Class 426/24 - Carboxyl containing ester other than triglyceridic

Subclass of Class 426 - Food or edible material: processes, compositions, and products
Definition: Processes which involve the addition to and or treatment
No. of patents: 28
Last issue date: 10/02/2007

Number	Title	Issue Date
7276485	Flowable nondigestible oil and process for making A flowable nondigestible oil composition having a Consistency in a temperature range of 20° C. to 40° C. of less than about 600 P.sec(n-1). The flowable nondigestible oil contains a liquid polyol polyester having a complete melt point less than 37° C.,...	10/02/2007
5554403	Frozen dough conditioners A frozen dough conditioner for preventing freezing damage, such as reduced loaf volume of bread and deteriorated texture and taste, on the frozen dough caused in freezing and thawing processes. Preferably, the conditioner composition is in the form of a p...	09/10/1996
5510129	Potassium bromate replacer composition A method of preparing potassium bromate replacer comprising an ascorbic acid composition in an effective amount to replace an oxidizing agent of potassium bromate is disclosed. The potassium bromate replacer essentially comprises ascorbic acid, food acid,...	04/23/1996
5409717	Process for preparing extended shelf-life bagel Bagels with extended shelf life, preferably at least two weeks, and processes and formulations are disclosed. The process includes the steps of: preparing a dough by mixing flour, water, yeast, salt, and sugar and a freshness-promoting combination of star...	04/25/1995
5338552	Process for producing bread dough According to the present invention, bread dough can be produced in a very short time by kneading 40 to 80 parts by weight of flour, 30 to 80 parts by weight of water, provided that the amount of water does not exceed that of flour, and a suitable amount o...	08/16/1994
5262182	Breadmaking dough conditioner A breadmaking dough conditioner is disclosed which comprises (a) an ascorbic acid, (b) at least one amino acid or salts thereof selected from the group consisting of cystine, methionine, asparagic acid, alanine, glycine and salts thereof, (c) an alum and ...	11/16/1993
5183680	Baking agent for leavened dough A baking agent and a process for producing a baking agent for leavened doughs includes a phospholipid fraction whereby the portion of phosphatidyl choline to phophtidyl ethanolamine is lower than 1....	02/02/1993
5059432	Leavened breads with extended shelf life The shelf life of a bakery product is extended by including in the dough mixture, from which such product is formed, both a sucrose ester emulsifier and polyvinylpyrrolidone synthetic hydrocolloid. The storage characteristics of the product may be additio...	10/22/1991
4732768	Sponge dough process An improved process for producing baked products such as breads and rolls is provided which gives the products an extremely long shelf life and essential batch-to-batch uniformity. Moreover, the process is susceptible to a high degree of automation, there...	03/22/1988
4695469	Shortening replacing and fresh slice improving agents for yeast-raised bakery products Agents and methods of use thereof for replacing the conventional triglyceridal shortening in yeast-raised bakery products, particularly pan breads, with resulting fresh slice characteristics which are at least acceptable comprise from about 2.5% to about ...	09/22/1987
4684526	Antistaling/conditioning agent in producing bakery products A blend of a hydrophillic lecithin having an HLB value of at least about 8 and at least one of a monoglyceride, lactic acid esterified monoglyceride, succinic acid esterified monoglyceride, maleic acid esterified monoglyceride or edible salts of stearyl l...	08/04/1987
4501757	Yeast and dough condition compositions Yeast quickener and dough conditioner compositions having the ability to reduce raising and baking times and improving shelf life of the baked product are obtained by adding to the said compositions an activating amount of fenugreek and a rancidity inhibi...	02/26/1985
4500548	Fermentation aid for conventional baked goods A fermentation aid for yeast-raised bakery goods comprising a fermented mixture of flour, sugar, water and a yeast of the species Saccharomyces cereviseae wherein the mixture is fermented for a period of time sufficient in the absence of other ingredients...	02/19/1985
4423078	Production of Oriental-style breading crumbs Oriental-style breading crumbs, useful for application to a variety of fried food products, are formed by a novel procedure in which a leavened dough is first formed by a continuous mixing process, the dough is stretched to elongate the pores in the dough...	12/27/1983
4405648	Method for producing bread A method for producing bread comprising the steps of kneading a dough containing wheat flour with an additive mixture consisting of a L-ascorbic acid; a reducing agent, and a thickner, fermenting the dough and baking same....	09/20/1983
4399155	Shortening replacing and fresh slice improving agents for yeast-raised bakery products Agents and methods of use thereof for replacing the conventional triglyceridal shortening in yeast-raised bakery products, particularly pan breads, with resulting fresh slice characteristics comprising about 20% by weight succinylated monoglycides, or edi...	08/16/1983
4335157	Fluid shortening A stabilized fluid shortening containing conditioning and softening agents, comprises about 4 to 10 weight parts of a soft or hard mono- and diglyceride, about 2 to about 8 weight parts of fatty acid ester polyglycerol, about 2 to about 8 weight parts of ...	06/15/1982
4299848	Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products A method to inactivate the proteolytic enzyme(s) contained in commercial heat stable bacterial alpha-amylase under conditions which retain full alpha-amylase activity. Use of thus purified alpha-amylase enzyme plus surfactants that are approved for use in...	11/10/1981
4234606	Fluid shortening An improved stabilized fluid shortening containing conditioning agents and softening agents for use in baking comprises about 4 to 10 weight parts of soft or hard mono- and diglyceride, about 2 to 8 weight parts of ethoxylated mono- and diglyceride, about...	11/18/1980
4231802	Method of mixing difficulty dispersible material, e.g., fat or wax, in a gum-microcrystalline cellulose matrix, and powder product Oleaginous and other materials that are difficult to form into aqueous dispersions are rendered easily dispersible in cold water by impregnating particles with them which comprise from about 70 to 99 parts of disintegrated beta-1,4 glucan and from about 1...	11/04/1980
4229480	Emulsifiers for baked goods Disclosed are dry powdered emulsifiers suitable for use in dough from which bakery products are made. The powdered emulsifiers are solid solutions comprising (1) saturated monoesters, or mixtures of saturated monoesters and succinylated monoglycerides and...	10/21/1980
4178393	Method of preparing a monoglyceride dough additive The invention concerns a pulverulent, free-flowing monoglyceride based additive for use in the preparation of farinaceous and starch-containing products such as bread, macaroni, spaghetti, noodles and extruded snack products; this additive has been obtain...	12/11/1979
4164593	Anti-caking dough conditioning composition and method An anti-caking, powdered, combined-salt dough conditioning agent, along with a method of producing the same, is provided which effectively resists caking or agglomeration even when stored under adverse ambient conditions for relatively long periods, so th...	08/14/1979
4160848	Antistaling agent for bakery products The staling of bakery products, e.g., bread and rolls, is retarded when said products are prepared from dough containing a combination of (1) a glycerol ester of a C10 -C24 fatty acid wherein at least 10 weight percent of said esters...	07/10/1979
4044154	Salts of 6-O-acyl ascorbic acid for yeast-raised baked products Salts of ascorbic acid 6-acylates (both the D-isoascorbic and L-ascorbic isomers) are provided which have significant utility as multi-functional, easily dispersible additives for yeast-leavened doughs or batters and serve as biologically active sources o...	08/23/1977
3959495	Reconstitution of dry yeast in dough preparation When making dough using active dried yeast the yeast is reconstituted in an emulsion of an ester of a polyglycerol with saturated fatty acid or of an ester of sorbitan or hexitan with a saturated C16 to C18 fatty acid....	05/25/1976
3949093	Process for improving quality of protein-fortified baked goods The quality of protein-fortified baked goods is improved by incorporation of certain additives into the dough prior to baking. The additives are fatty acid esters of polyoxyethylene ethers of either propylene glycol glycosides or glycerol glycosides....	04/06/1976
3943259	Preparing fluid shortening for use in yeast raised bakery products A stabilized fluid shortening containing conditioning agents and softening agents for use in baking comprises about 4 to 14 weight parts of soft mono- and diglycerides, 2 to 8 weight parts ester emulsifier, 0 to 8 weight parts of solid stearine, and betwe...	03/09/1976

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Class 426/24 - Carboxyl containing ester other than triglyceridic