Technology of express fat-water emulsion preparation for baking

Technology of express fat-water emulsion preparation for baking

Activity Start Date 10.12.2015
Advantages and Innovations: The innovativeness of the idea consists in using the acoustic cavitation method for production of fat water-emulsions to be used in baking. The advantages of using the developed fat-water emulsions in baking: 1. Up to 30% of the vegetable oil is saved during dough kneading and loaf baking. 2. A better quality of the product, which is characterized by extended non-hardening time, improved crumb, neutralized potato bacillus, and lesser crumbling. 3. Up to 90% of the vegetable oil is saved when coating molds.
Center name: НП "ЦИАПИ"
Center site: http://www.ciapi.ru/
Comments Regarding IPR Status: European patent, acquired in Germany, 2008.
Copyright: Patents granted
Date of creation: 10.12.2015
Description of the offer: Most baking industry enterprises currently use the classic formula for making bakery products. An enterprise from the Vologda region has developed a baking technology of express fat-water emulsion preparation using the acoustic cavitation method. The developed technology will allow to improve the quality of bakery products and to extend their non-hardening time. The tests of using the emulsions for making bread have shown that, in comparison to the traditional way of the vegetable oil production, now there is a better crumb state (uniform and fine porosity), a light colour, and a pleasant fresh bread smell. The tests results have shown a possibility to use fat-water emulsions prepared by the acoustic cavitation method (a running high intensity acoustic wave declines local water pressure): 1. As lubricants for baking molds and pans in order to save the vegetable oil, to decrease and exclude lubricant thermal decomposition and carbon formation while baking, as well as to exclude burning and product sticking to the molds. 2. As a fatty component of the formula when making white bread mainly from flour with lower baking characteristics, including weak gluten flour, flour grinded from germinating seed damaged by corn-bug and from frost-shattered seed, etc. The company is looking for partners for introducing the technology into the final production process. In this connection a possible form of cooperation can be a commercial agreement with technical assistance.
Market Keywords: 007003004 Food supplements/vitamins / 007003005 General food products
Profile type: Technology offer
Restrict Dissemination to specific countries: CIS Countries / Armenia / Belarus / Moldova / Ukraine / Austria / Belgium / Bosnia and Herzegovina / Bulgaria / Chile / China / Egypt / Iceland / Israel / Japan / Macedonia, The former Yugoslav Republic of / Mexico / Montenegro / Norway / South Korea / Switzerland / Syria / Tunisia / Turkey / USA / Russian Federation / EU Countries / Croatia / Cyprus / Czech Republic / Denmark / Estonia / Finland / France / Germany / Greece / Hungary / Ireland / Italy / Latvia / Lithuania / Luxembourg / Malta / Netherlands / Poland / Portugal / Romania / Slovakia / Slovenia / Spain / Sweden / United Kingdom
Summary: An enterprise from the Vologda Oblast has developed a baking technology of express fat-water emulsion preparation using the acoustic cavitation method. The technology allows to improve the quality of bakery products and to extend their non-hardening time. In addition coating the mold with the emulsion allows to save up to 90% of the vegetable oil. The company is looking for partners for concluding commercial agreements with technical assistance.
Technological Keywords: 08001002 Food Additives/Ingredients/Functional Food / 08001004 Food Processing / 08001005 Food Technology
Type and Role of Partner Sought: Type: Industrial enterprises Area of activity: Breadmaking Role: Introduction of technology
Type of Partnership Required: Commercial agreement with technical assistance

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