Lipid composition for baked products

A lipid composition and lipid technology, applied in the direction of baked food, edible oil/fat, edible oil/fat, can solve the problem of how to improve the plasticity and firmness of the lipid composition, and achieve the goal of improving the taste Effect

Pending Publication Date: 2022-05-10
CARGILL INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the '991 application does not teach how to improve the plasticity and firmness of lipid compositions at reduced temperatures for continuous production of baked products

Method used

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  • Lipid composition for baked products
  • Lipid composition for baked products
  • Lipid composition for baked products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0095] In this example, the effect of SFA content on the melting point of lipid compositions was tested. The experimental results are summarized as follows.

[0096]

[0097] It can be seen from the above that when the content of one or more second lipid components is higher than 11 wt%, the melting point of the lipid phase is higher than 48°C. Furthermore, instances where the SFC of the lipid phase is higher than 12 wt% at 40° C. are not conducive to producing a good mouthfeel when the lipid phase is used in baked goods such as Danish pastries. As mentioned above, this is because SFC is related to lipid plasticity. Therefore, if the SFC is too high, the lipid composition is expected to be too firm to handle. Also, the lipid composition is expected to have a waxy mouthfeel.

Embodiment 2

[0099] In this example, the effect of the content of the second lipid component on the melting point of the lipid phase of the composition was tested.

[0100]

[0101]

[0102] It can be seen from the above that when the content of the second lipid component is higher than 11 wt%, the melting point of the lipid phase is higher than 46°C. Again, the SFC of the lipid phase is higher than the example of 12wt% at 40°C, which is not conducive to providing a good mouthfeel for baked goods. As noted above, high SFC is also expected to impair the operability of lipid compositions.

Embodiment 3

[0104] In this example, the effect of C12:0 content on the hardness of the lipid composition and its extrusion properties was explored.

[0105]

[0106]

[0107]

[0108]

[0109] It can be seen from the above that the C12:0 content in the lipid composition is related to the hardness of the composition. Specifically, when the C18:0 content and the C22:0 content are given, the hardness of the composition increases with the increase of the C12:0 content. Likewise, when the C12:0 content is reduced, the hardness of the composition is also reduced.

[0110] Furthermore, the C12:0 content in the lipid composition correlates with the extrusion properties of the composition. It was shown above that a C12:0 content that was too high (above 12 wt%) resulted in a lipid composition that was too hard to extrude. On the other hand, too low C12:0 content can make the extruded lipid composition viscous and lack of ductility, which is not conducive to subsequent processing.

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PUM

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Abstract

A lipid composition comprising, by weight of the lipid composition: from 30 wt% to 70 wt% of a first lipid component; 10 wt% to 40 wt% of a sweet substance; from 5 wt% to 20 wt% of water; 0.1 wt% to 1.2 wt% of an emulsifier; and from 1.5 wt% to 11 wt% of a second lipid component. The emulsifier has an SFA content of less than 90 wt%. The second lipid component has an SFA content of at least 90 wt%, and a fully saturated fatty acid having a carbon chain of more than 16 carbons comprises C22: 0 and comprises at least 33.3 wt% of the SFA content of the second lipid component by weight. The lipid composition has an SFA content of at least 40 wt%, and fully saturated fatty acids having a carbon chain of more than 16 carbons comprise at least 12.5 wt% of the SFA content of the lipid composition by weight. The lipid composition has a C12: 0 content of from 0.35 wt% to 12 wt%. The lipid composition provides a hardness of from 500 g to 2000 g at 5 DEG C to 15 DEG C as measured by texture analysis using a 5 mm cylindrical probe penetrating 75% of the original height of the lipid composition at 2 mm/s. The lipid composition contains less than 2 wt% of TFA.

Description

technical field [0001] The present invention relates generally to the technical field of butter substitutes for bakery products. Background technique [0002] Many favorite baked products are prepared with layered dough. A layered dough is a dough that has many thin layers separated by butter. For example, a galette may have about 27 layers and a croissant may have about 81 layers. The term "layering" refers to the process of flattening and folding butter into dough multiple times so that the dough has alternating layers of butter and dough. The butter between the dough layers melts into the dough layers at high temperatures, creating buttery and flaky flakes within the baked good. [0003] Scientists in the food industry have conducted extensive research on butter substitutes that yield laminated dough baked goods that have a comparable taste and appearance to laminated dough baked goods prepared with butter. Puff pastry margarine is one of the favorite butter substitut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/007A23D9/04A21D13/16A21D2/14
CPCA23D9/007A23D9/04A21D13/16A21D2/14A23D7/0053A23D7/013A23D7/003A21D2/165A21D2/18A21D13/80A23V2002/00A23V2250/18
Inventor 常桂芳陈平丁赛燕
Owner CARGILL INC
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