Provided herein is a process for making a food product comprising the following steps: mixing a powdered fat with one or more other food ingredients other than liquid oil, and/or a fat composition different from liquid oil, applying shear, optionally adding liquid oil, and optionally applying shear. Preferably, the food product is a filling, topping, coating, or inclusion.

A sandwich cookie product has entertainment value by providing a filler cream layer that includes a continuous, predetermined interior image. The image is hidden by the base cakes, but can be discovered by a consumer when either base cake is removed. Because the complex image is continuous throughout the thickness of the filler cream layer, the sandwich cookie product provides entertainment value in discovery of the hidden image. Methods of making such products are described.

A sandwich cookie product has entertainment value by providing a filler cream layer that includes a continuous, predetermined interior image. The image is hidden by the base cakes, but can be discovered by a consumer when either base cake is removed. Because the complex image is continuous throughout the thickness of the filler cream layer, the sandwich cookie product provides entertainment value in discovery of the hidden image. Methods of making such products are described.

The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

The present invention provides food compositions such as jellied food pastes comprising cacao pod husk (CPH). More specifically, the present invention provides compositions comprising from 5.0 to 70.0% (dry matter weight/w) of one or more sugars; from 0.150 to 7.50% (dry matter weight/w) of CPH; from 0.10 to 4.0% (w/w) of pectin; from 0.10 to 7.0% (w/w) of one or more co-texturizers; from 0.030 to 3.0% (w/w) of citrate ions; from 0.0010 to 0.50% (w/w) of calcium ions; from 0.0 to 2.0% (w/w) of preservative; and water up to 100.0%; wherein the composition has a Brix comprised from 45 to 75 and a pH from 2.8 and 4.5. The present invention further relates to food products comprising such compositions and processes to obtain them.

Disclosed are a liquid center-filled composition and a preparation method and use thereof. The liquid center-filled composition comprises a solid fat layer and a liquid core enclosed within the solid fat layer. The water content of the liquid core is 10-100%. Solid fat is adopted innovatively as a shell layer in the present disclosure, which realizes the coating for liquid with high water content, and the variety of the liquid cores that can be coated is greatly increased. The prepared liquid center-filled compositions can be widely applied to center-filled food to obtain different flavors and tastes, and have great commercial application prospects. Moreover, the liquid center-filled composition prepared according to the present disclosure has the advantages of high stability and the liquid core being difficult to leak, so that long-distance transportation and long-time storage become feasible, thereby having great potential and practical significance.

Disclosed are a liquid center-filled composition and a preparation method and use thereof. The liquid center-filled composition comprises a solid fat layer and a liquid core enclosed within the solid fat layer. The water content of the liquid core is 10-100%. Solid fat is adopted innovatively as a shell layer in the present disclosure, which realizes the coating for liquid with high water content, and the variety of the liquid cores that can be coated is greatly increased. The prepared liquid center-filled compositions can be widely applied to center-filled food to obtain different flavors and tastes, and have great commercial application prospects. Moreover, the liquid center-filled composition prepared according to the present disclosure has the advantages of high stability and the liquid core being difficult to leak, so that long-distance transportation and long-time storage become feasible, thereby having great potential and practical significance.