IE871274L - Baking agent for breakfast-roll doughs - Google Patents
Baking agent for breakfast-roll doughsInfo
- Publication number
- IE871274L IE871274L IE871274A IE127487A IE871274L IE 871274 L IE871274 L IE 871274L IE 871274 A IE871274 A IE 871274A IE 127487 A IE127487 A IE 127487A IE 871274 L IE871274 L IE 871274L
- Authority
- IE
- Ireland
- Prior art keywords
- baking agent
- weight
- phospholipid
- breakfast
- baking
- Prior art date
Links
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 35
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 claims abstract description 10
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 claims abstract description 8
- 150000008104 phosphatidylethanolamines Chemical class 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 3
- 239000002253 acid Substances 0.000 claims description 7
- HZAXFHJVJLSVMW-UHFFFAOYSA-N 2-Aminoethan-1-ol Chemical compound NCCO HZAXFHJVJLSVMW-UHFFFAOYSA-N 0.000 claims description 6
- 235000021152 breakfast Nutrition 0.000 claims description 5
- 150000003626 triacylglycerols Chemical class 0.000 claims description 4
- RYCNUMLMNKHWPZ-SNVBAGLBSA-N 1-acetyl-sn-glycero-3-phosphocholine Chemical compound CC(=O)OC[C@@H](O)COP([O-])(=O)OCC[N+](C)(C)C RYCNUMLMNKHWPZ-SNVBAGLBSA-N 0.000 claims description 3
- CWRILEGKIAOYKP-SSDOTTSWSA-M [(2r)-3-acetyloxy-2-hydroxypropyl] 2-aminoethyl phosphate Chemical compound CC(=O)OC[C@@H](O)COP([O-])(=O)OCCN CWRILEGKIAOYKP-SSDOTTSWSA-M 0.000 claims description 3
- ATBOMIWRCZXYSZ-XZBBILGWSA-N [1-[2,3-dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-hexadecanoyloxypropan-2-yl] (9e,12e)-octadeca-9,12-dienoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(COP(O)(=O)OCC(O)CO)OC(=O)CCCCCCC\C=C\C\C=C\CCCCC ATBOMIWRCZXYSZ-XZBBILGWSA-N 0.000 claims description 3
- AWUCVROLDVIAJX-UHFFFAOYSA-N alpha-glycerophosphate Natural products OCC(O)COP(O)(O)=O AWUCVROLDVIAJX-UHFFFAOYSA-N 0.000 claims description 3
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims description 3
- 229930182470 glycoside Natural products 0.000 claims description 2
- 150000002338 glycosides Chemical class 0.000 claims description 2
- UOXRPRZMAROFPH-IESLQMLBSA-N lysophosphatidylinositol Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@@H](O)COP(O)(=O)OC1[C@H](O)[C@@H](O)C(O)[C@@H](O)[C@H]1O UOXRPRZMAROFPH-IESLQMLBSA-N 0.000 claims description 2
- 150000003905 phosphatidylinositols Chemical class 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 3
- 239000000787 lecithin Substances 0.000 description 21
- 235000010445 lecithin Nutrition 0.000 description 21
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 18
- 229940067606 lecithin Drugs 0.000 description 18
- 239000003995 emulsifying agent Substances 0.000 description 13
- 238000000855 fermentation Methods 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 6
- 230000006872 improvement Effects 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- -1 for example Chemical class 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 244000020551 Helianthus annuus Species 0.000 description 2
- 235000003222 Helianthus annuus Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000007792 addition Methods 0.000 description 2
- 238000004440 column chromatography Methods 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 125000001095 phosphatidyl group Chemical group 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- 240000003133 Elaeis guineensis Species 0.000 description 1
- 235000001950 Elaeis guineensis Nutrition 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000003820 Lipoxygenases Human genes 0.000 description 1
- 108090000128 Lipoxygenases Proteins 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000002169 ethanolamines Chemical class 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 229920002994 synthetic fiber Polymers 0.000 description 1
- 150000003892 tartrate salts Chemical class 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A baking agent for buns which contains a fat component and/or flour, sugar, a phospholipid fraction in which the amount of phosphatidylcholine relative to phosphatidylethanolamine is greater than 1, and, if appropriate, other customary additives, and a process for the preparation of such baking agents.
Description
9 5 4 5 10 15 The invention relates to a baking agent for breakfast-roll doughs and in particular, to a baking agent for breakfast roll doughs 20 comprising a fat component and/or flour, sugar, a phosphatidylcholine and phosphatidylethanolamine containing phospholipid fraction and optionally further customary additions.
Breakfast-roll doughs are raised by yeast and produced from 25 flour, all or the majority of which is wheaten flour. Wheaten flour contains phospholipids, which play an important part during the preparation of the dough in that, for example, they promote the gelatinization of the starch. After it had been found that lecithin also contains the phospholipids of wheat, crude lecithin was added to 30 doughs and improvement in the bake properties of finished breakfast rolls was thereby achieved.
The change from manual to machine working raised many problems in the production of dough. Only when lipids were added as 35 emulsifiers, was it possible to increase the knead tolerance of doughs. - 3 - In analyzing the compositions of the lipids occurring naturally in wheaten flour, a series of lipid components are found, which are also found in crude lecithin, such as for example lysophosphatidyl choline, phosphatidyl choline, N-acylphosphatidyl 5 ethanolamines, phosphatidyl inosid, phosphatidyl acid, lysophosphatide acid, phosphatidyl glycerol, lysophosphatidyl ethanolamine, lysophosphatidyl glycerol, diglycerides, monoglycerides, triglycerides, stearins etc. These wheaten lipids play a part in the preparation of dough which is not insignificant. This part can be very distinctly 10 increased by addition of lecithin or synthetic emulsifiers.
Particular components as well as the ratio of the particular phospholipids in the lecithin can then be disturbing (L. Wassermann, Fette Seifen Anstrichmittel 1983, 85, 20; Y. Pomeranz, Food Technol 1070, 24, 928). 15 Investigated in detail was the mode of action of emulsifiers comprising lipids, such as, for example, lecithin in the form of so-called crude lecithin, which is extracted from animal and vegetable materials, such as eggs, oliferous seeds and oilseeds, such as, for 20 example, coconut-copra, palm nuts, peanuts, rape, sunflower kernel, soya beams, oil palms and olives (J. Eichberg, Kirk-Othmer, Encyclopedia of Chemical Technology Vol. 14, pages 250-269), in doughs and baking masses (H. D. Jodlbauer ZLR 1977 (1) 33-45; Y Pomeranz, cereal Chem. 1970, 47, 435 ff; Y. Pomeranz, Food Technol. 1970, 24, 928 25 ff; I.B.M. Coppock, J. Sci. Food Agr. 1974, 5, 19 ff; DE-PS 1183 452; J. Pomeranz in B. F. Szuhaj and G. R. List 'Lecithins' A0CS 1985).
Already in the forties, lecithin in amounts of from 0.1 to 0.5%, related to flour, was employed in baking bread. (L. Wassermann, 30 Fette Seifen Anstrichmittel 1983, 85, 120; DE-PS 719 268; W. Schafer, Backerei Techn. 1972, 73). Thereby the improved consistency of dough was noticeable in working the doughs. The consistency of the commercial lecithin used is pasty to fluid. For better handling in the bakery, lecithin is attached to flour-like ingredients. However a 35 good bake result is not assured every time on account of the uncertain - 4 - quality and composition, dependent on the different origin of the lecithins employed, so that there was a changeover to synthetic emulsifiers to a greater extent. t- r 5 Only the use of synthetic emulsifiers, on their own or mixed with lecithin, enabled baked goods to be produced by machine, in such a ^ manner that variations in the properties of the baked products occurred hardly at all. Preferred emulsifiers are mono- and diglycerides of diacetyl tartaric acid or mono- and diclycerides esterified with fruit 10 acids such as citric acid and lactic acid, as well as other emulsifiers, such as, for example, polyglycerol esters, partially or completely esterified with fatty acids.
With synthetic emulsifiers, equally good properties are always 15 obtained. Quite recently however, the effort is directed to put on the market, foods which are free from synthetic materials.
It is an object of the present invention to provide a baking agent for breakfast-roll doughs, which contains a natural active 20 material and leads to reproducibly improved properties with regard to the baking behaviour of dough and breakfast-rolls.
According to the invention, there is provided a baking agent for breakfast roll doughs, which contains a fat component and/or flour, 25 sugar, a phosphatidyl choline and phosphatidyl ethanolamine containing phospholipid fraction and optionally other usual additives, characterized by the phospholipid fraction containing 23 - 80% by weight phosphatidyl choline, 5 - 35% by weight phosphatidyl ethanolamine, 30 3 - 15% by weight N-acylphosphatidyl ethanolamine, and 5 - 25% by weight other phospholipids, sterines, sterine glycosides, sugar, triglycerides.
The above-described phospholipid fraction in the baking agent 35 of the invention has the effect of an emulsifier. As such, the - 5 - fraction enables the formation of a fat/water emulsion so that the fat can be better distributed and the receptivity of the dough to water can be increased, which in turn leads to improvement in the dough structure. In contrast to conventional emulsifiers, such as diacetyl 5 tartrates, which activate the growth of yeast until a balance is reached, the phospholipid fraction varies the dough structure by changing the viscosity. In this way, it is possible for the dough to achieve the same volume as with a synthetic emulsifier. The individual phospholipids contained in the fraction act on the 10 components of the flour, such as proteins, starch and mucous substances, bringing many improvements in properties. Thus, the crumb of the finished dough becomes weaker, the volume becomes greater, the pores become finer and the pore walls become thinner. Also the fermentation of the dough is influenced so that an interruption of the 15 fermentation is possible. The finished baked goods can be better removed from the pastry mould and the time of retention of freshness is longer. The basis for these improvements in properties has not so far been explained. 20 A first embodiment of baking agent according to the invention comprises a phospholipid fraction which contains 23 to 80% by weight phosphatidyl choline, 5 to 35% by weight phosphatidyl ethanolamine and as further phospholipids, lysophosphatidyl choline, lysophosphatidyl ethanolamine, lysophosphatidyl inositol, phosphatidyl inositol, 25 phosphatide acid, lysophosphatide acid, phosphatidyl glycerol, lysophosphatidyl glycerol, lyso-N-acylphosphatidyl ethanolamine as well as optionally, monoglycerides and/or diglycerides.
The above-described phospholipid fractions of the baking agent 30 according to the invention can be obtained in accordance with known processes as disclosed in DE-OS 30 47 012 and DE-OS 30 47 011 from soya beans, rape, sunflower kernel, and other oliferous seeds and oilseeds; however the preferred parent material comprises soya beans. 35 The phospholipid fractions are preferably obtained by - 6 - extracting crude lecithin (for example crude soya lecithin) with ethanol at a temperature of about 75°C. The components soluble in ethanol are separated from the insoluble components and after sedimentation at low temperature are subjected to column chromatography f 5 on silica gel according to EP 0054770.
S By variation of the extraction conditions and the column chromatography conditions, the composition of the phospholipid fraction can be adjusted as desired. 10 Generally, the phospholipid fraction is present in the baking agent in an amount in the range of 0.05 to 25%, preferably in an amount of 0.2 to 7.5%. 15 Especially suitable is a phospholipid fraction containing less than 5% by weight triglyceride.
The baking agent according to the invention has a long shelf life. When produced with a fat which is free from lipase and 20 lipoxidase and with at least 40% sugar content, the baking agent has a guaranteed shelf life of at least one year.
As is to be seen from the example below, in the case of breakfast-roll doughs prepared with the baking agent according to the 25 invention, better bake results are obtained compared with breakfast-roll doughs prepared with a baking agent comprising a synthetic emulsifier. In contrast to commercial crude lecithin, also deoiled crude lecithin, the baking agent according to the invention brings not only the advantage of always obtaining uniform results but 30 also significantly better properties in the dough and baked goods, as will be seen from the following comparative examples.
The baking agent for breakfast-roll doughs can be prepared according to known processes and according to the processes disclosed 35 in European Patent Application No. 0245727. - 7 - In order to further illustrate the present invention, the following specific example is provided.
Example 5 To determine the difference between use of baking agents, prepared with commercial crude lecithins and prepared with a phospholipid fraction according to the invention, the following comparison tests were carried out. 10 Three baking agents having the same composition but different emulsifier compositions, were prepared, with use of: a baking agent A (crude lecithin which was not deoiled) (commercial product) a baking agent B (crude lecithin, deoiled) (commercial product) a baking agent C (phospholipid fraction as described above).
The breakfast-roll dough had the following components: 200 g flour, type 550 1220 g (ml) water 100 g yeast 40 g salt.
Into this breakfast-roll dough, 60 g of the baking agent described above were in each case kneaded in a spiral kneader for 6 minutes. Dough resting time 5+15 minutes, dough yield 161, dough charge 1600 g, fermentation time 40 minutes, dough temperature 26°C, 30 oven temperature 240°C, baking time 20 minutes.
The results of this comparative test are summarized below in tabular form. 15 20 25 Table Breakfast-roll Normal Over- dough prepared fermentation fermentation with Volume/ml Volume/ml Dough Baking agent A 7.800 8.220 157 Baking agent B 7.810 7.830 157 Baking agent C 8.700 9.000 158 Dough Crumb Browning of properties elasticity the baked goocjs stable stable normal slightly moist stable stable normal elastic dry/stable/ elastic stable normal/ elastic strong The results demonstrate that a baking agent containing de-oiled crude lecithin has a favourable effect on dough properties compared with a baking agent containing a crude lecithin which is not de-oiled. However, if a baking agent is used containing a phospholipid fraction of the kind described above, a significant improvement is also obtained in regard to normal fermentation, over-fermentation, dough properties and the properties of the finished breakfast-rol1. - 10 -
Claims (7)
1. A baking agent for breakfast roll doughs comprising a fat component and/or flour, sugar, a phosphatidylcholine and phosphatidylethanolamine containing phospholipid-fraction and 5 optionally further usual additives, wherein the phospholipid-fraction contains 23 - 80% by weight phosphatidylcholine, 5 - 35% by weight phosphatidylethanolamine, 3 - 15% by weight N-acylphosphatidylethanol-amine, and 5 - 25% by weight other phospholipids, sterines, sterine glycosides, sugar, triglycerides. 10
2. A baking agent according to Claim 1, wherein the phospholipid-fraction contains as other phospholipids, lysophosphatidyl-choline, lysophosphatidylethanolamine, lysophosphatidylinositol, phosphatidyl inositol, phosphatide acid, lysophosphatide acid, phosphatidylglycerol, lysophosphatidylglycerol, lyso-N-acylphosphatidyl-15 ethanolamine as well as optionally monoglycerides and/or diglycerides.
3. A baking agent according to Claim 1 or 2, wherein the phospholipid-fraction contains 5% by weight triglycerides.
4. A baking agent according to one of the preceding claims, containing the phospholipid-fraction in an amount of 0.05 to 25% by 20 weight.
5. A baking agent according to Claim 4, containing the phospholipid-fraction in an amount of 0.2 to 7.5% by weight. - 11 -
6. A baking agent for breakfast roll doughs as defined in Claim 1, substantially as hereinbefore described by way of example. Dated this 15th day of May, 198
7. BY: TOMKINS & CO., Applicants' Agents, (Signed) 5 Dartmouth Road, DUBLIN 6.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE3616594A DE3616594C2 (en) | 1986-05-16 | 1986-05-16 | Baking agent for bread dough |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| IE871274L true IE871274L (en) | 1987-11-16 |
| IE59545B1 IE59545B1 (en) | 1994-03-09 |
Family
ID=6301006
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IE127487A IE59545B1 (en) | 1986-05-16 | 1987-05-15 | Baking agent for breakfast-roll doughs |
Country Status (8)
| Country | Link |
|---|---|
| EP (1) | EP0245723B1 (en) |
| JP (1) | JPS6322134A (en) |
| AT (1) | ATE74711T1 (en) |
| DE (2) | DE3616594C2 (en) |
| DK (1) | DK173238B1 (en) |
| ES (1) | ES2032401T3 (en) |
| GR (1) | GR3005165T3 (en) |
| IE (1) | IE59545B1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2501817B2 (en) * | 1987-03-27 | 1996-05-29 | 旭電化工業株式会社 | Method for producing emulsified oil / fat composition |
| DE4141842C2 (en) * | 1991-12-18 | 1994-06-16 | Rhone Poulenc Rorer Gmbh | Use of N-acyl-phosphatidylethanolamines as antioxidants |
| EP0604806A3 (en) * | 1992-12-18 | 2000-07-19 | Rhone-Poulenc Rorer Gmbh | Composition containing phospholipids |
| DE19623735C1 (en) * | 1996-06-14 | 1997-10-23 | Meyer Lucas Gmbh & Co | Additive for bakery products e.g. bread or rolls made from white flour |
| AU2019386289B2 (en) * | 2018-11-30 | 2025-04-24 | Evonik Operations Gmbh | Preparation comprising a dispersion of phospholipids and fatty acid salts |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB984163A (en) * | 1961-08-17 | 1965-02-24 | Unilever Ltd | Improvements in or relating to manufacture of rusk-type bakery products |
| GB8331808D0 (en) * | 1983-11-29 | 1984-01-04 | Unilever Plc | Food product |
-
1986
- 1986-05-16 DE DE3616594A patent/DE3616594C2/en not_active Expired - Fee Related
-
1987
- 1987-05-02 EP EP19870106339 patent/EP0245723B1/en not_active Expired - Lifetime
- 1987-05-02 DE DE8787106339T patent/DE3778200D1/en not_active Expired - Lifetime
- 1987-05-02 AT AT87106339T patent/ATE74711T1/en not_active IP Right Cessation
- 1987-05-02 ES ES198787106339T patent/ES2032401T3/en not_active Expired - Lifetime
- 1987-05-14 DK DK198702485A patent/DK173238B1/en not_active IP Right Cessation
- 1987-05-15 IE IE127487A patent/IE59545B1/en not_active IP Right Cessation
- 1987-05-15 JP JP62119959A patent/JPS6322134A/en active Pending
-
1992
- 1992-07-15 GR GR920401511T patent/GR3005165T3/el unknown
Also Published As
| Publication number | Publication date |
|---|---|
| GR3005165T3 (en) | 1993-05-24 |
| DE3616594C2 (en) | 1994-07-28 |
| JPS6322134A (en) | 1988-01-29 |
| ES2032401T3 (en) | 1993-02-16 |
| EP0245723B1 (en) | 1992-04-15 |
| DK248587A (en) | 1987-11-17 |
| IE59545B1 (en) | 1994-03-09 |
| EP0245723A3 (en) | 1988-09-21 |
| DE3616594A1 (en) | 1987-11-19 |
| DK248587D0 (en) | 1987-05-14 |
| DK173238B1 (en) | 2000-05-15 |
| EP0245723A2 (en) | 1987-11-19 |
| ATE74711T1 (en) | 1992-05-15 |
| DE3778200D1 (en) | 1992-05-21 |
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