Metin, Serpil,Smith, Paul Raymond,Veelaert, Sarah,Moran, Patrick,Karleskind, Daniele Marie-Antoinette
申请号：
AU2013243664
公开号：
AU2013243664A1
申请日:
2013.04.01
申请国别(地区):
AU
年份:
2014
代理人:
摘要：
The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applications, is also disclosed. In a first aspect, the present invention relates to a bakery fat system comprising from 30 weight/weight% (w/w%) to 75 w/w %, of a lipid and from 25 w/w% t 70 vv/w% of a porous edible particle, characterized in that said bakery fat system is a structured fat system wherein the lipid is present as a continuous phase. In a second aspect, the present invention relates to a process for making the bakery fat system, a bakery product comprising the bakery fat system and further bakery ingredients, and the use of the bakery fat system in bakery applications, in particular in pastry applications, are also disclosed.
