Gloria B Cagampang

US Patent:

20080171128, Jul 17, 2008

Filed:

Jan 11, 2008

Appl. No.:

11/972835

Inventors:

Gloria Cagampang - Battle Creek MI, US
Lisa Elander - Kalamazoo MI, US
Anthony Bello - Battle Creek MI, US

International Classification:

A23G 3/40

US Classification:

426660, 426519

Abstract:

Disclosed is a crème filling that is fortified with the omega-3 fatty acids eicosapentaenoic acid, docosahexaenoic acid, or a mixture thereof and is room temperature stable for at least 4 months and more preferably for at least 8 months. It has been found that these omega-3 fatty acids can be stabilized by using in the crème filling a stabilizer fat and/or oil having a high saturated fat level of from 30 to 55%. The crème filling finds wide use in a variety of food products and provides the health benefits of omega-3 fatty acids to these foods.

US Patent:

20210315226, Oct 14, 2021

Filed:

Aug 22, 2019

Appl. No.:

17/264553

Inventors:

- Gainesville FL, US
Gloria CAGAMPANG - Newberry FL, US
Susan S. PERCIVAL - Gainesville FL, US

International Classification:

A23D 9/013
A23D 9/04
C11C 3/10

Abstract:

The present disclosure pertains to shortening blend compositions comprising a first oil, a second oil, and an emulsifier. The disclosed shortening blend compositions can comprise a first oil with an oleic acid content of about 50% or more and a saturated fatty acid content of about 35% or less; a second oil with an oleic acid content of about 75% or more and a saturated fatty acid content of about 20% or less; wherein the first oil and the second oil are derived from different sources; and an emulsifier. Also disclosed are methods of making the disclosed shortening blends and food products comprising a disclosed shortening blend. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.