Title:
PROTEIN HYDROLYSATES AS EMULSIFIER FOR BAKED GOODS
Document Type and Number:
Japanese Patent JP2022160688
Kind Code:
A
Abstract:
To provide a naturally-occurring emulsifier that can generate a fine foam and stabilize foam under stressful environments such as baking thereby achieving a higher cake volume compared to conventional emulsifiers while showing the same preferred even cake crumb structure.SOLUTION: The invention provides use of a protein hydrolysate for preparation of baked goods, preferably cake, particularly fat free cake, where the protein hydrolysate has a molecular weight between 600 and 2400 Da and a solubility of at least 85%.SELECTED DRAWING: None
Inventors:
Hergason, Llandur
Heath, Dieter
Hollacher, Peter
Jochen, kutcher
Marz, Serena
Heath, Dieter
Hollacher, Peter
Jochen, kutcher
Marz, Serena
Application Number:
JP2022128596A
Publication Date:
October 19, 2022
Filing Date:
August 12, 2022
Export Citation:
Assignee:
BASF SE
International Classes:
A21D2/24; A21D2/26; A21D13/80
Domestic Patent References:
| JP2010524471A | 2010-07-22 | |||
| JPH099860A | 1997-01-14 | |||
| JPH0662721A | 1994-03-08 | |||
| JP2001302694A | 2001-10-31 | |||
| JP2005185223A | 2005-07-14 | |||
| JPH07258292A | 1995-10-09 | |||
| JPS58174232A | 1983-10-13 |
Other References:
スポンジケーキの性状におよぼす起泡改良剤の影響, 家政学雑誌, 1971, VOL.22, NO.5, P.280-287, JPN6021021074, ISSN: 0005119901
Attorney, Agent or Firm:
Patent Attorney Corporation Hiraki International Patent Office
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