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1. WO1999001038 - PRESERVATION OF BAKED GOODS

Publication Number WO/1999/001038
Publication Date 14.01.1999
International Application No. PCT/US1998/013717
International Filing Date 01.07.1998
Chapter 2 Demand Filed 26.01.1999
IPC
A21D 2/18 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
18Carbohydrates
A21D 2/26 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
24Organic nitrogen compounds
26Proteins
A21D 13/00 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
A21D 13/08 2006.1
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
08Pastry, e.g. cake, biscuit, puff-pastry
CPC
A21D 13/80
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13Finished or partly finished bakery products
80Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
A21D 2/181
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
14Organic oxygen compounds
18Carbohydrates
181Sugars or sugar alcohols
A21D 2/263
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2Treatment of flour or dough by adding materials thereto before or during baking
08by adding organic substances
24Organic nitrogen compounds
26Proteins
261Animal proteins
263from dairy products
Applicants
  • DAVISCO FOODS INTERNATIONAL, INC. [US]/[US]
Inventors
  • DAVIS, Martin, E.
  • OLSON, Pauline, M.
  • NELSON, Laurie
Agents
  • CARVIS, Thaddius, J.
Priority Data
08/889,88302.07.1997US
Publication Language English (en)
Filing Language English (EN)
Designated States
Title
(EN) PRESERVATION OF BAKED GOODS
(FR) CONSERVATION DES PRODUITS DE BOULANGERIE
Abstract
(EN) A process for preserving baked goods takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3 %, protein content of from 10 to 20 %, and a phospholipid content of at least 2 %, has high antimicrobial activity, particularly, antimycotic activity. Baked flour-containing foods are formulated to contain sufficient amounts of the modified whey to provide a desired antimicrobial activity, e.g., from about 2 to about 10 % of the modified whey will improve the stability of baked goods having moisture contents as high as 50 %.
(FR) La présente invention concerne un procédé de conservation de produits de boulangerie basé sur la découverte qu'une forme de concentré protéique de lactosérum présentant une teneur en calcium d'au moins 3 %, une teneur en protéines comprise entre 10 et 20 % et une teneur en phospholipides d'au moins 2 % déploie une activité antimicrobienne élevée, en particulier une activité antimycotique. Des produits de boulangerie contenant de la farine sont composés de manière qu'ils contiennent un concentré protéique de lactosérum en quantités suffisantes pour déployer l'activité antimicrobienne désirée; par exemple, une quantité d'environ 2 à environ 10 % de concentré protéique de lactosérum améliore la stabilité de produits de boulangerie titrant jusqu'à 50 % d'humidité.
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