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Edible composition

A composition, confectionary technology, applied in the direction of food science, edible oil/fat, edible oil/fat equivalence

Inactive Publication Date: 2014-04-23
KRAFT FOODS R & D INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, fat-based barrier layers increase the production cost of edible products and cause unsatisfactory mouthfeel

Method used

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  • Edible composition
  • Edible composition
  • Edible composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0086] Add the following components to the Thermomix ? food mixer and mix for 3 minutes at 90°C.

[0087]

[0088] Corn oil (27.6 g, 27.6% by weight) was added over a period of 3 minutes to prepare an emulsion. Citric acid (0.5 g, 0.5% by weight) was added and the emulsion was heated to 90°C for 3 minutes. The emulsion samples were cooled to 20°C for analysis, the results of which are shown in Table 1.

Embodiment 2

[0090] Example 2 was carried out in the same manner as Example 1, except that the composition contained the following components before adding corn oil:

[0091]

[0092] Certain aspects of Examples 1 and 2 are shown in Table 1 below.

[0093] The properties shown in Table 1 were tested by the following methods:

[0094] Water content: The substance to be analyzed is homogenized with sea sand and heated at 102° C. until constant weight is reached (approximately 0.5 h). The moisture content is determined by the absolute difference in weight before and after drying, and the total solids content is calculated by subtracting this difference from 100%.

[0095] Fat content: determined by the Schmid-Bondzynski-Ratzlaff method, in which the material is "digested" by adding hydrochloric acid, heating to reflux, and then extracting the fatty-like material with an organic solvent. Evaporation of the solvent allowed the residual fat to be weighed and the mass content of the substanc...

Embodiment 3

[0102] The composition prepared in Example 2 was cooled to 27°C and manually deposited onto the ? Chocolate mass (manufactured by Kraft Foods) in a confection shell. Cut the filled confectionary shells open for easy access to the filling.

[0103] In order to analyze the filling of the confectionery thus formed, a panel of trained judges of texture and mouthfeel of the confectionary product was called. After analysis, the panel unanimously concluded that the filling had a very soft and smooth feel in the mouth and a quick and even melting sensation on the tongue. Also noticed a velvet / silk feel on the tongue.

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PUM

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Abstract

The present invention relates to an edible composition, a method for making the same and edible items comprising the composition. The edible items can be used to produce yet more intricate edible products.

Description

technical field [0001] The present invention relates to an edible composition which is an oil-in-water emulsion, a preparation method thereof and an edible product comprising the composition. The edible composition is particularly useful in the preparation of edible products in which the edible composition is encapsulated within a starch-containing layer. Edible products can be used to produce more complex edible products. Background of the invention [0002] Edible oil-in-water emulsions are widely known, examples of which include mayonnaise and salad dressings. Oil-in-water emulsions are also known in confectionery applications, such as ganache or bonbons (eg, egg-nogg). However, conventional edible oil-in-water emulsions tend to be unsatisfactory. For example, dessert oil-in-water emulsions tend to be sticky, overly sweet, and / or have a very greasy texture. [0003] Increasing the water content of oil-in-water emulsions impairs product quality and limits the number o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A23G3/54A23G3/34A23G1/54A23G1/30
CPCA23G3/346A23D7/0053A23G1/54A23G1/56A23G1/36A23G3/54A23G2200/08A23D7/005
Inventor F.布塞勒-基尔格G.博古特
Owner KRAFT FOODS R & D INC