Liquid bread improver, the use and the process for producing thereof

1. A water-free bread improver comprising:

i) a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives having a viscosity of below about 2,000 cP at ambient temperature;

ii) a glyceride based stabiliser; and

iii) less than about 20% oil.

2. A bread improver according to claim 1 wherein said liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives has a viscosity of about 1,500 cP at ambient temperature.

3. A bread improver according to claim 1 wherein said liquid emulsifier comprises diacetyl tartaric esters of mono-and diglycerides.

4. A bread improver according to claim 1 wherein said liquid emulsifier consists of diacetyl tartaric esters of mono-and diglycerides.

5. A bread improver according to claim 1 comprising less than 10% oil.

6. A bread improver according to claim 1 comprising less than 1% oil.

7. A bread improver according to claim 1 comprising:

i) 94 to 98% emulsifier;

ii) 2 to 6% stabiliser; and

iii) 0 to 0.1% antioxidant.

8. A water-free liquid bread improver composition comprising:

i) a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives having a viscosity of below about 2,000 cP at ambient temperature;

ii) a glyceride based stabiliser;

iii) less than about 20% oil; and

iv) up to 30% solid additives.

9. A bread improver composition according to claim 8 wherein the additives comprise one or more additives selected from the group consisting of:

i) antioxidants;

ii) oxidants;

iii) reducing agents;

iv) enzymes;

v) flavourings;

vi) hydrocolloids; and

vii) soy flour.

10. A bread improver composition according to claim 8 wherein said additives comprise enzymes.

11. A bread improver composition according to claim 10 wherein said enzymes include one or more enzymes selected from the group consisting of:

i) amylases;

Ii) hemicellulases;

iii) amylolytic complexes;

iv) lipases;

v) proteases:

vi) xylanases:

vii) pectinases;

viii) pullulanases:

ix) non starch polysaccharide degrading enzymes; and

x) redox enzymes.

12. A bread improver composition according to claim 8 comprising:

i) 85 to 90% of a liquid emulsifier based on esters of hydroxy polycarboxylic acid derivatives having a viscosity of below about 2,000 cP at ambient temperature;

ii) 2 to 6% of a glyceride based stabiliser;

iii) 0 to 0.1% antioxidant;

iv) 1 to 5% enzyme; and

v) 1 to 3% ascorbic acid.

13. A bakery product comprising a bread improver according to claim 1 or a bread improver composition according to claim 8 .

14. A bakery product according to claim 13 selected from the group consisting of:

i) breads;

ii) rolls;

iii) puff pastries;

iv) sweet fermented doughs;

v) cakes;

vi) crackers;

vii) cookies;

viii) biscuits;

ix) waffles;

x) wafers;

xi) tortillas;

xii) breakfast cereals; and

xiii) extruded products.

15. A process for the preparation of a water-free liquid bread improver as claimed in claim 1 or a water-free liquid bread improver composition as claimed in claim 8 comprising the steps of:

i) mixing a liquid emulsifier and a stabilizer;

ii) heating to 50 to 90° C.;

iii) optionally adding additives into the emulsifier and stabilizer;

iv) cooling to 5 to 35° C. and stirring to provide a homogenous mixture; and

v) optionally adding and mixing further additives.