Dietary margarine composition for puff pastry with reduced saturated fat content
AssigneeBarilla G. e R. Fratelli S.p.A.
InventorsNadia MORBARIGAZZI, Annalisa BACCHI
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Abstract
A roll-in margarine composition with reduced saturated fatty acids content containing 60% to 80% by weight of a fatty phase and 40% to 20% by weight of an aqueous phase containing water, proteins and soluble and/or insoluble dietary fibers is disclosed. The fatty phase consists of 30% to 45% of a vegetable fat rich in stearic acid and 70% to 55% of a vegetable oil. The soluble fibers can be beta-glucans, concentrated algae, pea fiber, potato fiber, psyllium fiber, guar fiber, and the insoluble fibers can be celluloses, wheat fiber, pea integument fiber, carrot fiber and bamboo fiber. A process for preparing the margarine composition is also disclosed.
Claims20
A “roll-in” margarine composition with a reduced saturated fatty acids content comprising, in percentage by weight of the total weight of the composition, from 60% to 80% of a fatty phase and from 40% to 20% of an aqueous phase comprising water, proteins and dietary fibers, wherein said fatty phase consists of 30% to 45% of at least one vegetable fat rich in stearic acid and 70% to 55% of at least one vegetable oil, said dietary fibers are soluble fibers selected from the group consisting of beta-glucans, concentrated algae, pea fiber, potato fiber, psyllium fiber, guar fiber, and/or insoluble fibers selected from the group consisting of celluloses, wheat fiber, pea integument fiber, carrot fiber and bamboo fiber.
Dependencies are inferred from the claim text.