INTERCONTINENTAL GREAT BRANDS LLC;KRAFT FOODS GLOBAL BRANDS LLC
发明人:
LOH, JIMBAY P.,HONG, YEONG-CHING ALBERT
申请号：
ES10705242
公开号：
ES2469845T3
申请日:
2010.02.17
申请国别(地区):
ES
年份:
2014
代理人:
摘要：
A creamy, lipid-based food filling, which is stable in baking, the creamy food filling comprising: a continuous lipid phase that includes a low melting lipid with a melting point of 40 ° C or less； a solid phase dispersed in the continuous lipid phase and which includes a hydrophilic powder and a high melting lipid with a melting point of at least 70 ° C； a water activity of 0.5 or less and particles of the hydrophilic powder and the high melting lipid forming a particle size distribution of the creamy food filling that makes the creamy food filling stable when baked, as manifested by substantially no spreading of the filler and substantially no bleeding of the filler oil in a sample of the creamy food filler heated for 10 minutes at 150 ° C and in which the particle size distribution is a bi-modal particle size distribution that includes a portion of powder particles with a sub-distribution of dust particles less than 4 micrometers with a sufficient amount of sub-micrometer powder particles of 1 micrometer or less, effective in making the creamy food filling stable in baking and a portion of creamy particles with a sub-distribution of creamy particles greater than 4 micrometers and in which the torque portion Dust particles are at least 10 percent by volume of the bi-modal particle size distribution and the dust particle portion includes at least 0.1 percent by volume of sub-micrometric dust particles.Un relleno de alimentos cremoso, a base de lípidos, que es estable al horneado, comprendiendo el relleno de alimentos cremoso: una fase lipídica continua que incluye un lípido de fusión baja con un punto de fusión de 40°C o inferior； una fase sólida dispersada en la fase lipídica continua y que incluye un polvo hidrófilo y un lípido de fusión alta con un punto de fusión de al menos 70°C； una actividad en agua de 0,5 o inferior y partículas del polvo hidrófilo y el lípido de fusión alta formando una distribución de tamaño de partícula del relleno de alimentos cremoso q
