Method for reducing chip bleed in baked goods

Abstract From the Canadian patent

Abstract of the Disclosure, This invention is a method for reducing chip bleed in flavor chip-containing baked goods, particularly in cookies, comprising adding to the dough from about 0.5% to about 5% of an emulsifier selected from: a) fatty acid mono-diglycerides having from about 35% to about 99% monoglycerides and from about 1% to about 50% diglycerides, wherein at least about 65% of the fatty acids are selected from C16-C18 saturated fatty acids and C18 trans-unsaturated fatty acids; b) polyol esters having an average of from about 4 to about 14 hydroxyl groups, wherein from about 10% to about 66% of the hydroxyl groups are esterified, and wherein at least about 65% of the fatty acids …