EP0268431A2
Expired / Lapsed
EP
⏱️ 0.0 years remaining
Process for producing composite baked food products
Assignee: Kao Corp
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Filing: 1987-11-12
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Granted: —
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Expires: 2007-11-12
Abstract
Abstract Fats and oils can be prevented from migration by using, when cakes are baked, a fat which contains 10% by weight or more of a disaturatedmonounsaturated mixed triglyceride wherein at least one fatty acid residue among the three constituent fatty acids thereof is a saturated fatty acid having 20 to 24 carbon atoms.
Inventors
- 👤 Akira Nakano
- 👤 Masaki Nomura
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-08 15:22
CPC Classifications
A; A21; A21D; A21D2/00; A21D2/08; A21D2/14; A21D2/16; A21D2/165
Claims Analysis
Total Claims: 6
Claim 1
Independent Claim
55 words
A migration inhibitor for fats and oils for baked food products, characterized in that it comprises a fat which contains 10% by weight or more of a disaturated-monounsaturated mixed triglyceride wherein at least one fatty acid residue among the three constituent fatty acid thereof is a saturated fatty acid having 20 to 24 carbon atoms.
Claim 2
Dependent Claim
55 words
A migration inhibitor for fats and oils for baked food products, characterized in that it comprises a fat which contains 10% by weight or more of a disaturated-monounsaturated mixed triglyceride wherein at least one fatty acid residue among the three constituent fatty acid thereof is a saturated fatty acid having 20 to 24 carbon atoms.
Claim 3
Dependent Claim
126 words
A process for producing a composite baked food product which is obtained by embedding a baked food product comprising fats and oils as main ingredients in chocolate or cream; coating said baked food product with chocolate or cream; or inserting or dispersing chocolate or cream in said baked food product, characterized in that the fat(s) and/or oil(s) contain 0.5 to 100% by weight of a migration inhibitor for fats and oils for baked food products comprising a fat which contains 10% by weight or more of a disaturated-monounsaturated mixed triglyceride wherein at least one fatty acid residue among the three constituent fatty acids thereof is a saturated fatty acid having 20 to 24 carbon atoms; are used as the oleaginous ingredients of said baked food product.
Claim 4
Dependent Claim
126 words
A process for producing a composite baked food product which is obtained by embedding a baked food product comprising fats and oils as main ingredients in chocolate or cream; coating said baked food product with chocolate or cream; or inserting or dispersing chocolate or cream in said baked food product, characterized in that the fat(s) and/or oil(s) contain 0.5 to 100% by weight of a migration inhibitor for fats and oils for baked food products comprising a fat which contains 10% by weight or more of a disaturated-monounsaturated mixed triglyceride wherein at least one fatty acid residue among the three constituent fatty acids thereof is a saturated fatty acid having 20 to 24 carbon atoms; are used as the oleaginous ingredients of said baked food product.
Claim 5
Dependent Claim
12 words
A baked food product comprising a migration inhibitor according to claim 1.
Claim 6
Dependent Claim
10 words
A baked food product by the process of claim 2.
References Cited (Backward Citations)
No citation records indexed.
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