Solid composition containing oleogel
Provided is a composition that is solid at 23° C. comprising, by weight based on the weight of the composition, (a) 0.4% to 12% one or more ethylcellulose polymers; (b) 0.5% to 8% stearic acid; (c) 15% to 90% one or more unsaturated oils; and (d) 6% to 70% one or more saturated fats. Also provided is a method of making a baked pastry composition comprising vertically compressing a structure (i) comprising a horizontal top layer, a horizontal intermediate layer, and a horizontal bottom layer, to reduce the thickness of the structure and produce a compressed structure (ii), wherein the top layer comprises dough, the intermediate layer comprises the above composition, and the bottom layer comprises dough. Also provided is a pastry composition comprising, by weight based on the weight of the pastry composition, ethylcellulose polymer, stearic acid, unsaturated oil, flour, and water.
1. A composition that is solid at 23° C. comprising, by weight based on the weight of the composition,
(a) 0.4% to 12% ethylcellulose polymer;
(b) 0.5% to 8% stearic acid;
(c) 15% to 90% unsaturated oil; and
(d) 6% to 70% saturated fat,
wherein components (a), (b) and (c) form oleogel.
2. The composition of claim 1 , additionally comprising, by weight based on the weight of the composition,
(e) 4% to 50% water.
3. The composition of claim 1 , wherein firmness of the composition is 6 to 35 Newtons, as measured by a TA.XT plus texture analyzer at 23° C. using 13 mm immersion depth and cell force of 5 kgf in back extrusion mode.