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. 08, 2005
Filed:
Jul. 10, 2003
Jeanny Zimeri, Guatemala, GT;
Chii-fen Wang, Princeton, NJ (US);
Zhen-yi Yan, East Hanover, NJ (US);
Harry Levine, Morris Plains, NJ (US);
Louise Slade, Morris Plains, NJ (US);
Weizhu Yu, Morris Plains, NJ (US);
Julia Leigh Desrochers, Mahwah, NJ (US);
Jeanny Zimeri, Guatemala, GT;
Chii-Fen Wang, Princeton, NJ (US);
Zhen-Yi Yan, East Hanover, NJ (US);
Harry Levine, Morris Plains, NJ (US);
Louise Slade, Morris Plains, NJ (US);
Weizhu Yu, Morris Plains, NJ (US);
Julia Leigh DesRochers, Mahwah, NJ (US);
Kraft Foods Holdings, Inc., North Field, IL (US);
Abstract
A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueous liquid component for providing sweetness and stability, comprising liquid sugar and liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids by weight of the aqueous liquid component, and the continuous aqueous liquid component preferably contains less than 20% water. An optional suspended solids portion can be employed. The creamy product, wherein the moisture content is from 2 to 10% by weight of the total composition, and the combined amount of the sugar, polyol and other soluble solids comprises from about 25 to 65% of the total product and is sufficient to provide an Aof less than 0.5 for the total product, can be combined with a bakeable dough and baked.