Flaky pie shells that maintain strength after filling

Details Flaky pie shells that maintain strength after filling Flaky pie shells that maintain strength after filling

A - Human Necessities

21

D

A21D 13/08 (2006.01) A21D 2/16 (2006.01) A23D 9/00 (2006.01)

Patent

CA 2150809

Flaky pie shells that maintain their structural integrity even when filled with high moisture fillings contain fats bearing short C2 to C4 acid residues and long, saturated C16 to C22 fatty acid residues. One preferred embodiment contains fats beating butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic and propionic acids. These fats are low in calories and low in palmitic acid and trans unsaturated acid residues. Pie shells made with the fats are tender and exhibit improved cohesiveness and mechanical strength daring shipping, handling and storage.

Affiliated with

Also associated with

Rating

Flaky pie shells that maintain strength after filling does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Flaky pie shells that maintain strength after filling, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Flaky pie shells that maintain strength after filling will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1562669