Cheesecake filling mix and process

Details Cheesecake filling mix and process Cheesecake filling mix and process

1986-09-09

1988-03-22

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426578, 426582, 426586, 426588, A23L 104, A23C 1314, A23C 9154

Patent

active

047327723

ABSTRACT:
A complete, ready-to-use cheesecake filling mix that is storable for long periods of time at refrigerated or frozen temperatures prior to use without degradation of the mixture product, and which, upon aeration by whipping and upon baking, produces a premium quality cheesecake dessert filling, comprising a homogeneous mixture of milk, cream, whole eggs, sugar, nonfat dry milk, sodium caseinate, salt, modified starch, locust bean gum, xanthan gum, mono and diglycerides, sodium tripoly phosphate, citric acid, phosphoric acid, acetic acid and water.

REFERENCES:
patent: 3455698 (1969-07-01), Vakaleris
patent: 3666493 (1972-05-01), Bluemke
patent: 4058636 (1977-11-01), Igoe
patent: 4163806 (1979-08-01), Callen et al.
patent: 4312891 (1982-01-01), Eisfeldt
patent: 4347258 (1982-08-01), Merkenich
patent: 4425369 (1984-01-01), Sakamoto et al.
patent: 4427709 (1984-01-01), Guhl et al.
patent: 4434184 (1984-02-01), Kharrazi
patent: 4594255 (1986-06-01), Wilson

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