Fat composition

Details Fat composition Fat composition

A - Human Necessities

23

D

99/119, 99/156

A23D 9/00 (2006.01) A21D 2/16 (2006.01) A21D 10/00 (2006.01) A23D 7/01 (2006.01)

Patent

CA 1331716

ABSTRACT The present invention is concerned with a fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by weight of the polyol fatty acid polyesters, the blend of said polyesters having a slip melting point of between 35 and 50°C and the fatty composition having an S20 in the range of 400 to 1400 g. The fatty composition according to the present invention can advantageously be used in the preparation and baking of dough, in particular layered dough. Layered dough product prepared with the present fatty composition display ample lift upon baking. Another aspect of the present invention is the use of a fatty composition according to the invention in the preparation of layered dough. Yet another aspect of the invention is a layered dough comprising: (a) 10 to 45 wt.% of fat essentially consisting of glyceride fat and a blend of one or more polyol fatty acid polyesters, the blend of said polyesters constituting at least 40 wt.% of the fat and having a slip melting point of between 35 and 55°C, (b) 25 to 75 wt.% flour and (c) 10 to 30 wt.% water.

603914

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