Cookie filling cream
US5968583A · kind A · utility
8Cited by
44References
23Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Jun 19, 1997 |
| Grant date | Oct 19, 1999 |
| Priority date | — |
| Expiry date | Jun 19, 2017 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/804
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Mesomorphic phases of edible surfactants can advantageously be used in preparing sandwich cookie filler creams and compositions for incorporation therewith to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases. The mesomorphic phases may also be used in frostings. Preferred mesomorphic phases for filler creams, frostings and other finished foodstuffs include 8% or more nonionic surfactant and/or include 7% or more nonionic surfactant and may be processed through a colloid mill after cooling.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.