Thermostable edible creme

Details Thermostable edible creme Thermostable edible creme

1987-03-05

1988-06-21

Hunter, Jeanette

Food or edible material: processes, compositions, and products

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

Gels or gelable composition

426572, 426573, 426578, 426613, 426653, 426657, 426283, 426284, 426330, 4263302, A23L 104

Patent

active

047524944

ABSTRACT:
A bland, intermediate water activity matrix suitable for use in preparing a thermostable, edible creme, is produced by dispersing Ca.sup.++ ions, caseinate ions, corn syrup, lactose and maltodextrin in water; and heating the dispersion to a temperature sufficient to gel the Ca.sup.++ ions and caseinate ions. The bland, intermediate water activity matrix can be converted to a low water activity thermostable creme by admixing it with modified starch, a fat and an emulsifier, and a flavoring material. The thermostable, edible creme can be incorporated into shelf-stable, ready-to-eat bakery products.

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patent: 4551346 (1985-11-01), Kilroy
patent: 4610884 (1986-09-01), Lewis, III
patent: 4612198 (1986-09-01), Wallin et al.
patent: 4670272 (1987-06-01), Chen

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