Hydrated fat compositions and dough articles

A - Human Necessities – 23 – D

Patent

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A23D 7/00 (2006.01) A21D 2/16 (2006.01) A21D 8/00 (2006.01) A21D 10/00 (2006.01) A23L 1/30 (2006.01) A21D 13/08 (2006.01)

Patent

CA 2674867

Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt.% to about 40 wt.% of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt.% to about 80 wt.% of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt.% to about 60 wt.% of the hydrated fat composition; and (c) an emulsifier.

L'invention concerne des compositions de graisse hydratée comprenant une émulsion eau dans l'huile comprenant (a) une phase continue comprenant : une graisse solide comprenant une huile végétale totalement hydrogénée, une fraction stéarine d'une huile végétale, ou un mélange de celles-ci, dans une quantité allant d'environ 5 % en poids jusqu'à environ 40 % en poids de la graisse hydratée; et une huile végétale liquide pauvre en acides gras trans dans une quantité allant d'environ 20 % en poids jusqu'à environ 80 % en poids de la composition de graisse hydratée; (b) une phase dispersée comprenant de l'eau dans une quantité allant d'environ 5 % en poids jusqu'à environ 60 % en poids de la composition de graisse hydratée; et (c) un émulsifiant.

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