Hydrated fat compositions and dough articles
AssigneeGeneral Mills Marketing, Inc.
InventorsMichael A. Staeger, Jennifer E. Folstad, Jeffrey Enz, Karen Mandl, Eric Olson
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Abstract
Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.
Claims33
A hydrated fat composition comprising a water-in-oil emulsion comprising:
- (a) a continuous phase comprising:
- a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat;
- and
- a low trans fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition;
- (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 50 wt. % of the hydrated fat composition;
- and
- (c) an emulsifier.
The hydrated fat composition of claim 2, wherein the solid fat has an iodine value of less than about 10.
A hydrated fat composition comprising:
- (a) about 20 wt. % to about 30 wt. % of a solid fat comprising fully-hydrogenated cottonseed oil;
- (b) about 60 wt. % to about 70 wt. % of liquid oil comprising soybean oil;
- (c) about 1.0 wt. % to about 3.0 % wt. of an emulsifier comprising alpha-monoglyceride stearate;
- and (d) about 5 wt. % to about 20 wt. % water;
- wherein the hydrated fat composition is a water-in-oil emulsion.
A method of making a laminated dough comprising the steps of:
- (a) combining a solid fat, a liquid oil, water, and an emulsifier to form a hydrated fat composition in the form of a water-in-oil emulsion comprising:
- (i) a continuous phase comprising:
- a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat;
- and
- a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition;
- (ii) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 50 wt. % of the hydrated fat composition;
- and
- (iii) an emulsifier;
- (b) cooling and crystallizing the hydrated fat composition;
- (c) applying a layer of the hydrated fat composition to a layer of a dough composition that comprises flour and water to form a hydrated fat-coated dough layer;
- and
- (d) folding the hydrated fat-coated dough layer one or more times to form a laminated dough comprising alternating layers of the dough composition and the hydrated fat.
Dependencies are inferred from the claim text.