Leavening composition
AssigneeMonsanto Company
InventorsDavid R. Gard, Barbara B. Heidolph
Life of this patent
Estimating the term…
Abstract
The composition comprises dimagnesium phosphates in combination with a carbonate factor. The dimagnesium phosphates comprise a mixture of dimagnesium phosphates trihydrate, amorphous dimagnesium phosphate and possibly a small amount of dimagnesium pyrophosphate. The dimagnesium phosphates are prepared by removal of water from dimagnesium phosphate trihydrate wherein the weight loss on drying is in the range of from about 10% to about 25% at a temperature in the range of from about 100.degree. C. to about 200.degree. C., depending upon drying conditions.
Claims21
A leavening composition comprising a carbonate factor and a mixture comprising dimagnesium phosphate trihydrate, amorphous dimagnesium phosphate and a minor amount of magnesium pyrophosphate.
A process of leavening a fresh, refrigerated or frozen dough product which comprises mixing flour, water and shortening and a leavening system comprising a carbonate factor and a mixture comprising dimagnesium phosphate trihydrate, amorphous dimagnesium phosphate and a minor amount of magnesium pyrophosphate.
A fresh, refrigerated or frozen dough product comprising a mixture of flour, a suitable liquid, shortening, and a leavening system comprising a carbonate factor and a mixture comprising dimagnesium phosphate trihydrate, amorphous dimagnesium phosphate and a minor amount of magnesium pyrophosphate.
A fresh, refrigerated or frozen batter product comprising a mixture of flour, a suitable-liquid, a suitable fat substitute and a leavening system comprising a carbonate factor and a mixture comprising dimagnesium phosphate trihydrate, amorphous dimagnesium phosphate and a minor amount of magnesium pyrophosphate.
A fresh, refrigerated or frozen batter product comprising a mixture of flour, a suitable liquid, shortening, and a leavening system comprising a carbonate factor and a mixture comprising magnesium phosphate trihydrate, amorphous dimagnesium phosphate and a minor amount of magnesium pyrophosphate.
A fresh, refrigerated or frozen batter product comprising a mixture of flour, a suitable liquid, a fat substitute and a leavening system comprising a carbonate factor and a mixture comprising dimagnesium phosphate trihydrate, amorphous dimagnesium phosphate and a minor amount of magnesium pyrophosphate.
A dry mix product comprising a mixture of flour, shortening, and leavening system comprising a carbonate factor and a mixture comprising dimagnesium phosphate trihydrate, amorphous dimagnesium phosphate and a minor amount of magnesium pyrophosphate.
A leavened baked good wherein the leavening system comprised a carbonate factor and a mixture comprising dimagnesium phosphate trihydrate, amorphous dimagnesium phosphate and a minor amount of magnesium pyrophosphate.
A dry mix product comprising a mixture of flour, a suitable fat substitute, and a leavening system comprising a carbonate factor and a mixture comprising dimagnesium phosphate trihydrate, amorphous dimagnesium phosphate and a minor amount of magnesium pyrophosphate.
A composition comprising dimagnesium phosphate trihydrate, amorphous dimagnesium phosphate and a minor amount of magnesium pyrophosphate wherein the amorphous dimagnesium phosphate comprises from about 33 percent to about 66 percent of the composition by weight.
A composition comprising dimagnesium phosphate trihydrate, amorphous dimagnesium phosphate and a minor amount of magnesium pyrophosphate wherein the amorphous dimagnesium phosphate comprises from about 33 to about 75 percent of the composition by weight.
Dependencies are inferred from the claim text.