Lynn Ragan - Miami FL, US Eduardo Godinez - Chesterfield MO, US Matthew McMindes - Chesterfield MO, US Rosa Sanchez - St. Louis MO, US
Assignee:
Solae, LLC - St. Louis MO
International Classification:
A23C 19/093 A23C 21/08
US Classification:
426538000, 426582000, 426656000
Abstract:
The present invention is directed to protein granule compositions as well as cheeses compositions containing the protein granule compositions. The protein granule composition is selected from the group consisting of a whey protein granule composition that comprises a vegetable protein material and a liquid dairy whey; wherein the weight ratio of the vegetable protein material to the liquid dairy whey is from about 1 to about 2-6 and a milk protein granule composition that comprises a vegetable protein material and a liquid milk; wherein the weight ratio of the vegetable protein material to the liquid milk is from about 1 to about 2-6.
John A. Hirschey - Brentwood MO Lynn F. Ragan - Ballwin MO
Assignee:
Continental Baking Company - St. Louis MO
International Classification:
A23G 300
US Classification:
426572
Abstract:
An aerated reduced-fat creme and process for its production is disclosed which is suitable as a filling for baked goods such as snack cakes. The process comprises blending a starch composition containing sugar and a pregelantinized instant starch with an aqueous syrup to form a substantially smooth paste. Water is then added to hydrate the starch followed by the addition of a vegetable shortening, and an emulsifier combination comprising a polyglycerol ester and an alkali stearoyl lactylate and sugar. This mixture is then blended and aerated to provide a product with a smooth, homogeneous appearance and creamy texture.