US-12616235-B2 - Multilayer edible products comprising a center and a barrier layer

Abstract

A multilayer edible product includes a center, a barrier layer directly encompassing at least a portion of the center, and an outer layer directly encompassing the barrier layer and indirectly encompassing the center. The barrier layer includes a hydrophilic powder and a source of fat. The center has at least one of: a fat content that is either greater than or less than a fat content of the outer layer, or a water activity that is either greater than or less than a water activity of the outer layer. A composition of the barrier layer is different than a composition of the center and a composition of the outer layer.

Inventors

• Allison Therese Nowak
• Dongjun Zhao
• Jonathan Wiese
• Kathryn Dugan Mahaffey
• Yan Wang
• Julia Lee Gregg-Albers
• Judith Gulten Moca

Assignees

• KRAFT FOODS GROUP BRANDS LLC

Dates

Publication Date

20260505

Application Date

20181231

Claims (16)

1. 1 . A multilayer edible product comprising: a center; a barrier layer directly encompassing at least a portion of the center, the barrier layer formed from a homogenous, doughy, extruded mixture, the barrier layer comprising: sugar; greater than or equal to 30.0 wt % of a hydrophilic powder; greater than or equal to 13.0 wt % of a source of fat; and greater than or equal to 45.0 wt % water, wherein the hydrophilic powder and the source of fat are distinct components; and an outer layer directly encompassing the barrier layer and indirectly encompassing the center, wherein the center has at least one of: a fat content that is either greater than or less than a fat content of the outer layer, or a water activity that is either greater than or less than a water activity of the outer layer, and wherein a composition of the barrier layer is different than a composition of the center and a composition of the outer layer.
2. 2 . The multilayer edible product of claim 1 , wherein the center has at least one of: a fat content that is greater than the fat content of the outer layer, or a water activity that is less than a water activity of the outer layer.
3. 3 . The multilayer edible product of claim 1 , wherein the barrier layer has a thickness of less than or equal to 1.00 mm.
4. 4 . The multilayer edible product of claim 1 , wherein the barrier layer has a thickness of less than or equal to 0.50 mm.
5. 5 . The multilayer edible product of claim 1 , wherein the barrier layer has a thickness of greater than or equal to 1.00 mm.
6. 6 . The multilayer edible product of claim 1 , wherein the barrier layer further comprises water.
7. 7 . The multilayer edible product of claim 1 , wherein the hydrophilic powder is selected from the group consisting of flour, powdered sugar, and mixtures thereof.
8. 8 . The multilayer edible product of claim 1 , wherein the source of fat is a solid source of fat.
9. 9 . The multilayer edible product of claim 8 , wherein the solid fat source is selected from the group consisting of palm oil, coconut oil, and mixtures thereof.
10. 10 . The multilayer edible product of claim 1 , wherein the barrier layer further comprises one or more of a sweetener, natural or artificial flavor, colorant, and mixtures thereof.
11. 11 . The multilayer edible product of claim 1 , wherein the barrier layer comprises: from greater than or equal to 30.0 wt % to less than or equal to 40.0 wt % hydrophilic powder; from greater than or equal to 13.0 wt % to less than or equal to 20.0 wt % of the fat source; and from greater than or equal to 45.0 wt % to less than or equal to 55.0 wt % water.
12. 12 . The multilayer edible product of claim 1 , wherein the hydrophilic powder is selected from the group consisting of flour, powdered sugar, and mixtures thereof, and the fat source is a solid fat source selected from the group consisting of palm oil, coconut oil, and mixtures thereof.
13. 13 . A multilayer edible product comprising: a center; a barrier layer directly encompassing at least a portion of the center, the barrier layer formed from a homogenous, doughy, extruded mixture, the barrier layer comprising: sugar; a hydrophilic powder; and a source of fat, wherein the hydrophilic powder and the source of fat are distinct components; and an outer layer directly encompassing the barrier layer and indirectly encompassing the center, wherein: the center has at least one of: a fat content that is either greater than or less than a fat content of the outer layer, or a water activity that is either greater than or less than a water activity of the outer layer, and wherein a composition of the barrier layer is different than a composition of the center and a composition of the outer layer; the center comprises: greater than or equal to 53.0 wt % pulverized nuts; greater than or equal to 10.0 wt % hydrophilic powder; greater than or equal to 0.0 wt % low-melting temperature fat; and greater than or equal to 5.0 wt % high-melting temperature fat, wherein the center has a viscosity less than or equal to 1000 Pa·s at temperatures less than or equal to 50° C.; and the barrier layer comprises: from greater than or equal to 55.0 wt % to less than or equal to 70.0 wt % hydrophilic powder; from greater than or equal to 5.0 wt % to less than or equal to 15.0 wt % of the fat source; from greater than or equal to 5.0 wt % to less than or equal to 15.0 wt % water; and from greater than or equal to 25.0 wt % to less than or equal to 40.0 wt % of one or more additional components selected from the group consisting of a sweetener, natural or artificial flavor, colorant, and mixtures thereof.
14. 14 . The multilayer edible product of claim 13 , wherein the pulverized nuts are selected from the group consisting of almonds, peanuts, cashews, chestnuts, hazelnuts, and mixtures thereof.
15. 15 . The multilayer edible product of claim 13 , wherein the pulverized nuts are selected from almonds or peanuts.
16. 16 . The multilayer edible product of claim 1 , wherein the outer layer comprises a dough.

Description

BACKGROUND Field The present specification generally relates to multilayer edible products having a center and a barrier layer. In particular, the present specification relates to multilayer edible products that include a nut-based center and a barrier layer that separates the nut-based center from an outer layer. Technical Background Nut-based compositions, such as, for example, nut pastes or nut butters, are generally semi-solid at room temperature and when heated by conventional means, such as by microwave, there is minimal phase transition, resulting in a heated semi-solid nut-based composition. This semi-solid nut-based composition is not desirable to consumers, who prefer a gooey, semi-liquidus heated nut-based composition. In addition, when nut-based compositions are heated, they have a tendency to have an oil-phase separation that results in possible diffusion of layers adjacent to the nut-based composition. These drawbacks have prevented nut-based compositions from being used in edible food products, and particularly in edible food products with multiple layers that are to be heated to go through phase transition. As noted above, fat and moisture migration from one layer of an edible food product due to fat differential gradients and water activity is a problem in food products. This migration can result in unstable products with short shelf lives and can cause microbial or product quality issues. Accordingly, a need exists for multilayer edible products that prevent migration of fat and moisture from the center to other layers of the multilayer edible products, and particularly prevents the migration of fat and moisture from nut-based centers. SUMMARY According to one embodiment, a multilayer edible product comprises: a center; a barrier layer directly encompassing at least a portion of the center, the barrier layer comprising: a hydrophilic powder; and a source of fat; and an outer layer directly encompassing the barrier layer and indirectly encompassing the center, wherein the center has at least one of: a fat content that is either greater than or less than a fat content of the outer layer, or a water activity that is either greater than or less than a water activity of the outer layer, and wherein a composition of the barrier layer is different than a composition of the center and a composition of the outer layer. In another embodiment, the center comprises: greater than or equal to 53.0 wt % pulverized nuts; greater than or equal to 10.0 wt % hydrophilic powder; greater than or equal to 0.0 wt % low-melting temperature fat; and greater than or equal to 5.0 wt % high-melting temperature fat, wherein the center has a viscosity less than or equal to 1000 Pa·s at temperatures less than or equal to 50° C. Additional features and advantages of the protein products described herein and methods for making the same will be set forth in the detailed description which follows, and will be readily apparent to those skilled in the art from that description or recognized by practicing the embodiments described herein, including the detailed description which follows, the claims, as well as the appended drawings. It is to be understood that both the foregoing general description and the following detailed description describe various embodiments and are intended to provide an overview or framework for understanding the nature and character of the claimed subject matter. The accompanying drawings are included to provide a further understanding of the various embodiments, and are incorporated into and constitute a part of this specification. The drawings illustrate the various embodiments described herein, and together with the description serve to explain the principles and operations of the claimed subject matter. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic depiction of a cross section of a multilayer edible product according to embodiments disclosed and described herein; and FIG. 2 is a schematic depiction of a cross section of a multilayer edible product according to embodiments disclosed and described herein. DETAILED DESCRIPTION Reference will now be made in detail to various embodiments of multilayer edible products comprising a center of the multilayer edible product and a barrier layer. Whenever possible, the same reference numerals will be used throughout the drawings to refer to the same or like parts. According to embodiments, a multilayer edible product comprises: a center; a barrier layer directly encompassing at least a portion of the center, the barrier layer comprising: a hydrophilic powder; and a source of fat; and an outer layer directly encompassing the barrier layer and indirectly encompassing the center, wherein the center has at least one of: a fat content that is either greater than or less than a fat content of the outer layer, or a water activity that is either greater than or less than a water activity of the outer layer, and wherein a composition of the barrier layer is