Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1994-08-08
1997-03-18
Paden, Carolyn
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426659, 426 94, A23C 1300
Patent
active
056120788
ABSTRACT:
A substantially anhydrous filler cream for reduced fat sandwich cookies which retains injected air for extended periods of time is produced by replacing a substantial portion of the filler cream fat with a polyol, preferably glycerol. Exemplary replacement ratios may range from about 0.85 to about 1.6 parts by weight of polyol per part by weight of oleaginous composition or fat replaced. The polyol also provides lubricity for a smooth mouthfeel to compensate for the reduced amount of oleaginous composition. Excessive adhesion or gluing of the filler cream to the sandwich cookie base cake does not result from replacement of a portion of the oleaginous composition with the polyol. Polyol and fat separation is avoided prior to, during, and after aeration using emulsifiers which comprise at least about 80% by weight, preferably at least about 90% by weight monoglycerides and have an iodine value of at least 60, for example, from about 80 to about 120, preferably from about 90 to about 115. Monoglycerides from unsaturated fatty acids are preferred for the filler creams of the present invention. Monoglycerides derived from sunflower oil are most preferred in the present invention. Prevention of separation of the polyol and fat and the avoidance of lump formation is achieved without adversely affecting taste, machinability, aeration, appearance, or texture of the filler cream.
REFERENCES:
patent: 2132395 (1938-10-01), Coith et al.
patent: 2172211 (1939-09-01), Lloyd
patent: 2359228 (1944-09-01), Lloyd et al.
patent: 2935408 (1960-05-01), Steinitz
patent: 2954297 (1960-09-01), Eisesser et al.
patent: 3244536 (1966-04-01), Kidger
patent: 3585046 (1971-06-01), Schaible et al.
patent: 3656967 (1972-04-01), Barton et al.
patent: 3692535 (1972-09-01), Norsby et al.
patent: 3833741 (1974-09-01), Katz et al.
patent: 4310557 (1982-01-01), Suggs et al.
patent: 4391832 (1983-07-01), Haas, Sr. et al.
patent: 4610884 (1986-09-01), Lewis, III et al.
patent: 4661360 (1987-04-01), Smith
patent: 4661366 (1987-04-01), Pinto et al.
patent: 4664927 (1987-05-01), Finkel
patent: 4670272 (1987-06-01), Chen et al.
patent: 4711788 (1987-12-01), Porcello et al.
patent: 4721622 (1988-01-01), Kingham et al.
patent: 4752494 (1988-06-01), Tang et al.
patent: 4753812 (1988-06-01), Wilson et al.
patent: 4812318 (1989-03-01), Finkel
patent: 4826696 (1989-05-01), Wilson et al.
patent: 4834991 (1989-05-01), Porcello et al.
patent: 4865859 (1989-09-01), Porcello et al.
patent: 4980192 (1990-12-01), Finkel
patent: 5004623 (1991-04-01), Gidday et al.
patent: 5102680 (1992-04-01), Glass et al.
patent: 5154942 (1992-10-01), Hirschey et al.
patent: 5202147 (1993-04-01), Traska et al.
patent: 5215757 (1993-06-01), El-Nokaly
patent: 5246727 (1993-09-01), Finkel
patent: 5304389 (1994-04-01), Kondo et al.
patent: 5366750 (1994-11-01), Morano
patent: 5374438 (1994-12-01), Yost
patent: 5376397 (1994-12-01), Gaonkar
patent: 5376399 (1994-12-01), Dreese et al.
Fileti Christina M.
Gill Richard C.
Ramundo Mark J.
Renini Lis K.
Nabisco Inc.
Paden Carolyn
LandOfFree
Filler cream compositions for reduced fat sandwich cookies does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Filler cream compositions for reduced fat sandwich cookies, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Filler cream compositions for reduced fat sandwich cookies will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1704415