Bake stable composition
AssigneeCargill, Incorporated
InventorsJeroen DE PAEPE, Ellen HUIZENGA, Joost TER HAAR
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Abstract
The present invention relates to a bake stable composition, in particular a bake stable fat composition comprising from 30-60 wt % of sweetener, from 20-45 wt % of lipid, and from 1 to 20 wt % of caseinate. The bake stable composition is particularly suitable for use in bakery products and comprises 3% moisture or less. The invention further relates to a process for making the bake stable composition of the present invention. Further, the invention relates to the use of caseinate to increase the bake stability of a composition, in particularly of a fat filling composition.
Claims12
A non-powder composition comprising:
- a. from 30 to 60 wt % of sweetener,
- b. from 20 to 45 wt % of lipid, and
- c. from 1 to 20 wt % of caseinate;
- characterised in that the composition comprises 3% moisture or less.
Use of caseinate to improve the bake stability of a composition.
Dependencies are inferred from the claim text.