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Fat bloom inhibiting food composition and method

A composition and food technology, applied in bakery food, food science, confectionery, etc., can solve problems such as extending shelf life

Inactive Publication Date: 2011-08-10
INTERCONTINENTAL GREAT BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This can be especially difficult for products with extended shelf life

Method used

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  • Fat bloom inhibiting food composition and method
  • Fat bloom inhibiting food composition and method
  • Fat bloom inhibiting food composition and method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0019] Embodiments described below provide a shelf stable non-frozen food product having a base cake, a filling and a coating portion. The food product has fat bloom inhibiting properties and low fat migration between these parts.

[0020] As noted, the base cake, filling and coating portions each have different textures and fat components. Exemplary filling sauces may include peanut butter cheese, herb cheese, mint cheese, and the like. The base cake and coating can be chocolate, vanilla or other suitable flavor combinations. The base cake may preferably be about 20 to 35% by weight of the food product. The base cake may optionally be apertured to receive filler. Low oil migration between base cake, filler and coating. This feature, including the specific moisture levels of each portion, allows the crispy base cake to maintain a crispy texture, while also inhibiting frosting.

[0021] An optional embodiment may include a coating with a contoured surface, which improves a...

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PUM

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Abstract

Provided is a shelf stable non-refrigerated food product having a base cake, a filling and a coating component with fat bloom inhibiting characteristics and low fat migration. One embodiment provides a food composition having a base-cake with canola oil and moisture content in a range of about 1.7 to 3.1 percent; a cream filling having a non-lauric fat, and having a water activity level of about 25; and a coating having a lauric fat and a non-lauric fat, and having less than about 1 percent moisture.

Description

technical field [0001] The products and methods of the present invention relate to food compositions having fat bloom inhibiting properties, in particular, fat bloom inhibiting products having a base cake, a filler and a coating portion with low fat migration. Background technique [0002] Food compositions having fat and oil components often exhibit a shortened shelf life due to migration of fat "cream" and oil between different parts. Fat bloom can be a white to light brown cloudiness or deposit that can appear on the surface of a food composition intended for prolonged storage. It can appear as discrete particles or a continuous layer. "Cream" can result from migration of fat from one phase to another followed by (undesirable) crystallization of the fat on the surface of the product, such as can be found on some chocolates. [0003] Several attempts are known in the art to limit or remove fatty blooms with product blends having different fat and oil compositions and rat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D15/08
CPCA23G3/40A21D13/0009A23G3/343A23G3/54A21D13/24A23G2200/08
Inventor M·A·凯多尔T·M·理查T·N·加努利斯J·M·曼斯
Owner INTERCONTINENTAL GREAT BRANDS LLC