Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1998-04-24
1999-08-17
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426615, 426604, 426573, 426575, 426578, 426804, A23D 7015, A23L 1052
Patent
active
059391278
ABSTRACT:
Generally, the present invention is directed to a modification of the frosting composition disclosed in U.S. Pat. application Ser. No. 640,429, now U.S. Pat. No. 5,851,576, to utilize the fat replacement composition of that application for use in a cookie filling. The present invention is directed to a cookie cream filling composition comprising between about 60 and about 85% sweetener, between about 0.1 and about 1% gelling agent, such as a gum, pectin or gelatin, between about 0.1 and about 2% flavoring agents and other minor ingredients such as preservatives, etc., between about 0.2 and about 1.5% of a starch, between about 3 and about 10% of the fat replacement composition, between about 10 and about 20% of high fructose corn syrup and between about 10 and 20% of a polyhydric alcohol, such as glycerine, glycol and pentaerythritol. The cookie filling composition has a water activity of from about 0.25 to about 0.37. The cookie filling compositions of the present invention contain no added water. While preservatives, such as potassium sorbate can be used they are not required because of the low water activity of the cookie cream fillings.
REFERENCES:
patent: 3800036 (1974-03-01), Gabby
patent: 5102680 (1992-04-01), Glass
patent: 5501869 (1996-03-01), Buliga
patent: 5626903 (1997-05-01), Gautchier
patent: 5658609 (1997-08-01), Abboud
patent: 5851576 (1998-12-01), Abboud
Kraft Foods Inc.
Paden Carolyn
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