Encapsulated functional bakery ingredients
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United States of America Patent
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Issued Date -
May 25, 2006
app pub date -
Oct 22, 2003
filing date -
Oct 22, 2002
priority date (Note) -
Abandoned
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Abstract
The present invention is concerned with lipid-encapsulated or lipid-coated functional bakery ingredients. More particularly, the invention relates to a granule suitable for use in the preparation of a dough, comprising: a) a hydrophilic core with a diameter of at least 5 .mu.m, said core containing a functional bakery ingredient selected from the group of enzymes, oxidoreductants, acidulants, hydrocolloids, starches, yeast, sugars, water, flavours and combinations thereof; and b) a lipophilic substantially continuous layer encapsulating the core, which layer contains at least 50 wt. % triglyceride fat with a slip melting point of at least 30.degree. C. and at least 1 wt. % of a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono and/or diglyceride, stearyl-lactylates and combinations thereof.
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