Bloom resistant cookies

A - Human Necessities – 21 – D

Patent

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A21D 13/08 (2006.01) A21D 2/16 (2006.01) A21D 2/36 (2006.01) A21D 8/00 (2006.01)

Patent

CA 2046228

ABSTRACT Bloom resistant cookies containing cocoa powder and/or chocolate liquor as a flavoring are produced without lard using a vegetable fat or shortening having a solid fat content of about 2.3% to about 21.6% at 70-F and about 0.2% to about 11.6% at 85°F. The preferred fats are partially hydrogenated soybean oil, partially hydrogenated cotton seed oil and mixtures thereof. The fats further have an oleic acid content of about 52% to 62% and a combined linolenic acid and gadoleic acid content of 1.2% or less. The cookies exhibit similar color, taste and texture to control samples made with lard without experiencing any fat bloom.

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