Cavity forming agent for edible foods

Details Cavity forming agent for edible foods Cavity forming agent for edible foods

1991-12-20

1993-03-09

Golian, Joseph

Food or edible material: processes, compositions, and products

Surface coated, fluid encapsulated, laminated solid...

Isolated whole seed, bean or nut, or material derived therefrom

426138, 426281, 426283, 426549, 426556, 426602, A21D 1300

Patent

active

051925680

ABSTRACT:
A composition for use in cavity foods as breads, cakes and other cavity foods suitable for filling to prevent softening of their dough by forming uniform cavities and forming films preventing the transfer of water and oil thereto on filling is disclosed. The composition comprises (by weight) 10% to 30% of edible oils and fats, 1% to 15%, preferably 1% to 10% proteins, 1% to 10% of polysaccharides, 0.1% to 5% phosphates, citrates or mixtures thereof, and 40% to 88% water.

REFERENCES:
patent: 4104413 (1978-08-01), Wynn et al.

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