Low calorie sandwich cookies
AssigneeFMC Corporation
InventorsThomas R. Laaman, Christopher J. Sewall
Life of this patent
Estimating the term…
Abstract
A reduced calorie sandwich cookie wherein the weight percent of fat and/or oil of the cookie filler is reduced by at least one quarter and replaced by a predominantly non-caloric bulking agent having a water absorptivity of 200% or less while maintaining the water activity of the entire filler at from 0.2 to 0.7.
Claims30
In a sandwich cookie filler comprising approximately 35 wt % fat/oil and 65 wt % sugar, with up to 5 wt % additional flavoring and/or coloring ingredients, the improvement comprising lowering the calorie content thereof by reducing the total filler fat/oil content to less than 25 wt % and replacing the reduced portion of fat/oil with a sugar syrup having not less than 70% solids and a non-caloric or low-calorie bulking agent having a water absorptivity of 200% or less, while maintaining a water activity for the entire filler of between 0.2 and 0.7.
A reduced calorie filler for a sandwich cookie comprising:
- a) 0 to 25 wt % of at least one fat/oil;
- b) not more than 65 wt % of at least one sugar;
- c) not more than 4.0 wt % flavoring and coloring;
- and
- d) the balance q.s. to 100 wt % of a bulking agent comprising
- microcrystalline cellulose, hemicellulose, microcrystalline cellulose coprocessed with a natural gum, inulin, polydextrose, or a mixture thereof;
- with the provisos that (1) the bulking agent has a water absorptivity of 200% or less, and (2) the water activity for the entire filler is between 0.2 and 0.7.
In a sandwich cookie filler containing approximately 35 wt % fat/oil and 65 wt % sugar, the improvement comprising lowering the calories thereof by reducing the fat/oil content by at least one quarter, replacing the reduced portion of fat/oil with a dry sugar, a sugar syrup having not less than 70 wt % solids, a bulking agent having a water absorptivity of 200% or less, or their mixture, while maintaining a water activity for the entire filler of between 0.2 and 0.7.
A reduced calorie filler for a sandwich cookie comprising:
- (a) 0 to 25 weight percent of at least one fat/oil;
- (b) not more than 65 weight percent of at least one sugar;
- (c) not more than 4.0 weight percent flavoring and coloring agent;
- and
- (d) from 5 to 20 weight percent of a hornified microcrystalline cellulose particulate having a water absorptivity of 200 percent or less and wherein the water activity for the entire filler is between 0.2 and 0.7.
Dependencies are inferred from the claim text.