Method for reducing chip bleed in baked goods

Details Method for reducing chip bleed in baked goods Method for reducing chip bleed in baked goods

A - Human Necessities

21

D

99/119

A21D 2/16 (2006.01)

Patent

CA 1323797

METHOD FOR REDUCING CHIP BLEED IN BAKED GOODS Abstract of the Disclosure This invention is a method for reducing chip bleed in flavor chip-containing baked goods, particularly in cookies, comprising adding to the dough from about 0.5% to about 5% of an emulsifier selected from: a) fatty acid mono-diglycerides having from about 35% to about 99% monoglycerides and from about 1% to about 50% diglycerides, wherein at least about 65% of the fatty acids are selected from C16-C18 saturated fatty acids and C18 trans-unsaturated fatty acids; b) polyol esters having an average of from about 4 to about 14 hydroxyl groups, wherein from about 10% to about 66% of the hydroxyl groups are esterified, and wherein at least about 65% of the fatty acids are selected from C16-C18 saturated fatty acids and C18 trans-unsaturated fatty acids; and c) monoglyceride esters of polycarboxylic acids selected from diacetylated tartaric acid esters of monoglycerides, citric acid esters of monoglycerides, succinylated monoglycerides, ethoxylated monoglycerides, lactylated monoglycerides, and mixtures thereof, wherein at least about 65% of the fatty acids are selected from C16-C18 saturated fatty acids.

534039

Affiliated with

Also associated with

Rating

Method for reducing chip bleed in baked goods does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method for reducing chip bleed in baked goods, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for reducing chip bleed in baked goods will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1175312