A FILLING COMPOSITION

The present invention relates to a filling composition which comprises a sweetener, a lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different, and the filling composition has improved bake stability compared to an equivalent composition without...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	THEAN, Hai Ying, MENDOZA, Joy Capili
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BAKERY PRODUCTS BAKING CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The present invention relates to a filling composition which comprises a sweetener, a lipid, a first emulsifier and a second emulsifier. The first emulsifier and the second emulsifier are different, and the filling composition has improved bake stability compared to an equivalent composition without the second emulsifier. The present invention provides a food that comprises the filling composition. The present invention also provides use of a second emulsifier to improve the bake stability of the composition. La présente invention concerne une composition de garniture qui contient un édulcorant, un lipide, un premier émulsifiant et un second émulsifiant. Le premier émulsifiant et le second émulsifiant sont différents, et la composition de garniture présente une stabilité à la cuisson améliorée par rapport à une composition équivalente sans le second émulsifiant. La présente invention concerne un aliment qui comprend la composition de garniture. La présente invention concerne également l'utilisation d'un second émulsifiant pour améliorer la stabilité à la cuisson de la composition.