Yeong-Ching Albert Hong;Richard Leshik;Zachary Caplan
发明人:
Zachary Caplan,Richard Leshik,Yeong-Ching Albert Hong
申请号：
US13416606
公开号：
US20120251676A1
申请日:
2012.03.09
申请国别(地区):
US
年份:
2012
代理人:
摘要：
Methods and compositions relating to a 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 foodstuff comprising (i) about 50% to about 70% water； (ii) about 7% to about 17% hard fat； (iii) about 0.1% to about 5% protein source； and (iv) about 0.1% to about 20% water binder, the foodstuff having a gel strength of about at least 100, further wherein the foodstuff does not comprise lecithin； wherein the first and second components are arranged in discrete layers to form the multi-texture, ready-to-eat foodstuff and wherein the first and second soluble solid ratios have a relative difference of less than about 12 percent.
