US 12,219,970 B2
Baking ingredients suitable for fat replacement
Kristi L Bahe, Coon Rapids, MN (US); and Steven J Cox, Long Lake, MN (US)
Assigned to General Mills, Inc., Minneapolis, MN (US)
Appl. No. 17/049,616
Filed by General Mills, Inc., Minneapolis, MN (US)
PCT Filed Aug. 22, 2018, PCT No. PCT/US2018/047545
§ 371(c)(1), (2) Date Oct. 22, 2020,
PCT Pub. No. WO2020/040760, PCT Pub. Date Feb. 27, 2020.
Prior Publication US 2021/0244041 A1, Aug. 12, 2021
Int. Cl. A23D 7/015 (2006.01); A21D 2/16 (2006.01); A21D 2/18 (2006.01); A21D 2/26 (2006.01); A21D 8/02 (2006.01); A21D 13/16 (2017.01); A23D 7/005 (2006.01); A23D 7/04 (2006.01); A23P 30/10 (2016.01)
CPC A23D 7/015 (2013.01) [A21D 2/165 (2013.01); A21D 2/186 (2013.01); A21D 2/261 (2013.01); A21D 8/02 (2013.01); A21D 13/16 (2017.01); A23D 7/0053 (2013.01); A23D 7/04 (2013.01); A23P 30/10 (2016.08)] 20 Claims
OG exemplary drawing
 
1. A baking ingredient piece, the baking ingredient piece having a melting point between 0° C. and 37° C., and comprising:
a. 2% to 15% by weight gelatin or low methoxyl pectin;
b. 5% to 60% by weight fat; and
c. 40% to 93% by weight water,
wherein the baking ingredient piece is configured to be a fat replacement in a dough product.