The Procter Gamble Company

Debra L Fuqua

David Joseph Bruno, Jr

Bruce A Roberts

John E Hunter

Paul Joseph Drzewiecki

David C Kleinschmidt

Judith R Melchion

Patricia J Loos

Michael J Dodds

Filling-containing, dough-based products, in particular fruit-filled cookies, having good eating quality and flavor release are disclosed. These products comprise a crumb or dough and a low water activity filling associated with this crumb or dough. The filling comprises an aqueous phase having sugar dissolved therein and a thixotropic cohesive network of fibrils and microfibrils dispersed therein. The network of fibrils and microfibrils functions as a flow control agent which permits the filling, and dough forming the crumb, to be co-baked.

Filling-containing, dough-based products containing cellulosic fibrils

An edible shelf-stable tomato sauce product of optimal color containing textured protein or a mixture of textured protein and meat has been developed. Upon separation of the textured protein, the screened sauce has a color at 70.degree. F. (21.degree. C.) of from about 20.5 to about 25 Hunter 'L' units, from about 18.5 to about 25 Hunter 'a' units, and from about 11.5 to about 15 Hunter 'b' units. A preferred process for the preparation of this product employs a combination of high-temperature-short-time commercial sterilization and hot-fill-hold processing.

Textured protein tomato sauce products

Vegetable protein particle-containing sauces, such as spaghetti sauces, which are organoleptically superior to the same sauces containing real meat can be prepared by providing protein particles having a specified particle size distribution. This is preferably accomplished by agglomerating finely comminuted protein particles with binder in a heating step.

Sauce compositions containing agglomerated particles of specified size

Growing community of inventors

Cincinnati, OH, United States of America

Debra L Fuqua