Reduced fat shortening substitute for bakery products

Details Reduced fat shortening substitute for bakery products Reduced fat shortening substitute for bakery products

A - Human Necessities

23

D

A23D 9/007 (2006.01) A21D 2/16 (2006.01) A21D 2/18 (2006.01) A23D 7/01 (2006.01)

Patent

CA 2150365

An emulsion for as a shortening in the preparation of a bakery product, the emulsion comprising: (1) from 10 % to 40 % os a fat phase comprising (a) a triglyceride; (b) at least 3%, by weight of the emulsion, of an emulsifier, the emulsifier comprising at least 45 %, by weight of the emulsifier, of propylene glycol monoester of fats and fatty acids; (2) and from 60 % to 90 % of an aqueous phase comprising (a) from 5 % to 30 %, by weight of the emulsion, of a viscosifier selected from the group consisting of a starch, a starch derivative, a gum, and mixtures thereof; and (b) from 10 % to 50 %, by weight of the emulsion, of a polyol humectant.

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