7,910,149 (March 22, 2011), E. Jensen, et al., assigned to Danisco A/S, Copenhagen, Denmark

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A water-free low-viscosity liquid bread improver contains a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives, a glyceride-based stabilizer and additive(s), and less than 20% oil. The liquid bread improver may be used in a variety of products in the baking industry or in extruded snacks.