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US 2024/0108041 A1Published application
Bake-stable filling composition
OwnerSilmara Franco DE GODOY, Jurandir Jose GONCALVESinventors
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Abstract
The present invention relates to a filling composition comprising an aqueous phase comprising water, glycerin and sorbitol, and a fat phase, wherein the filling composition further comprises of a dairy powder, whey and starch. The invention also relates to a method for preparing such a filling composition. When used in a baked product, this filling composition has little or no oil leaking, little or no spread and low water activity. At the same time, the filling composition is creamy and flavorful.
Claims15
A filling composition comprising
- an aqueous phase comprising water, 1 to 15 wt. % glycerin and 15 to 30 wt. % sorbitol, and
- a fat phase
- wherein said filling composition further comprises 15 to 25 wt. % of a dairy powder, selected from cheese powder, cream powder or a combination thereof, 2 to 10 wt. % whey and 1 to 6 wt. % starch, the wt. % being based on the total weight of the filling composition.
A method for preparing a filling composition, comprising the steps of
- (a) mixing glycerin, sorbitol and water to obtain an aqueous phase;
- (b) adding a liquid fat phase to the aqueous phase;
- (c) mixing the aqueous phase and the fat phase to obtain an emulsion;
- (d) adding cheese powder, whey and starch to the emulsion;
- (e) optionally adjusting the pH of the emulsion to a value smaller than 6.
2 more elements
Dependencies are inferred from the claim text.