Heat tolerant filling base for high temperature, high-pressure cooking co-extrusion

US11375727B2 · kind B2 · utility

Assignee

• Intercontinental Great Brands LLC · US

Inventors

• Asya Bakhtina · East Hanover, US
• Michelle Beaver · East Hanover, US
• Kelly Christiansen · East Hanover, US
• Yeong-Ching Albert Hong · Kildeer, US
• Joshua Smith · East Hanover, US
• Liyi Yang · East Hanover, US

Key dates

• Filing date: Jul 9, 2019
• Grant date: Jul 5, 2022
• Expiry date: Jul 9, 2039

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23P30/25
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Soft and creamy lipid-based food fillings suitable for high-temperature, high-pressure cooking co-extrusion are provided. In one approach, the filling includes about 30 to about 45 weight percent of an edible lipid having a melting point of about 45° C. or lower, about 0.5 to about 5 weight percent of a high oil-binding capacity material having an oil-binding capacity of at least about 100%, about 10 to about 30 weight percent of amorphous materials, and less than 30 weight percent sugar, sugar alcohol, or combinations thereof. The fillings generally have a particle size distribution with D50 of about 25 microns or less. Preferably, the fillings have a low water activity of about 0.45 or less and are substantially free of polyhydric alcohols and polyhydric alcohol-based humectants. The fillings maintain their soft and creamy texture after high-temperature, high-pressure cooking co-extrusion, subsequent baking, and throughout storage.