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Low fat water-in-oil emulsion

A water-in-oil emulsion, fat technology, applied in the direction of edible oil/fat, edible oil/fat phase, edible oil/fat composition, etc., can solve the problems of puffing, reduced saturated fatty acid level, etc.

Inactive Publication Date: 2011-04-06
艾维贝皇家合作公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The second disadvantage is puffing
[0006] Additionally, this solution may result in lower fat, but not necessarily further reduced saturated fatty acid levels

Method used

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  • Low fat water-in-oil emulsion
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  • Low fat water-in-oil emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Preparation of Low Fat Puffed Pastry Products

[0045] Laminated margarine products are prepared from blends of fats and fats containing coconut, palm stearic acid, palm oil and / or sunflower oil. The compositions of the three preparations are given in Table 1: the reference preparation has about 80% fat and normal SAFA levels, the two test preparations have about 60% fat and an aqueous phase containing AMT starch, one of which also has reduced SAFA levels (also relative to total fat composition). SAFA levels are calculated from individual known SAFA levels for specific oils.

[0046] The oil and fat are blended at 70°C, and the partially saturated monoglycerides, a mixture of vitamins A and D, and beta carotene are added. Separately, an aqueous phase was made by combining salt, citric acid, EDTA, and in experimental preparations by combining amylomaltase-treated starch in water. Introduce the oil phase into the premix tank and slowly add the water phase while stirrin...

Embodiment 2

[0066] Preparation of low fat rotationally molded articles

[0067] Rotomolded margarine products are made from blends of fats and fats containing palm stearic acid, palm oil, rapeseed oil and / or sunflower oil or fractionated palm oil. The composition of the two preparations is given in Table 3: the reference preparation with around 80% fat and normal SAFA levels, and the one with around 60% fat, reduced SAFA levels (also relative to the total fat composition) and containing AMT starch. Test article in aqueous phase. SAFA levels are calculated from individual known SAFA levels for specific oils.

[0068] The oil and fat are blended at 70°C, and the partially saturated monoglycerides, a mixture of vitamins A and D, and beta carotene are added. Separately, an aqueous phase was made by combining salt, citric acid, EDTA, and in experimental preparations by combining amylomaltase-treated starch in water. Introduce the oil phase into the premix tank and slowly add the water phase...

Embodiment 3

[0083] Preparation of low-fat, low-SAFA cake products

[0084] Cake margarine products are made from blends of fats and fats containing coconut, palm stearic acid, palm oil, sunflower oil, rapeseed oil, partially hydrogenated palm oil, palm kernel oil and palm olein. The composition of the two preparations is given in Table 5: a reference preparation with around 75% fat and normal SAFA levels, and a reference preparation with just below 60% fat, reduced SAFA levels (also relative to the total fat composition) and containing Test preparation of aqueous phase of AMT starch. SAFA levels are calculated from individual known SAFA levels for specific oils.

[0085] The oil and fat are blended at 70°C, a mixture of vitamins A and D, and beta carotene are added. Separately, an aqueous phase was made by combining salt, citric acid, EDTA, and in experimental preparations by combining amylomaltase-treated starch in water. Introduce the oil phase into the premix tank and slowly add the...

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Abstract

The present invention relates to a water-in-oil emulsion which comprises oil or fat or a mixture of one or more oils and fats, and water and amylomaltase treated starch present in the water phase. The product can be used as a baking margarine.

Description

[0001] The present invention relates to the production of low-fat water-in-oil emulsions and their use for the production of baked goods, especially puffed pastries. Background of the invention [0002] Croissants, Danish and other types of puff pastry (whether sweet or savory) are considered the most savory and delicate pastries. Their fluffy and crunchy texture is derived from the characteristic combination of dough, fat and water, the lamination process and, of course, the baking process. By default, making the desired product has high demands on the above. A traditional choice for the fat component is dairy butter. As an alternative, fats derived from hydrogenated vegetable oils were developed. Both fats contain a lot of solids and therefore contain a high proportion of saturated fatty acids. Also, in puffed pastry, a lot of fat is used to get the desired texture. This creates a series of problems for the end user, ie the consumer. The final product contains a high pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/18A23D7/005A23D7/015A23L1/0522A21D13/00
CPCA23V2002/00A23D7/001A23D7/0056A21D2/165A23D7/015A23L1/0522A21D13/068A21D13/0058A23L29/212A21D13/16A23V2200/124A23V2250/154A23V2250/18A23V2250/5118
Inventor 阿里恩·塞恩约瑟·玛斯特博克罗纳德·梅特瑟拉尔彼得·莱克尔·布沃达克里斯琴·洛尔延·范凯里恩·安娜·威瑟尔
Owner 艾维贝皇家合作公司