Fat-free toppings and fillings for bakery products

Details Fat-free toppings and fillings for bakery products Fat-free toppings and fillings for bakery products

A - Human Necessities

23

G

A23G 3/00 (2006.01) A23G 1/00 (2006.01) A23G 3/34 (2006.01) A23L 1/05 (2006.01) A23L 1/307 (2006.01) A23P 1/08 (2006.01)

Patent

CA 2117868

FAT-FREE TOPPINGS AND FILLINGS FOR BAKERY PRODUCTS Abstract Fat-fee, shelf-stable toppings and fillings for bakery products contain a flavoring such as chocolate, lemon or vanilla, converted starch such as a modified tapioca starch, a polyhydric alcohol such as glycerol, and low molecular weight sugar such as a mixture of sucrose, glucose and corn syrup. Preferred formulations contain substantially no fat, and, as the sugar component, com- prise corn syrup containing high fructose corn syrup. Preferred compositions contain from about 60% to about 70% by weight of a sugar component containing low molecular weight sugars and about 40% to about 50% corn syrup, from about 7% to about 12% converted starch, from about 2% to about 5% by weight glycerol and substantially no fat, and exhibit a water activity of about 0.70 or less. Chocolate compositions contain non-fat cocoa in one embodiment.

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