Liquid dough conditioners and dough product containing same
Patent 4477479 Issued on October 16, 1984. Estimated Expiration Date: 
September 1, 2003. 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.
September 1, 2003. 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 T100503 3180736 3623888 Stable fluent emulsifier concentrate containing solid phase emulsifier components Patent #: 4137338 InventorApplicationNo. 06/528751 filed on 09/01/1983US Classes:426/549, Basic ingredient is starch based batter, dough product, etc.426/19, Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive426/612, Liquid426/653, For use with batter, dough or baked goods426/654Stabilizing or preserving agent or emulsifier other than organophosphatideExaminersPrimary: Jones, Raymond N.Assistant: King, Elizabeth A. Attorney, Agent or FirmInternational ClassesA21D 2/16 (20060101)A21D 2/00 (20060101) AbstractLiquid dough conditioners for bakery goods are disclosed which comprise a blend of diacetyl tartaric acid esters of glycerides, glycerides, and either lactic acid or an acyl lactylic acid. These conditioners are stable in varying temperature conditions.Field of SearchFor use with batter, dough or baked goodsBasic ingredient is starch based batter, dough product, etc. Preparing or treating a hydrated wheat flour system containing Saccharomyces cerevesiae involving the combining of diverse material, or using permanent additive Aqueous emulsion Liquid Stabilizing or preserving agent or emulsifier other than organophosphatide Fluid, formulated added hard stock containing type, e.g., fluid shortening, etc. | |
