Low water activity flavored filling for baked flour based products
AssigneeNestec S.A.
InventorsJaswinder Scott De Martinville, Jorge Chirife
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Abstract
A polyhydric alcohol-free flavored filling for baked flour based products is disclosed. These fillings include an aqueous phase, a mixture of sugars dissolved in the aqueous phase wherein the mixture comprises fructose, glucose and sucrose in relative proportions which prevents crystallization and set water activity value from 0.38 to 0.47, and an amount of flavoring and acidifying component. The filling provides an extended shelf life and preserves the crispness of baked flour based products in which it is included during the extended shelf life.
Claims11
A soft and pumpable polyhydric alcohol-free flavored filling for baked flour based products comprising:
- (a) an aqueous phase,
- (b) a mixture of sugars dissolved in the aqueous phase wherein the mixture comprises 10 to 50 wt % fructose, 15 to 40 wt % glucose and 5 to 15 wt % sucrose to delay or prevent crystallization and set water activity value from 0.38 to 0.43, and
- (c) a flavoring and acidifying component in amount effective to lower the pH of the filling below 5.
A baked flour-based product comprising a flavored filling part and a dough part wherein the filling part comprises:
- (a) an aqueous phase,
- (b) a non-crystallized mixture of sugars dissolved in the aqueous phase wherein the mixture of sugars essentially consists of 10 to 50 wt % fructose, 15 to 40 wt % glucose and 5 to 15 wt % sucrose, and
- (c) a flavoring and acidifying component in an amount effective to lower the pH below 5,
- wherein the filling part is polyhydric alcohol-free and has a water activity value of below 0.43 which prevents the baked flour based product from losing its crispness for at least 4 months;
- the filling part and dough part are present at a weight ratio of between 25:75 to 35:65;
- and the product has a water activity at equilibrium that is below 0.5.
Dependencies are inferred from the claim text.