7,959,966 (June 14, 2011), D. Plank, et al., assigned to General Mills, Inc., Minneapolis, MN

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Fat-containing compositions feature a fat component having less than 40% by weight of trans fat and a cyclodextrin, wherein at least 25% of the cyclodextrin is bound to the fat. The fat compositions can be substantially more viscous or harder than similar fats that do not contain fat-bound cyclodextrins.