Sugar-free cheesecake filling and dry mix for preparation thereof
OwnerMildred N. Wilson, Wayne L. Steenseninventors
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Abstract
A dry mix which is hydrated with aqueous milk medium to form a sugar-free cheesecake filling is disclosed, the dry mix containing a high percentage of dried milk solids, and also containing fat, emulsifier, starch, phosphate gelling agents, cheese flavor and/or cheese solids, a non-sugar sweetening agent, and a significant amount of a maltodextrin having a dextrose equivalent of from 3 to 15 and a bulk density of at least about 10 pounds per cubic foot. Notwithstanding the absence of sugar and the large amount of milk solids, the dry mix is readily dispersible in the hydrating medium and produces a cheesecake filling of excellent body and texture.
Claims15
A dry mix capable of producing a stable, sugar-free filling for cheesecake when admixed with milk, without need for cooking or heating of the admixture, comprising a particulate and intimate admixture of milk solids in an amount of from about 30 to 65% by weight of the dry mix, fat in an amount of from about 5 to about 20% by weight of the dry mix, a pregelatinized starch thickening component, a source of cheese flavor and cheese solids, phosphate gelling agents capable of interacting with milk proteins to form a gelatinous structure in the cheesecake filling, an emulsifier component, a non-sugar sweetener in an amount sufficient to provide an acceptable degree of sweetness to the cheesecake filling, and from about 10 to about 35% by weight of a maltodextrin having a dextrose equivalent in the range of from about 3 to about 15 and a bulk density of at least about 10 pounds per cubic foot.
Dependencies are inferred from the claim text.