	US 12,070,047 B2
	Pastry filling formulation and process
Chloe C. Patterson, Omaha, NE (US); Meg Harris, Papillion, NE (US); Brian M. Degner, Yutan, NE (US); Jess C. Sweley, Elmhurst, IL (US); and Matthew A. Junge, Omaha, NE (US)
Assigned to Conagra Foods RDM, Inc., Chicago, IL (US)
Filed by Conagra Foods RDM, Inc., Chicago, IL (US)
Filed on May 4, 2021, as Appl. No. 17/307,062.
Claims priority of provisional application 63/019,638, filed on May 4, 2020.
Prior Publication US 2021/0337824 A1, Nov. 4, 2021
Int. Cl. A23G 3/42 (2006.01); A21D 13/32 (2017.01); A21D 13/38 (2017.01); A21D 15/02 (2006.01); A23G 3/34 (2006.01); A23G 3/48 (2006.01); A23G 9/32 (2006.01); A23G 9/34 (2006.01); A23G 9/42 (2006.01); A23L 19/00 (2016.01); A23L 29/212 (2016.01); A23L 29/238 (2016.01); A23L 29/269 (2016.01); A23L 29/30 (2016.01)

CPC A23G 3/42 (2013.01) [A21D 13/32 (2017.01); A21D 13/38 (2017.01); A21D 15/02 (2013.01); A23G 3/343 (2013.01); A23G 3/48 (2013.01); A23G 9/322 (2013.01); A23G 9/34 (2013.01); A23G 9/42 (2013.01); A23L 19/03 (2016.08); A23L 19/09 (2016.08); A23L 29/212 (2016.08); A23L 29/238 (2016.08); A23L 29/27 (2016.08); A23L 29/30 (2016.08); A23V 2002/00 (2013.01)]

25 Claims

1. A pastry filling composition for application to a pastry crust, comprising:

a freeze thaw stable thermoreversible gel including a plurality of gums having at least a first gum and a second gum of a type differing from the first gum, a starch, a sweetening agent in a weight percentage of the total pastry filling composition from about 30% to about 40%, and water, the plurality of gums having a weight ratio of the first gum to the second gum of about 30 to about 70 first gum to about 70 to about 30 second gum and having a weight percentage of the pastry filling composition from about 0.11% to about 0.25%, and the plurality of gums including at least two of xanthan gum, locust bean gum, and guar gum;

a fruit additive; and

a whipped dairy topping positioned on at least a portion of a top surface of the freeze thaw stable thermoreversible gel.