Cavity forming agent for edible foods

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

1991-12-20

1993-03-23

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

051962152

ABSTRACT:
A composition for use in cavity foods as breads, cakes and other cavity foods suitable for filling to prevent softening of bread-dough by forming uniform cavities and form 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, 2% to 25% of polysaccharides, 0.1% to 5% of edible emulsifiers, and 40% to 88% of water.

REFERENCES:
patent: 4104413 (1978-08-01), Wynn et al.
Fennema, O. R., Food Chemistry, 1985, pp. 668-680, Marcel Dekker, Inc., New York.

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