Title: Encapsulated functional bakery ingredients
Application Number: 200380101896 Application Date: 2003.10.22
Publication Number: 1705440 Publication Date: 2005.12.07
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A21D8/04,A21D2/02,A21D2/18,C12N9/98,A23P1/04,A23L1/22,A23P1/08,A23L1/00,A21D2/14
Applicant(s) Name: CSM Nederland B. V. Address:
Inventor(s) Name: Duesterhoft Eva-Maria, Hargreaves Neil Graham, Hus
Attorney & Agent: guo xiaodong
Abstract:
     The present invention is concerned with lipid-encapsulated or lipid-coated functional bakery ingredients. More particularly, the invention relates to a granule suitable for use in the preparation of a dough, comprising: a. a hydrophilic core with a diameter of at least 5 m, said core containing a functional bakery ingredient selected from the group of enzymes, oxidoreductants, acidulants, hydrocolloids, starches, yeast, sugars, water, flavours and combinations thereof; and b. a lipophilic substantially continuous layer encapsulating the core, which layer contains at least 50 wt.% triglyceride fat with a slip melting point of at least 30 DEG C and at least 1 wt.% of a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono and/or diglyceride (datem), stearyl-lactylates and combinations thereof. Other aspects of the invention relate to methods for preparing the aforementioned encapsulated or coated ingredients and the use of these lipid-encapsulated or lipid-coated ingredients in the preparation of a dough composition.
Time: 10