Thermostable edible composition having ultra-low water activity

Details Thermostable edible composition having ultra-low water activity Thermostable edible composition having ultra-low water activity

1994-11-21

1996-06-25

Kepplinger, Esther M.

Food or edible material: processes, compositions, and products

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

Foam or foamable type

426 94, 426573, 426659, A23L 10534

Patent

active

055298010

ABSTRACT:
The invention is a composite food subsystem that provides a sweet or savory-flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning". The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic liquid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.

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