IMPROVEMENTS IN OR RELATING TO PROCESSES FOR PRODUCING BAKERY FAT PRODUCTS WITH IMPROVED ABILITY TO RETARD THE STALING OF BREAD

摘要

1,237,733. Fat emulsions. KARLSHAMNS OLJEFABRIKER A.B. 18 Sept., 1968 [18 Sept., 1967], No. 44378/68. Heading C5C. A bakery fat emulsion comprises a continuous fat phase and, as dispersed phase, an aqueous dispersion of one or more partial esters of a polyfunctional alcohol and a C 14 -C 22 saturated fatty acid. The bakery fat emulsion may comprise 40-90 % by wt. fat and 60-10 % by wt. aqueous dispersion which itself may consist of 5-45% 1 - monoglyceryl esters and 95-55% by wt. water. Preferred esters are 1 - monoglyceryl stearate and/or 1 - monoglyceryl palmitate. In an example a bakery margarine was prepared from an aqueous phase comprising 1 monoglyceryl esters of hydrogenated lard fatty acids NaCl, sodium benzoate and propionic acid, and a fat phase which contained lecithin.