Use of encapsulated oil in dough preparation
OwnerJudith Arfsten, Reinhold Betz +4inventors
InventorsJudith Arfsten, Reinhold Betz, Raffaele Mezzenga, Stephane Ulrich, Gabriela Savin, Baltasar Valles Pamies
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Abstract
The use of encapsulated oil for the preparation of a dough. The encapsulated oil comprises an inner core of oil encapsulated in an outer shell of cross-linked protein, wherein the encapsulated oil comprises at least 80% by weight oil. The dough is formed by mixing 0.5 to 40% of the encapsulated oil with other ingredients.
Claims17
A method for the preparation of a dough, comprising using an encapsulated oil comprising an inner core of oil encapsulated in an outer shell of cross-linked protein, wherein the encapsulated oil comprises at least 80% by weight oil, and forming the dough by mixing 0.5 to 40% by weight of the encapsulated oil with other ingredients.
A dough comprising:
- 0.5 to 40% of an encapsulated oil comprising an inner core of oil encapsulated in an outer shell of cross-linked protein, wherein the encapsulated oil comprises at least 80% by weight oil;
- 0.5 and 40% fat;
- 4.5 and 35% water;
- and
- 30 and 65% flour.
A baked product which has been prepared using a dough comprising 0.5 to 40% of an encapsulated oil comprising an inner core of oil encapsulated in an outer shell of cross-linked protein, wherein the encapsulated oil comprises at least 80% by weight oil, 0.5 and 40% fat, 4.5 and 35% water, and 30 and 65% flour.
An oil cream comprising at least 60% oil by weight, a maximum content of water of 40%, and cross-linked protein, the oil is encapsulated oil comprising an inner core of oil encapsulated in an outer shell of cross-linked protein.
A process for the preparation of an oil cream comprising the steps:
- preparing an emulsion by homogenization of oil in an aqueous protein solution;
- heating the emulsion at 70 to 90° C. for 5 to 15 minutes;
- and
- concentrating the emulsion by microfiltration or centrifugation or evaporation to reduce the water content of the oil cream to less than 35% by weight.
Dependencies are inferred from the claim text.