Whipping agent for baked goods
AssigneeLouis Dreyfus Company Ingredients GmbH
InventorsGerald Hillitzer, Jochen Kutscher, Thrandur Helgason, Selina Marz
Life of this patent
Estimating the term…
Abstract
The presently claimed invention provides a use of a composition comprising protein hydrolysate or protein hydrolysate conjugate and at least one acid as whipping agent. The invention further relates to a method for aerating a carbohydrate containing food product by adding one protein hydrolysate or at least one protein hydrolysate conjugate and at least one acid and its salts thereof. The invention also relates to the process of preparing a composition comprising at least one protein hydrolysate conjugate and at least one acid and its salts thereof.
Claims16
A method for aerating a carbohydrate containing food product comprising the step of adding at least one composition comprising at least one protein hydrolysate conjugate and at least one acid or a salt thereof to the carbohydrate containing food product prior to aerating;
- wherein the at least one protein hydrolysate conjugate is obtained by amino-carbonyl bonding of at least one protein hydrolysate with a weight average molecular weight (Mw) in the range of ≥600 to ≤2400 Da and at least one sugar having a weight average molecular weight (Mw) in the range of ≥100 to ≤20000 Da;
- and
- wherein the molar ratio of the at least one acid and its salts thereof to the at least one protein hydrolysate conjugate is in the range of ≥0.3:1.0 to ≤10:1.0.
A composition comprising a) at least one protein hydrolysate conjugate and as component b) lactic acid;
- wherein the at least one protein hydrolysate conjugate is obtained by amino-carbonyl bonding of an at least one protein hydrolysate with a weight average molecular weight (Mw) in the range of ≥600 to ≤2400 Da and at least one sugar having a weight average molecular weight (Mw) in the range of ≥100 to ≤20000 Da;
- and
- wherein the molar ratio of lactic acid to the at least one protein hydrolysate conjugate is in the range of ≥0.3:1.0 to ≤10:1.0.
Dependencies are inferred from the claim text.