THERMOSTABLE EDIBLE COMPOSITION HAVING ULTRA-LOW WATER ACTIVITY

摘要

The invention is a composite food subsystem that provides a sweet or savory- flavored thermostable filling having an ultra-low water activity. The thermostable filling is, also, thixotropic or "shear thinning" . The filling includes an edible hydrophilic liquid phase. A stabilizing network of ultrahigh surface area cellulose particulates are dispersed and reactivated in the hydrophilic liquid phase. A solid phase admixture can be added as a fine powder. The thermostable filling is desirable for use in methods for making co-extruded or co- laminated products of multi-textures.