BAKEABLE, LUBRICIOUS, SWEET, CREAMY, LOW-MOISTURE FILLER PRODUCTS AND PROCESS FOR PREPARATION

WIPO Patent Application WO2005006880

A3

A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueous liquid component for providing sweetness and stability, comprising liquid sugar and liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids by weight of the aqueous liquid component, and the continuous aqueous liquid component preferably contains less than 20% water. An optional suspended solids portion can be employed. The creamy product, wherein the moisture content is from 2 to 10% by weight of the total composition, and the combined amount of the sugar, polyol and other soluble solids comprises from about 25 to 65% of the total product and is sufficient to provide an Aw of less than 0.5 for the total product, can be combined with a bakeable dough and baked.

JP7362395	Flour composition for hard breads
JP5710212	Batter mix
JP2016111979	BAKERY FOOD

ZIMERI JEANNY (US)
WANG CHI-FEN (US)
YAN ZHEN-YI (US)
LEVINE HAROLD IRA (US)
SLADE LOUISE (US)
YU WEIZHU (US)
DESROCHERS JULIA L (US)

PCT/US2004/021666

July 28, 2005

July 07, 2004

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KRAFT FOODS HOLDINGS INC (US)
ZIMERI JEANNY (US)
WANG CHI-FEN (US)
YAN ZHEN-YI (US)
LEVINE HAROLD IRA (US)
SLADE LOUISE (US)
YU WEIZHU (US)
DESROCHERS JULIA L (US)

A21D13/00; A23C19/093; A23C20/00; A23G3/00; A23G3/34; A23L9/20; A23L; (IPC1-7): A23G3/00

US3741774A	1973-06-26
US4752494A	1988-06-21
US5529801A	1996-06-25
US5601863A	1997-02-11
US5935634A	1999-08-10
US6210723B1	2001-04-03

See also references of EP 1643848A4

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