Patent ID: 6168820
Filing Date: 2001-01-02
Classification: A21D,A23G,A23L,A23P

Abstract:
A process for controlling the softness of a finished food product which comprises immobilizing an edible plasticizer by gelation of the plasticizer using a gelling agent to form an immobilized edible plasticizer, and adding the immobilized edible plasticizer to a food product, and processing the food product to provide a finished food product which tends to lose water and which thereby becomes progressively harder during storage, the immobilized edible plasticizer added in an amount sufficient to retard the hardening of the finished food product due to said water loss over time and under conditions which avoid melting or breakdown of the immobilized edible plasticizer during processing of the food product, such that said plasticizer is gradually released during storage of said finished food product to compensate for said water loss, wherein the food product is a centre filled cereal or bakery product, nutritional bar, breakfast bar, confectionery containing regions of different water activity or a grained product.