Anti-staling composition and bakery products comprising this...

Details Anti-staling composition and bakery products comprising this... Anti-staling composition and bakery products comprising this...

A - Human Necessities

21

D

A21D 2/16 (2006.01) A21D 13/00 (2006.01)

Patent

CA 2555284

Bakery products comprising a sterol and/or stanol fatty acid ester and a specific emulsifier are more soft and less prone to staling.

Selon cette invention, les produits de boulangerie qui comprennent un ester d'acide gras de stérol et/ou de stanol et un émulsifiant spécifique sont plus moelleux et moins susceptibles de rassir.

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