Low trans puff pastry composition, method of use and puff...

Details Low trans puff pastry composition, method of use and puff... Low trans puff pastry composition, method of use and puff...

A - Human Necessities

21

D

A21D 10/00 (2006.01)

Patent

CA 2610952

Disclosed are improvements in puff pastry preparation, which reduce, and preferably eliminate, trans unsaturated fatty acids by the use of a new puff pastry fat comprised principally of palm olein, which is preferably interesterified. The puffed pastry fats exhibit low levels of trans fatty acids. The puff pastry fats and products are highly functional without resort to high solids contents, hydrogenation or butter or other animal fats.

L'invention concerne des améliorations apportées dans la préparation de pâte feuilletée, qui réduisent, et de préférence éliminent, les acides gras trans-insaturés du fait de l'utilisation d'une nouvelle matière grasse pour pâte feuilletée constituée principalement d'oléine de palme, qui est de préférence interestérifiée. Les matières grasses pour pâte feuilletée présentent de faibles niveaux d'acides gras trans. L'invention concerne des matières grasses pour pâte feuilletée et des produits hautement fonctionnels obtenus sans recours à des teneurs en matières solides élevées, à l'hydrogénation, ni au beurre ou à autres matières grasses animales

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