Thermostable edible composition having ultra-low water activity
US5366750A · kind A · utility
27Cited by
21References
69Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Jan 13, 1993 |
| Grant date | Nov 22, 1994 |
| Priority date | — |
| Expiry date | Jan 13, 2013 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P30/25
- WIPO fieldFood chemistry
- WIPO sectorChemistry
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.