Patent ID: 6863911
Filing Date: 2005-03-08
Classification: A21D,A23C,A23G,A23L

Abstract:
1. A creamy product suitable as a filler or topping for baked goods, being bake stable and comprising: 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 at least 15% liquid sugar and at least 9% liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids weight in the aqueous liquid component, and the continuous aqueous liquid component contains less than 30% water; and up to about 30% of an optional suspended solids portion; wherein the moisture content is from 2 to 10% by weight of the total composition, the weight ratio of fat to water is greater than 4:1, the weight ratio of fat to sugar is greater than 1:1, 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 A