Protein hydrolysates as emulsifier for baked goods
AssigneeBASF SE
InventorsThrandur HELGASON, Dieter HIETSCH, Peter HORLACHER, Jochen KUTSCHER, Selina MARZ
Life of this patent
Estimating the term…
Abstract
Use of a protein hydrolysate for the preparation of baked goods, preferably cakes, particularly fat free cakes, wherein the molecular weight of the protein hydrolysate is between 600 and 2400 Da and the solubility of the protein hydrolysate is at least 85%.
Claims23
-21. (canceled)
Use of a protein hydrolysate for the preparation of baked goods, wherein the molecular weight of the protein hydrolysate is between 600 and 2400 Da and the solubility of the protein hydrolysate at least 90 and the standard batter density after whipping is below 450 g/l.
A conjugated protein hydrolysate, wherein the solubility of the protein hydrolysate at least 90%, the hydrolysate is conjugated with a reducing sugar selected from the group consisting of glucose, fructose, maltose, lactose, galactose, cellobiose, glyceraldehyde, ribose xylose and mannose, and the degree of conjugation is at least 10%, the protein is casein and the molecular weight of the protein hydrolysate is between 600 and 2400 Da.
A preparation of baked goods which comprises a protein hydrolysate, wherein the molecular weight of the protein hydrolysate is between 600 and 2400 Da and the solubility of the protein hydrolysate at least 90 and the standard batter density after whipping is below 450 g/l.
Dependencies are inferred from the claim text.