ZA866928B - Edible water-in-oil emulsions with a reduced fat content and use of said emulsions for producing bakery products - Google Patents

Edible water-in-oil emulsions with a reduced fat content and use of said emulsions for producing bakery products

Info

Publication number
ZA866928B
ZA866928B ZA866928A ZA866928A ZA866928B ZA 866928 B ZA866928 B ZA 866928B ZA 866928 A ZA866928 A ZA 866928A ZA 866928 A ZA866928 A ZA 866928A ZA 866928 B ZA866928 B ZA 866928B
Authority
ZA
South Africa
Prior art keywords
emulsions
fat content
bakery products
reduced fat
edible water
Prior art date
Application number
ZA866928A
Other languages
English (en)
Inventor
Ebo Jan Hoscher
Jacobus Dijkshoorn
Original Assignee
Unilever Plc
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=10585083&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ZA866928(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Unilever Plc filed Critical Unilever Plc
Publication of ZA866928B publication Critical patent/ZA866928B/xx

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
    • A21D2/165—Triglycerides
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/804—Low calorie, low sodium or hypoallergic

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Colloid Chemistry (AREA)
ZA866928A 1985-09-12 1986-09-11 Edible water-in-oil emulsions with a reduced fat content and use of said emulsions for producing bakery products ZA866928B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB858522622A GB8522622D0 (en) 1985-09-12 1985-09-12 Edible water-in-oil emulsions

Publications (1)

Publication Number Publication Date
ZA866928B true ZA866928B (en) 1988-05-25

Family

ID=10585083

Family Applications (1)

Application Number Title Priority Date Filing Date
ZA866928A ZA866928B (en) 1985-09-12 1986-09-11 Edible water-in-oil emulsions with a reduced fat content and use of said emulsions for producing bakery products

Country Status (9)

Country Link
US (1) US4818553A (de)
EP (1) EP0218277B2 (de)
JP (1) JPS62104545A (de)
AT (1) ATE71255T1 (de)
AU (1) AU596809B2 (de)
CA (1) CA1296571C (de)
DE (1) DE3683337D1 (de)
GB (1) GB8522622D0 (de)
ZA (1) ZA866928B (de)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU613697B2 (en) * 1988-02-04 1991-08-08 Goodman Fielder Industries Limited Low fat spread
US4968522A (en) * 1988-11-15 1990-11-06 Mallinckrodt, Inc. Browning agent for foodstuffs
US5120563A (en) * 1989-12-21 1992-06-09 The Procter & Gamble Company Food compositions containing reduced calorie fats and reduced calorie sugars
JP2902763B2 (ja) * 1990-10-04 1999-06-07 旭電化工業株式会社 練り込み用油中水型乳化油脂組成物
DE69210781T2 (de) * 1991-12-18 1996-10-02 Unilever Nv Kalorienarme Füllungszusammensetzungen
US5360627A (en) * 1992-11-30 1994-11-01 Van Den Bergh Foods Co., Division Of Conopco, Inc. Reduced fat shortening substitute for bakery products
US5340600A (en) * 1993-02-17 1994-08-23 Van Den Bergh Foods Company, Division Of Conopco, Inc. Low fat spread with non-proteinaceous crystal inhibitors
AU685780B2 (en) * 1993-03-04 1998-01-29 Loders Croklaan B.V. Bakery fats and bakery doughs and batters containing them
US5695806A (en) * 1993-06-11 1997-12-09 Mrs. Bateman's Bakery, L.C. Fat substitute for one-to-one replacement
US5650189A (en) * 1993-06-11 1997-07-22 Mrs. Bateman's Bakery, L.C. Low-fat saute
US5492710A (en) * 1994-02-22 1996-02-20 Nabisco, Inc. Fat free or low fat cookie production
TW380040B (en) * 1995-06-07 2000-01-21 Pillsbury Co Leavened dough compositions and process of increasing specific volume in a baked product
US6013294A (en) * 1997-05-30 2000-01-11 The Procter & Gamble Company Shelf-stable complete pre-mixes that are combinable to form ready-to-cook mixes or food beverage products
US6056984A (en) * 1997-05-30 2000-05-02 The Procter & Gamble Company Shelf-stable complete pre-mixes that are combinable to form ready-to-cook mixes or food beverage products
DE19834638C1 (de) * 1998-07-31 2000-05-11 Cpc Deutschland Gmbh Würzige Gemüsezubereitung und Verfahren zu ihrer Herstellung
FR2825582B1 (fr) * 2001-06-06 2005-03-18 Foco Methode de preparation de gateau a pate jaune
EP2124592B1 (de) 2007-01-22 2015-03-11 General Mills Marketing, Inc. Hydratisierte fettzusammensetzungen und teigartikel
JP5132531B2 (ja) * 2007-11-29 2013-01-30 日清オイリオグループ株式会社 焼き菓子及びその製造方法
FR3001867A1 (fr) * 2013-02-11 2014-08-15 Frederic Derbesy Procede de fabrication, sans traitement thermique, d'une pate a tartiner dietetique, realisee sans inuline avec un sirop de polydextrose
TW201505557A (zh) * 2013-04-29 2015-02-16 Gen Biscuit 用於製作烘烤後包含至少４０重量分穀物材料之軟蛋糕麵糊的方法
US20180132499A1 (en) * 2016-11-17 2018-05-17 Bunge Oils, Inc. Floc shortening systems, methods of making, and methods of use

Family Cites Families (32)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1120447A (en) * 1965-09-09 1968-07-17 Grace W R & Co Water-in-oil emulsion
SE378169B (de) * 1967-03-31 1975-08-25 I T H Olsson
US3782970A (en) * 1970-09-02 1974-01-01 Kao Corp Process for producing emulsified fats
US3694230A (en) * 1970-09-17 1972-09-26 Procter & Gamble Co-milling process for making culinary mixes
GB1432364A (en) * 1972-06-15 1976-04-14 Unilever Ltd Filled cream concentrate
JPS4931712A (de) * 1972-07-21 1974-03-22
JPS5432447B2 (de) * 1972-07-21 1979-10-15
LU66093A1 (de) * 1972-09-15 1974-03-25
US3946120A (en) * 1973-04-16 1976-03-23 Wander Ltd. High protein bread substitute and method for preparing same
CH567376A5 (de) * 1973-04-16 1975-10-15 Wander Ag Dr A
AU487363B2 (en) * 1973-10-08 1975-12-04 Australian Dairy Corporation Dairy spread
GB1544200A (en) * 1975-03-04 1979-04-11 Unilever Ltd Fat blends
US4115598A (en) * 1975-11-07 1978-09-19 Lever Brothers Company Phase inverting low fat spreads
GB2021140B (en) * 1978-05-10 1982-08-04 Dairy Dev Ltd Dairy blends
FI65013C (fi) * 1978-05-31 1984-03-12 Unilever Nv Foerfarande foer framstaellning av en fettblandning laemplig att anvaendas foer framstaellning av margarin av kylskaopstypoch laogfetthaltiga pastor
NL8000258A (nl) * 1980-01-16 1981-08-17 Unilever Nv Margarines op basis van roombotervet.
US4315955A (en) * 1980-03-10 1982-02-16 Madison Creamery, Inc. Filled cream, butter-like product made therefrom and method of manufacturing them
EP0053849B1 (de) * 1980-11-27 1984-09-19 Unilever N.V. Verfahren zur Herstellung einer kontinuierlichen Fettemulsion, bestehend aus einer Fettmischung mit hohem Gehalt an festem Fett bei verhältnismässig hohen Umgebungstemperaturen
JPS58842A (ja) * 1981-06-26 1983-01-06 花王株式会社 ケ−キの製造方法
GB2113523B (en) * 1981-09-18 1985-07-10 Unilever Plc Sweet spread
JPS6028245B2 (ja) * 1982-04-16 1985-07-03 花王株式会社 製菓・製パン用練り込み油脂組成物
DE3370124D1 (en) * 1982-07-08 1987-04-16 Unilever Nv Process for the production of a reduced fat spread
JPS5959145A (ja) * 1982-09-30 1984-04-04 Nippon Oil & Fats Co Ltd ケ−キ用乳化型油脂組成物
ATE18715T1 (de) * 1982-10-15 1986-04-15 Milk Marketing Board Verfahren zur herstellung eines butteraehnlichen brotaufstrichs.
US4447463A (en) * 1982-11-19 1984-05-08 Land O'lakes, Inc. Process for producing a butter/margarine blend product
AU548692B2 (en) * 1982-11-22 1986-01-02 Unilever Plc Margarine fat blend
NL8205047A (nl) * 1982-12-30 1984-07-16 Unilever Nv Vetten geschikt voor gebruik als hardvetcomponenten in margarines en margarinevetmengsels voor in wikkels te verpakken margarines.
AU555763B2 (en) * 1983-01-31 1986-10-09 Unilever Plc Less grainy butter-like fat
NL8302198A (nl) * 1983-06-21 1985-01-16 Unilever Nv Margarinevetmengsel en werkwijze ter bereiding van een dergelijk vetmengsel.
US4668519A (en) * 1984-03-14 1987-05-26 Nabisco Brands Reduced calorie baked goods and methods for producing same
US4664927A (en) * 1984-07-23 1987-05-12 Gilbert Finkel Chocolate compositions of increased viscosity and method for preparing such compositions
JPS61104740A (ja) * 1984-10-24 1986-05-23 旭電化工業株式会社 大豆固形分含有水中油型乳化脂の製造法

Also Published As

Publication number Publication date
GB8522622D0 (en) 1985-10-16
US4818553A (en) 1989-04-04
CA1296571C (en) 1992-03-03
EP0218277B2 (de) 1994-12-21
EP0218277A3 (en) 1988-07-20
DE3683337D1 (de) 1992-02-20
ATE71255T1 (de) 1992-01-15
EP0218277B1 (de) 1992-01-08
JPS62104545A (ja) 1987-05-15
AU6249386A (en) 1987-03-19
EP0218277A2 (de) 1987-04-15
AU596809B2 (en) 1990-05-17

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