Bake stable low water activity filling
AssigneeThe J.M. Smucker Company
InventorsJames A. Jindra, John P. Hansen, Mark S. Grucza
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Abstract
A bake stable filling with a water activity of less than 0.60 comprising a matrix including a globulin protein with a dispersion of oil.
Claims75
A bake stable filling with a water activity of less than 0.60 comprising a matrix including a globulin protein with a dispersion of oil in humectant, and having substantially no spreading or leakage of oil when a disk of said filling is heated to 400° F. for 5 minutes.
A filling as defined in 34 wherein said water activity is less than 0.40.
A filling as defined in claim10 including a colloidal dispersion of microcrystalline cellulose.
A filling as defined in 47 wherein said whey protein is a concentrate with greater than 60% protein.
A bake stable filling with a water activity less than 0.60 and a pH less than about 5.0, said filling comprising:
- humectant 10-30% by weight;
- whey protein;
- water less than 10%;
- emulsifier;
- and
- liquid oil less than 20% by weight, the filling exhibiting substantially no spreading or leakage of oil when a disk of said filling is heated to 400° F. for 5 minutes.
A bake stable filling with a water activity less than 0.60 and a pH greater than about 5.0, said filling comprising:
- humectant 10-30% by weight;
- whey protein;
- water less than 10% by weight;
- solid oil less than 20% by weight;
- and
- emulsifier, the filling exhibiting substantially no spreading or leakage of oil when a disk of said filling is heated to 400° F. for 5 minutes.
A method of making a bake stable filling having a water activity of less than 0.60 and exhibiting substantially no spreading or leakage of oil when a disk of said filling is heated to 400° F. for 5 minutes, said method comprising:
- (a) adding oil and an emulsifier under high shear to a mixture of water, liquid humectant, and microcrystalline cellulose, the mixture containing at least 60% humectant and further having a solids content of at least 70%;
- and
- (b) adding a whey protein concentrate to the mixture formed in (a) to form the filling.
A method of making a bake stable filling having a water activity of less than 0.60 and exhibiting substantially no spreading or leakage of oil when a disk of said filling is heated to 400° F. for 5 minutes, said method comprising:
- (a) mixing glycerin and water with a resulting solids content of over 0.60% at high shear;
- (b) dispersing microcrystalline cellulose as a colloidal dispersion to the mixture formed in (a) to provide a matrix mixture with a solids content of over 70%;
- (c) adding a mixture of liquid oil and a melted emulsifier to said matrix mixture;
- (d) adding sweetener and flavoring to the mixture formed in (c);
- (e) adding a whey protein concentrate to the mixture formed in and (d);
- (f) adding starch to the mixture formed in (e), to form the filling.
A bake stable filling comprising a dispersion of oil in a matrix including a humectant and formed from a thermally induced gel of a globulin protein in water, the filling having a water activity of less than 0.60 and exhibiting substantially no spreading or leakage of oil when baked at 400° F. for 5 minutes.
Dependencies are inferred from the claim text.