The J.m. Smucker Company

John P Hansen

James Andrew Jindra

Jonathan D Rock

Mark S Grucza

A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscose free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.

Cold process, oven stable fruit paste and method of making such paste

A bake stable filling with a water activity of less than 0.60 comprising a matrix including a globulin protein with a dispersion of oil.

Bake stable low water activity filling

A flavored filling having a low water activity. The filling includes a flavoring agent, an edible oil, and humectant. The edible oil can include a high and a low melting temperature oil. The high melting point oil, when used, can act as a crystal seeding agent during the formation of the filling.

Low water activity filling

A cold process method for forming a pumpable, bake stable, pectin based food paste involving providing a liquid component containing solubilized pectin and a food ingredient, providing a dry component containing a gelling agent for the pectin, dry acid and buffer salt, selecting the particle size of the acid and salt to delay gelling by a desired time, rapidly blending the dry component into the liquid component for a time less than the desired time; and, transporting the blended components to a container where it gels into the food paste.

Cold process method for making an oven stable pectin base food paste and the paste made by such method

A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system comprising a blend of first instant granular modified corn starch hydratable into a highly viscous free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.

Cold process oven stable fruit paste and method of making such paste

A cold process bake fruit paste including a fruit concentrate, water, a corn syrup sweetener, and a stabilizer system including a blend of first instant granular modified corn starch hydratable into a highly viscose free standing mass when exposed to free water and a second instant granular natural corn starch hydratable by free water to form a resilient, colloidal gel structure with the first and second starches hydrated after being fully dispersed in fruit paste.

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Wadsworth, OH, United States of America

John P Hansen