초록 ▼

Microbiologically stable foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content. An example of a composition of this invention is a pudding c

Microbiologically stable foods which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content. An example of a composition of this invention is a pudding containing: 30% water, 50% sugar, 18% fat and minor but effective amounts of alginate, stabilizer, emulsifier and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage. Further, this product may contain from about 10 to about 30 p.p.m. of a quinine salt.

대표청구항 ▼

A microbiologically stable pudding or filling product comprising about from 25 to 55% water, sugar in a ratio to water of about from 2-0.8:1, about from 3 to 25% fat, and minor but effective amounts of gelling agent, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than

A microbiologically stable pudding or filling product comprising about from 25 to 55% water, sugar in a ratio to water of about from 2-0.8:1, about from 3 to 25% fat, and minor but effective amounts of gelling agent, emulsifier, stabilizer and flavoring, provided that the amount of fat is less than the amount of water, the solutes content is adequate to provide the product with a water activity of about from 0.8 to 0.9, and in said sugar the amount of dextrose plus fructose is at least about 50% based on the total sugar content, and wherein the foregoing ingredients are adapted to provide a product which is substantially non-crystalline at about 10°F.