56results about "Food ingredient as water activity affecting agent" patented technology

Provided is a process for preparing filled cracker snacks containing a creamy, lubricious low Aw, and bake stable filler encased within crisp oven-baked cracker with efficiency and consistency despite the difficult rheology of the filler. In a first step, a smooth textured, bakable filling is prepared comprising an oil phase, an aqueous phase and a solids phase by a process comprising blending the ingredients and mixing with high shear to form a homogeneous filler having a viscosity of greater than 1.5×105 centipoise. Also prepared are top and bottom sheets of cracker dough, the bottom of which is moved at a predetermined horizontal velocity for depositing a plurality of continuous or intermittent streams of a bakable filling thereon from a depositor comprising a plurality of openings. The top dough sheet is then placed over the bottom sheet, and the sheets are cut and / or scored in a predetermined pattern to form a composite unbaked dough and filling. Finally, the composite is baked sufficiently to provide a crisp outer crust that exhibiting textural and microbiological stability.

A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.

Oral gel delivery systems for calcium are provided comprising an ingestible matrix within which a calcium source is substantially uniformly and completely dispersed. The delivery systems may optionally include one or more other functional ingredients, for example, functional ingredients that aid in the uptake and / or metabolism of calcium by the body and / or that complement or enhance the function of calcium within the body.

The invention discloses spleen and stomach strengthening sticky rice balls. The spleen and stomach strengthening sticky rice balls are prepared from the following raw materials in parts by weight: 190-210 parts of sticky rice, 30-45 parts of coix seed, 40-55 parts of oat, 10-15 parts of black rice, 20-25 parts of purple sweet potatoes, 85-95 parts of bananas, 25-35 parts of pumpkins, 45-55 parts of Chinese yam, 30-40 parts of chestnuts, 5-10 parts of raisin, 10-15 parts of dried Chinese data, 75-85 parts of sesame, 5-10 parts of pinenut kernels, 5-10 parts of hazelnut kernels, 40-50 parts of rock candy, 5-10 parts of hawthorn, 5-10 parts of liquorice, 2-4 parts of dried tangerine or orange peel, 2-5 parts of Poria cocos, 0.3-0.6 part of pectin, 0.2-0.6 part of curdlan, 70-80 parts of malt syrup, 50-60 parts of milk, 15-20 parts of honey, and 95-100 parts of water. The invention also discloses a preparation method of the spleen and stomach strengthening sticky rice balls.

A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.

Low pH, high moisture, shelf stable food composition with reduced sourness and methods of making them are provided. The food composition is acidified with a low sourness acidulent having an acidifying power of at least about 0.005 mole / liter per gram of the acidulant at pH 4.0 in amount effective for providing a food composition having an Aw of about 0.90 or greater with a final pH of 5.0 or less, and particularly 4.2 or less. The low pH food composition particularly may contain total organic acids content of 0.22 moles per 1,000 grams of food composition or less, which aids in avoiding undue sourness. New or improved low pH, high-moisture shelf stable food components and products with reduced sourness, and their methods of preparation, are also provided, including in one aspect an improved electrodialysis method and system for preparing ED compositions useful for food preparation.

Provided are a water activity reducing agent including two or more carbohydrates selected from the group consisting of sorbitol (A), glucose (B), xylitol (C), erythritol (D), and glycerin (E), a food product including the water activity reducing agent, and a method for reducing the water activity of a food product using the water activity reducing agent.

The present invention relates to a cereal bar composition comprising allulose and a method for preparing the same. The present invention provides a cereal bar composition having a high sugar content,low calories, and soft texture characteristics.

A method of manufacturing a coated pet food is provided. The method comprises providing an edible core having a moisture content of at least about 50% and a volume of from about 0.256 cubic centimeters to about 16.4 cubic centimeters. A first layer comprising a first plurality of particles is bonded to the edible core to provide the coated pet food. The first layer of the coated pet food resists 98% of abrasion in an abrasion test.