Liquid emulsifier for bread
Liquid emulsifiers for bread are prepared by blending diacetyl tartaric acid esters of unsaturated vegetable oil or animal fat, monoglycerides, unsaturated vegetable oil, and propylene glycol monoester of unsaturated vegetable oil or animal fat. Bread prepared from these emulsifiers exhibit excellent physical characteristics.
Description
Patent History
Patent number: T100503
Type: Grant
Filed: Apr 10, 1980
Date of Patent: Apr 7, 1981
Inventors: Marcia A. Taylor (Kingsport, TN), Gerald D. Neu (Kingsport, TN)
Application Number: 6/139,064
Type: Grant
Filed: Apr 10, 1980
Date of Patent: Apr 7, 1981
Inventors: Marcia A. Taylor (Kingsport, TN), Gerald D. Neu (Kingsport, TN)
Application Number: 6/139,064
Classifications
Current U.S. Class:
Basic Ingredient Is Starch Based Batter, Dough Product, Etc. (426/549);
Liquid (426/612);
For Use With Batter, Dough Or Baked Goods (426/653);
Stabilizing Or Preserving Agent Or Emulsifier Other Than Organophosphatide (426/654)
International Classification: A21D 214; A23D 500;
International Classification: A21D 214; A23D 500;
