Baking adjuvant
AssigneeThixo Ltd.
InventorsDov Tamarkin, Meir Eini, Micha Peled
Life of this patent
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Abstract
An oil composition including a mixture of an oil and a baking adjuvant is provided, which can be used in the same way as conventional fats in baking to provide baked goods having improved volume, texture, and dietary value. Useful baking adjuvants include fatty acids having a molecular weight of at least 200 Da, fatty alcohols having a molecular weight of at least 200 Da, and mixtures thereof.
Claims117
An oil composition for use in baking comprising a mixture of between about 70% and about 99.95% of an oil and between about 0.05% and about 30% of a baking adjuvant selected from the group consisting of fatty alcohols having a molecular weight of at least 200 Da, fatty acids having a molecular weight of at least 200 Da, and combinations thereof.
An adjuvant-oil concentrate for use in baking comprising a mixture of between about 5% and about 50% of an oil and between about 50% and about 95% of a baking adjuvant selected from the group consisting of fatty alcohols having a molecular weight of at least 200 Da, fatty acids having a molecular weight of at least 200 Da, and combinations thereof.
A batter or dough comprising an oil composition, said oil composition comprising a mixture of an oil and an adjuvant selected from the group consisting of fatty alcohols having a molecular weight of at least 200 Da, fatty acids having a molecular weight of at least 200 Da, and combinations thereof, wherein the adjuvant forms between about 0.01% and about 5% of the dough or batter and the oil forms between about 0.5% and about 50% of the dough or batter.
A baked good comprising an adjuvant selected from the group consisting of fatty alcohols having a molecular weight of at least 200 Da, fatty acids having a molecular weight of at least 200 Da, and combinations thereof.
A baked good comprising an oil composition, said oil composition comprising a mixture of an oil and an adjuvant selected from the group consisting of fatty alcohols having a molecular weight of at least 200 Da, fatty acids having a molecular weight of at least 200 Da, and combinations thereof, wherein the adjuvant forms between about 0.01% and about 5% of the baked good and the oil forms between about 0.5% and about 50% of the baked good.
A method of making a batter or dough comprising:
- a) combining an oil with an adjuvant selected from the group consisting of fatty alcohols having a molecular weight of at least 200 Da, fatty acids having a molecular weight of at least 200 Da, and combinations thereof, thereby forming an oil composition;
- and
- b) combining the oil composition with additional baking ingredients, thereby forming a batter or dough.
A method of making a baked good comprising:
- a) combining an oil with an adjuvant selected from the group consisting of fatty alcohols having a molecular weight of at least 200 Da, fatty acids having a molecular weight of at least 200 Da, and combinations thereof, thereby forming an oil composition;
- b) combining the oil composition with additional baking ingredients, thereby forming a batter or dough;
- and
- c) baking the batter or dough, thereby forming a baked good.
Dependencies are inferred from the claim text.