Patent ID: 6770316
Filing Date: 2004-08-03
Classification: A21D,A23G,A23L

Abstract:
A method of preparing a low water activity fruit flavored filling comprising:a) substantially completely melting at least a portion of a low melting point oil and a high melting point oil, said low melting point oil having an average melting point temperature of at least about 10Â° F. lower than an average melting point temperature of said high melting point oil; b) at least partially blending together said low melting point oil and said high melting point oil to form a mixture of oils; c) at least partially blending a flavoring agent with said blend of oils to form a blend of flavoring agent and oils, said flavoring agent including a fruit, a fruit flavor, and mixtures thereof; d) at least partially cooling said blend of flavoring agent and oils to a temperature below the average melting point of said low melting point oil; and, e) at least partially breaking-up fat crystals forming in said blend of flavoring agent and oils as said blend of flavoring agent and oils is cooled, said fruit flavored filling including about 0.05-40% by weight flavoring agent, at least about 0.01% by weight of said high melting point oil, up to about 60% by weight of said low melting point oil, about 0.1-40% by weight humectant, and an Aw of less than about 0.8.