Baked goods-like texture without baking
AssigneeKraft Foods Global Brands LLC
InventorsYeong-Ching Albert Hong, Richard Leshik, Zachary Caplan, Jimbay P. Loh
Life of this patent
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Abstract
Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.
Claims26
A method for preparing a non-baked foodstuff, the method comprising (a) preparing a fluid composition comprising at least one setting agent and at least one texture-modifying particulate ingredient;
- (b) heating the fluid composition at a temperature and time sufficient for pasteurization;
- and (c) allowing the fluid composition to cool to form a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm and a gel strength of about at least 100.
A non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, comprising at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of greater than 100.
A method for preparing a multi-texture, non-baked foodstuff comprising:
- (a) preparing a first component with a first soluble solids ratio;
- (b) preparing a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, comprising at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%;
- and
- (c) combining the first and second components to form the multi-texture, non-baked foodstuff.
A multi-texture, non-baked foodstuff comprising:
- (a) a first component with a first soluble solids ratio;
- and
- (b) a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, comprising at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.
Dependencies are inferred from the claim text.