Baking stability sauce

By combining starch and natural potato glycoproteins to form a baking-stable sauce, the problem of sauce flow in baking is solved, and the shape and texture are maintained during baking. It is suitable for filling and decorating baked goods.

CN122228031APending Publication Date: 2026-06-16IVY BAY ROYAL PARTNERSHIP
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
IVY BAY ROYAL PARTNERSHIP
Filing Date
2024-10-10
Publication Date
2026-06-16

AI Technical Summary

⚠Technical Problem

Existing baking sauces tend to flow during baking, making them difficult to use as decorative elements and potentially hindering the completion of baked goods.

⚗Method used

By combining starch and natural potato glycoprotein to form a dispersion, a baking-stable sauce is formed upon heating. It contains 0 to 60% by weight sugar, 0.3% to 6% by weight natural potato glycoprotein isolate, 5.1% to 15% by weight starch, and 35% to 65% by weight water, ensuring that the sauce does not flow during baking and maintains a creamy texture.

🎯Benefits of technology

It enables sauces to remain non-flowing during baking, maintaining their shape and texture. Suitable as a filler or garnish for baked goods, it prevents leakage and spillage, providing excellent flavor and decorative value.

✦ Generated by Eureka AI based on patent content.

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Abstract

The invention provides a bake-stable sauce obtained by heating a dispersion comprising 0 to 60 wt% sugar, 0.3 wt% to 6 wt% of a protein isolate comprising at least 70 wt% native potato glycoprotein relative to dry weight, 5.1 wt% to 15 wt% starch, and 35 wt% to 65 wt% water. The sauce shows superior bake-stability and does not flow or otherwise deform during baking while retaining a creamy mouthfeel. The invention also provides a method to obtain the sauce, as well as baked products comprising the sauce and ways to obtain them.
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