CA2153764A1 - Thermostable edible composition having ultra-low water activity - Google Patents

Thermostable edible composition having ultra-low water activity

Info

Publication number
CA2153764A1
CA2153764A1 CA002153764A CA2153764A CA2153764A1 CA 2153764 A1 CA2153764 A1 CA 2153764A1 CA 002153764 A CA002153764 A CA 002153764A CA 2153764 A CA2153764 A CA 2153764A CA 2153764 A1 CA2153764 A1 CA 2153764A1
Authority
CA
Canada
Prior art keywords
ultra
thermostable
low water
water activity
filling
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA002153764A
Other languages
French (fr)
Other versions
CA2153764C (en
Inventor
James R. Morano
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Chr Hansen AS
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of CA2153764A1 publication Critical patent/CA2153764A1/en
Application granted granted Critical
Publication of CA2153764C publication Critical patent/CA2153764C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs

Abstract

The invention is a composite food subsystem that provides a sweet or savory-flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning".
The filling includes an edible hydrophilic liquid phase. A
stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic liquid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co-laminated products of multi-textures.
CA002153764A 1993-01-13 1994-01-12 Thermostable edible composition having ultra-low water activity Expired - Fee Related CA2153764C (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US08/004,051 1993-01-13
US08/004,051 US5366750A (en) 1993-01-13 1993-01-13 Thermostable edible composition having ultra-low water activity
PCT/US1994/000174 WO1994015484A1 (en) 1993-01-13 1994-01-12 Thermostable edible composition having ultra-low water activity

Publications (2)

Publication Number Publication Date
CA2153764A1 true CA2153764A1 (en) 1994-07-21
CA2153764C CA2153764C (en) 2004-03-16

Family

ID=21708893

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002153764A Expired - Fee Related CA2153764C (en) 1993-01-13 1994-01-12 Thermostable edible composition having ultra-low water activity

Country Status (6)

Country Link
US (3) US5366750A (en)
EP (1) EP0679062A4 (en)
JP (1) JPH09502861A (en)
AU (1) AU682496B2 (en)
CA (1) CA2153764C (en)
WO (1) WO1994015484A1 (en)

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US5824358A (en) * 1996-11-19 1998-10-20 The J. M. Smucker Company Fat free edible composition and method of making and using same
WO1998041592A1 (en) * 1997-03-17 1998-09-24 Monsanto Company Reticulated bacterial cellulose as a rheological modifier for polyol fluid compositions
US6090428A (en) * 1997-06-25 2000-07-18 Joseph Ventura Rancho Spreadable protein compositions
US5932270A (en) 1997-07-09 1999-08-03 The J. M. Smucker Company Cold process, oven stable fruit paste and method of making such paste
US6241812B1 (en) 1998-02-06 2001-06-05 Pharmacia Corporation Acid-stable and cationic-compatible cellulose compositions and methods of preparation
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US6146672A (en) * 1998-04-02 2000-11-14 The Pillsbury Company Water-in-oil emulsion fillings
US6183799B1 (en) * 1999-05-27 2001-02-06 Nestec S.A. Extrusion process for laminated candy products
US6685978B1 (en) 2000-04-04 2004-02-03 Cp Kelco Aps Gelled and gellable compositions for food products
US20020064582A1 (en) * 2000-10-26 2002-05-30 Carabetta Peter P. Shelf stable food product and mix kit
US6616963B1 (en) 2000-11-15 2003-09-09 Nestec S.A. Laminated candy products made by an extrusion process
US6592928B2 (en) 2000-11-15 2003-07-15 Nestec S.A. Festooned laminated candy and methods for making same
US6689406B2 (en) 2000-12-05 2004-02-10 Nestec S.A. Chocolate coating process and device for same
US6528104B1 (en) 2000-12-27 2003-03-04 The J. M. Smucker Company Low water activity filling
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US6863911B2 (en) 2001-02-02 2005-03-08 Kraft Foods Holdings, Inc. Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation
US6905720B2 (en) * 2001-02-02 2005-06-14 Kraft Foods Holdings, Inc. Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it
GB0113751D0 (en) * 2001-06-06 2001-07-25 Dow Corning Surface treatment
US6805890B2 (en) * 2001-09-06 2004-10-19 Nestec S.A. Laminated, extruded candy products
US6706306B2 (en) 2002-05-01 2004-03-16 The J. M. Smucker Company Cold process method for making an oven stable pectin base food paste and the paste made by such method
US7094317B2 (en) * 2002-11-06 2006-08-22 Fiberstar, Inc. Process of manufacturing and using highly refined fiber mass
CA2525381A1 (en) * 2003-04-22 2004-11-04 The J.M. Smucker Company Low water activity cold-process ice cream toppings
US7074445B2 (en) * 2003-10-30 2006-07-11 Frito-Lay North America, Inc. Method for adhering large seasoning bits to a food substrate
US7074446B2 (en) * 2003-10-30 2006-07-11 Frito-Lay North America, Inc. Method for making a dual-textured food substrate having large seasoning bits
US20050233044A1 (en) * 2004-04-19 2005-10-20 Don Rader Encapsulated organic solution particles
US20050249845A1 (en) * 2004-05-10 2005-11-10 Mihalos Mihaelos N Process for preparing filled cracker products
US20050271785A1 (en) * 2004-06-03 2005-12-08 Hayes-Jacobson Susan M Shaped cookie intermediates using bake stable fillings to form visual features
GB0425691D0 (en) * 2004-11-23 2004-12-22 Hepworth David G Improved biocomposite material
JP4951211B2 (en) * 2005-04-27 2012-06-13 本田技研工業株式会社 Backbar support structure for welding
US20060286212A1 (en) * 2005-06-07 2006-12-21 Weizhu Yu Low moisture, low water activity caramel, caramel composite products and process for preparation
US20110183059A1 (en) * 2005-08-17 2011-07-28 Oven Luv'n Llc Ready to bake refridgerated batter
CA2556286A1 (en) * 2005-08-17 2007-02-17 Robert P. Stanton Ready to bake refrigerated batter
CA2632430A1 (en) * 2005-12-06 2007-06-14 Albert Mihranyan Cellulose gel formulations
DK2103644T3 (en) * 2007-01-12 2014-04-22 Asahi Kasei Fibers Corp Fine cellulose particles and liquid or solid dispersion thereof
MX2010003020A (en) * 2007-09-20 2010-04-01 Kellog Co Crisp, filled foods and methods related thereto.
US9060531B2 (en) 2007-10-31 2015-06-23 Corporativo Internacional Mexicano, S. De R.L. De C.V. Laminated baked snack bar
US7994111B2 (en) 2008-02-15 2011-08-09 The Procter & Gamble Company Liquid detergent composition comprising an external structuring system comprising a bacterial cellulose network
US9119410B2 (en) 2008-02-29 2015-09-01 Intercontinental Great Brands Llc Filled, baked crispy snack having a high moisture content
US8287936B2 (en) 2009-02-17 2012-10-16 Kraft Foods Global Brands Llc Bake-stable creamy food filling base
US10264804B2 (en) 2010-10-19 2019-04-23 Intercontinental Great Brands Llc Heat-stable filling with cereal-derived ingredients
CA2819000C (en) * 2010-12-15 2017-03-28 Kraft Foods Global Brands Llc Heat tolerant lipid-based filling
WO2012084421A1 (en) * 2010-12-22 2012-06-28 Unilever Nv Production of fibres by spinning
WO2012136854A1 (en) * 2011-04-08 2012-10-11 Generale Biscuit Food product
PL3364767T3 (en) 2015-10-19 2020-08-10 Unilever N.V. Composition comprising an oil phase
US11286313B2 (en) * 2016-06-30 2022-03-29 Betulium Oy Parenchymal cellulose composition
RU2655817C2 (en) * 2016-09-23 2018-05-29 федеральное государственное бюджетное образовательное учреждение высшего образования "Мичуринский государственный аграрный университет" Method for production of apple heat-stable filling from pomace of directly squeezed juice production
US11375727B2 (en) 2019-07-09 2022-07-05 Intercontinental Great Brands Llc Heat tolerant filling base for high temperature, high-pressure cooking co-extrusion
CN115710539B (en) * 2022-10-24 2023-08-18 广东优凯科技有限公司 Microcapsule laundry detergent and preparation method thereof

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Also Published As

Publication number Publication date
US5529801A (en) 1996-06-25
EP0679062A4 (en) 1998-05-20
EP0679062A1 (en) 1995-11-02
AU682496B2 (en) 1997-10-09
US5366750A (en) 1994-11-22
AU6227894A (en) 1994-08-15
WO1994015484A1 (en) 1994-07-21
US5723164A (en) 1998-03-03
JPH09502861A (en) 1997-03-25
CA2153764C (en) 2004-03-16

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