VESSIERE, Laurent Marc,DE MOL, Marc Marcel Mathilde
申请号：
TN2012000430
公开号：
TN2012000430A1
申请日:
2012.08.29
申请国别(地区):
TN
年份:
2014
代理人:
摘要：
The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt.% of a continuous fat phase and 35-61 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition: • 60-80 wt.% of water • 18-40 wt.% of maltodextrin with a DE in the range of 1-5 • 0-5 wt.% of other hydrocolloids • 0-6 wt.% of dissolved components selected from acids, salts and combinations thereof • 0-2 wt.% of other edible ingredients said continuous fat phase having the following composition: • 94-99.5 wt.% of triglycerides • 0.5-5 wt.% of emulsifier • 0-2 wt.% of other edible ingredients wherein the fat phase is characterized by the following solid fat profile: • 25% ≤ N20 ≤ 50 • 15% ≤ N30 ≤ 35% • 8% ≤ N35 ≤ 30%. The bakery emulsion of the present invention enables the preparation of low fat puff pastries of high quality.
