US 11,812,754 B2
Dietary fibre composition
Fabiola Dionisi, Epalinges (CH); Isabel Fernandez Farres, Lausanne (CH); Lennart Fries, Belmont-sur-Lausanne (CH); Sanyasi Gaddipati, Singen (DE); Zeynel Deniz Gunes, Lausanne (CH); Christian Kjolby, Bretigny-sur-Morrens (CH); Christoph Thomas Reh, Epalinges (CH); and Laurent Sagalowicz, Blonay (CH)
Assigned to Societe des Produits Nestle S.A., Vevey (CH)
Appl. No. 16/637,343
Filed by SOCIETE DES PRODUITS NESTLE S.A., Vevey (CH)
PCT Filed Aug. 10, 2018, PCT No. PCT/EP2018/071725
§ 371(c)(1), (2) Date Feb. 7, 2020,
PCT Pub. No. WO2019/030370, PCT Pub. Date Feb. 14, 2019.
Claims priority of application No. 17185798 (EP), filed on Aug. 10, 2017.
Prior Publication US 2021/0368810 A1, Dec. 2, 2021
Int. Cl. A21D 13/068 (2017.01); A23L 33/21 (2016.01); A21D 13/16 (2017.01); A21D 2/36 (2006.01); A23D 7/015 (2006.01)
CPC A21D 13/068 (2013.01) [A21D 2/36 (2013.01); A21D 13/16 (2017.01); A23D 7/015 (2013.01); A23L 33/21 (2016.08)] 9 Claims
OG exemplary drawing
 
1. A process for making laminated pastry, the process comprising:
(a) dispersing particles of dietary fibre in fat to form a dispersion, the particles of dietary fibre comprising water at a weight ratio of the dietary fibre to the water between 1:0.02 and 1:25, the particles of dietary fibre having a particle size D50 of between 10 and 120 microns, and the dietary fibre is selected from the group consisting of pea fibre, potato fibre, carrot fibre, and mixtures thereof;
(b) forming pastry dough into a dough sheet;
(c) applying a layer comprising the dispersion of step (a) to the dough sheet of step (b) to form a combined sheet; and
(d) folding and compressing the combined sheet at least twice to form the laminated pastry.