| 摘要 |
A savory, bakeable, shelf-stable, and low-moisture filler composition includes a) a dispersed fat phase comprising a triglyceride fat; b) an aqueous liquid phase comprising a polyol; and c) a solids phase comprising one of two savory filler components, wherein one filler component comprises cheese and the other filler component comprises a yeast extract. The filler composition has a water activity of about 0.25 to about 0.6. A savory food product may be made from the filler composition and a dough. The filler composition and dough may be extruded to form a food product such as a filled ball, a snack bar, a muesli bar, a nutritional bar, or a cold pressed bar. The savory food product has a water activity of about 0.25 to about 0.8. |
