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Low fat snack and dough compositions comprising a monoglyceride / polyglycerol ester / lipid mixture
Low fat snack and dough compositions comprising a monoglyceride / polyglycerol ester / lipid mixture
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机译:包含甘油单酸酯/聚甘油酯/脂质混合物的低脂小吃和面团组合物
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摘要
Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials, water, and a unique emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride or mono-diglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
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