Conopco, Inc.

Pennant Foods Company

Gerrit Leendert Van Der Schee

Janos Bodor

Hindrik Huizinga

Jacobus Van Eendenburg

Henricus Arnoldus Hendrickx

Rob Beltman

Johannes Jacobus Warendorff

Petra Weisenborn

Willem Voorbach

The invention relates to a water-in-oil emulsion food product with improved spattering behaviour comprising 0.1-5 wt. % of a porous powderous vegetable matter made from nuts, seeds, kernels, pits and cellulose having a volume weighted mean particle diameter (d) not exceeding 0.5 mm.

Water-in-oil emulsion with improved spattering behaviour

Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts.

Edible laminated dough and edible lamination dispersion therefor

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Rockanje, Netherlands

Gerrit Leendert Van Der Schee