A TRANS FAT REPLACEMENT SYSTEM AND METHOD OF MAKING A BAKED GOOD WITH A TRANS FAT REPLACEMENT SYSTEM

WIPO Patent Application WO2006029080

A3

The invention provides a trans fat replacement system that is a stable and shelf storable mixture of edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon formulation and processing, the mixture can have a consistency ranging from generally granular to an almost paste-like consistency. The trans fat replacement system consists of at least one edible oil and an expanded, low-density carbohydrate having a bulk density less than about 0.4 g/cc. The trans fat replacement system can be used to reduce or eliminate the amounts of traditional fats used to make baked goods. In one representative formulation, the trans fat replacement system can take the form of a generally, paste-like mixture that is suitable for spreading and is especially useful for the preparation of laminated dough products such as biscuits and croissants.

WO/2016/058782	PROCESS FOR PREPARING A FAT SLURRY AND FOR PREPARING A SPREAD WITH SAID SLURRY
JPH10102085	LOW TRANS-FATTY ACID-CONTAINING RAPIDLY CRYSTALLIZABLE FAT

KODALI DHARMA (US)
FOLSTAD JENNIFER E (US)
POLZIN MICHAEL R (US)
HAESE TAMRA R (US)
NARAYANASWAMY VENKATACHALAM (US)
LONERGAN DENNIS A (US)

PCT/US2005/031542

November 30, 2006

September 02, 2005

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GEN MILLS MARKETING INC (US)
KODALI DHARMA (US)
FOLSTAD JENNIFER E (US)
POLZIN MICHAEL R (US)
HAESE TAMRA R (US)
NARAYANASWAMY VENKATACHALAM (US)
LONERGAN DENNIS A (US)

A23D9/02; A21D13/00; A23L1/00

US5695806A	1997-12-09
US5679390A	1997-10-21
US4810307A	1989-03-07

BATEMAN K.: "Mrs. Bateman's Low Fat Baking Butter Cookbook", 1995, MRS. BATEMAN'S BAKERY, L.C., RIGBY, IDAHO, pages: 136 - 137, XP008069867

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