Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Reexamination Certificate
2005-03-08
2005-03-08
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
C426S549000, C426S601000, C426S602000, C426S658000
Reexamination Certificate
active
06863911
ABSTRACT:
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 Awof less than 0.5 for the total product, can be combined with a bakeable dough and baked.
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DesRochers Julia Leigh
Levine Harry
Slade Louise
Wang Chii-Fen
Yan Zhen-Yi
Carvis Thaddius J.
Harcoax Thomas A.
Kraft Foods Holdings, Inc.
Wong Leslie
LandOfFree
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