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Fat-based filling composition

A filling and composition technology, applied in food science, baked food, baking, etc., can solve the problem of unattractiveness and achieve good temperature sensitivity

Pending Publication Date: 2021-01-19
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

While many consumers wish to increase their dietary fiber intake, food products that offer appreciable levels of dietary fiber are often unappealing in terms of texture and mouthfeel

Method used

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  • Fat-based filling composition
  • Fat-based filling composition
  • Fat-based filling composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0091] A preferred embodiment of the present invention comprises the following steps:

[0092] optionally melting any solid fat present, and optionally combining multiple fats if more than one fat is present,

[0093] mixing a portion of the fat with any dry component present except at least one fiber,

[0094] Refined blends, and

[0095] • Mixing the refined mass with the remainder of the fat and at least one fiber and optionally an emulsifier to obtain a filling composition.

[0096] A preferred embodiment of the present invention comprises the following steps:

[0097] optionally melting any solid fat present, and optionally combining multiple fats if more than one fat is present,

[0098] mixing a portion of the fat with any dry components present including at least one fiber,

[0099] Refined blends, and

[0100] • Mixing the refined mass with the remainder of the fat and optionally an emulsifier to obtain a filling composition.

[0101] A preferred embodiment of t...

Embodiment

[0139] Viscosity test

[0140] The rheology of the filling at 45°C was evaluated using an Anton Paar rheometer (MCR 302) with vane geometry. The apparent viscosity (Pa·s) is measured as a function of the shear rate increasing from 2 s-1 to 30 s-1 (ramp) within 5 minutes. Shear was maintained for 3 minutes at 30 s-1, after which the shear rate was decreased from 30 s-1 to 2 s-1 (ramp down) and held for an additional 5 minutes. To homogenize the filling, a pre-shear step was introduced before ramp-up and ramp-down, and the shear was kept constant for 15 min at 5 s-1. Secondary measurements were performed on each sample.

[0141] texture analysis

[0142] Fill samples were collected in plastic cups (30 mL) for texture analysis. The samples were allowed to equilibrate for 1 week at 20°C and 65% relative humidity.

[0143] Penetration testing was performed using a Texture Analyzer (TAXTPlus) with a 5 kg load cell and a 4 mm diameter stainless steel cylinder probe (p / 4). M...

reference example 1

[0146] Reference Example 1a - Filling preparation

[0147] The filling is prepared by the following method steps:

[0148] 1. Melt and mix the fat,

[0149] 2. Add 2 / 3 of the fat to the dry mix (sugar, hazelnut paste, skimmed milk, cocoa) and stir in a Hobart mixer at room temperature,

[0150] 3. Refining the mixture in a 2-roll refiner, and

[0151] 4. Mix the refined mass with the rest of the fat and lecithin in a Hobart mixer and mix for 60 minutes to obtain the final confectionary filling.

[0152]

[0153] Reference example 1b

[0154] The preparation method is the same as that of Reference Example 1a:

[0155] fat content 36.42 TC50 (palm fat) 19.78 Sunflower Lecithin 0.50 white sugar 30.62 skimmed milk powder 32.46 High Oleic Sunflower Oil 16.64 total 100.00

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PUM

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Abstract

The present invention relates to filling compositions comprising at least one fat and at least one fibre. The invention also relates to processes for the preparation of the filling composition and itsuse in composite food products.

Description

technical field [0001] The present invention relates to lipid-based filling compositions (also known as creme or pralines), and more particularly to lipid-based fillings comprising fibers, the use of fibers for the preparation of filling compositions, and the use of Processes for the preparation of such filling compositions and uses of the filling compositions as fillings in food products. Background technique [0002] Lipid-based fillers are used in a variety of food products, especially in confectionary and bakery applications. Examples are lipid-based fillings, including sweet or savory fillings, such as fillings for sandwich biscuits, for wafer products, for wafers or for cakes. However, since the fat must be solid in order to provide the desired textural properties, such lipid-based fillings tend to have a nutritional profile of high total fat and high saturated fat. [0003] The type of fat used in those lipid-based fillings determines the textural and organoleptic p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/34A23G3/40A23G3/48A23G3/50A21D13/38A21D13/36A21D13/32
CPCA21D13/32A21D13/36A21D13/38A23G3/0006A23G3/34A23G3/40A23G3/48A23G3/50
Inventor I·费尔南德斯法雷斯Z·D·古内斯S·马蒂-泰拉德R·内格里尼L·萨加洛维克
Owner SOC DES PROD NESTLE SA