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1. (US20180310585) NON-DAIRY CREAM FOR BAKING AND PREPARATION METHOD THEREOF

Office : United States of America
Application Number: 15772063 Application Date: 28.10.2016
Publication Number: 20180310585 Publication Date: 01.11.2018
Publication Kind : A1
Prior PCT appl.: Application Number:PCTCN2016103837 ; Publication Number: Click to see the data
IPC:
A23D 7/04
A23L 9/20
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
D
EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
7
Edible oil or fat compositions containing an aqueous phase, e.g. margarines
02
characterised by the production or working-up
04
Working-up
[IPC code unknown for A23L 9/20]
CPC:
A23D 7/04
A23L 9/22
A23V 2002/00
A23V 2250/1842
A23V 2250/5026
A23V 2250/5108
A23V 2250/54246
A23V 2250/606
A23V 2250/61
A23V 2300/20
A23V 2300/24
A23V 2300/26
Applicants: SHANGHAI HI-ROAD FOOD TECHNOLOGY CO., LTD.
Inventors: Haihu HUANG
Priority Data: 201510713141.2 28.10.2015 CN
Title: (EN) NON-DAIRY CREAM FOR BAKING AND PREPARATION METHOD THEREOF
Abstract:
(EN)

A non-dairy cream for baking includes the following raw materials in percentages by weight: 28-40% of plant fats, 0.02-0.5% of lecithin, 0.02-2% of salt, 0.02-0.5% of diacetyl tartaric acid mono-(di-)glycerides, 0.05-0.1% of mono- and di-glycerol fatty acid esters, 0-0.2% of sucrose fatty acid esters, 0-0.5% of polyglycerol esters, 2-5% of sweet whey powder, 0.05-1% of denatured cellulose, 0.1-2.5% of sodium caseinate, 0-0.5% of sodium stearyl lactylate, 0-0.5% of lactic acid glycerin fatty acid ester, 0-0.3% of sodium alginate, 0.002-0.2% of sodium iso-ascorbate, 3-6% of sugar, 3-6% of glucose syrup and 10-18% of high fructose corn syrup, the balance being water.


Also published as:
WO/2017/071663