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Emulsión para sustituir las grasas sólidas en productos de pastelería. (Emulsion to substitute solid fats in baking products)


A Spanish public research organisation has developed an emulsion that can completely substitute solid fats in baked products, e.g. cookies. It is composed of cellulose ether, water and one or more vegetable liquid fats. Cellulose ether confers the emulsion a texture similar to solid fat. It doesn´t contain trans fatty acids and has a lower content of saturated fatty acids, making products healthier. Companies interested in developing this technology through a patent license are sought.

Oferta: 12 ES 28G2 3OOU

Mas información: Instituto de Fomento de la Región de Murcia