Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Patent
1992-05-18
1993-03-02
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
426275, 426502, 426603, A21D 1308
Patent
active
051907763
ABSTRACT:
A low
o fat formulation, which can be used as a replacement for roll-in fat or shortening or as a base for forming a filling for danish rings and twists, containing from 40 to 70% cake crumb material, from 8 to 30% sugar, preferably brown sugar, from 5 to 20% sugar syrup, preferably corn syrup, and from 10 to 30% of a starch-based creme filling. Fat-free cake crumbs are utilized for a no-fat embodiment of this invention.
REFERENCES:
patent: 3985911 (1976-10-01), Kriz et al.
patent: 4963386 (1990-10-01), Klemann et al.
Farmer, Fannie, 1979, The Fannie Farmer Cookbook, 12th Ed. Bantam Books, N.Y. pp. 645, 748, 781.
Hunter Jeanette
Kraft General Foods Inc.
Pratt Helen
Savoie Thomas R.
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