WO2014092531A3 - Bakery shortenings from palm diacylglycerol - Google Patents

Bakery shortenings from palm diacylglycerol Download PDF

Info

Publication number
WO2014092531A3
WO2014092531A3 PCT/MY2013/000186 MY2013000186W WO2014092531A3 WO 2014092531 A3 WO2014092531 A3 WO 2014092531A3 MY 2013000186 W MY2013000186 W MY 2013000186W WO 2014092531 A3 WO2014092531 A3 WO 2014092531A3
Authority
WO
WIPO (PCT)
Prior art keywords
palm
diacylglycerol
bakery
shortenings
bakery shortenings
Prior art date
Application number
PCT/MY2013/000186
Other languages
French (fr)
Other versions
WO2014092531A2 (en
Inventor
Noor Hidayu BINTI OTHMAN
Razam Abdul LATIP
Mohd. Suria Affandi YUSOFF
Original Assignee
Sime Darby Malaysia Berhad
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Sime Darby Malaysia Berhad filed Critical Sime Darby Malaysia Berhad
Priority to JP2015547883A priority Critical patent/JP2016500265A/en
Priority to KR1020157016774A priority patent/KR20150102996A/en
Priority to CN201380065577.4A priority patent/CN104869831A/en
Publication of WO2014092531A2 publication Critical patent/WO2014092531A2/en
Publication of WO2014092531A3 publication Critical patent/WO2014092531A3/en
Priority to HK15111224.8A priority patent/HK1210386A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

Abstract

The present invention relates to bakery shortenings prepared from palm diacylglycerol and a method for producing the same. In a first aspect of the invention, the bakery shortening comprises a palm diacylglycerol stearin and a palm mid-fraction having an iodine value of 32 to 48. In a second aspect of the invention, the bakery shortening comprises a palm diacylglycerol olein having an iodine value of 56 to 64 and a palm stearin. The bakery shortenings of the present invention do not require any emulsifiers to be added.
PCT/MY2013/000186 2012-12-13 2013-10-24 Bakery shortenings from palm diacylglycerol WO2014092531A2 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
JP2015547883A JP2016500265A (en) 2012-12-13 2013-10-24 Bakery shortening made from palm diacylglycerol
KR1020157016774A KR20150102996A (en) 2012-12-13 2013-10-24 Bakery shortenings from palm diacylglycerol
CN201380065577.4A CN104869831A (en) 2012-12-13 2013-10-24 Bakery shortenings from palm diacylglycerol
HK15111224.8A HK1210386A1 (en) 2012-12-13 2015-11-13 Bakery shortenings from palm diacylglycerol

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MYPI2012701153A MY175278A (en) 2012-12-13 2012-12-13 Bakery shortenings from palm diacylglycerol
MYPI2012701153 2012-12-13

Publications (2)

Publication Number Publication Date
WO2014092531A2 WO2014092531A2 (en) 2014-06-19
WO2014092531A3 true WO2014092531A3 (en) 2014-10-02

Family

ID=49709793

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/MY2013/000186 WO2014092531A2 (en) 2012-12-13 2013-10-24 Bakery shortenings from palm diacylglycerol

Country Status (6)

Country Link
JP (1) JP2016500265A (en)
KR (1) KR20150102996A (en)
CN (1) CN104869831A (en)
HK (1) HK1210386A1 (en)
MY (1) MY175278A (en)
WO (1) WO2014092531A2 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL3169159T3 (en) * 2014-07-17 2021-10-25 Csm Bakery Solutions Europe Holding B.V. Particulate bakery ingredient mix comprising fat particles
EP3053453B1 (en) * 2015-01-27 2018-06-20 CSM Bakery Solutions Europe Holding B.V. Fat-continuous bakery emulsion
CN106922850B (en) * 2015-12-29 2021-04-30 丰益(上海)生物技术研发中心有限公司 Grease composition and processing technology and application thereof
CN111567631A (en) * 2020-04-14 2020-08-25 安徽天祥粮油食品有限公司 Anhydrous shortening for baking and preparation method thereof

Family Cites Families (15)

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Publication number Priority date Publication date Assignee Title
JPH08506725A (en) * 1993-01-28 1996-07-23 ユニリーバー・ナームローゼ・ベンノートシャープ Natural puff pastry margarine
US5908655A (en) * 1997-10-21 1999-06-01 Danisco A/S Shortening system, products therewith, and methods for making and using the same
DE69822522T2 (en) * 1998-05-21 2005-02-03 Kao Corporation FRIED FOOD AND BACKFAT
EP1057887A1 (en) * 1999-06-01 2000-12-06 Danisco A/S Shortening system
JP3779505B2 (en) 1999-08-24 2006-05-31 花王株式会社 Oil composition
CN1656907A (en) * 2004-02-17 2005-08-24 南海油脂工业(赤湾)有限公司 Oil and fat composition containing diglyceride and crean frging oil and food containing said oil and fat composition
BRPI0508872A (en) * 2004-03-15 2007-09-04 Danisco fat emulsifying composition
US20060105092A1 (en) * 2004-11-12 2006-05-18 Kraft Foods Holdings, Inc. Trans-fatty acid free shortening
WO2007007907A1 (en) 2005-07-13 2007-01-18 Kao Corporation Fat-and-oil containing composition for bakery product
US7645473B2 (en) * 2006-06-13 2010-01-12 Loders Croklaan Usa Llc Fat composition
US8586122B2 (en) * 2007-07-26 2013-11-19 Loders Croklaan Usa Llc Composition suitable for use in baking
EP2323497A1 (en) * 2008-08-11 2011-05-25 Abunda Nutrition Inc. Diacylglycerol rich fats, oils and functional foods
JP5263770B2 (en) * 2008-10-27 2013-08-14 日清オイリオグループ株式会社 Oil composition for cooking
US20110135805A1 (en) * 2009-12-08 2011-06-09 Doucet Jim R High diglyceride structuring composition and products and methods using the same
MY165832A (en) * 2010-10-12 2018-05-17 Sime Darby Malaysia Berhad Process for fractional crystallisation of palm-based diacylglycerol fat

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
AMIR HOSSEIN SABERI ET AL: "Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils", FOOD CHEMISTRY, ELSEVIER LTD, NL, vol. 127, no. 3, 19 January 2011 (2011-01-19), pages 1031 - 1038, XP028176532, ISSN: 0308-8146, [retrieved on 20110126], DOI: 10.1016/J.FOODCHEM.2011.01.076 *
GOH E M ET AL: "DETERMINATION OF MONO- AND DIGLYCERIDES IN PALM OIL, OLEIN AND STEARIN", JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY, SPRINGER, DE, vol. 62, no. 4, 1 April 1985 (1985-04-01), pages 730 - 734, XP008166432, ISSN: 0003-021X, DOI: 10.1007/BF03028741 *
HASHIMOTO S ET AL: "Preparation of sharp-melting hard palm midfraction and its use as hard butter in chocolate", JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY, SPRINGER, DE, vol. 78, no. 2, 1 January 2001 (2001-01-01), pages 455 - 460, XP002976317, ISSN: 0003-021X, DOI: 10.1007/S11746-001-0285-0 *
PAULINA GARCIA-MACIAS ET AL: "Performance of palm-based fat blends with a low saturated fat content in puff pastry", EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, vol. 113, no. 12, 2 December 2011 (2011-12-02), pages 1474 - 1480, XP055103172, ISSN: 1438-7697, DOI: 10.1002/ejlt.201100075 *

Also Published As

Publication number Publication date
WO2014092531A2 (en) 2014-06-19
KR20150102996A (en) 2015-09-09
MY175278A (en) 2020-06-18
HK1210386A1 (en) 2016-04-22
JP2016500265A (en) 2016-01-12
CN104869831A (en) 2015-08-26

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