Water-in-oil emulsion fillings
AssigneeThe Pillsbury Company
InventorsJuan M. Gonzalez, Patricia W. Hahn
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Abstract
A spreadable water-in-oil emulsion filling is provided comprising water, a fat phase comprising with a fat with a high SFI, or a combination of fats with high and low SFI's, a mixture of emulsifiers with high and low HLB values and a stabilizer. Also provided are dough products filled with the emulsion filling of the present invention. When so filled, the dough products exhibit an enhanced shelf-life and, when baked, produce a finished product with enhanced overall product quality.
Claims47
A shaped dough product filled with a spreadable emulsion filling comprising about 5-60% water, about 15-60% of a fat phase, about 0.1-1.5% of an emulsifier having a high HLB, about 1-5% of an emulsifier having a low HLB and about 0.1-1.5% of a stabilizer, and wherein the fat phase comprises about 70-100% of a fat having a high SFI and about 0-30% a fat having a low SFI.
A dough product comprising
- (a) a dough;
- and
- (b) a shelf-life enhancing emulsion filling, said emulsion filling having a viscosity of from about 5,000 to about 40,000 millipascals at 20.degree. C. and comprising an aqueous phase dispersed in an oil phase, said aqueous phase comprising a water-soluble dough antagonist;
- wherein the oil phase provides a shelf-life enhancing barrier between the aqueous phase and the dough that inhibits migration of at least the dough antagonist from the aqueous phase into the dough.
A spreadable water-in-oil emulsion filling comprising about 15%-60% water, about 15-60% of a fat phase, about 0.1-1.5% of an emulsifier having a high HLB, and about 1-5% of an emulsifier having a low HLB and about 0.1-1.5% of a stabilizer, and wherein the fat phase comprises about 70-100% of a fat having a high SFI and about 0-30% of a fat having a low SFI.
Dependencies are inferred from the claim text.