Dual textured food piece of enhanced stability
AssigneeGeneral Mills, Inc.
InventorJames E. Langler
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Abstract
Disclosed are improved, dual textured food products comprising a portion of one texture and a second portion of a different texture that exhibits enhanced shelf life stability. Preferred food products are fruit snack pieces comprising a soft, supportive, fruit-containing shell portion and a second, more fluid, variably textured core portion. The shell portion can comprise a dehydrated fruit puree composition. The core portion can comprise novel w/o emulsions characterized by low fat levels and defined gelled phases.
Claims24
A composite food article having a dual texture of enhanced shelf stability, comprising:
- a first solid portion comprising an intermediate moisture fruit composition in the form of a homogenous plastic mass having a water activity ranging from about 0.5 to 0.8 having a first, hard texture;
- a second thixotropic fluid portion in physical contact with the first portion having a water activity ranging from about 0.5 to 0.8 having a second, soft texture, wherein the water activities differential between the first to second portion ranges up to about 0.2, said second portion comprising a water in oil emulsion comprising
- (a) about 50% to 92% by weight of the emulsion of a discontinuous water phase, said water phase comprising sufficient quantities of water soluble solids to have a water activity ranging from about 0.4 to 0.8,
- (b) a water-in-oil forming emulsifier, and
- (c) a continuous oil phase comprising
- (1) about 8% to 50% by weight of the emulsion of an edible oil and
- (2) about 2% to 6% by weight of the oil phase of an oil gelling agent dispersed therein.
A thixotropic edible water in oil emulsion of enhanced emulsion stability, comprising:
- A. about 8% to 50% by weight of the emulsion of a continuous oil phase, comprising:
- (1) an edible oil having a melting point of less than 70.degree. F.,
- (2) about 2% to 6% by weight of the oil phase of a gelling agent;
- B. an emulsifier;
- and
- C. about 90% to 75% by weight of the emulsion of a discontinuous aqueous phase, comprising:
- (1) sufficient quantities of water soluble solids to have a water activity ranging from about 0.4 to 0.8 and
- (2) about 0.05% to 2% by weight of an aqueous phase gelling agent.
Dependencies are inferred from the claim text.