| 摘要 |
Fat-free, shelf-stable toppings and fillings for bakery products contain a flavoring such as chocolate, lemon or vanilla, converted starch such as a modified tapioca starch, a polyhydric alcohol such as glycerol, and low molecular weight sugars such as a mixture of sucrose, glucose and corn syrup. Preferred formulations contain substantially no fat, and, as the sugar component, comprise corn syrup containing high fructose corn syrup. Preferred compositions contain from about 60% to about 70% by weight of a sugar component containing low molecular weight sugars and about 40% to about 50% corn syrup, from about 7% to about 12% converted starch, from about 2% to about 5% by weight glycerol and substantially no fat, and exhibit a water activity of about 0.70 or less. Chocolate compositions contain non-fat cocoa in one embodiment.
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