The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Mar. 18, 1997
Filed:
Aug. 08, 1994
Christina M Fileti, Hackensack, NJ (US);
Richard C Gill, Randolph, NJ (US);
Mark J Ramundo, Clifton, NJ (US);
Lis K Renini, Mercerville, NJ (US);
Nabisco, Inc., Parsippany, NJ (US);
Abstract
A substantially anhydrous filler cream for reduced fat sandwich cookies which retains injected air for extended periods of time is produced by replacing a substantial portion of the filler cream fat with a polyol, preferably glycerol. Exemplary replacement ratios may range from about 0.85 to about 1.6 parts by weight of polyol per part by weight of oleaginous composition or fat replaced. The polyol also provides lubricity for a smooth mouthfeel to compensate for the reduced amount of oleaginous composition. Excessive adhesion or gluing of the filler cream to the sandwich cookie base cake does not result from replacement of a portion of the oleaginous composition with the polyol. Polyol and fat separation is avoided prior to, during, and after aeration using emulsifiers which comprise at least about 80% by weight, preferably at least about 90% by weight monoglycerides and have an iodine value of at least 60, for example, from about 80 to about 120, preferably from about 90 to about 115. Monoglycerides from unsaturated fatty acids are preferred for the filler creams of the present invention. Monoglycerides derived from sunflower oil are most preferred in the present invention. Prevention of separation of the polyol and fat and the avoidance of lump formation is achieved without adversely affecting taste, machinability, aeration, appearance, or texture of the filler cream.