Low Fat Bakery Product

• 收藏
• 分享

专利权人:

The University of Birmingham

发明人:

Ian Timothy Norton,Jennifer Elizabeth Norton

申请号：

US13660241

公开号：

US20130052323A1

申请日:

2012.10.25

申请国别(地区):

US

年份:

2013

代理人:

摘要：

The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantially throughout the bakery fat continuous phase. The bakery fat is typically selected from butter, margarine, animal fat and vegetable shortening.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/