US Patent Issued to Cargill on June 9 for "Lipid composition for bakery products" (Chinese, New Zealander Inventors)

ALEXANDRIA, Va., June 9 -- United States Patent no. 12,648,578, issued on June 9, was assigned to Cargill Inc. (Wayzata, Minn.).

"Lipid composition for bakery products" was invented by Guifang Chang (Shanghai), Ping Chen (Auckland, New Zealand) and Saiyan Ding (Nantong, China).

According to the abstract* released by the U.S. Patent & Trademark Office: "A lipid composition includes, by weight of the lipid composition: from 30 wt % to 70 wt % a first lipid component; from 10 wt % to 40 wt % a sweetening substance; from 5 wt % to 20 wt % water; from 0.1 wt % to 1.2 wt % an emulsifier; and 1.5 wt % to 11 wt % a second lipid component. The emulsifier has a SFA content of less than 90 wt %. The second lipid component has a SFA content of at lea...