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    Fat Bloom Inhibiting Food Compositions and Methods
    1.
    发明公开
    Fat Bloom Inhibiting Food Compositions and Methods 审中-公开
    Fettreifhemmende Lebensmittelzusammensetzungen und Verfahren

    公开(公告)号：EP2353391A1

    公开(公告)日：2011-08-10

    申请号：EP11152732.1

    申请日：2011-01-31

    申请人： Kraft Foods Global Brands LLC

    发明人： Cadore, Margaret A. ,  Richar, Thomas M. ,  Janulis, Theodore N. ,  Manns, James M.

    IPC分类号： A21D13/00 ,  A23L1/00 ,  A23P1/08

    CPC分类号： A23G3/54 ,  A21D13/24 ,  A23G3/343 ,  A23G3/40 ,  A23G2200/08

    摘要： Shelf stable non-refrigerated food products having base-cake, filling and coating components with fat bloom inhibiting characteristics and low fat migration. One embodiment provides a food composition having a base-cake having canola oil and having moisture content in a range of about 1.7 to 3.1 percent; a crème filling having a non-lauric fat, and having a water activity level of about 25; and a coating having lauric fat and a non-lauric fat, and having less than about 1 percent moisture.

    摘要翻译： 搁板稳定的非冷冻食品，具有基饼，灌装和涂层成分，具有油脂开花抑制特性和低脂肪迁移。 一个实施方案提供了一种食物组合物，其具有含有菜籽油的底饼，并且水分含量在约1.7至3.1％的范围内; 具有非月桂酸脂肪并具有约25的水活度水平的奶油馅; 以及具有月桂酸脂肪和非月桂酸脂肪并且具有小于约1％水分的涂层。