Cooked Caramel Compositions and Related Food Products
AssigneeGeneral Mills, Inc.
InventorsDaniel R. Green, Katia Severova-Epp, Jazmine N. Gosey, Joel R. Lafavor
Life of this patent
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Abstract
Cooked and uncooked caramel slurries and products prepared using the cooked caramel slurries, and methods of preparing caramel slurries and coating a cooked caramel slurry onto a food piece.
Claims17
A cooked caramel-coated food piece composition comprising about 40 to about 95 weight percent food piece, and about 5 to about 60 weight percent cooked caramel coating over at least a portion of the food piece, wherein the cooked caramel coating has sucrose crystallinity of greater than 10 percent.
An undiluted cooked caramel slurry comprising from 30 to 80 weight percent sucrose, from 5 to 25 weight percent non-sucrose sugar, from 5 to 25 weight percent fat, and from 0.1 to 5 weight percent protein, each on a total solids (dry) basis, and at least 5 weight percent water, wherein the slurry is undiluted, the water being also present during cooking of the slurry.
A process of providing a cooked caramel slurry, the process comprising:
- providing a slurry comprising sucrose, non-sucrose sugar, fat, and protein, and having a moisture content of at least 6 weight percent moisture, cooking the slurry in a closed cooking system to produce a cooked caramel slurry having a moisture content that is the same as the moisture content of the pre-cooked slurry.
Dependencies are inferred from the claim text.