CN112040791A

CN112040791A - Moisturizing composition

Info

Publication number: CN112040791A
Application number: CN201980029318.3A
Authority: CN
Inventors: E·R·盖特; T·T·斯昂; H·T·欧阿; T·D·C·阮; M·皮翁特科; A·N·婉; P·T·东
Original assignee: Rich Products Corp
Current assignee: Rich Products Corp
Priority date: 2018-03-01
Filing date: 2019-02-27
Publication date: 2020-12-04
Also published as: WO2019168909A1

Abstract

A moisturizing composition comprising water, a sweetener, a modified starch, and an emulsifier. The moisturizing composition exhibits improved water retention.

Description

Moisturizing composition

Cross Reference to Related Applications

The present invention claims priority from U.S. provisional application serial No. 62/637,081 filed on 3/1/2018, which is incorporated herein by reference.

The present disclosure relates to moisturizing compositions, and more particularly to toppings (toppings) for baked goods having improved moisturizing properties. The moisturizing composition can be used as a fruit gel and other types of products.

Background

Fruit gels are low solids products that include a stabilizer base and play an important role in the successful sale of cakes and other sweet baked goods. The fruit gel has a consistency that allows the gel to flow easily over the food product to cover and decorate the cake with frozen toppings (e.g., non-dairy toppings). The fruit gel gels gel well with the different toppings on the cake, add flavor and provide a final decoration to the baked food.

Frozen cakes with fruit gel toppings can be stored uncovered on refrigerated display shelves before sale to consumers. Due to this type of open processing and refrigeration, known fruit gels become rubbery, typically within two to three days, and begin to separate from the food glaze (icing) and form open gaps on the food glaze.

In view of the current state of the art, there is a need for moisturizing compositions (e.g., fruit gels) that remain moist and provide a protective barrier that maintains freshness in frozen cakes for longer periods of time (e.g., four or more days) in an uncovered refrigerated display shelf.

Disclosure of Invention

The present invention relates to moisturizing compositions such as fruit gels. The moisturizing composition is a low solids and stabilizer base product having a consistency that allows the moisturizing composition to flow or spread over a food product (e.g., a cake or other dessert product) at ambient temperatures (e.g., 70-80 ° F) or refrigerated temperatures (33-50 ° F) such that the moisturizing composition flows over the food product and wraps (enrobes) and decorates the food product. The moisturizing composition is formulated to adhere to various toppings on cakes and other confectionery products to add flavor and/or color to the coated food product. Food products coated with the moisturizing composition can be stored uncovered for greater than four days and often at least ten days in a refrigerated display shelf (e.g., 33-50 ° F), while 1) remaining moist without becoming rubbery, 2) providing a protective barrier for the food product so as to maintain the freshness of the food product and 3) not separating from and forming open gaps in the glaze on the food product. Thus, the moisturizing composition of the present invention serves as an excellent protective layer for creams/frozen cakes and other types of food products, thus contributing to an extension of the shelf life of the food products. The moisturizing composition typically has a low viscosity (e.g., a Brookfield reading of 12,600-12,800cps at 70-75 ° F, a Bostwick consistometer reading of 8-10cm at 70-75 ° F), and thus is flowable/spreadable on food products (e.g., cakes, etc.) and still delivers good coating characteristics, and can successfully coat food products with less material than prior art flavor gels. The firmness and viscosity of the moisturizing composition of the present invention changes very little under refrigerated conditions for at least four days and typically at least ten days. The moisturizing composition of the present invention does not require further agitation before being applied to the food product. As such, the moisturizing compositions of the present invention are ready-to-use products that can be poured or otherwise dispensed directly from a container onto a food product. After the moisturizing composition of the present invention is applied to a food product (e.g., frozen cake, baked product, etc.), the food product comprising the moisturizing composition of the present invention can be displayed immediately upon refrigerated display. The consistency of the moisturizing composition of the present invention is such that the moisturizing composition of the present invention can pour and/or spread on the food and easily spread on the top and side surfaces of the food without the problems associated with the run off of the moisturizing composition of the present invention from the top and sides of the food.

It is understood that the moisturizing compositions of the present invention can be used as a filler (e.g., a fruit filler, a bavaria filler, a french cream filler, a cream cheese filler, etc.). The moisturizing composition of the present invention can also be used with other products that will be placed in an uncovered refrigerated display shelf.

The moisturizing compositions of the present invention include novel compositions of one or more emulsifiers (e.g., monoglycerides, diglycerides, polysorbates, etc.). It was found that the use of one or more emulsifiers improved the moisturizing composition of the present invention, which resulted in the moisturizing composition not gelling or becoming rubbery for at least four days under refrigerated conditions, as compared to prior art fruit gels which gelled and became rubbery for two to three days under refrigerated conditions. It has also been found that the use of one or more emulsifiers in the moisturizing composition of the present invention produces a synergistic effect in the moisturizing composition that results in the moisturizing composition not gelling or becoming rubbery, as compared to prior art fruit gels that gel and become rubbery under refrigeration conditions for two to four days. When exposed to refrigeration temperatures, the one or more emulsifiers are found to interact with the other ingredients of the moisturizing composition to inhibit gelling of the moisturizing composition and the moisturizing composition becomes rubbery. It has been found that the use of one or more emulsifiers improves the water retention of the moisturizing composition compared to prior art fruit gels comprising fats or fat derivatives. Prior art fruit gels gel and become rubbery within two to four days after being applied to food at refrigeration temperatures. In one non-limiting embodiment, the total HLB (hydrophilic-lipophilic balance) of the emulsifiers in the moisturizing composition is from 8 to 16 (and all values and ranges therebetween).

As set forth in table 1 and fig. 4, a comparison of the strength or hardness of the moisturizing compositions of the present invention (e.g., oranges of the present invention, passion fruits of the present invention, strawberries of the present invention) versus three commercially available fruit gels illustrates that the moisturizing compositions of the present invention have a strength or hardness value that is lower than that of commercial products after one to two days. The gel strength or hardness of a moisturizing composition is a measure of the rigidity of a gel formed and prepared according to the prescribed conditions of the formulation. Gel strength or hardness is a measure of the force (weight) required to depress a specified area of the sample surface by a distance of 5 mm. Additional information regarding the measure of gel strength or hardness and the type of analyzer used to measure such gel strength or hardness is set forth in Standard Testing Methods For Edible Gelatin (Standard test method For Edible Gelatin, 7.2013), issued by the American Association of Gelatin manufacturers, http:// www.gelatin-gmia. The procedure for testing gel strength or hardness as illustrated in table 1 and fig. 4 is as follows:

1. 100 grams of the sample was weighed using a Mettler Toledo scale and placed into a 4 ounce (110ml) container.

2. Before the first measurement, the sample was placed in a cooler (4 ℃ C. +/-1 ℃ C.) for 24 hours.

3. Lfra (brookfield engineering) or ta. xt2(Texture Technologies) Texture analyzers were set up by the instrument manufacturer.

4. The container was centered on the texture analyzer platform so that the probe was placed as close to the sample as possible without touching the sample.

5. Gel hardness tests were performed as "start" (LFRA) or "run" (ta.xt2). This was repeated as necessary until all gel strength measurements were completed. The temperature of the sample during the measurement was about 4 ℃ +/-l ℃.

6. After each measurement, the sample was returned to the cooler (4 ℃ +/-l ℃).

7. The results and sample temperature were recorded for each test day.

8. Steps 3-7 were repeated to determine the hardness of the gel samples per day.

A lower hardness value indicates that the gel retains its original texture and exhibits less rubbery appearance and texture. A hardness value of less than 10 (e.g., less than 10 grams of force applied to the sample tested by the texture analyzer) is desired to maintain the desired appearance and texture of the fruit gel. Hardness values of less than 10 identify gels with textural characteristics related to moisture, softness and flow. Hardness values greater than 10 identify gels with textural characteristics that begin to be pasty. Hardness values greater than 10 identify rubbery gels. As illustrated in table 1 and as illustrated in fig. 4, three commercial fruit gels have a product hardness measured in grams with a hardness value of over 10 after eight days in a refrigerated environment and the moisturizing composition of the present invention has a hardness value measured in grams of less than 10 (i.e., less than 7) after ten to thirteen days. This low and relatively small change in hardness value over a ten to thirteen day period is a significant improvement over the commercially available fruit gels of the prior art.

TABLE 1

TABLE 1B

As illustrated in table 1B, fruit glazes including only starch (modified starch) and Hydrocolloid (HC) (i.e., methylcellulose) have a hardness value of over 10 after a four day period. A fruit glaze comprising starch (modified starch) and a hydrocolloid HC (i.e. methylcellulose) and an emulsifier (polysorbate 60) has a hardness value of no more than 10 after an eleven day period.

The novel use of one or more emulsifiers in the moisturizing compositions of the present invention results in the moisturizing composition not gelling or becoming rubbery for at least four days at refrigeration temperatures (hardness values less than 10) and for at least ten to thirteen days at refrigeration temperatures, thus extending the freshness of the coated food product. As such, the moisturizing composition, after being applied to the food product, extends the shelf life of the coated food product at refrigeration temperatures.

Typically, the emulsifier content in the moisturizing compositions of the present invention is at least about 0.01 wt.%. The amount of emulsifier in the moisturizing composition typically does not exceed 5 wt.%. In one non-limiting embodiment, the emulsifier is present in the moisturizing composition in an amount of 0.01 to 3 wt.% (and all values and ranges therebetween). In another non-limiting embodiment, the amount of emulsifier present in the moisturizing composition is about 0.1 to 2 wt.%, more typically about 0.2 to 1 wt.%, and more typically 0.2 to 0.5 wt.%.

Non-limiting examples of emulsifiers that may be used include polyoxyethylene ether of sorbitan monostearate (polysorbate 60) and polyoxyethylene ether of sorbitan monooleate (polysorbate 80); span-20, span-40, span-60 and span-80; lecithin; hydroxylated lecithin; mono-, di-or polyglyceryl esters of fatty acids, such as stearin and palmitin mono-and diglycerides; polyoxyethylene ethers of fatty esters of polyhydric alcohols or polyoxyethylene ethers of sorbitan distearate; fatty esters of polyhydric alcohols such as sorbitan monostearate; polyglycerol esters of mono-and diglycerides such as hexaglycerol distearate; mono-and diesters of glycols such as propylene glycol monostearate and propylene glycol monopalmitate, succinyl monoglyceride; and esters of carboxylic acids such as lactic, citric and tartaric acids with mono-and diglycerides of fatty acids such as glyceryl palmitolactate and glyceryl stearostearate, as well as calcium or sodium stearoyl lactylate and all members of the sucrose ester family thereof; fatty acid diacetyl tartaric acid esters of all species; esters of sorbitol (e.g., sorbitan tristearate, etc.); glycerol and fatty acid mixtures (e.g., polyglycerol and plant polyricinoleate, etc.); "DATEMS" and the like and mixtures thereof. Set forth in table 2 and figure 5 are several non-limiting examples of emulsifiers that may be used in the moisturizing composition of the present invention to maintain the product hardness of the moisturizing composition at a temperature of about 4 ℃ for at least four days. As illustrated in table 2 and fig. 5, the combination of several emulsifiers and emulsifier used in combination with starch and hydrocolloid resulted in the hardness of the moisturizing composition according to the present invention being maintained for less than 10 six days or more. As illustrated in table 2 and fig. 5, moisturizing compositions of the present invention comprising modified starch and hydrocolloids (e.g., methylcellulose, etc.) and various types of emulsifiers resulted in hardness values of less than 10 for at least eight days in refrigerated conditions.

TABLE 2

In one non-limiting embodiment, the moisturizing composition includes both a polysorbate and a monoglyceride, diglyceride, and/or polyglycerol ester of a fatty acid. In another non-limiting embodiment, the moisturizing composition includes a polysorbate, a monoglyceride of a fatty acid, and a diglyceride of a fatty acid. In another non-limiting embodiment, the moisturizing composition includes polysorbate 60, a monoglyceride of a fatty acid, and a diglyceride of a fatty acid. In another non-limiting embodiment, the moisturizing composition includes a polysorbate and mono-, di-, and/or polyglyceryl esters of fatty acids, and the polysorbate is present in an amount greater than the mono-, di-, and/or polyglyceryl esters of fatty acids in a weight percent amount. In another non-limiting embodiment, the weight ratio of polysorbate to other emulsifier is 1.01: 1 to 2:1 (and all values and ranges therebetween), typically 1.01: 1 to 1.6: 1, more typically 1.05: 1 to 1.5: 1 and even more typically 1.1: 1 to 1.2: 1. In one non-limiting formulation, the moisturizing composition includes 0.1-0.4 wt.% mono-and diglycerides and 0.11-0.41 polysorbate 60, wherein the amount of polysorbate 60 is greater than the amount of mono-and diglycerides. In another non-limiting formulation, the moisturizing composition includes 0.15-0.25 wt.% mono-and diglycerides and 0.16-0.28 polysorbate 60, wherein the amount of polysorbate 60 is greater than the amount of mono-and diglycerides.

The moisturizing composition, in addition to including an emulsifier, includes water, sweetener and/or leavening agent and starch and may optionally include one or more additional ingredients such as, but not limited to, hydrocolloids, preservatives, acidulants, flavoring agents and coloring agents.

The moisture-preserving composition of the present invention has a water content of about 25 to 75 wt.% water (and all values and ranges therebetween). In one non-limiting embodiment, the moisturizing composition includes about 35 to 70 wt.% water. In another non-limiting embodiment, the moisturizing composition includes about 40 to 65 wt.% water. In another non-limiting embodiment, the moisturizing composition includes about 42-60 wt.% water. Typically, the moisturizing composition has a water content greater than any other component of the moisturizing composition. It is understood that some or all of the water (e.g., 0.1-100%, etc.) may be substituted for fruit juice and/or vegetable juice. Liquids such as milk, NDC (non dairy cream) and coconut milk have been found to be undesirable due to the acidity of the moisturizing composition and the thermal processing and encapsulation of the moisturizing composition.

The sweetener/bulking agent in the moisturizing compositions of the present invention can include one or more types of sweeteners (e.g., monosaccharides, disaccharides, polysaccharides, etc.). Specifically, the sweetener may include one or more sugars (e.g., sucrose, fructose, dextrose, maltodextrin, or glucose); syrups (e.g., corn syrup, glucose syrup, maple syrup, golden syrup, high fructose corn syrup, and the like); polyols (e.g., maltitol, sorbitol, xylitol, erythritol, isomalt, etc.) and/or intense sweeteners (e.g., aspartame, acesulfame k, alitame, saccharin, cyclamate, sucralose, etc.). The moisturizing composition typically includes about 15-70 wt.% sweetener/bulking agent (and all values and ranges therebetween). In one non-limiting embodiment, the moisturizing composition includes about 30-49 wt.% sweetener/bulking agent. In another non-limiting embodiment, the moisturizing composition includes about 35 to 48 wt.% sweetener/bulking agent. Typically, the sweetener/leavener content of the moisturizing composition is less than the water content of the moisturizing composition; however, this is not essential. In one non-limiting embodiment, the weight ratio of water to sweetener/bulking agent is about 1.01: 1 to 1.6: 1 (and all values and ranges therebetween), typically about 1.02: 1 to 1.5: 1, still more typically about 1.03: 1 to 1.4: 1 and even more typically 1.04: 1 to 1.1: 1. in another non-limiting embodiment, the sweetener is formed from two or more different types of sweeteners. In one non-limiting formulation, the sweetener/bulking agent includes a combination of syrup and sugar. When the sweetener/bulking agent comprises a combination of sugar syrup and sugar, the weight percentage of sugar is typically less than the weight percentage of sugar syrup. In one non-limiting formulation, the weight ratio of syrup to sugar is about 1.1: 1 to 20: 1 (and all values and ranges therebetween), typically about 2:1 to 10: 1, still more typically about 3: 1 to 7: 1 and even more typically 4: 1 to 6: 1. for example, the sugar content (e.g., dextrose, galactose, and/or sucrose, etc.) may be about 2-12 wt.% (and all values and ranges therebetween) and the syrup (e.g., liquid glucose) may be about 20-45 wt.% (and all values and ranges therebetween). In another non-limiting formulation, the sweetener/bulking agent comprises a combination of sugar and sorbitol. In one non-limiting formulation, the weight ratio of sugar to sorbitol is about 1.1-5: 1 (and all values and ranges therebetween), typically about 1.2:1 to 4: 1 and still more typically about 1.3: 1 to 2: 1. in another non-limiting formulation, the sweetener/bulking agent includes sugar and two more liquid sugars (e.g., corn syrup, HFCS, etc.). In one non-limiting formulation, the corn syrup is present in an amount greater than the HFCS. In another non-limiting formulation, the sweetener comprises 3-15 wt.% sugar, 15-30 wt.% corn syrup, and 10-20 wt.% HFCS, and typically 5-10 wt.% sugar, 20-26 wt.% corn syrup, and 12-18 wt.% HFCS. Typically, the corn syrup content is greater than the sugar and HFCS content, and the HFCS content is greater than the sugar content; however, this is not essential.

The moisturizing composition includes one or more starches. The one or more starches are modified starches. Unmodified starch is undesirable in moisturizing compositions because it does not function properly in acidic formulations. The modified starch has been found to be better at withstanding the elevated temperatures used to form the moisturizing composition, and is subject to the mixing process and final pH of the moisturizing composition when formed, as compared to the unmodified starch. Modified starches are used in moisturizing compositions to act as stabilizers, binders, thickeners, texturizers, and gelling agents. Non-limiting examples of modified starches that can be included in the moisturizing composition include dextrins, acid treated starches, alkali treated starches, bleached starches, oxidized starches, enzyme treated starches, phosphate mono-ester starches, di-starchesPhosphate esters, phosphorylated distarch phosphate, acetylated distarch phosphate, starch acetate, acetylated distarch adipate, hydroxypropyl starch, hydroxypropyl distarch phosphate, hydroxypropyl distarch glyceride, sodium starch octenyl succinate, modified corn starch (e.g., starch 465, etc.), and acetylated oxidized starch. In one non-limiting embodiment, the moisturizing composition includes acetylated distarch adipate (e.g., Clearam)^TMCH2020, etc.), modified corn starch (e.g., starch 465, etc.), high amylose corn starch (amyl N-400), and hydroxypropyl distarch phosphate (e.g., Clearam CR 2010, Roquette, france).

One or more starches are present in the moisturizing composition in an amount of at least about 0.1 wt.%. The amount of starch or starches in the moisturizing composition typically does not exceed about 10 wt.% (e.g., 0.1 to 10 wt.% and all values and ranges therebetween). Typically, the starch is present in the moisturizing composition in an amount of about 1-8 wt.%, typically about 2-6 wt.%, and more typically about 3-5 wt.%. In another non-limiting embodiment, the weight percent amount of starch in the moisturizing composition is greater than the weight percent amount of emulsifier in the moisturizing composition. In a specific non-limiting embodiment, the weight ratio of starch to emulsifier in the moisturizing composition is from about 1.1: 1 to 25: 1 (and all values and ranges therebetween), typically 3: 1 to 15: 1, more typically 6: 1 to 11: 1, and even more typically 8: 1 to 10: 1.

the moisturizing composition can optionally include one or more acidulants. One or more acidulants (when used) are present in the moisturizing composition in an amount of at least about 0.01 wt.%. The amount of one or more acidulants in the moisturizing composition typically does not exceed 1 wt.%. In one non-limiting embodiment, the amount of the one or more acidulants (when used) in the moisturizing composition is 0.01-1 wt.% (and all values and ranges therebetween), typically 0.1-0.5 wt.%, and more typically 0.15-0.3 wt.%. Acidulants may optionally be added to impart tartness, control pH, and/or act as preservatives for the moisturizing composition. Non-limiting examples of acidulants that can be used include phosphoric acid, tartaric acid, malic acid, citric acid, fumaric acid, gluconolactone, pHase, and the like. One or more acidulants may optionally be added to the moisturizing composition in a sufficient amount to lower the pH of the moisturizing composition to a pH of less than 7 and typically less than about 4.5. In one non-limiting embodiment, the pH of the moisturizing composition is about 3 to about 3.4. It will be appreciated that if the pH of the moisturizing composition is a neutral pH or an alkaline pH, then acidulants are typically not included in the moisturizing composition.

The moisturizing composition can optionally include one or more stabilizers. One or more stabilizers (when used) are present in the moisturizing composition in an amount of at least about 0.01 wt.%. The amount of the one or more stabilizing agents in the moisturizing composition typically does not exceed about 2 wt.% (e.g., 0.01 to 2 wt.% and all values and ranges therebetween). Typically, the stabilizer (when used) is present in the moisturizing composition in an amount of about 0.02-1 wt.% and more typically about 0.05-0.9 wt.%. Non-limiting examples of one or more stabilizers that can be used include hydrophilic colloids. The hydrocolloid may be natural, such as vegetable, or synthetic gums and may be, for example, carrageenan, guar gum, alginates, xanthan gum, locust bean gum, gum arabic, gellan gum, pectin, and the like, or semi-synthetic, such as methylcellulose, carboxy-methylcellulose, ethylcellulose, hydroxy-propylmethylcellulose (HPMC), and microcrystalline cellulose. Stabilizers, when included in the moisturizing composition, act as stabilizers and thickeners.

The moisturizing composition can optionally include one or more proteins or protein sources. One or more proteins or protein sources (when used) are present in the moisturizing composition in an amount of at least about 0.0001 wt.%. The amount of one or more proteins or protein sources in the moisturizing composition typically does not exceed 2 wt.%. In one non-limiting embodiment, the amount of the one or more proteins or protein sources (when used) in the moisturizing composition is 0.0001 to 2 wt.% (and all values and ranges therebetween) and typically 0.001 to 1 wt.% and more typically 0.005 to 0.2 wt.%. Non-limiting proteins or protein sources that may be used include milk proteins such as isolated sodium, potassium or calcium caseinates, whey protein concentrates, alpha lactalbumin and beta lactoglobulin may be used. Vegetable proteins, including but not limited to soy protein, pea protein, wheat protein, cottonseed protein, peanut protein, and corn protein, are also useful. In one non-limiting formulation, the moisturizing composition includes a milk protein source such as skim milk or skim milk powder. Protein, when used, acts as a dispersant and is used for flavoring.

The moisturizing composition can optionally include one or more preservatives. Suitable preservatives that may optionally be used in the moisturizing composition include benzoate salts (e.g., sodium benzoate, benzoic acid, and the like), nitrite salts (e.g., sodium nitrite, and the like), sulfite salts (e.g., sulfur dioxide, and the like), and sorbate salts (e.g., sodium sorbate, potassium sorbate, and the like). One or more preservatives (when used) are present in the moisturizing composition in an amount of at least about 0.001 wt.%. The amount of the one or more preservatives in the moisturizing composition typically does not exceed about 0.2 wt.% (e.g., 0.001-0.2 wt.% and all values and ranges therebetween). Typically, the preservative (when used) is present in the moisturizing composition in an amount of about 0.02-0.15 wt.% and more typically about 0.04-0.1 wt.%. In one non-limiting embodiment, the moisturizing composition includes up to about 0.1 wt.% potassium sorbate and/or up to 0.1 wt.% sodium benzoate. In another non-limiting embodiment, the moisturizing composition includes up to about 0.06 wt.% potassium sorbate and/or up to 0.08 wt.% sodium benzoate. In another non-limiting embodiment, the moisturizing composition includes only a single preservative. Preservatives (when used) are used to increase the shelf life of the moisturizing composition.

The moisturizing composition can optionally include one or more flavoring agents. Suitable flavoring agents are employed to impart vanilla, cream, chocolate, coffee, maple, spice, mint, butter, caramel, fruit flavor, and other flavors. The flavoring agent (when used) is present in the moisturizing composition in an amount of at least about 0.0l wt.%. The amount of flavoring agent in the moisturizing composition typically does not exceed 2 wt.% (e.g., 0.01 to 2 wt.% and all values and ranges therebetween). In one non-limiting embodiment, the amount of flavoring agent in the moisturizing composition (when used) is about 0.02 to 2 wt.%, typically about 0.03 to 1 wt.%, and more typically about 0.05 to 0.5 wt.%. In another non-limiting embodiment, the flavoring agent (when used) is a fruit flavoring (e.g., passion fruit flavoring, strawberry flavoring, blueberry flavoring, cantaloupe flavoring, orange flavoring, lemon flavoring, etc.); however, this is not essential.

The moisturizing composition can optionally include one or more colorants. The colorant (when used) is present in the moisturizing composition in an amount of at least about 0.000l wt.%. The amount of colorant in the moisturizing composition typically does not exceed 1 wt.% (e.g., 0.0001 to 1 wt.% and all values and ranges therebetween). Non-limiting colorants that can be used are caramel colorant, chocolate colorant, yellow colorant, red colorant, and any other natural or artificial colorant.

The moisturizing composition can optionally include one or more other ingredients such as vitamins, minerals, thickeners, antioxidants, chelating agents, and the like. When such ingredients are included in the moisturizing composition, the total weight percent of such components in the moisturizing composition is less than 2 wt.%, typically less than 1 wt.%, and still more typically less than 0.8 wt.%.

The moisturizing compositions of the present invention also have a shelf life of at least six months and typically at least twelve months when stored in sealed, air-tight packages at ambient and refrigerated temperatures (e.g., 65-75 ° F), while maintaining good taste and characteristics when applied to food products. As such, the moisturizing composition can be stored for long periods of time in sealed, air-tight packages or containers at both ambient and refrigerated temperatures before being applied to food products. It has been found that a small amount (e.g., less than 2 wt.%) of fat can be added to the moisturizing composition of the present invention; however, it has been found that such fat addition reduces the shelf life of the moisturizing composition.

The moisturizing compositions of the present disclosure typically have a low solids content (e.g., 20-49 wt.% solids and all values and ranges therebetween). In one non-limiting embodiment, the moisturizing composition of the present invention has a solids content of about 42-47 wt.% and typically about 44-46%. For moisturizing compositions of the present invention without sugar addition, the solids content is typically about 20-25%.

Non-limiting formulations of moisturizing compositions in weight percent are as follows:

in example 9, the polysorbate 60 content is greater than the mono-and diglycerides content, and the water content is greater than the sweetener content, and the pH of the moisturizing composition is less than 7.

In another non-limiting embodiment of the present invention, there is provided a method of manufacturing a moisturizing composition for baked goods, comprising the steps of:

A. mixing a first portion of water, modified starch, and optionally protein and/or a protein source to form a starch premix;

B. mixing a second portion of water and at least one sweetener to form a sweetener pre-mix;

C. mixing the starch premix and the sweetener premix to form a starch-sweetener mixture;

D. heating the starch-sweetener mixture;

E. mixing an emulsifier and optionally a third portion of water with the starch-sweetener mixture to form a starch-sweetener-emulsifier mixture;

F. preservatives, acidulants, flavoring agents and coloring agents are optionally added to the starch-sweetener-emulsifier mixture to form the final moisturizing composition.

A. dispersing premix a (modified starch and protein and/or protein source) in water to form a starch mixture;

B. adding a second portion of water followed by sugar and blending until the sugar dissolves;

C. adding and blending corn syrup and high fructose corn syrup;

D. adding corn syrup and high fructose corn syrup to the mixture and blending;

E. adding a third portion of water and blending;

F. cooking the mixture;

G. after reaching the cooking temperature, adding an emulsifier, mixing and turning off heating; and

H. preservatives and acidulants are added.

I. Optionally adding flavoring and coloring agents to the starch-sweetener-emulsifier.

In one non-limiting object of the present invention, there is provided an improved moisturizing composition such as a fruit gel that can be stored uncovered in a refrigerated display shelf for at least four days and typically at least ten days while remaining moist and by providing a food protection barrier that maintains the freshness of the food.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition that acts as an excellent protective layer for creams/ice cakes and other types of food products and thus facilitates extending the shelf life of the food products.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition that has a low viscosity, is flowable, and provides a good coating on a food product.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition that can successfully coat food products with less material than prior art flavor gels.

In another and/or alternative non-limiting object of the invention, there are provided improved moisturizing compositions comprising novel compositions of one or more emulsifiers.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition comprising water, a sweetener, a modified starch, and an emulsifier.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition having a low solids composition.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition that can optionally include one or more additional ingredients such as, but not limited to, hydrocolloids, gums, preservatives, acidulants, flavors, and colors.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition comprising about 25-65 wt.% water.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein the moisturizing composition has a water content greater than any other component of the moisturizing composition.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition comprising one or more types of sweeteners.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition comprising about 25-49.9 wt.% sweetener.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition wherein the weight ratio of water to sweetener is from about 1.01 to 1.5: 1.

in another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein the sweetener comprises a combination of syrup and sugar.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein the sweetener comprises a combination of syrup and sugar, and the weight percentage of sugar is less than the weight percentage of syrup.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition comprising about 0.01-5 wt.% emulsifier.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition comprising both a polysorbate and a monoglyceride, diglyceride, and/or polyglyceryl ester of a fatty acid.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition comprising polysorbate 60, a monoglyceride of a fatty acid, and a diglyceride of a fatty acid.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein the moisturizing composition comprises a polysorbate and mono-, di-, and/or polyglyceryl esters of fatty acids, and the polysorbate is present in an amount greater than the mono-, di-, and/or polyglyceryl esters of fatty acids in a weight percent amount.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition comprising one or more modified starches.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition comprising acetylated distarch adipate and/or modified corn starch.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein the one or more modified starches are present in the moisturizing composition in an amount of at least about 0.1-10 wt.%.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein the modified starch is present in the moisturizing composition in an amount greater than the emulsifier in the moisturizing composition in a weight percent amount.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein the weight ratio of modified starch to emulsifier in the moisturizing composition is from about 1.1 to 25: 1.

in another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition comprising one or more acidulants.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein one or more acidulants (when used) are present in the moisturizing composition in an amount of about 0.01 to 1 wt.%.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein the pH of the moisturizing composition is less than 7 and typically less than about 4.5.

In another and/or alternative non-limiting object of the present invention, there is provided an improved moisturizing composition, optionally including one or more stabilizers.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein one or more stabilizers (when used) are present in the moisturizing composition in an amount of about 0.01-2 wt.%.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, optionally including one or more proteins or protein sources.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein one or more proteins (when used) are present in the moisturizing composition in an amount of about 0.0001-2 wt.%.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, optionally including one or more preservatives.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein one or more preservatives (when used) are present in the moisturizing composition in an amount of about 0.001-0.2 wt.%.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, optionally including one or more flavoring agents.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein the flavoring agent (when used) is present in the moisturizing composition in an amount of about 0.01-2 wt.%.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, optionally including one or more colorants.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition, wherein the colorant (when used) is present in the moisturizing composition in an amount of about 0.0001 to 1 wt.%.

In another and/or alternative non-limiting object of the invention, there is provided an improved moisturizing composition that can optionally include one or more other ingredients such as vitamins, minerals, thickeners, antioxidants, chelating agents, and the like.

In another and/or alternative non-limiting object of the present invention, there is provided an improved moisturizing composition formed by a process comprising the steps of: a) mixing a first portion of water, starch, and optionally protein and/or a protein source to form a starch premix; b) mixing a second portion of water and at least one sweetener to form a sweetener pre-mix; c) mixing the starch premix and the sweetener premix to form a starch-sweetener mixture; d) heating the starch-sweetener mixture; e) mixing a third portion of water and an emulsifier with the starch-sweetener-emulsifier mixture to form a starch-sweetener-emulsifier mixture and f) optionally adding preservatives, acidulants, flavoring agents, and coloring agents to the starch-sweetener-emulsifier mixture to form a final moisturizing composition.

These and other objects and advantages will become apparent to those skilled in the art upon a reading and following of the specification taken in conjunction with the accompanying drawings.

Drawings

Reference may now be made to the accompanying drawings which illustrate non-limiting embodiments of the invention, and in which:

FIG. 1 is a flow chart illustrating an exemplary non-limiting method according to an embodiment of the invention.

Fig. 2A and 2B are photographs of a cake coated with a prior art fruit gel that has been exposed to refrigerated conditions for three days.

Fig. 3 is a photograph of a cake that has been coated with a moisturizing composition of the present invention and exposed to refrigerated conditions for nine days.

Fig. 4 is a graph illustrating the hardness data of table 1 for the moisturizing composition of the present invention and three commercially available fruit gels.

Fig. 5 is a graph illustrating the hardness data of table 2 for moisturizing compositions of the present invention including different emulsifiers.

Description of the non-limiting embodiments

The present invention relates to moisturizing compositions such as fruit gels. Moisturizing compositions are low solids and stabilizer-based (e.g., starch, hydrocolloid, etc.) products that have a consistency that flows to wrap and decorate cakes and other types of food. The moisturizing composition is formulated to gel with different toppings in order to increase the flavor of the coated food product. Food products coated with the moisturizing composition can be stored uncovered in a refrigerated environment for at least four days and typically up to at least ten days while remaining moist by providing a protective barrier to the food product. Fig. 3 illustrates a cake coated with a moisturizing composition of the present invention and exposed to refrigerated conditions for nine days. The moisture retentive coating has not started to gel or become rubbery after nine days and still provides an excellent coating on the cake and also retains the freshness of the cake that has been coated. As illustrated in fig. 2A and 2B, prior art fruit gel formulations gel and become rubbery only after about one to three days of exposure to refrigerated conditions. When the fruit gel begins to gel and becomes rubbery, the fruit gel coating on the cake deteriorates, affecting the eating quality, and exposes the cake directly to the atmosphere, resulting in accelerated drying of the cake. Moreover, the appearance of gelled and rubbery fruit gels becomes undesirable, thus generally requiring the cake to be discarded. The moisturizing composition of the present invention is a significant improvement over prior art fruit gels because the shelf life of the moisturizing composition greatly exceeds that of prior art fruit gels and allows for longer shelf life of the coated food under refrigerated conditions.

Although specific terms are used in the following description for the sake of clarity, these terms are intended to refer only to the particular structure of the embodiments selected for illustration in the drawings, and are not intended to define or limit the scope of the disclosure. In the drawings and the following description, it is to be understood that like numeric designations refer to components of like function.

The singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise.

As used in the specification and claims, the term "comprising" may include embodiments "consisting of … and" consisting essentially of …. As used herein, the terms "comprising," "including," "having," "has," "can," "contains," and variants thereof are intended to be open transition phrases, terms, or words that require the presence of the specified components/steps and allow the presence of other components/steps. However, such description should be understood as also describing the compositions or processes as "consisting of and" consisting essentially of the enumerated ingredients/steps, "which allows for the presence of only the named ingredients/steps and any unavoidable impurities that may result therefrom, and excludes other ingredients/steps.

Numerical values in the specification and claims of this application should be understood to include numerical values which are the same when reduced to the same number of significant figures and numerical values which differ from the stated value by less than the experimental error of conventional measurement techniques of the type described in this application to determine the value.

All ranges disclosed herein are inclusive of the recited endpoint and independently combinable (e.g., a range of "2 grams to 10 grams" is inclusive of the endpoints, 2 grams and 10 grams, and all intermediate values).

The terms "about" and "approximately" may be used to include any numerical value that can be changed without changing the basic function of the value. When used with a range, "about" and "approximately" also disclose ranges defined by the absolute values of the two endpoints, e.g., "about 2 to about 4" also discloses a range of "2 to 4".

The moisturizing composition of the present invention includes water, a sweetener, a modified starch, and two or more emulsifiers. The moisturizing composition can be used as a topping for baked goods. In some embodiments, the topping is a fruit gel.

Water may be present in the moisturizing composition in an amount of about 40 wt.% to about 60 wt.% and typically about 45 wt.% to about 55 wt.%.

The modified starch or modified starch and hydrocolloid combination may be present in the moisturizing composition in an amount of from about 1 wt.% to about 7 wt.% and typically from about 2 wt.% to about 6 wt.%. Modified starches or hydrocolloids may be used as thickeners or gelling agents. A non-limiting example of a starch is Clearam^TM CH2020。

Hydrocolloids (when used) may be selected from xanthan gum, guar gum, gum arabic, alginates, pectins, carrageenans, gelatin, gellan gum and agar. The content of hydrocolloid (when used) is typically 0.001-7 wt.% (and all values and ranges in between). Hydrocolloids (when used) may be used in partial replacement for modified starches. When modified starch and hydrocolloids are used, the content of hydrocolloids is typically less than the content of modified starch.

The sweetener may be present in the moisturizing composition in an amount of about 35 wt.% to about 49.9 wt.% and typically about 40 wt.% to about 48 wt.%. The sweetener may include one or more of the following: glucose, sucrose, dextrose, galactose, corn syrup, sorbitol, and high fructose corn syrup. In some non-limiting embodiments, the sweetener is a mixture of sucrose, corn syrup, and high fructose corn syrup.

The mono-and diglycerides may be present in the moisturizing composition in a total amount (i.e., not separately) of about 0.05 wt.% to about 0.4 wt.% and typically about 0.1 wt.% to about 0.3 wt.%. The mono-and diglycerides of fatty acids refer to food additives containing diglycerides and monoglycerides. This mixture may sometimes be referred to as a "partial glyceride".

The polysorbate may be present in the moisturizing composition in an amount of about 0.05 wt.% to about 0.4 wt.%, typically about 0.1 wt.% to about 0.3 wt.%. Polysorbates are oily liquids derived from ethoxylated sorbitan (sorbitol derivatives) esterified with fatty acids. In some embodiments, the polysorbate is selected from a mixture of polysorbate 20 (polyoxyethylene (20) sorbitan monolaurate), polysorbate 40 (polyoxyethylene (20) sorbitan monopalmitate), polysorbate 60 (polyoxyethylene (20) sorbitan monostearate), polysorbate 80 (polyoxyethylene (20) sorbitan monooleate), and one or more of the enumerated polysorbates. In some particular embodiments, the polysorbate is polysorbate 60, also known as 2- [2- [3, 4-bis (2-methoxyethoxy) oxapent-2-yl ] -2- (2-methoxyethoxy) ethoxy ] ethyl octadecanoate.

The moisturizing composition can include a fruit flavoring in an amount of up to about 1 wt.% and typically about 0.05 wt.% to about 0.2 wt.%. The fruit flavoring may be selected from the group consisting of passion fruit flavorings, strawberry flavorings, blueberry flavorings, cantaloupe flavorings, orange flavorings, and mixtures of one or more of the enumerated flavorings.

The moisturizing composition can further include an acidulant in an amount of up to 1 wt.% and typically from about 0.15 wt.% to about 0.35 wt.%. The acidulant may be selected from the group consisting of citric acid, malic acid, lactic acid, tartaric acid, fumaric acid, acetic acid, phosphoric acid and mixtures of one or more of the listed acids. In one non-limiting formulation, the pH of the moisturizing composition is no greater than about 4.5.

The moisturizing composition can further include a colorant in an amount of up to 0.1 wt.% and typically about 0.002 wt.% to about 0.007 wt.%. In some embodiments, the colorant is selected from the group consisting of tartrazine, sunset yellow, and mixtures thereof.

The moisturizing composition can further include a preservative in an amount of up to about 0.2 wt.% and typically about 0.01 wt.% to about 0.1 wt.%. In some embodiments, the preservative is selected from the group consisting of potassium sorbate, sodium benzoate, and mixtures thereof.

The moisturizing composition can further include a protein and/or a protein source in an amount of up to about 1 wt.% and typically about 0.005 wt.% to about 0.02 wt.%. In some embodiments, the protein and/or protein source is selected from the group consisting of skim milk, reduced fat milk, whole milk, and kefir.

Moisturizing compositions typically have a low solids content. In some embodiments, the suspended solids content is less than about 48 wt.%, typically from about 30 wt.% to about 47 wt.%, more typically from about 35 wt.% to about 46 wt.%, and still more typically from about 38 wt.% to about 43 wt.%.

Fig. 1 illustrates a non-limiting example of a method of making a moisturizing composition according to one non-limiting embodiment of the present invention. The method 100 comprises: mixing a first portion of water, starch, optionally a hydrocolloid, and optionally a protein (e.g., dairy product, etc.) to form a starch premix 110; mixing a second portion of the water and at least one sweetener to form a sweetener pre-mix 120; mixing the starch premix and the sweetener premix to form an unstable mixture 130; heating the unstable mixture 140; mixing a third portion of the water, mono-and diglycerides, and polysorbate with the unstable mixture to form a stable mixture 150; optionally adding one or more of preservatives, acids, fruit flavors, and colorants to the stable mixture 160; and adding a fourth portion of water to the stabilized mixture to form composition 170.

The moisturizing compositions of the present invention can be used in or as glazes, fillers and/or glazes.

The moisturizing compositions of the present disclosure can exhibit the following beneficial properties:

the desired level of gelation;

better flow (e.g., faster and smoother);

a desired viscosity;

a desired level of smoothness;

better coating (e.g., evenly on a frozen cake);

reducing the amount of coating necessary for the baked good;

does not quickly become "rubbery" in refrigerated storage or display shelves;

pleasant fragrance;

pleasant taste; and

pleasant taste.

The moisturizing composition of the present invention can form a protective layer on baked goods, thereby extending the shelf life of the food (e.g., cream/frozen cake).

The moisturizing compositions of the present invention can also be applied to cake foods in relatively small amounts (e.g., about 130 grams versus 160 grams of known compositions required to coat a 10-inch cake).

In some embodiments, the moisturizing compositions of the present disclosure have a solids content of less than 45%.

The following examples are provided to illustrate the devices and methods of the present disclosure. The examples are illustrative only and are not intended to limit the disclosure to the materials, conditions, or process parameters mentioned herein.

Example 1

1590.28kg of water at ambient temperature was added to the premix tank. The squeegee is opened at a moderate speed. 200kg of modified starch (Clearam)^TMCH2020) and 0.5kg skim milk powder were added to the premix tank. The tank was opened under high shear at a low speed of 580rpm and blended for about ten minutes.

500kg of water at ambient temperature was added to the mixing tank. The scraper is opened (e.g., 26rpm or 35 rpm). 250kg of sugar was added to the mixing tank and blended until dissolved. 815kg of high fructose corn syrup and 1235kg of corn syrup were added to the mixing tank and blended. (in separate examples, the sweetener blend includes 350kg sugar, 750kg high fructose corn syrup, and 1200kg corn syrup).

The contents of the premix tank were added to the mixing tank and blended for five minutes. Then, the premix tank was rinsed with 30kg of water.

The contents of the mixing tank were blended for an additional two minutes and then cooked (e.g., retorted) at l95 ° F for three minutes.

After cooking, 300kg of water, 10kg of mono-and diglycerides and 11.5kg of polysorbate 60 are added and blended. The cooler was turned on.

30kg of water at ambient temperature was added to the barrel and blended with 5kg of potassium sorbate. The solution was added to the mixing tank.

30kg of water at ambient temperature was added to the barrel and blended with 12.5kg of malic acid. The solution was added to the mixing tank.

Add 5kg of passion fruit flavor to the mixing tank and mix.

0.2198kg of tartrazine colorant were added and rinsed with 1kg of water. A colorant is blended. The temperature was maintained at about l60 ° F to about l65 ° F and blending was carried out for about ten minutes.

The product had a suspended solids content of about 40% and a pH of about 3-3.4.

The moisturizing compositions of the present invention maintain their moisture and liquid gel state for at least thirteen or more days on a refrigerated display shelf. In contrast, the control composition became rubbery and formed a skin layer after only one to three days.

Example 2

1916kg of water at ambient temperature (e.g., 75-79F.) was added to the premix tank. The squeegee is opened at low (e.g., 400-. 200kg of modified starch (Clearam)^TMCH2020) and 0.5kg skim milk powder were added to the premix tank. When at least 30% of the modified starch is added to the water, the blade speed is first reduced to a low speed and then increased to a medium speed (e.g., 900-. The modified starch and skim milk powder are mixed in water at a moderate speed for about fifteen to thirty minutes.

175kg of water at ambient temperature was mixed with 350kg of sugar, 1200kg of corn syrup and 750kg of HFCS in a mixing tank. The blades are turned on at a low speed (e.g., 20-50rpm) and the components are mixed until all of the sweetener is blended and dissolved in water. It will be appreciated that a preformed sweetener blend with a similar sweetener composition may be added to the mixing tank or directly to the modified starch, skim milk, and water mixture.

After the sweetener is blended and dissolved in water, the modified starch, skim milk, and water mixture from the premix tank is added to the sweetener mixture in the mixing tank. Then, the premix tank was rinsed with 30kg of water. All the components in the mixing tank were mixed together for about two to fifteen minutes.

The contents of the mixing tank were then cooked at l90-200 ° F for about two to ten minutes.

After obtaining the cooking temperature and obtaining soluble solid content, 300kg of water, 10kg of mono-and diglycerides, and 11kg of polysorbate 60 were added to the mixing tank and then blended with the components in the mixing tank.

After the mono-and diglycerides and polysorbate 60 are blended with the ingredients in the mixing tank, the ingredients in the mixing tank are cooled to a temperature of about l50-l75 ° F.

30kg of water at ambient temperature, 5kg of potassium sorbate were mixed together in a vessel. The solution was then added to the mixing tank.

5kg of seasoning was added to the mixing tank and mixed together with the contents of the mixing tank.

5kg of water at ambient temperature were mixed with 0.22kg of colorant in a container. The solution was then added to the mixing tank.

12.5kg of malic acid was mixed with 30kg of water at ambient temperature in a vessel and the mixture was added to the mixing tank when the temperature of the components in the mixing tank was less than l90 ° F (e.g., l60-l65 ° F).

All components in the mixing tank were mixed and held at a temperature of l50-l65 ° F for about five to twenty minutes.

The final mixture is then hot filled into a container. Typically, the hot fill process occurs within sixty minutes after the final mixture has been formed.

The solids content and pH of the mixture were checked before packaging the mixture.

The product has a suspended solids content of about 40-43% and a pH of about 3-5.

The moisturizing compositions of the present invention maintain their moisture and liquid gel state for at least thirteen or more days on a refrigerated display shelf.

It will thus be seen that the objects set forth above, among those made apparent from the preceding description, are efficiently attained and, since certain changes may be made in the construction set forth without departing from the spirit and scope of the invention, it is intended that all matter contained in the above description and shown in the accompanying drawings shall be interpreted as illustrative and not in a limiting sense. The invention has been described with reference to preferred and alternative embodiments. Modifications and alterations will become apparent to those skilled in the art upon reading and understanding the detailed discussion of the invention provided herein. It is intended that the invention be construed as including all such modifications and alterations insofar as they come within the scope of the invention. It is also to be understood that the following claims are intended to cover all of the generic and specific features of the invention herein described and all statements of the scope of the invention which, as a matter of language, might be said to fall therebetween. The invention has been described with reference to the preferred embodiments. These and other modifications of the preferred embodiments of the present invention as well as other embodiments will be apparent from the disclosure herein, whereby the foregoing descriptive matter is to be interpreted merely as illustrative of the invention and not as a limitation thereof. It is intended to include all such modifications and alterations insofar as they come within the scope of the appended claims.

Claims

1. A moisturizing composition for baked goods, comprising:

water;

modified starches and/or hydrocolloids;

a sweetener and/or a bulking agent; and

one or more emulsifiers or surfactants.

2. A moisturizing composition comprising:

about 25 wt.% to about 75 wt.% water;

about 0.1 wt.% to about 10 wt.% modified starch and/or hydrocolloid;

about 15 wt.% to about 70 wt.% sweetener and/or leavening agent; and

about 0.01 wt.% to about 5 wt.% emulsifier.

3. A moisturizing composition for baked goods, comprising:

water;

modified starches and/or hydrocolloids;

a sweetener;

mono-and diglycerides; and

a polysorbate.

4. A moisturizing composition for baked goods, comprising:

water;

modified starches and/or hydrocolloids;

a sweetener; and

a blend of two or more emulsifiers and/or surfactants.

5. A moisturizing composition comprising:

about 25 wt.% to about 75 wt.% water;

about 0.1 wt.% to about 10 wt.% modified starch and/or hydrocolloid;

about 15 wt.% to about 70 wt.% sweetener and/or leavening agent;

about 0.01 wt.% to about 5 wt.% of a first emulsifier; and

about 0.01 wt.% to about 5 wt.% of a second emulsifier.

6. A moisturizing composition for baked goods, comprising:

water;

modified starches and/or hydrocolloids;

a sweetener;

mono-and diglycerides; and

a polysorbate.

7. A moisturizing composition comprising:

about 40 wt.% to about 55 wt.% water;

about 2 wt.% to about 6 wt.% modified starch and/or hydrocolloid;

about 40 wt.% to about 50 wt.% of a sweetener and/or a bulking agent;

about 0.2 wt.% to about 1 wt.% monoglycerides and/or diglycerides;

about 0.2 wt.% to about 1 wt.% polysorbate.

8. A moisturizing composition comprising:

about 40 wt.% to about 60 wt.% water;

about 1 wt.% to about 7 wt.% of a modified starch and/or hydrocolloid;

up to about 1 wt.% protein and/or protein source;

about 35 wt.% to about 49.9 wt.% sweetener;

about 0.05 wt.% to about 0.4 wt.% monoglycerides and diglycerides;

about 0.05 wt.% to about 0.4 wt.% polysorbate;

up to about 0.2 wt.% preservative;

up to about 1 wt.% of an acidulant;

up to about 1 wt.% fruit flavoring; and

up to about 1 wt.% of a colorant.

9. A moisturizing composition comprising:

about 45 wt.% to about 55 wt.% water;

about 2 wt.% to about 6 wt.% of a modified starch and/or hydrocolloid;

about 0.005 wt.% to about 0.02 wt.% of a protein and/or protein source;

about 40 wt.% to about 49.9 wt.% sweetener;

about 0.1 wt.% to about 0.3 wt.% monoglycerides and diglycerides;

about 0.1 wt.% to about 0.3 wt.% polysorbate;

about 0.05 wt.% to about 0.2 wt.% of a preservative;

about 0.15 wt.% about 0.35 wt.% of an acidulant;

about 0.05 wt.% to about 0.2 wt.% fruit flavoring; and

about 0.002 wt.% to about 0.1 wt.% of a colorant.

10. A moisturizing composition as defined in claim 1, wherein the moisturizing composition has a hardness value of less than 10 after ten days in refrigerated conditions.

11. A moisturizing composition as defined in any of claims 2-9, wherein the moisturizing composition has a hardness value of less than 10 after ten days in refrigerated conditions.

12. A moisturizing composition as defined in claim 1, further comprising a fruit flavoring.

13. A moisturizing composition as defined in any of claims 2-11, further comprising a fruit flavoring.

14. The moisturizing composition as defined in claim 10, wherein the fruit flavoring is selected from the group consisting of passion fruit flavoring, strawberry flavoring, blueberry flavoring, cantaloupe flavoring, and orange flavoring.

15. The moisturizing composition as defined in claim 13, wherein the fruit flavoring is selected from the group consisting of passion fruit flavoring, strawberry flavoring, blueberry flavoring, cantaloupe flavoring, and orange flavoring.

16. The moisturizing composition as defined in claim 1, wherein the sweetener comprises at least one sweetener selected from the group consisting of sucrose, high fructose corn syrup, and corn syrup.

17. The moisturizing composition as defined in any of claims 2-15, wherein the sweetener comprises at least one sweetener selected from the group consisting of sucrose, high fructose corn syrup, and corn syrup.

18. A moisturizing composition as defined in claim 16, wherein the sweetener comprises a mixture of sucrose, high fructose corn syrup, and corn syrup.

19. A moisturizing composition as defined in claim 17, wherein the sweetener comprises a mixture of sucrose, high fructose corn syrup, and corn syrup.

20. A moisturizing composition as defined in claim 1, further comprising an acid.

21. A moisturizing composition as defined in any of claims 2-19, further comprising an acid.

22. A moisturizing composition as defined in claim 20, wherein the acid comprises malic acid.

23. A moisturizing composition as defined in claim 21, wherein the acid comprises malic acid.

24. A moisturizing composition as defined in claim 1, further comprising a colorant.

25. A moisturizing composition as defined in any of claims 2-23, further comprising a colorant.

26. A moisturizing composition as defined in claim 1, further comprising a preservative.

27. A moisturizing composition as defined in any of claims 2-25, further comprising a preservative.

28. A moisturizing composition as defined in claim 26, wherein the preservative comprises potassium sorbate.

29. A moisturizing composition as defined in claim 27, wherein the preservative comprises potassium sorbate.

30. A moisturizing composition as defined in claim 1, further comprising a protein and/or a protein source.

31. A moisturizing composition as defined in any of claims 2-29, further comprising a protein and/or a protein source.

32. A moisturizing composition as defined in claim 30, wherein the protein and/or protein source comprises skim milk.

33. A moisturizing composition as defined in claim 31, wherein the protein and/or protein source comprises skim milk.

34. The moisturizing composition as defined in claim 30, wherein the protein and/or protein source comprises skim milk, wherein the polysorbate comprises polysorbate 60, wherein the sweetener comprises a mixture of sucrose, corn syrup, and high fructose corn syrup, wherein the preservative comprises potassium sorbate and wherein the acid comprises malic acid.

35. The moisturizing composition as defined in any of claims 31-33, wherein the protein and/or protein source comprises skim milk, wherein the polysorbate comprises polysorbate 60, wherein the sweetener comprises a mixture of sucrose, corn syrup, and high fructose corn syrup, wherein the preservative comprises potassium sorbate and wherein the acid comprises malic acid.

36. A moisturizing composition as defined in claim 1, wherein the emulsifier comprises one or more of the following: polyoxyethylene ethers of sorbitan monostearate (polysorbate 60) and sorbitan monooleate (polysorbate 80); span-20, span-40, span-60 and span-80; lecithin; hydroxylated lecithin; mono-, di-or polyglyceryl esters of fatty acids, such as stearin and palmitin mono-and diglycerides; polyoxyethylene ethers of polyhydric alcohol fatty esters or polyoxyethylene ethers of sorbitan distearate; fatty esters of polyhydric alcohols such as sorbitan monostearate; polyglycerol esters of mono-and diglycerides such as hexaglycerol distearate; mono-and diesters of glycols such as propylene glycol monostearate and propylene glycol monopalmitate, succinyl monoglyceride; and esters of carboxylic acids such as lactic, citric and tartaric acids with mono-and diglycerides of fatty acids such as glyceryl palmitolactate and glyceryl stearostearate, as well as calcium or sodium stearoyl lactylate and all members of the sucrose ester family thereof; fatty acid diacetyl tartaric acid esters of all species; esters of sorbitol (e.g., sorbitol tristearate, etc.); glycerol and fatty acid mixtures (e.g., polyglycerol and plant polyricinoleate, etc.); "DATEMS" and the like and mixtures thereof.

37. A moisturizing composition as defined in any of claims 2-35, wherein the emulsifier comprises one or more of the following: polyoxyethylene ethers of sorbitan monostearate (polysorbate 60) and sorbitan monooleate (polysorbate 80); span-20, span-40, span-60 and span-80; lecithin; hydroxylated lecithin; mono-, di-or polyglyceryl esters of fatty acids, such as stearin and palmitin mono-and diglycerides; polyoxyethylene ethers of polyhydric alcohol fatty esters or polyoxyethylene ethers of sorbitan distearate; fatty esters of polyhydric alcohols such as sorbitan monostearate; polyglycerol esters of mono-and diglycerides such as hexaglycerol distearate; mono-and diesters of glycols such as propylene glycol monostearate and propylene glycol monopalmitate, succinyl monoglyceride; and esters of carboxylic acids such as lactic, citric and tartaric acids with mono-and diglycerides of fatty acids such as glyceryl palmitolactate and glyceryl stearostearate, as well as calcium or sodium stearoyl lactylate and all members of the sucrose ester family thereof; fatty acid diacetyl tartaric acid esters of all species; esters of sorbitol (e.g., sorbitol tristearate, etc.); glycerol and fatty acid mixtures (e.g., polyglycerol and plant polyricinoleate, etc.); "DATEMS" and the like and mixtures thereof.

38. A moisturizing composition as defined in claim 36, wherein the emulsifier comprises a polysorbate, a monoglyceride, diglyceride, and/or polyglycerol ester of a fatty acid.

39. A moisturizing composition as defined in claim 37, wherein the emulsifier comprises a polysorbate, a monoglyceride, diglyceride, and/or polyglycerol ester of a fatty acid.

40. A moisturizing composition as defined in claim 36, wherein the emulsifier comprises a polysorbate, a monoglyceride of a fatty acid, and a diglyceride of a fatty acid.

41. A moisturizing composition as defined in claim 37, wherein the emulsifier comprises a polysorbate, a monoglyceride of a fatty acid, and a diglyceride of a fatty acid.

42. A moisturizing composition as defined in claim 36, wherein the emulsifier comprises polysorbate 60, monoglycerides of a fatty acid, and diglycerides of a fatty acid.

43. A moisturizing composition as defined in claim 37, wherein the emulsifier comprises polysorbate 60, monoglycerides of a fatty acid, and diglycerides of a fatty acid.

44. A moisturizing composition as defined in claim 36, wherein the emulsifier comprises a polysorbate and mono-, di-, and/or polyglyceryl esters of fatty acids, and the polysorbate is present in an amount greater than the mono-, di-, and/or polyglyceryl esters of fatty acids in a weight percentage amount.

45. A moisturizing composition as defined in claim 37, wherein the emulsifier comprises a polysorbate and mono-, di-, and/or polyglyceryl esters of fatty acids, and the polysorbate is present in an amount greater than the mono-, di-, and/or polyglyceryl esters of fatty acids in a weight percentage amount.

46. A moisturizing composition as defined in claim 36, wherein the emulsifier comprises one or more of the following: methyl-cellulose, Sucrose Ethers (SE), polysorbates, Sodium Stearoyl Lactylate (SSL), lecithin, mono-and diglycerides (MD) and/or Sorbitan Monostearate (SMS).

47. A moisturizing composition as defined in claim 37, wherein the emulsifier comprises one or more of the following: methyl-cellulose, Sucrose Ethers (SE), polysorbates, Sodium Stearoyl Lactylate (SSL), lecithin, mono-and diglycerides (MD) and/or Sorbitan Monostearate (SMS).

48. A moisturizing composition as defined in claim 1, wherein the total HLB of the emulsifiers in the moisturizing composition is from 8 to 16.

49. A moisturizing composition as defined in any of claims 2-47, wherein the total HLB of emulsifiers in the moisturizing composition is from 8 to 16.

50. A moisturizing composition as defined in claim 1, wherein the hydrocolloid comprises one or more of carrageenan, guar gum, alginate, xanthan gum, locust bean gum, acacia gum, gellan gum, pectin, and the like, or semi-synthetic, such as methylcellulose, carboxy-methylcellulose, ethylcellulose, hydroxy-propylmethylcellulose (HPMC), and microcrystalline cellulose.

51. A moisturizing composition as defined in any of claims 2-49, wherein the hydrocolloid comprises one or more of carrageenan, guar gum, alginate, xanthan gum, locust bean gum, gum arabic, gellan gum, pectin, and the like, or semi-synthetic, such as methylcellulose, carboxy-methylcellulose, ethylcellulose, hydroxy-propyl methylcellulose (HPMC), and microcrystalline cellulose.

52. A moisturizing composition as defined in claim 1, wherein the modified starch comprises one or more of corn starch, dextrin, acid-treated starch, alkali-treated starch, bleached starch, oxidized starch, enzyme-treated starch, mono-phosphate starch, di-starch phosphate, phosphorylated di-starch phosphate, acetylated di-starch phosphate, starch acetate, acetylated di-starch adipate, hydroxypropyl starch, hydroxypropyl di-starch phosphate, hydroxypropyl di-starch glyceride, sodium starch octenyl succinate, modified corn starch (e.g., starch 465, etc.), and acetylated oxidized starch.

53. A moisturizing composition as defined in any of claims 2-51, wherein the modified starch comprises one or more of corn starch, dextrin, acid-treated starch, alkali-treated starch, bleached starch, oxidized starch, enzyme-treated starch, mono-phosphate starch, di-starch phosphate, phosphorylated di-starch phosphate, acetylated di-starch phosphate, starch acetate, acetylated di-starch adipate, hydroxypropyl starch, hydroxypropyl di-starch phosphate, hydroxypropyl di-starch glyceride, sodium starch octenyl succinate, modified corn starch (e.g., starch 465, etc.), and acetylated oxidized starch.

54. A moisturizing composition as defined in claim 52, wherein the modified starch comprises acetylated distarch adipate or modified corn starch.

55. A moisturizing composition as defined in claim 53, wherein the modified starch comprises acetylated distarch adipate or modified corn starch.

56. A moisturizing composition as defined in claim 1, wherein the sweetener and/or bulking agent comprises a monosaccharide, a disaccharide, a polysaccharide, sucrose, fructose, dextrose, maltodextrin, glucose, syrup, corn syrup, glucose syrup, maple syrup, golden yellow syrup, high fructose corn syrup, a polyol, maltitol, sorbitol, xylitol, erythritol, isomalt, aspartame, acesulfame k, alitame, saccharin, cyclamate, and sucralose.

57. A moisturizing composition as defined in any of claims 2-55, wherein the sweetener and/or bulking agent comprises a monosaccharide, a disaccharide, a polysaccharide, sucrose, fructose, dextrose, maltodextrin, glucose, syrup, corn syrup, glucose syrup, maple syrup, golden syrup, high fructose corn syrup, a polyol, maltitol, sorbitol, xylitol, erythritol, isomalt, aspartame, acesulfame potassium, alitame, saccharin, cyclamate, and sucralose.

58. The moisturizing composition as defined in claim 1, wherein the sweetener and/or leavening agent comprises about 15-70 wt.% of the moisturizing composition.

59. A moisturizing composition as defined in any of claims 2-57, wherein the sweetener and/or leavening agent constitute about 15-70 wt.% of the moisturizing composition.

60. A method of preparing a moisturizing composition product having shelf-stable storage at ambient temperatures comprising:

mixing a first portion of water, modified starch, and optionally protein and/or a protein source to form a starch premix; mixing a second portion of water and at least one sweetener to form a sweetener pre-mix; mixing the starch pre-mix and the sweetener pre-mix in a third portion of water and then applying heat to the non-gelatinized mixture; when the temperature is reached, adding mono-and diglycerides and polysorbate to the gelatinized mixture and thoroughly blending; cooling the gelatinized mixture;

adding premixed water and preservative to the gelatinized mixture;

adding premixed water and acidulant to the gelatinized mixture;

optionally adding a fruit flavoring to the stable mixture;

optionally adding a colorant to the stabilized mixture; and

the mixture is blended to form a topping composition.

61. A method as defined in claim 60, wherein the unstable mixture is heated to a temperature of at least about l80 ° F.

62. The method as defined in claim 60, wherein the topping composition comprises:

about 25 wt.% to about 75 wt.% water;

about 0.1 wt.% to about 10 wt.% modified starch and/or hydrocolloid;

about 15 wt.% to about 70 wt.% sweetener and/or leavening agent; and the combination of (a) and (b),

about 0.01 wt.% to about 5 wt.% emulsifier.

63. The method as defined in claim 60 or 61, wherein said topping composition has a composition as defined in any one of claims 2 to 59.