Liquid Bread Improver, The Use And The Process For Producing Thereof

Abstract

The present invention relates to a water-free low viscous liquid bread improver, which comprises a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride based stabilizer and additive(s) and less than about 20% oil, to the use thereof, and to a process for producing a liquid bread improver. The liquid bread improver according to the present invention may be used in, for example, a variety of products in the bakery industry or in extruded snacks.

1 - 29 . (canceled) 
     
     
         30 . A water-free bread improver composition comprising:
 i) a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives;   ii) a glyceride based stabiliser;   iii) one or more solid additives present in an amount up to 30%, and   iii) less than about 20% oil.   
     
     
         31 . A bread improver composition according to  claim 30  comprising less than 10% oil. 
     
     
         32 . A bread improver composition according to  claim 31  comprising less than 1% oil. 
     
     
         33 . A bread improver composition according to  claim 30  wherein said liquid emulsifier comprises diacetyl tartaric esters of mono- and diglycerides. 
     
     
         34 . A bread improver according to  claim 33  wherein said liquid emulsifier consists of diacetyl tartaric esters of mono- and diglycerides. 
     
     
         35 . A bread improver composition according to  claim 30  wherein the one or more solid additives comprise one or more additives selected from the group consisting of:
 i) one or more antioxidants; 
 ii) one or more oxidants; 
 iii) one or more reducing agents; 
 iv) one or more enzymes; 
 v) one or more flavourings; 
 vi) one or more hydrocolloids; and 
 vii) soy flour. 
 
     
     
         36 . A bread improver composition according to  claim 35  comprising:
 i) 94 to 98% emulsifier; 
 ii) 2 to 6% stabiliser; 
 iii) one or more solid additives present in an amount up to 30%, 
 iv) less than about 20% oil and 
 v) 0 to 0.1% antioxidant. 
 
     
     
         37 . A bread improver composition according to  claim 35  wherein said one or more additives comprise one or more enzymes. 
     
     
         38 . A bread improver composition according to  claim 37  wherein said one or more enzymes include one or more enzymes selected from the group consisting of:
 i) one or more amylases; 
 ii) one or more hemicellulases; 
 iii) one or more amylolytic complexes; 
 iv) one or more lipases; 
 v) one or more proteases: 
 vi) one or more xylanases: 
 vii) one or more pectinases; 
 viii) one or more pullulanases: 
 ix) one or more non starch polysaccharide degrading enzymes; and 
 x) one or more redox enzymes. 
 
     
     
         39 . A bread improver composition according to  claim 38  comprising:
 i) 85 to 90% of a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives; 
 ii) 2 to 6% of a glyceride based stabiliser; 
 iii) 0 to 0.1% antioxidant; 
 iv) 1 to 5% enzyme; and 
 v) 1 to 3% ascorbic acid, 
 wherein said enzyme include one or more enzymes selected from the group consisting of: 
 one or more amylases; 
 one or more hemicellulases; 
 one or more amylolytic complexes; 
 one or more lipases; one or more proteases: one or more xylanases: one or more pectinases; one or more pullulanases; 
 one or more non starch polysaccharide degrading enzymes; and 
 one or more redox enzymes. 
 
     
     
         40 . A bread improver composition according to  claim 30  wherein the liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives has a viscosity below about 10,000 cP at ambient temperature. 
     
     
         41 . A bread improver composition according to  claim 40  wherein the liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives has a viscosity below about 5,000 cP at ambient temperature. 
     
     
         42 . A bread improver composition according to  claim 40  wherein the liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives has a viscosity below about 2,000 cP at ambient temperature. 
     
     
         43 . A bread improver composition according to  claim 40  wherein said liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives has a viscosity of about 1,500 cP at ambient temperature. 
     
     
         44 . Bakery product ingredients comprising a bread improver composition according  claim 30 . 
     
     
         45 . The bakery product ingredients according to  claim 44  wherein the bakery product is selected from the group consisting of:
 i) breads; 
 ii) rolls; 
 iii) puff pastries; 
 iv) sweet fermented doughs; 
 v) cakes; 
 vi) crackers; 
 vii) cookies; 
 viii) biscuits; 
 ix) waffles; 
 x) wafers; 
 xi) tortillas; 
 xii) breakfast cereals; and 
 xiii) extruded products. 
 
     
     
         46 . A bakery product comprising a bread improver composition according to  claim 30 . 
     
     
         47 . A process for the preparation of a water-free liquid bread improver composition as claimed in  claim 30  comprising the steps of:
 i) mixing a liquid emulsifier and a stabilizer; 
 ii) heating to 50 to 90° C.; 
 iii) adding the one or more additives into the emulsifier and stabilizer; 
 iv) cooling to 5 to 35° C. and stirring to provide a homogenous mixture; and 
 v) optionally adding and mixing further constituents, if present. 
 
     
     
         48 . A water-free bread improver composition comprising:
 i) a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives;   ii) a glyceride based stabilizer, and   iii) less than about 20% oil.   
     
     
         49 . A bread improver composition according to  claim 48  comprising less than 10% oil. 
     
     
         50 . A bread improver composition according to  claim 49  comprising less than 1% oil. 
     
     
         51 . A bread improver composition according to  claim 48  wherein said liquid emulsifier comprises diacetyl tartaric esters of mono- and diglycerides. 
     
     
         52 . A bread improver according to  claim 51  wherein said liquid emulsifier consists of diacetyl tartaric esters of mono- and diglycerides. 
     
     
         53 . A bread improver composition according to  claim 48  wherein said composition further comprises one or more enzymes. 
     
     
         54 . A bread improver composition according to  claim 53  wherein said one or more enzymes include one or more enzymes selected from the group consisting of:
 i) one or more amylases; 
 ii) one or more hemicellulases; 
 iii) one or more amylolytic complexes; 
 iv) one or more lipases; 
 v) one or more proteases: 
 vi) one or more xylanases: 
 vii) one or more pectinases; 
 viii) one or more pullulanases: 
 ix) one or more non starch polysaccharide degrading enzymes; and 
 x) one or more redox enzymes. 
 
     
     
         55 . A bread improver composition according to  claim 54  comprising:
 i) 85 to 90% of a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives; 
 ii) 2 to 6% of a glyceride based stabiliser; 
 iii) 0 to 0.1% antioxidant; 
 iv) 1 to 5% enzyme; and 
 v) 1 to 3% ascorbic acid, 
 wherein said enzyme include one or more enzymes selected from the group consisting of: 
 one or more amylases; 
 one or more hemicellulases; 
 one or more amylolytic complexes; 
 one or more lipases; one or more proteases: one or more xylanases: one or more pectinases; one or more pullulanases; 
 one or more non starch polysaccharide degrading enzymes; and 
 one or more redox enzymes. 
 
     
     
         56 . A bread improver composition according to  claim 48  wherein the liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives has a viscosity below about 10,000 cP at ambient temperature. 
     
     
         57 . A bread improver composition according to  claim 56  wherein the liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives has a viscosity below about 5,000 cP at ambient temperature. 
     
     
         58 . Bakery product ingredients comprising a bread improver composition according to  claim 56 . 
     
     
         59 . The bakery product ingredients according to  claim 58  wherein the bakery product is selected from the group consisting of:
 i) breads; 
 ii) rolls; 
 iii) puff pastries; 
 iv) sweet fermented doughs; 
 v) cakes; 
 vi) crackers; 
 vii) cookies; 
 viii) biscuits; 
 ix) waffles; 
 x) wafers; 
 xi) tortillas; 
 xii) breakfast cereals; and 
 xiii) extruded products. 
 
     
     
         60 . A bakery product comprising a bread improver composition according to  claim 56 . 
     
     
         61 . A process for the preparation of a water-free liquid bread improver composition as claimed in  claim 48  comprising the steps of:
 i) mixing a liquid emulsifier and a stabilizer; 
 ii) heating to 50 to 90° C.; 
 iii) cooling to 5 to 35° C. and stirring to provide a homogenous mixture; and 
 iv) optionally adding and mixing further constituents, if present.