Fat free and low fat cookie cream fillings

Generally, the present invention is directed to a modification of the frosting composition disclosed in U.S. Pat. application Ser. No. 640, 429, now U.S. Pat. No. 5,851,576, to utilize the fat replacement composition of that application...

AM Abboud - US

FOOD EMULSION FOR USE IN BARS, FILLINGS, COATINGS AND SPREADS AND PROCESS OF PREPARATION

The present invention concerns a non dairy food composition based on an oil-in-water emulsion containing sugar and carbohydrates characterized in that its water activity is of between 0.5 and 0.75 and its dry matter content is of between...

H Fuhrmeister，W Berendsen，S Nikitin，... - US

Mesomorphic phase structuring, edible surfactants as fat substitutes

Mesomorphic phases of edible surfactants can advantageously be used in preparing sandwich cookie filler creams and compositions for incorporation therewith...

PM Gautchier，LH Wesdorp，KD Brilhart - US

Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products

Mesomorphic phases of edible surfactants can advantageously be used in preparing sandwich cookie filler creams and compositions for incorporation therewith...

M Miller

Mesophase-stabilized emulsions and dispersions for use in low-fat and fat- free food products

Mouthfeel enhancing and emulsion- and dispersion-stabilizing compositions which are utilized in low-fat and fat-free food products and methods for preparing them are described. The mesophase-stabilized emulsions and dispersions are prepa...

M Miller，A Akashe，D Das - US

Cookie filling cream

Mesomorphic phases of edible surfactants can advantageously be used in preparing sandwich cookie filler creams and compositions for incorporation therewith to provide for example structuring or fat- replacement. Preferably the mesomorphi...

PM Gautchier，LH Wesdorp，KD Brilhart

Savory fillings and food products including these fillings

Savory cheese fillings are described which can be frozen and still melt smoothly upon reheating, without fat separation, and which provide the creamy taste, texture, mouth feel, and other organoleptic properties of cheese. The filling ma...

MC Mcglynn，JR Graves，RL Kittleson，... - US

Reduced fat lipid-based fillings

Creamy, reduced fat, low-moisture lipid-based fillings. The fillings comprise: (a) at least about 20% non-digestible lipid; and (b) from about 0.5% to about 35% crystallizing lipid. The fillings can additionally comprise other suitable o...

JE Trout，DP Kirkpatrick - US

Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products

Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-...

A Akashe，M Miller - US

Cookie filling cream

Mesomorphic phases of edible surfactants can advantageously be used in preparing sandwich cookie filler creams and compositions for incorporation therewith to provide for example structuring or fat-replacement. Preferably the mesomorphic...

PM Gautchier，LH Wesdorp，KD Brilhart - US