Yeong-Ching Albert Hong;Jimbay P. Loh;Richard Leshik;Zachary Caplan
发明人:
Yeong-Ching Albert Hong,Richard Leshik,Zachary Caplan,Jimbay P. Loh
申请号：
US13416648
公开号：
US20120258207A1
申请日:
2012.03.09
申请国别(地区):
US
年份:
2012
代理人:
摘要：
Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio； and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.
