| 20080206413 | Low Trans Puff Pastry Composition, Method of Use and Puff Pastry Products - Disclosed are improvements in puff pastry preparation, which reduce, and preferably eliminate, trans unsaturated fatty acids by the use of a new puff pastry fat comprised principally of palm olein, which is preferably interesterified. The puffed pastry fats exhibit low levels of trans fatty acids. The puff pastry fats and products are highly functional without resort to high solids contents, hydrogenation or butter or other animal fats. | 08-28-2008 |
