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PASTA TO FORM AN EDIBLE PRODUCT, VEGETABLE FAT, EDIBLE FOOD PRODUCT, METHOD TO PREPARE A PASTA, PROCESS TO FORM AN EDIBLE PRODUCT, AND, USE OF A PASTA AND FAT COMPOSITION.
PASTA TO FORM AN EDIBLE PRODUCT, VEGETABLE FAT, EDIBLE FOOD PRODUCT, METHOD TO PREPARE A PASTA, PROCESS TO FORM AN EDIBLE PRODUCT, AND, USE OF A PASTA AND FAT COMPOSITION.
the present invention relates to a dough for forming an edible product which has substantially no flowering on the surface or where flowering is reduced, delayed or delayed, where the dough comprises a vegetable fat composition having anti-flowering properties in the edible food product formed. the present invention also relates to methods for preparing a dough like this and edible food products formed therefrom. in addition, the present invention encompasses the use of such vegetable fat compositions to prevent, reduce, delay or delay flowering in edible food products and particularly those with chocolate coatings. still further, the present invention relates to a vegetable fat composition which, when formed in an edible food product, has anti-flowering properties.
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