Method of preparing a monoglyceride dough additive
Patent 4178393 Issued on December 11, 1979. Estimated Expiration Date: 
May 2, 1997. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.
May 2, 1997. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 2632705 2773771 2978329 2978332 3034898 3388999 3549382 3661795 3743512 InventorAssigneeApplicationNo. 05/792612 filed on 05/02/1977US Classes:426/653, For use with batter, dough or baked goods426/19, Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive426/24, Carboxyl containing ester other than triglyceridic426/549, Basic ingredient is starch based batter, dough product, etc.426/557, Alimentary paste426/601, Fat or oil is basic ingredient other than butter in emulsion form426/662OrganophosphatideExaminersPrimary: Tanenholtz, Alvin E.Assistant: Kepplinger, Esther M. Attorney, Agent or FirmInternational ClassesA23D 9/02 (20060101)A23D 9/05 (20060101) A23L 1/03 (20060101) A23L 1/16 (20060101) A23L 1/035 (20060101) A21D 2/00 (20060101) A21D 2/32 (20060101) A21D 2/16 (20060101) Foreign Application Priority Data1976-05-03 GBAbstractThe 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 obtained by spray-cooling a substantially dry mixture containing the monoglyceride in molten condition together with at least one phosphatide, preferably lecithin and especially preferred soybean lecithin so that the individual particles will contain the monoglyceride and the phosphatide in substantially constant proportion. The product gives almost as good baking performance or performance in other heating processes for the dough into which it is incorporated as does a so-called monoglyceride-hydrate and has the further advantage of improving the flowing and packing properties of the pulverulent mixture.Field of SearchPreparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additiveCarboxyl containing ester other than triglyceridic Basic ingredient is starch based batter, dough product, etc. Alimentary paste Phosphorus or sulfur For use with batter, dough or baked goods Organophosphatide Powdered milk Flour or meal type Fat or oil is basic ingredient other than butter in emulsion form Having ester other than triglyceridic carboxylic | |
