초록 ▼

A composition comprising: (A) from about 20% to about 80% by weight of an interesterified palm oil olein;(B) from about 5% to about 25% by weight of a liquid oil;(C) from about 15 to about 75% by weight of a fat selected from the group consisting of palm oil stearins, interesterified palm oil steari

A composition comprising: (A) from about 20% to about 80% by weight of an interesterified palm oil olein;(B) from about 5% to about 25% by weight of a liquid oil;(C) from about 15 to about 75% by weight of a fat selected from the group consisting of palm oil stearins, interesterified palm oil stearins, palm oil oleins, fully hydrogenated oils and mixtures thereof may be used as a bakery fat, particularly a laminating fat for products such as puff pastry.

대표청구항 ▼

1. Dough having a laminated structure, or bakery product made therefrom, comprising: flour;water; anda laminating fat composition consisting of: (A) from about 20% to about 80% by weight of a randomly interesterified palm oil olein;(B) from about 5% to about 25% by weight of an oil; and(C) from abou

1. Dough having a laminated structure, or bakery product made therefrom, comprising: flour;water; anda laminating fat composition consisting of: (A) from about 20% to about 80% by weight of a randomly interesterified palm oil olein;(B) from about 5% to about 25% by weight of an oil; and(C) from about 15 to about 75% by weight of a fat selected from the group consisting of palm oil stearins, interesterified palm oil stearins, non-interesterified palm oil oleins, fully hydrogenated oils and mixtures thereof. 2. The dough or bakery product as claimed in claim 1, wherein the laminating fat composition consists of: from about 30% to about 70% by weight (A),from about 10% to about 20% by weight of (B) andfrom about 20% to about 60% by weight of (C). 3. The dough or bakery product as claimed in claim 1 or claim 2, wherein the fat from the fully hydrogenated oils is palm oil. 4. The dough or bakery product as claimed in claim 1, wherein an iodine value (IV) of the interesterified palm oil olein is from about 40 to about 70. 5. The dough or bakery product as claimed in claim 1, wherein (C) consists of a palm oil stearin or an interesterified palm oil stearin having an iodine value of from about 25 to about 45. 6. The dough or bakery product as claimed in claim 1, having an N20 of from about 20 to about 50, meaning that a solid fat content of the laminating fat composition at 20° C. is from about 20 percent to about 50 percent. 7. The dough or bakery product as claimed in claim 1, having an N40 of less than about 16, meaning that a solid fat content of the laminating fat composition at 40° C. is less than about 16 percent. 8. The dough or bakery product as claimed in claim 1, wherein the laminating fat composition has a weight ratio of saturated fatty acids (SAFA)/monounsaturated fatty acids (MUFA)/polyunsaturated fatty acids (PUFA) is (40 to 60):(30 to 40):(10 to 30). 9. The dough or bakery product as claimed in claim 1 which is substantially free of trans fatty acids and glycerides thereof. 10. The dough or bakery product as claimed in claim 1, which is a bakery fat. 11. The dough or bakery product as claimed in claim 1, which is a puff pastry fat. 12. The dough or bakery product as claimed in claim 1, which is a pie fat. 13. The dough or bakery product as claimed in claim 1, which is a croissant fat. 14. The dough or bakery product as claimed in claim 1, wherein (B) is selected from the group consisting of soybean oil, sunflower oil, rape seed oil, cotton seed oil, ground nut oil, safflower oil and mixtures thereof. 15. The dough or bakery product as claimed in claim 1, wherein (A) is enzymatically interesterified. 16. The dough or bakery product as claimed in claim 1, wherein the laminating fat composition has an S2U content of less than 40% by weight of total triglycerides present in the composition. 17. The dough or bakery product as claimed in claim 1, which is selected from the group consisting of a puff pastry, croissant, Danish pastry and pie. 18. A method which comprises preparing a dough or bakery product according to claim 1 wherein the laminating fat composition is a fat component of said bakery product. 19. The method as claimed in claim 18, for improving one or more properties selected from the group consisting of texture of the pastry dough, handling of the dough, height of the pastry and organoleptic properties of the pastry. 20. A laminating fat composition consisting of: (A) from about 20% to about 80% by weight of a randomly interesterified palm oil olein;(B) from about 5% to about 25% by weight of an oil; and(C) from about 15 to about 75% by weight of a fat selected from the group consisting of palm oil stearins, interesterified palm oil stearins, non-interesterified palm oil oleins, fully hydrogenated oils and mixtures thereof. 21. The laminating fat composition as claimed in claim 20, consisting of: from about 30% to about 70% by weight (A),from about 10% to about 20% by weight of (B) andfrom about 20% to about 60% by weight of (C). 22. A method of making a bakery product which comprises forming a dough comprising the laminating fat composition according to claim 20 and baking the dough. 23. The method as claimed in claim 22, wherein the laminating fat composition is incorporated into the dough. 24. The method as claimed in claim 23, wherein the laminating fat composition is applied between layers of the dough. 25. A method of making the laminating fat composition according to claim 20 which comprises mixing components (A), (B) and (C).