient with a technological and nutritional functionality for applications in the bakery, pastry and pastry lines since it is a raw material that decreases even in 95% fat content in the final bakery, pastry and pastry products without altering their technological, organoleptic and sensory characteristics.
  • the problem solved by the applicant is to provide a powder ingredient or core integrated with nanoparticles containing vegetable oil, proteins or mixtures thereof, to be able to take them to applications of any product or matrix improving organoleptic, sensory and / or nutritional, since, in this way, you can reduce (1% -95%) the contributions of fat in the final product in bakery products, pastry, pastry, among other foods.
  • the present invention is directed to an integrated material, raw material, ingredient or core which, when hydrated in admixture with other ingredients or individually, is transformed into a dough, mixture, paste or any other substance that may then undergo baking or baking processes to obtain bakery, pastry and pastry products with a low percentage of fat and with organoleptic characteristics similar or equivalent to that of conventional products.
  • This integrated material or raw material or core is characterized as a powder material comprising microencapsulated nanoparticles of a vegetable oil or a mixture thereof in the presence or absence of proteins.
  • the raw material or powder material according to the present invention comprises nanoparticles having a size between 50 and 600 nm, these nanoparticles are comprised of vegetable oil that can come from a wide variety of fruits or seeds such as olive, sunflower, olive, wheat palm of both the fruit and the seed, avocado from both the pulp and the seed, soy, sesame, peanut, rice, corn, flax (linseed oil), safflower, hemp or marijuana, rapeseed, almond, walnut, hazelnut, sacha inchi, coconut, cocoa butter, cane and any mixture thereof, etc. wherein the proportion of the oil or mixture of oils is between 5% 7 95%. In one embodiment of the invention, preferably, the oil is palm oil in proportions of 5% -95% in the composition.
  • the raw material or powder material according to the present invention within the microencapsulated nanoparticles further comprises proteins such as, milk protein, animal protein, vegetable protein, microbial protein and mixtures thereof, wherein the proportion of the protein in the Composition is from 1% to 95% by weight.
  • the milk protein is selected from sodium caseinate, calcium caseinate, serum proteins, lactoalbumin and lactoglobulin, and vegetable proteins are selected from soy protein, pea protein, lentil protein, bean protein, rice protein and protein. wheat.
  • the animal protein is selected from ovalbumin and ovoglobulin and the microbial protein is selected from yeast biomass protein and bacterial biomass such as lactobacillus.
  • the raw material or powder material according to the present invention comprises as preferred proteins, wheat protein, sodium caseinate, calcium caseinate, lactoalbumin, lactoglobulin, gelatin, soy protein, rice , from peas, from lentils, from beans, preferably wheat protein, sodium and calcium caseinate or mixtures thereof, preferably in proportions within the composition of 1% -95%.
  • encapsulating materials are the components that, with the help of other excipients, encapsulate the active ingredient of vegetable oil and / or proteins.
  • encapsulating materials that can be to use in the present invention there are: gums whose source may be xanthan gum, arabic gum, carrageenan; carbohydrates selected from native corn starch, cassava, potato, quinoa flour, wheat starches, modified starches, by acetylation of corn starch, cassava, potato starch, preferably in proportions of 1% -20% of the composition.
  • the encapsulating material for microencapsulated nanoparticles of vegetable oil and / or protein preparations according to the present invention may include, but not be limited to cyclodextrins, maltodextrins with (equivalent dextrose) DE 4-7, 10-12, 18-20 and 30-45; preferably maltodextrins with DE 18-20, in proportions of 1% to 20% in the composition.
  • Stabilizers for preparations of microencapsulated nanoparticles of vegetable oil and / or protein according to the present invention may include, but are not limited to mono and di glycerides, carboxymethyl cellulose and derivatives; gums such as arabic, xanthan, guar, gellan, tara, cellulosic, garrafin, tragacanth, karaya, mesquite, sodium alginate, carrageenan and mixtures thereof.
  • the stabilizers that can be employed in the invention are mono and diglycerides of fatty acids, starches modified by acetylation in proportions of 0.1% to 10% within the composition.
  • Emulsifiers for preparations of microencapsulated nanoparticles of vegetable oil and protein according to the present invention may include, but are not limited to stearines, oleins, phospholipids, glycerides, alpha and fatty acid monoglycerides, polyoxyethylene sorbitan mono-oleate in numbers 20 , 40, 60 and 80, sorbitan esters in numbers 20, 40, 60 and 80 preferably tween 80 (polysorbate 80 NF or polyoxyethylene sorbitan monooleate 80) and span 80 (sorbitan monoleate; or mono-9-octadecanoate of (Z ) -sorbitan).
  • emulsifiers surfactants or surfactants
  • sorbitan esters in numbers 20, 40, 60 and 80, or mixtures thereof, in proportions of 0.1% -10% within the composition.
  • PH regulating salts for microencapsulated nanoparticles of vegetable oil and / or protein preparations according to the present invention may include, but are not limited to sodium or potassium mono, di and tri polyphosphates, pH buffer solutions such as citrate of sodium or potassium in proportions of 0.1% - 5% within the composition.
  • the raw material or powder material according to the present invention then comprises microencapsulated nanoparticles that are obtained by a process that combines the stages of nanotechnology (nanoemulsone formation), microencapsulation and spray drying where nanotechnology comprises the preparation of nanoemulsion.
  • Liquid and solid materials are integrated into the nanoemulsion process, by increasing the temperature from 20 ° C-100 ° C, high revolutions of 1000 - 50,000 rpm for 10 -30 minutes and applying high pressures of 500-50000 psi.
  • the nano emulsion which is then microencapsulated by spray drying at inlet temperatures of 170 ° C-300 ° C and outlet temperatures of 80 ° C-120 ° C, where a powder with microencapsulated particles in sizes of 50- is then obtained 700 micrometers and within these capsules are contained lipid and / or protein particles in sizes of 50-600 nanometers.
  • the present invention covers a bakery, pastry or pastry product, characterized in that it comprises as an ingredient the raw material or powder material comprising microencapsulated nanoparticles of vegetable oil and / or protein where the nanoparticles have a particle size between 50 and 600 nm, where the finished products comprise a reduced amount of fat by up to 95% less.
  • the raw material or powder material comprising microencapsulated nanoparticles of vegetable oil and / or protein where the nanoparticles have a particle size between 50 and 600 nm, where the finished products comprise a reduced amount of fat by up to 95% less.
  • these products there are breads in individual portions, block breads or any other presentation of bread portion. Also included are desserts, snacks, cookies, cakes, pies, cakes, muffins, brownies, donuts, fritters, cheese bread, almojábanas among other related products in the sector, including pre-mixes ready for bakery and pastry.
  • the finished product according to the present invention when it is part of a process and mixture of ingredients for bakery products, makes a difference as it is a product that, added in powder, provides greater water absorption capacity and less mechanical work in The mixing process.
  • the dosage was found to replace up to 95% of the fat part of the bread with respect to a traditional formulation.
  • the ingredient presents a better interaction with the proteins of the flours which allows greater elasticity and less breakdown of the protein fibers, which finally, improves the appearance of the product (greater volume, preserving the structure and firmness of the crumb) and the yield of units increases decreasing dough losses after baking.

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)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

Abstract

La présente invention concerne un ingrédient ou une matière pulvérulente qui comprend un noyau intégré pour l'élaboration de produits de boulangerie, confiserie et pâtisserie ayant un pourcentage de diminution de matières grasses totales allant de 1% à 95%, qui comprend des nanoparticules micro-encapsulées d'huile végétale et/ou de protéine et porteuses, lesdites nanoparticules ayant une taille de particule comprise entre 50 et 600 nm.
PCT/IB2018/050672 2018-02-02 2018-02-02 Noyau intégré pour l'élaboration de produits de boulangerie, confiserie et pâtisserie comprenant de l'huile végétale et/ou des protéines micro-encapsulées dans de la poudre, et produits ainsi obtenus WO2019150170A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/IB2018/050672 WO2019150170A1 (fr) 2018-02-02 2018-02-02 Noyau intégré pour l'élaboration de produits de boulangerie, confiserie et pâtisserie comprenant de l'huile végétale et/ou des protéines micro-encapsulées dans de la poudre, et produits ainsi obtenus
CONC2018/0006420A CO2018006420A2 (es) 2018-02-02 2018-06-21 Nucleo integrado para elaboracion de productos de panaderia, reposteria y pasteleria que comprende aceite vegetal y/o proteínas micronecapsuladas en polvo y productos obtenidos con la misma.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2018/050672 WO2019150170A1 (fr) 2018-02-02 2018-02-02 Noyau intégré pour l'élaboration de produits de boulangerie, confiserie et pâtisserie comprenant de l'huile végétale et/ou des protéines micro-encapsulées dans de la poudre, et produits ainsi obtenus

Publications (1)

Publication Number Publication Date
WO2019150170A1 true WO2019150170A1 (fr) 2019-08-08

Family

ID=62974890

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2018/050672 WO2019150170A1 (fr) 2018-02-02 2018-02-02 Noyau intégré pour l'élaboration de produits de boulangerie, confiserie et pâtisserie comprenant de l'huile végétale et/ou des protéines micro-encapsulées dans de la poudre, et produits ainsi obtenus

Country Status (2)

Country Link
CO (1) CO2018006420A2 (fr)
WO (1) WO2019150170A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022046608A1 (fr) * 2020-08-28 2022-03-03 Herbalife International Of America, Inc. Compositions de protéines à base de plantes nutritionnelles à digestibilité élevée

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CO2019005158A1 (es) * 2019-05-21 2019-08-30 Alsec Alimentos Secos S A S Nanoparticulas que comprenden minerales que a su vez estan microencapsuladas en polvo

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX9707853A (es) * 1995-04-13 1997-11-29 Givaudan Roure Flavors Corp Harina condimentada que contiene capsulas de aceite de allium formadas por coacervacion de proteinas y metodo para elaborar productos de pasta de harina condimentada.
US5780056A (en) * 1996-05-10 1998-07-14 Lion Corporation Microcapsules of the multi-core structure containing natural carotenoid
WO2010141821A1 (fr) * 2009-06-05 2010-12-09 General Mills, Inc. Acides gras oméga-3 encapsulés utilisables dans le cadre de la fabrication de produits de boulangerie
EP2471375A1 (fr) * 2010-12-29 2012-07-04 Nestec S.A. Utilisation de poudre d'huile, paillettes d'huile et crème d'huile pour pâte
ES2616795T3 (es) * 2011-10-14 2017-06-14 Dsm Ip Assets B.V. Sistema de recubrimiento novedoso

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX9707853A (es) * 1995-04-13 1997-11-29 Givaudan Roure Flavors Corp Harina condimentada que contiene capsulas de aceite de allium formadas por coacervacion de proteinas y metodo para elaborar productos de pasta de harina condimentada.
US5780056A (en) * 1996-05-10 1998-07-14 Lion Corporation Microcapsules of the multi-core structure containing natural carotenoid
WO2010141821A1 (fr) * 2009-06-05 2010-12-09 General Mills, Inc. Acides gras oméga-3 encapsulés utilisables dans le cadre de la fabrication de produits de boulangerie
EP2471375A1 (fr) * 2010-12-29 2012-07-04 Nestec S.A. Utilisation de poudre d'huile, paillettes d'huile et crème d'huile pour pâte
ES2616795T3 (es) * 2011-10-14 2017-06-14 Dsm Ip Assets B.V. Sistema de recubrimiento novedoso

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022046608A1 (fr) * 2020-08-28 2022-03-03 Herbalife International Of America, Inc. Compositions de protéines à base de plantes nutritionnelles à digestibilité élevée

Also Published As

Publication number Publication date
CO2018006420A2 (es) 2018-07-31

Similar Documents

Publication Publication Date Title
US20190364948A1 (en) Plant-based egg substitute and method of manufacture
US20120053251A1 (en) Fat emulsion providing improved health and taste characteristics in food
US11672265B2 (en) Egg replacement containing euglena-derived components
US20170196229A1 (en) Nutritional composition
AU2011319045B2 (en) Hollow confectionery and method for producing the same
CN106535654B (zh) 基本上不含有谷粉的烘焙点心
US20060051485A1 (en) Margarine-like food composition with reduced fat content
Xu et al. Physicochemical properties of muffins prepared with lutein & zeaxanthin-enriched egg yolk powder
WO2019150170A1 (fr) Noyau intégré pour l'élaboration de produits de boulangerie, confiserie et pâtisserie comprenant de l'huile végétale et/ou des protéines micro-encapsulées dans de la poudre, et produits ainsi obtenus
ES2912914T3 (es) Productos de masa frita
JP2017209038A (ja) ベーカリー用可塑性油中水型乳化油脂組成物
US11812754B2 (en) Dietary fibre composition
RU2702177C1 (ru) Сухая композиция для получения заварного крема
WO2019025879A1 (fr) Nanoparticules comprenant une huile végétale et des protéines qui sont à leur tour micro-encapsulées en poudre
NO338131B1 (no) Anvendelse av vandig uttrekk fra brune/sorte linfrø i lyst glutenfritt bakverk
US20080171128A1 (en) Storage stable creme filling fortified with omega-3 fatty acids
RU2748276C1 (ru) Безглютеновая сухая смесь для получения кекса с использованием муки из нативной гречневой крупы, амарантовой муки и плодовоовощных и ягодных порошков и способ производства кекса
WO2011062507A1 (fr) Pâte pour pâtisseries sans gluten, procédé de production de ces pâtisseries sans gluten, ensemble de production de pâtisseries sans gluten et utilisation de cette pâte pour la production de pâtisseries sans gluten
US11963536B1 (en) Composite flour, method of manufacture, and food products made therefrom
US20240108045A1 (en) Protein-complexed mct oil, method of manufacture, and food products made therefrom
ES2376601T3 (es) Composición para masa laminada.
US20240172765A1 (en) Composite flour, method of manufacture, and food products made therefrom
US20240108017A1 (en) Composite flour, method of manufacture, and food products made therefrom
Rachtan-Janicka et al. Technological ingredients and nutritional value of gluten free bread®
RU2746106C1 (ru) Безглютеновая сухая смесь для производства печенья с использованием муки из нативной гречневой крупы, амарантовой муки и плодовоовощных и ягодных порошков и способ производства печенья

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 18903128

Country of ref document: EP

Kind code of ref document: A1

DPE2 Request for preliminary examination filed before expiration of 19th month from priority date (pct application filed from 20040101)
NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 18903128

Country of ref document: EP

Kind code of ref document: A1