Thermostable edible creme
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United States of America Patent
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-
Jun 21, 1988
Grant Date -
N/A
app pub date -
Mar 5, 1987
filing date -
Mar 5, 1987
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A bland, intermediate water activity matrix suitable for use in preparing a thermostable, edible creme, is produced by dispersing Ca.sup.++ ions, caseinate ions, corn syrup, lactose and maltodextrin in water; and heating the dispersion to a temperature sufficient to gel the Ca.sup.++ ions and caseinate ions. The bland, intermediate water activity matrix can be converted to a low water activity thermostable creme by admixing it with modified starch, a fat and an emulsifier, and a flavoring material. The thermostable, edible creme can be incorporated into shelf-stable, ready-to-eat bakery products.
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