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US 4,726,958 AGranted
Process for making an improved instant filling mix
AssigneeGeneral Foods Corporation
InventorsCathy A. Brown, Jean L. Eng
Life of this patent
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Abstract
A process for producing an instant no-bake filling mix which upon reconstitution or hydration has an improved glossy, smooth, creamy and firm texture with a sliceable pie cut characteristic on setting. A pre-filling mix is provided by mixing all dry ingredients and then incorporating fat or oil.
Claims9
A method for making an improved filling comprising the steps of
- (a) dry mixing (1) a natural carbohydrate sweetener solid particles;
- (2) a rapid hydratable cold water swelling starch;
- (3) maltodextrin having a dextrose equivalent between about 5 and about 20;
- (4) flavor(s);
- and (5) edible food acid for a period of time sufficient to botain a substantially uniform mix;
- and
- (b) mixing the product of (a) with a liquid hydrogenated or partially hydrogenated edible oil until a substantially uniform mixture of a flowable powder is obtained, the weight percentage of ingredients, based on the total composition comprising
- ______________________________________ Natural Carbohydrate about 55 to about 80% Sweeteners Rapid Hydratable Cold Water Swelling Granular Starch about 16 to about 20% Maltodextrin about 5 to about 15% Edible Oil about 4 to about 6% Flavor in amounts below about 1% Edible Food Acid 0 to about 5% ______________________________________
5 more elements
Dependencies are inferred from the claim text.