Composition and method for retarding staling of baked goods

Details Composition and method for retarding staling of baked goods Composition and method for retarding staling of baked goods

A - Human Necessities

21

D

99/119

A21D 2/00 (2006.01) A21D 2/14 (2006.01) A21D 8/04 (2006.01)

Patent

CA 1099582

ABSTRACT OF DISCLOSURE Compositions comprising fat and oil, fatty acid monoglycerides and alkylene glycol are used as a staling retardant in baked goods. The compositions may further include sorbitan ester and amylase or protease.

259448

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