Aerated reduced-fat creme and process of making

Year	Description
1991	Invention patented by John A. Hirschey and Lynn F. Ragan on April 10th, 1991. Abstract: An aerated reduced-fat creme and process for its production is disclosed which is suitable as a filling for baked goods such as snack cakes. The process comprises blending a starch composition containing sugar and a pregelantinized instant starch with an aqueous syrup to form a substantially smooth paste. Water is then added to hydrate the starch followed by the addition of a vegetable shortening, and an emulsifier combination comprising a polyglycerol ester and an alkali stearoyl lactylate and sugar. This mixture is then blended and aerated to provide a product with a smooth, homogeneous appearance and creamy texture.
Source: selected by the editor from original sources.

Invention: Aerated reduced-fat creme and process of making