DOUGH PRODUCTS COMPRISING ETHYLCELLULOSE AND EXHIBITING REDUCED OIL MIGRATION
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
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N/A
Issued Date -
Feb 13, 2014
app pub date -
Nov 11, 2011
filing date -
Nov 15, 2010
priority date (Note) -
Published
status (Latency Note)
Importance
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US Family Size
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Non-US Coverage
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Abstract
A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.
First Claim
Other Claims data not available
Family
| Country | kind | publication No. | Filing Date |
|---|---|---|---|
| GB | B | GB2485421 | Nov 15, 2010 |
| RU | C2 | RU2551966 | Nov 11, 2011 |
| CN | B | CN103384473 | Nov 11, 2011 |
| AU | B2 | AU2011330950 | Nov 11, 2011 |
| CN | B | CN107006568 | Nov 11, 2011 |
| EP | B1 | EP2640193 | Nov 11, 2011 |
| CA | C | CA2817188 | Nov 11, 2011 |
| MX | B | MX346568 | Nov 11, 2011 |
| BR | B1 | BR112013012079 | Nov 11, 2011 |
| WO | A1 | WO2012066277 | Nov 11, 2011 |
| US | B2 | US11896018 | Dec 16, 2015 |
International Classification(s)
- 2011 Application Filing Year
- A21D Class
- 94 Applications Filed
- 50 Patents Issued To-Date
- 53.20 % Issued To-Date
Cited Art Landscape
Patent Citation Ranking
- 3 Citation Count
- A21D Class
- 26.36 % this patent is cited more than
- 11 Age