发明名称 |
NUT CLUSTER BINDER AND METHOD OF MANUFACTURE |
摘要 |
Compositions and methods for a food binder that, when blended with a solid nut blend, provides a cohesive shelf-stable low water activity product that is chewy and has high lubricity (i.e., not tooth-compacting). One embodiment of a binder composition can have an aqueous based syrup in a range from about 33 to 74 percent weight; sucrose in a range from about 10 to 35 percent weight; polyhydric alcohol in a range from about 2 to 20 percent weight; fat in a range from about 2 to 30 percent weight; and an emulsifier in the range from about 0.5 to 2 percent weight. In a preferred embodiment, the syrup/sucrose:fat:polyhydric alcohol ratio is about 9:3:1 respectively by weight. Also, in a product using the binder, the binder can be in the range of about 25 to 35 percent weight and have an A w less than about 0.35. |
申请公布号 |
EP2316277(A1) |
申请公布日期 |
2011.05.04 |
申请号 |
EP20100189547 |
申请日期 |
2010.11.01 |
申请人 |
KRAFT FOODS GLOBAL BRANDS LLC |
发明人 |
LOCKE, JOHN;COLEMAN, EDWARD;SORNOZA, FROILAN |
分类号 |
A23L7/117;A23G3/48;A23G3/54;A23L25/00;A23P30/10 |
主分类号 |
A23L7/117 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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