Thermostable edible creme

Claim 2

A thermostable edible creme having a water activity of about 0.7 or less comprising a cooked dispersion of a modified starch in an amount sufficient to provide body, short texture and stability and a hydrocolloid in an amount sufficient to provide binding and gelling properties at high temperatures. In a low-moisture solvent system which contains corn syrup, said solvent system comprising from 25 weight percent to 100 weight percent corn syrup and from 75 weight percent to 0 weight percent lactose hydrolysate.

Claim 3

A thermostable edible creme as claimed in claim 1, wherein the modified starch is a cross-linked tapioca starch having a viscosity of from about 100 to about 500 Brabender units at 95° C.

Claim 4

A thermostable edible creme as claimed in claim 1, wherein the modified starch is a cross-linked tapioca starch having a viscosity of from about 150 to 400 Brabender units at 95° C.

Claim 5

A thermostable edible creme as claimed in claim 1, containing two hydrocolloids, one of which is a hydroxypropylmethylcellulose having a viscosity of from about 10,000 cps to 20,000 cps and the other of which is a hydroxypropylmethylcellulose having a viscosity of from about 2,000 cps to 8,000 cps (2% aqueous solution viscosity measured using an Ubbelhode tube), both of said hydrocolloids having a thermal gelation temperature range from 70° C. to 90° C. in aqueous media.

Claim 6

A thermostable edible creme as claimed in claim 1, wherein the corn syrup is high fructose corn syrup.

Claim 7

A thermostable edible creme as claimed in claim 5, which contains from about 90% to 95% high fructose corn syrup, from about 4% to 6% cross-linked tapioca starch having a viscosity of from about 100 to 500 Brabender units at 95° C., from about 0.5% to 1% hydroxypropylmethylcellulose having a viscosity from about 10,000 cps to 20,000 cps and from about 0.25% to 0.8% hydroxypropylmethylcellulose having a viscosity from about 2,000 cps to about 8,000 cps (2% aqueous solution viscosity measured using an Ubbelhode tube), based on the total weight of the creme.

Claim 8

A thermostable edible creme as claimed in claim 6, which has an A w from about 0.5 to 0.7.

Claim 9

A thermostable edible creme as claimed in claim 6, which has a moisture content from about 12% to 25%.

Claim 10

A thermostable edible creme as claimed in claim 6, which has a viscosity from about 600,000 cps to 1,200,000 cps.

Claim 13

A method as claimed in claim 10, wherein the modified starch is a cross-linked tapioca starch having a viscosity from about 100 to about 500 Brabender units at 95° C.

Claim 14

A method as claimed in claim 10, wherein the modified starch is a cross-linked tapioca starch having a viscosity from about 150 to 400 Brabender units at 95° C.

Claim 15

A method as claimed in claim 10, wherein two hydrocolloids are dispersed in the low-moisture solvent system, one of which is a hydroxypropylmethylcellulose having a viscosity of from about 10,000 cps to 20,000 cps and the other of which is a hydroxypropylmethylcellulose having a viscosity of from 2,000 cps to 8,000 cps (2% aqueous solution viscosity measured using an Ubbelhode tube), both of said hydrocolloids having a thermal gelation temperature range from 70° C. to 90° C. in aqueous media.

Claim 16

A method as claimed in claim 10, wherein the corn syrup is a high fructose corn syrup.

Claim 17

A method as claimed in claim 10, wherein high fructose corn syrup is present in an amount from 90% to 95%, cross-linked tapioca dextrin having a viscosity from about 100 to 500 Brabender units at 95° C. is dispersed therein in an amount from 4% to 6%, a first hydroxypropylmethylcellulose having a viscosity from about 10,000 cps to 20,000 cps (2% aqueous solution viscosity measured using an Ubbelhode tube) is dispersed therein in an amount from 0.5% to 1% and a second hydroxypropylmethylcellulose having a viscosity from about 2,000 cps to 8,000 cps (2% aqueous solution viscosity measured using an Ubbelhode tube) is dispersed therein in an amount from about 0.25% to 0.8%, all of said percentages being based on the final weight of the edible creme.

Claim 18

A method as claimed in claim 10, wherein the dispersion is cooked at a temperature from about 85° C. to 95° C.

Claim 19

A method as claimed in claim 10, wherein the dispersion is cooked to a final moisture content of from about 15% to 25%.

Claim 20

A method as claimed in claim 10, wherein a fat and an emulsifier are added to the creme.

Claim 21

A thermostable edible creme as claimed in claim 1, wherein there is additionally dispersed in the low-moisture solvent system a protein and a gelling agent therefor.

Claim 22

A thermostable edible creme as claimed in claim 19, wherein the protein is in the form of egg white solids and the gelling agent is in the form of modified whey solids.

Claim 23

A thermostable edible creme as claimed in claim 19, wherein the protein and gelling agent therefor comprise up to about 0.5% by weight of the creme.

Claim 24

A shelf-stable comestible product comprising a cooked dough product which is filled with the thermostable edible creme of claim 1.

Claim 25

A method of producing a shelf-stable comestible product which comprises filling an uncooked dough product with the thermostable edible creme of claim 1 and cooking the filled dough.