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US 10,701,945 B2Granted
Soft textured food composition with slowly available carbohydrates
AssigneeIntercontinental Great Brands LLC
InventorsMonika Okoniewska, Edward C. Coleman, Edouard Page, Lenka Gruntoradova
Life of this patent
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Abstract
In some embodiments, the present invention relates to methods and compositions of to a soft textured product comprising a biscuit and a filler, wherein the biscuit and filler are combined to form a soft textured product having a residual force ratio of greater than about 32 and an SAG of greater than about 12.
Claims29
A soft textured product comprising:
- (a) a baked biscuit having an initial water activity of about 0.36 or less,
- (b) a filler having a sufficient water activity to enable moisture equilibration between the baked biscuit and the filler after combining the baked biscuit and the filler,
- wherein the soft textured product has, after moisture equilibration between the combined baked biscuit and filler, a residual force ratio of greater than about 32, an SAG of greater than about 12, and a water activity of about 0.2 to about 1.
A method of preparing a soft textured product comprising:
- combining a baked biscuit having an initial water activity of about 0.36 or less and a filler having a sufficient water activity to enable moisture equilibration between the baked biscuit and the filler;
- wherein, after moisture equilibration between the combined baked biscuit and the filler, the soft textured product has a water activity of about 0.2 to about 1, a residual force ratio of greater than about 32, and an SAG of greater than about 12.
Dependencies are inferred from the claim text.