MUMBAI, India, June 30 -- Intellectual Property India has published a patent application (202617055226 A) filed by Adeka Corporation on April 30, 2026, for Bakery Food Composition, Method For Producing Same, Dough For Bakery, Bakery Food, And Method For Substituting For Egg In Bakery Food.
Inventors include Miwa, Tomoko; Kobayashi, Yuuta; and Sato, Katsuhiko.
The application for the patent was published on June 26, 2026, under issue no. 26/2026.
Abstract: The present invention addresses the problem of providing a bakery food composition that, when used in bakery food, enables obtaining bakery food that has volume, that has a fine texture without being dense inside, and that provides a soft mouth feel, particularly, providing a bakery food composition that is capable of reducing the contained amount of eggs or eliminating the need for eggs while having the abovementioned effects. The present invention provides a bakery food composition that comprises a lipid-protein complex and a thickener. The contained amount of the thickener with respect to 1 part by mass of solid content of the lipid-protein complex is 0.01-1.0 part by mass. Lipids forming the lipid-protein complex preferably include a plant phospholipid.
Disclaimer: Curated by HT Syndication.
