Margarine-like food composition with reduced fat content
OwnerRoberto Buttini, Gianluca Gazzola +1inventors
InventorsRoberto Buttini, Gianluca Gazzola, Aldo Righi
Life of this patent
Estimating the term…
Abstract
A margarine-like composition for laminated doughs of reduced fat content comprising, in percentage weight of the total weight, from 35.0 to 80.0% of a fat phase containing a mixture of vegetable fats, and from 20.0 to 65.0% of an aqueous phase comprising inulin and pectin, and at least one emulsifier, is described; in addition, a process for the preparation of said composition is described.
Claims19
Margarine-like composition for laminated doughs comprising, in percentage weight of the total weight, from 35 to 80% of a fat phase containing vegetable fats, from 20 to 65% of an aqueous phase comprising inulin and pectin, and at least one emulsifier.
Dependencies are inferred from the claim text.