|국가/구분||United States(US) Patent 등록|
|국제특허분류(IPC7판)||A23D-009/013 A23D-009/04 A23D-009/05 A21D-002/16 A21D-010/00 A23D-009/00|
|발명자 / 주소|
|출원인 / 주소|
|대리인 / 주소||
|인용정보||피인용 횟수 : 0 인용 특허 : 35|
The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.
1. A dough product comprising: a dough composition comprising flour, water, and a leavening agent; and a plurality of shortening particles distributed throughout the dough composition, the shortening particles comprising a shortening composition including: (i) an interesterified base oil including interesterified soybean oil, interesterified canola oil, or a combination thereof having a Mettler Drop Point (MDP) of 47.5° C. to 51.5° C.; and(ii) a hardstock fat comprising hydrogenated soy oil, hydrogenated canola oil, or a combination thereof, the hardstoc...