Method of using nanofiber emulsion in baked food

Number of patents in Portfolio can not be more than 2000

United States of America

PATENT NO 12207662
APP PUB NO 20250000101A1
SERIAL NO

18739941

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Abstract

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The present invention belongs to the technical field of nanofiber emulsion, in particular to application of nanofiber emulsion to preparation of baked food. The nanofiber emulsion is nanofiber emulsion of a pomelo peel sponge layer, and is PCNF emulsion obtained by emulsification of a nanofiber emulsion stabilizer of the pomelo peel sponge layer and an oil phase; the amount of the nanofiber emulsion in the baked food is 18-90%, and the nanofiber emulsion replaces oil in traditional baked food; when the PCNF emulsion is added to the batter, bubble density of the batter is larger, and proper addition of the PCNF emulsion can reduce specific gravity of the batter, improve aeratability of the batter with soybean oil, reduce a baking loss rate and water activity, and prolong the shelf life of the cakes with the PCNF emulsion; hardness and chewiness of the cakes can be reduced.

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Patent Owner(s)

Patent OwnerAddress
SERICULTURAL &AGRI-FOOD RESEARCH INSTITUTE GUANGDONG ACADEMY OF AGRICULTURAL SCIENCES133 DONGGUAN ZHUANG YIHENG ROAD TIANHE DISTRICT GUANGZHOU CITY

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Fu, Manqin Guangzhou, CN 1 0
Hu, Tenggen Guangzhou, CN 1 0
Liu, Haocheng Guangzhou, CN 17 4
Wen, Jing Guangzhou, CN 45 128
Wu, Jijun Guangzhou, CN 5 4
Xu, Yujuan Guangzhou, CN 1 0
Yu, Yuanshan Guangzhou, CN 1 0

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