Encapsulated fillings
A technology of mixtures and beads, applied in the field of encapsulated fillings, can solve problems such as uneven size
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Embodiment 1
[0195] Example 1: Beads of filling preparation
[0196] The ingredients described in Table 1 were used to prepare vanilla-flavored fillings.
[0197] Table 1
[0198]
[0199] The ingredients were mixed using the following process:
[0200] - Add water, modified starch and thickener to the vessel and properly disperse under high shear.
[0201] - Add the emulsifier and melted fat to this solution and mix under high shear.
[0202] - Add the sugar and mix gently.
[0203] -Heating the mixture until complete gelatinization of the modified starch is achieved (approximately 95°C)
[0204] - adding said acid, said preservative and said salt. Stir gently.
[0205] - Cool until 65°C.
[0206] - Adding colours, flavors.
[0207] For tests 1, 2 and 3, alginate in powdered form was dissolved in the filling using a KitchenAid robot at 100 rpm for 15 minutes. For tests 4 and 5, the alginate or the pectin was dissolved in water before mixing with the other filling ingredients...
Embodiment 2
[0218] Example 2: Cake
[0219] Cakes were made using a typical brioche batter recipe using the ingredients listed in Table 3.
[0220] table 3
[0221]
[0222]
[0223] *Contains wheat flour, modified starch, whey powder, oil, raising agents, wheat gluten, salt, emulsifier, stabilizer
[0224] Weigh all ingredients into a mixing bowl, starting with the following liquid ingredients: water, pasteurized eggs, and oil. All ingredients were mixed first by hand with a spatula, then with a planetary mixer (Hobart Model N50) at speed 1 for 2 minutes and speed 2 for 2 minutes. A 300 g butter portion was weighed into an aluminum baking tin, placed on a baking tray, and baked in a deck oven (MIWE Condo) at 180° C. for 45 minutes. After baking, the cakes (in the tins) were cooled on a rack at room temperature for two hours).
[0225] No breakage of the beads / particles was observed during mixing of the cake ingredients or during baking of the cakes.
[0226] The cake was fur...
Embodiment 3
[0239] Example 3: Beads for filling products
[0240] The stuffing with the formula in Table 6 was prepared as in Example 1. Calcium chloride was dispersed in the filling at the end of the process by using a KitchenAid robot at 100 rpm for 15 minutes.
[0241] Table 6
[0242] %(w / w)
6
50
Modified Starch (E1442 (Hydroxypropyl Distarch Phosphate))
6.6
Thickener (E460(Microcrystalline Cellulose-E466(Sodium Carboxymethyl Cellulose)-E415(Xanthan Gum))
0.5
Flavoring (vanillin) - coloring (E171 (titanium dioxide) - E160a(i) (beta-carotene))
0.4
Salt (NaCl)
0.2
Acid (E334(L(+)-Tartrate))
0.04
fat (palm fat)
3
Emulsifier (E473-Sucrose esters of fatty acids)
0.08
Potassium sorbate (E202)
0.1
water
37.08
CaCl 2
2
[0243] The filling has a water activity of 0.88-0.90, a Brix degree of 60-62, and a dry matter of 60%-62%.
[0244] The mixture w...
PUM
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