Shelf-stable, non-aqueous spreadable fillings

A non-aqueous, lipid-based, stable, flavored coating having a smooth, non-grainy texture, spreadable at room temperature but capable of form retention when applied to a substrate at a temperature up to about 110 DEG F.; comprising about 10-70% of a hydrogenated vegetable oil having a Wiley Melting P...

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Bibliographische Detailangaben
Hauptverfasser:	WILSON, LONNY L, PLAYER, KENNETH W
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKINGOILS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	A non-aqueous, lipid-based, stable, flavored coating having a smooth, non-grainy texture, spreadable at room temperature but capable of form retention when applied to a substrate at a temperature up to about 110 DEG F.; comprising about 10-70% of a hydrogenated vegetable oil having a Wiley Melting Point less than about 90 DEG F.; about 30-90% of a particulate friable, non-hygroscopic bulking agent; about 0 to a flavoring amount of a flavorant; and about .1 to about 8% of a lipid stabilizer having a Capillary Melting Point in the range of about 125-150 DEG F., said vegetable oil and stabilizer defining on cooling a lipid matrix for the bulking agent, said bulking agent being substantially impalpable in the lipid matrix.