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US 2018/0213831 A1Published application
Lightened fat and its use in breadmaking and patisserie
AssigneeCorbion Biotech, Inc.
InventorsMarie Delebarre, Thomas Boursier, Caroline Varlamoff
Life of this patent
Estimating the term…
Abstract
The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking and/or patisserie and/or viennoiserie.
Claims22
1-20. (canceled)
A reduced-fat-content fat comprising a modified lipid content, wherein at least 5% of the lipid content is replaced with a microalgal flour, said microalgal flour having a monomodal particle size distribution of between 2 and 400 μM;
- a flow grade, determined according to a test A of between 0.5% and 60% by weight for the oversize at 2000 μM;
- and a degree of wettability, determined according to a test B, wherein the height of the reduced-fat-content fat decanted in a beaker is between 0 and 4 cm.
Dependencies are inferred from the claim text.