Intermediate moisture bar using a dairy-based binder
摘要
INTERMEDIATE MOISTURE BAR USING A DAIRY-BASED BINDER A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.
申请公布号
AU2011201496(A1)
申请公布日期
2011.10.27
申请号
AU20110201496
申请日期
2011.04.01
申请人
KRAFT FOODS GLOBAL BRANDS LLC.
发明人
SMITH, GARY FRANCIS;KORTUM, OLAF C.;MA, YINQING;REILLY, AMANDA J.;HARMAN, KELLY K;COLEMAN, EDWARD CHARLES;PEEBLES, JUAN R.