NZ552717A - Bakeable, low-moisture, shelf-stable filler composition, savory food products, and processes for preparation - Google Patents

Abstract

A savory, bakeable, shelf-stable, and low-moisture filler composition comprising: a) a dispersed fat phase comprising a triglyceride fat; b) an aqueous liquid phase comprising a polyol; and c) a solids phase comprising two savory filler components, wherein one filler component comprises cheese and the other filler component comprises a yeast extract.

Description

New Zealand Paient Spedficaiion for Paient Number 552717 55 27 J7 INTELLECTUAL PROPERTY OFFICE OF N.Z 19 JAN 2007 received *10053224286* PATENTS FORM NO. 5 Our ref: JC227065NZPR NEW ZEALAND PATENTS ACT 1953 COMPLETE SPECIFICATION Bakeable, low-moisture, shelf-stable filler composition, savory food products, and processes for preparation We, Kraft Foods Holdings, Inc. a corporation organised under the laws of Delaware of Three Lakes Drive, Northfield, Illinois 60093, United States of America hereby declare the invention, for which we pray that a patent may be granted to us and the method by which it is to be performed, to be particularly described in and by the following statement: 1 - (followed by page 1a) 100922399J ,DOC:JC:qwgtn BAKEABLE, LOW-MOISTURE, SHELF-STABLE FILLER COMPOSITION, SAVORY FOOD PRODUCTS, AND PROCESSES FOR PREPARATION BACKGROUND OF INVENTION

[0001] The present invention is directed to a bakeable, low-moisture, shelf-stable filler composition comprising one of two savory filler components. A first filler component comprises cheese and a second filler component comprises a yeast extract. The filler composition may be combined with a dough to form a savory food product. The present invention is also directed to processes for preparing such filler compositions and savory food products.

[0002] The present invention also relates to the production of savory snack bars, which is comprised of two filler components and surrounded by a dough casing. The filler composition is cheese and yeast-based and is extruded with a savory dough casing. The filler composition may be twin or triple extruded into the dough casing. This results in a food product with either a single filling or dual fillings that are adjacent to each other. The product is then baked. Both the casing and the filler components remain stable throughout the process (e.g., assembly, baking, packaging, storage and distribution). The food product maintains its structural integrity and microbial stability during processing.

[0003] U.S. Patent No. 6,905,719 B2 and U.S. Patent No. 6,905,720 B2 disclose a savory, smooth-textured, bakeable and shelf-stable product which is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing a savory ingredient such as cheese. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking. U.S. Patent No. 6,905,719 32 and U.S. Patent No. 6,905,720 B2 are incorporated by reference herein in their entireties.

[0004] As a practical matter, the property of "shelf stability" requires more than microbiological stability. To be fully shelf stable a product must maintain its texture. A savory food must also retain its flavor, and must not adversely affect that of a co-packaged baked dough, la (followed by page 2) such as found in pretzels, crackers or puffed snacks, in terms of taste, texture, or color. This means that the baked dough portion of a composite food product must maintain a crisp texture. It must not become soggy due to the migration of moisture from a filler composition. {0005J As used herein, the terms "bakeable", "bake-stable" and "stable to baking" are used interchangeably and refer to a minimal heat stability of a savory filling within a baked dough (e.g., a filled pretzel, cracker or puffed snack or bar) to maintain suitable homogeneity and rheology and to remain acceptable as a filling without significantly degrading the baked dough. Among the puffed snack products are starch-based snack products, including extruded products such as cheese balls and the like.

[0006] Products such as cheese-filled cheese balls that can be coextruded as an enrobed "rope" of the savory filling within a "rope" of dough that is fully cooked (e.g., baked) during forming by extrusion or thereafter. Products of this type can be made by a number of techniques, for example, as described in U.S. Patent No. 6,210,723 which is incorporated by reference herein in its entirety. For example, a cheese filler is extruded within a casing which consists of an unbaked dough which typically would comprise a corn or wheat flour and/or starch. In this context, the terms "bakeable" and "bake stable" refer to rheological and homogeneity stability at savory filler composition temperatures in the range of 115°C ± 5%. Such temperatures would be encountered for example, in a filled extruded product prepared using an extrusion process wherein the temperature of the extruder at the tip of the extruder die would reach 155°C -160°C. Such temperatures are sufficient to cook the unbaked dough surrounding the cheese filler. That is, their temperatures are sufficient to gelatinize the corn or wheat starch which typically would be in the casing surrounding the cheese filler.

[0007] In the case of other products, such as oven baked products, "bake stable" may refer to stability at actual filler temperatures in the range ofl25°C ± 5%, Such temperatures would be encountered, for example, in an oven baked product, such as a filled cracker dough product, prepared using an oven bake process wherein the temperature of the oven might reach 200°C-210°C for a period of 4-10 or more minutes. There is a need to accomplish this in a manner that would enable adding, for example, a cheese filler to an unbaked dough which could be baked to provide a product having suitable texture, flavor, and shelf-stability. In the case of filled cheese and cracker-type products, it would be desirable for the crackers to maintain their crisp textures - not becoming soggy due either to the migration of moisture from the cheese or oil-soaked and off-flavored due to the release of oil, i.e., so-called "oil out" from the cheese.

[0008] Water activity (Aw) is an important factor in maintenance of both microbiological, textural, and shelf stability of a savory filler composition and any food product it is used to make. A high water activity results in a greater chance that a filler composition or food product will be spoiled and not last the desired shelf life. In addition, moisture migration between a filler composition and a dough, particularly an extruded dough casing, is of high risk, as the moisture tries to reach equilibrium after baking of the food product is complete.

[0009] There remains a need for a bakeable filler composition comprising both a cheese component and a yeast extract component and having good shelf stability as characterized by a low water activity.

SUMMARY OF INVENTION

[0010] According to the present invention, a bakeable, low-moisture, sheif-stable filler composition comprises two savory filler components. A first filler component comprises cheese and a second filler component comprises a yeast extract. The filler composition is based upon a 3 phase matrix including an aqueous liquid phase, a dispersed fat phase, and a solids phase containing the two savory components. The filler composition has a low water activity, thereby providing good shelf stability.

[0011] The filler composition may be combined with a dough and processesed to form a savory food product. In embodiments, the filler composition may be surrounded by a dough casing by extrusion to form a savory food product, for example, a snack bar. The savory food product has low water activity and good shelf-stability, not becoming soggy due either to the migration of moisture from the dough or the filler composition.

DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be described below with reference to specific filler formulations, and baked dough and filler products and processing techniques; however, it will be clear to the experienced food scientist that the principles that enable improvements in these will apply to other products as well.

A. FILLER COMPOSITION

[0613] According to the present invention, a bakeable, low-moisture, shelf-stable filler composition comprises one of two savory filler components. In embodiments, one savory filler component comprises cheese and the second filler component comprises a yeast extract.

[0014] The filler composition is based upon a 3 phase matrix including an aqueous liquid phase, a dispersed fat phase, and a solids phase containing the two savory components (e.g., cheese and yeast extract). In other embodiments, separate filler compositions each containing one savory filler component may be made as a 3 phase matrix and then may be combined to form the filler composition. 1. Fat Phase

[0015] The dispersed fat phase comprises fat in an amount from about 0.5% to about 60% by weight, for example about 5% to about 30% by weight, of the total weight of the filler composition. The fat phase is present in a form that permits release in the mouth, but surprisingly does not migrate from it into a baked dough material. The dispersed fat phase is neither encapsulated - making it unavailable to the palate - nor expressed during heat processing. Thus, the filler composition is imbued with an acceptable mouthfeel without causing taste or stability problems. Oil and other liquids are important to provide enough liquid to the filler composition to give the proper texture without migrating into any associated dough portion of a savory food product.

[0016] In embodiments, the fat may comprise a triglyceride fat and can be in any suitable physical form and from any particular source, whether animal, vegetable or synthesized. The terms fat and oils are used interchangeably in the art, the term fat often referring to solid materials and oil to those that are liquid, but most fats useful in food exhibit both liquid and solid components over the range of utility, so no distinction is meant herein. A fat is chosen to provide the correct amount of liquid in the formulation and may contain solid fat as well.

[0017] Preferred fats have textures similar to those employed for soft (tub) margarine and can be similar in formulation to those. These fats are typically of semisolid consistency aad can comprise any of the usual vegetable oils, preferably partially hydrogenated, but can also be non-hydrogenated or fully hydrogenated oils such as soybean, safQower, sunflower, high oleic sunflower, sesame, peanut, corn, olive, rice bran, babassu nut, palm, mustard seed, cottonseed, poppyseed, low erucic rapeseed, high erucic rapeseed, shea, marine, meadowfoam and the like oils. Synthesized and rearranged fats can also be employed. Preferred oils contain at least about 70%, preferably at least about 75%, Ci8 acid residues (e.g., stearic, oleic, linoleic) and comprise oils such as peanut oil, olive oil, soybean oil, canola oil, sesame oil, and corn oil are especially desirable for some embodiments. Less preferred are animal fats such as tallow, lard, and dairy butter. Of course, incomplete esters and derivatives and waxes can be employed in minor amounts.

[0018] Semisolid fats are exemplary of suitable oils, e.g., those having an SFI profile exhibiting solids contents in the following ranges: Temperatures Solids (%) 50° F. 9 to 50 70° F. 2 to 25 92° F. 8 maximum Fats of this specification have a semisolid consistency at room temperature, but essentially fully melt in the mouth. Fat substitutes, such as salatrim and olestra can also be employed as full or partial substitutes for the fat. It is noted that unlike olestra, salatrim is a triglyceride.

[0019] The fat phase may also include an emulsifier which serves to hold together the oil and polyol which may be a component of the aqueous phase as described below. The emulsifier should desirably be resistant to melting under baking conditions. In embodiments, the emulsifier may be a whey protein concentrate or a fatted whey protein concentrate. A "fatted whey protein concentrate" is a fat stabilized by whey protein which is formed by preparing an emulsion of a dairy fat, whey protein, and water and having an average particle size of about 0.5 to about 2 microns (preferably about 0.5 to about 1 microns) and which is then spray dried to form a powder. This fatted whey protein concentrate can conveniently be employed in the present invention in powder form.

[0020] The amount of whey protein concentrate employed in the filler composition may be about 5% or less based on the total weight of the filler composition. If a fatted whey protein concentrate is employed, the amount will generally be greater and may range up to 10% or more by weight of the filler composition. 2. Aqueous Phase

[0021] The filler composition must have a liquid phase in sufficient quantity to suspend and disperse the fat and solids phases and to have sufficient dissolved solids and humectants to raise the viscosity for this phase sufficiently to result in a creamy texture for the filler composition. A creamy lubricious, mouthfeel depends on the correct balance of liquid and solids phase materials. As used herein the term aqueous material embraces water, one or more polyols, or combinations thereof.

[0022] In embodiments, the aqueous liquid phase comprises about 3% to about 50% by weight, for example about 15% by weight to about 40% by weight, more narrowly about 25% to about 35% by weight, of the total weight of the filler compositioa The aqueous liquid phase may comprise a polyol in an amount of at least 25% by weight, e.g., at least 50% by weight, of the aqueous phase and dissolved soluble solids. The amount of water present in the aqueous phase should not exceed 6% by weight based on the total weight of the filler composition. Water content includes water which may be added directly during preparation of the filler composition and water which may be present in other ingredients, such as a polydextrose solution.

[0023] The viscosity of the liquid phase if measured prior to addition of the materials that make up the other phases will typically be within the range of from about 5 to about 30, e.g., from about 10 to about 20, poises as measured by a Stress Rheometer, Model SR5000 (Rheometric Scientific) at 25° C. and stress from 0.2 to 1000 dyne/cm2.

[0024] To aid in obtaining the desired texture and to provide a controlled water activity in the product, a plasticizing polyhydric alcohol (humectant) may be employed at a level of at least 4% up to 50%, but preferably from greater than 5%, up to about 25%. To the extent possible, the polyol will be minimized within these ranges. In embodiments, the humectant may be one or more of any of the normally liquid, edible di-, or tri-hydric alcohols or sugar alcohols or other polyhydric alcohols of suitable flavor. Prominent among these are glycerol (glycerin) and sorbitol, but others of this class and mixtures of these can be employed, for example hydrogenated starch hydrolysates. It has been found that due to its highly effective plasticizing effect and its flavor, glycerol is a preferred material. In some cases, a flavor modifier may be employed in minor amounts, e.g., up to about 2% by weight, say from about 0.3 to about 0.8% by weight of the filler composition, to suppress any undesired sweetness provided by glycerol, sorbitol, or the like. One such product comprises a lactisol-syrup solution (1% lactisol) and is sold under the name Super Envision® by Domino Sugar.

[0025] In embodiments, the aqueous liquid phase may also contain sufficient other dissolved water-soluble materials capable of building viscosity in the liquid phase and arresting microbial growth in the composition. Among such viscosity building materials are com syrup; nonsweet carbohydrates such as polydextrose; and salts such as sodium chloride or flour salt. In embodiments, the aqueous liquid phase may contain one or more of such viscosity building materials. Such materials act to lower the water activity. Among the polydextrose materials are those that have been chemically reduced to eliminate their potential to reduce cooperating food ingredients. This type of polydextrose is described, for example, in U.S. Patent No. 5,601,863, and can be purchased under the name Litesse® Ultra from Danisco Sweeteners. The reduced polydextrose is a polyol and as such can be employed as part or all of the polyol component described above. Regular polydextrose can be employed in addition to the polyols at levels up to about 40% by weight of the filler composition, e.g., from about 5 to about 20%. Polydextrose is highly soluble in water, and is preferably not employed in amounts above its solubility limit. It will typically be added as an aqueous solution, e.g., about 70 to about 80%, but can be added dry and blended into at least a parr of the aqueous ingredients and dissolved. 3. Solids Phase

[0026] According to fee present invention, the solids phase contains one of two savory filler components. One savory Slier component comprises cheese and the other savory filler component comprises a yeast extract The savory components are preferably principally provided in solid form. In embodiments, the savory filler components may be in the form of a powder or a paste. As noted above, in other embodiments, separate filler compositions each 8 containing a solids phase with one savory filler component may be made and then combined to form a filler composition.

[0027] In embodiments, the two savory filler components are present in the amount of about 0.5% to about 40% by weight of the total filler composition. Preferably, the two savory filler components will comprise about 10% to about 25% by weight of the total weight of the filler composition.

[0028] As used herein, "cheese flavor" refers to commercially available cheese flavor with a high, 30%-65%, fat content, and typically would consist of dehydrated "cheese", as that term is generally understood, especially flavorful cheese such as cheddar cheese, which may be blended with such optional ingredients as cream, salt, sodium phosphate and lactic acid. Such a product with approximately a 50% fat content is available, for example, from Kraft Food Ingredients under the brand name Cheeztang. The upper limit for the amount of cheese flavor is determined by the need to provide enough fat and liquid phase components to achieve the objectives of the present invention. Typically, no more than about 70% undissolved solids can be accommodated, and preferably less than 50%, more preferably less than 40% undissolved solids will be present. Preferred savory products have more than 5% of the cheese flavor or other solid savory flavor. The solids phase is distinguished from the fat phase in that the solids phase is not fat-continuous.

[0029] As used herein, "yeast extract" includes, but is not limited to, a brewers' yeast extract or commercially available yeast extract products, for example, VEGEMITE®. As found by Applicant of the present invention, the marmans and galactomannan components of the yeast extract provide substantial water binding capacity. Thus, the savory filler composition of the present invention may be made without using pectin and with lower amounts of sugar. The combination of the yeast cxtract with the other components in the filler composition provide for a low water activity. 9

[0030] In embodiments, it may be desirable in some cases to add a minor amount of a starch (preferably cold water swellable modified starch). For example, a modified starch such as sold under the trademark UltraTEX® by National Starch, can be effective in amounts effective to increase the insoluble solids content of the savory flavor if such solids content is required in order to achieve desired viscosity.

[0031] According to the present invention, the savory filler components may be present as undissolved solids of sufficiently small particle size to provide the proper mouthfeel, flavor release and texture consistent with the savory flavor. The complex viscosity of the savory filler composition will typically be within the range of from about 400 to about 50,000, e.g., from about 4000 to about 20,000, poises as measured by an Advanced Rheometric Expansion System (ARES), Model LS-M (Rheometric Scientific) at 25°C and stress from 0.1% strain.

[0032] Sugar content is a factor which can impair the ability of the filler composition to resist thermal degradation. Lactose maybe present either as an added ingredient in the filler composition or as a component of other ingredients. For example, whey may typically contain 30% by weight lactose. The total amount by weight of lactose based on the total weight of the filler composition should not exceed 5% and preferably should not exceed 3%.

[0033] The filler composition of the present invention may optionally include additional additives, such as colorants, for example, titanium dioxide or annatto. 4. Water Activity

[0034] The filler composition of the present invention has a low water activity. In embodiments, the filler composition may have a water activity, for example, of about 0.25 to about 0.6, for example, about 0.3 to about 0.4. The water activity can be measured by eqmHhrating a product in a sealed container and then measuring the relative humidity of the headspace. Various formulations may be used to achieve the low water activity and prevent moisture migration. For formulations with a high fat content, glycerin and corn syrup help reduce the water activity while maintaining a smooth mouthfeel of the filler composition. In other formulations a higher solids content and humectant can be used to achieve a low water activity.

B. SAVORY FOOD PRODUCT AND PREPARATION PROCESS

[0035] The process of making the filler composition of the present invention entails mixing the ingredients in a maimer that provides a uniform blend having the noted desirable textural properties. Although low shear mixing may be employed, the process preferably involves a high shear mixing step which effectively homogenizes the filler composition.

[0036] The present invention is also directed to a dough and filler composite food product, preferably baked to crisp texture. The doughs can be formed on any of the equipment conventional, including laminators, extruders, depositors, rotary formers, wire cutters, and the like. Once the dough preform is formed, the savory filler composition of the present invention can be applied onto or into a dough preform in any manner suitable and the resulting composite baked or otherwise cooked, e.g., fried, extruder heated, drum heated, or the like.

[0037] In embodiments, the savory filler composition may be coextruded (twin-extruded) or triple-extruded into an uncooked dough casing, which is then baked. The savory food product may contain a single filler composition comprising two savory filler components or may have a dual filler composition (e.g., a cheese filler composition and a separate yeast extract filler composition adjacent to each other). U.S. Patent Application Publication 2004/0185158 A1 to McHugh et al. is directed to a triple coextruded baked good having a bar shape. U.S. Patent Application Publication 2004/0185158 Al is incorporated by reference herein in its entirety. |0038] The savory food products of the present invention provide unique combinations of often competing properties of being savory, bakeable, and shelf-stable. According to the present invention, the food product includes, but is not limited to, filled or topped baked goods like crackers, pastries, pretzels, and crisps, and extruded goods like filled balls, snack bars, muesli bars, nutritional bars, cold-pressed bars, other extruded products, and the like. In embodiments, 11 the savory food products may have one or more discrete dough sections and one or more discrete filler sections.

[0039] The savory food products of the present invention have a low water activity. In embodiments, the food products may have a water activity, for example, of about 0.25 to about 0.8, for example, about 0.3 to about 0.6.

[0040] The term "dough" as used herein includes all formulations that the person skilled in the art would consider dough. At a minimum, these formulations contain a starch component and at least sufficient water to hydrate the starch, both being employed in reasonable proportions. The starch component can be provided as whole grain or grain ground or refined to any desired degree. It can be supplied in the form of flour, e.g., from wheat, barley, com, oats, rice, rye, treacle, and the like. Or the starch component can be supplied as a purified or mechanically refined or less than whole grain flour. The water can comprise water itself or an aqueous liquid such as milk (whole, skim, homogenized, buttermilk, soy), fruit or vegetable juice, and the like. Yeast or chemical leavenings are also typically present. Also typically, the dough will contain shortening in an amount suitable for achieving the textural characteristics desired for a given type of product. Also typical, is the use of at least some sweetener, though in limited amounts compatible with savory flavors. Sucrose and corn syrup are among the most typical. All conventional ingredients, typical for desired recipes, can be employed. For the sake of economy of description, the entire text of Manley, J. R..; Technology of Biscuits, Crackers and Cookies, Vols. 1 and 2, is incorporated herein by reference for its descriptions of conventional ingredients and processing.

[0041] In another aspect, the present invention provides savory food products as described above, packaged in sealed containers, e.g., of either rigid or flexible construction. In one embodiment, a flexible plastic tube is provided for squeezing the EQsr composition onto or into a cooked or raw food product for eating as is or after cooking. The process of packaging is not changed from what is typically known for products of like viscosity-, however, the need for very sophisticated packages, such as aerosol containers, to maintain the freshness of the product is eliminated without reducing the convenience of the product. [0042) The present invention is further illustrated by the following examples wherein all parts, percentages and ratios are by weight, all pressures are atmospheric, and all temperatures are in °F unless indicated to the contrary: EXAMPLES EXAMPLE 1 Cheese Filler Description Percentage Cheese Powder .087 Liquid VegOil 52.37 Whey Protein Concentrate 1.409 Glycerin .198 Corn syrup - low DE .087 Salt 1.555 Annatto 0.150 Super Envision® 2.027 Lactic Acid 88% 0.505 Titanium Dioxide 0.305 Sodium Citrate Dihydrate 1.003 Cheddar Flavor 0.301 TOTAL 100

[0043] The glycerin, reduced polydextrose solution, and liquid vegetable oil were pre-mixed in a high shear mixer on high speed for 2 minutes. The speed was then increased for a further 3 minutes. Next, the remaining solids and other ingredients were added. Finally, the lactic acid was added to the mix.

Yeast Extract Filler Description Percentage Vegemite® Powder 22.95 Whey Protein Concentrate 7.75 Maltodextrin 7.75 Modified Starch 4.65 Reduced Polydextrose 37.20 Liquid Veg Oil .90 Super Envision® 0.80 Veg Flavor 8.00 TOTAL 100.00

[0044] The oil was added to an aqueous solution of polydextrose, Super Envision® and mixed for 2 minutes with a high shear mixer. The modified starch was then added and mixed for a further 2 minutes on a low speed mixer. Next, 1/4 of the Vegemite® powder and other diy ingredients were added and mixed for a further 2 minutes. The remainder of the Vegemite® powder was added while mixing.

EXAMPLE 2 Yeast Extract Filler Description Percentage 14 Liquid Oil 48.94 Glycerin .75 Corn Syrup - Low DE .89 VEGEMITE® Paste .37 Super Envision® 2.07 Whey Protein Concentrate 1.44 Flour Salt 0.54 Lactic Acid 88% 0.52 TOTAL 100.00

[0045] The liquid oil, glycerin and corn syrup were mixed at a high speed using a high shear mixer. After mixing for 5 minutes, the Vegemite® paste, Super Envision®, whey protein concantrate, and flour salt were added and mixed. Finally, the lactic acid was added and mixed for 5 minutes at a high speed . The product was further mixed for additional binding of the ingredients and to form a 3 phase matrix.

Cheese Filler Description Percentage Liquid Oil 40.94 Glycerin .75 Com Syrup - Low DE .37 Cheese Powder 23.79 Super Envision® 2.07 Whey Protein Concentrate 1.44 Flour Salt 0.54 Lactic Acid 88% 0.1 TOTAL 100.00

[0046] The liquid oil, glycerin and corn syrup were mixed at a high speed using a high shear mixer. After mixing for 5 minutes, the cheese powder, Super Envision®, whey protein concentrate, and flour salt were added and mixed. Finaily, the lactic acid was added and mixed for 5 minutes at a high speed . The product was further mixed for additional binding of the ingredients and to form a 3 phase matrix.

EXAMPLE 3 Dough Description Percentage Corn Syrup .47 Lecithin 0.25 Ammonium Bicarbonate 0.25 • Water 11.47 Liquid Oil 11.20 Reduced Polydextrose 3.99 Sodium Bicarbonate 0.37 Dough Salt 0.5 Whey Powder 1.65 Flour 49.85 TOTAL 100.00

[0047] The corn syrup, water, oil and polydextrose were mixed at low speed for 2 minutes using a Hobart mixer. Then, the remaining ingredients were added and mixed on a low speed for a further 5 minutes. The product was mixed for an additional 5 minutes. 16

Claims (26)

[0048] The foregoing disclosure has been set forth merely to illustrate the invention and is not intended to be limiting. Since modifications of the disclosed embodiments incorporating the spirit and substance of the invention may occur to persons skilled in the art, the invention should be construed to include everything within the scope of the appended claims and equivalents thereof. WHAT IS CLAIMED IS:

1. A savory, bakeable, shelf-stable, and low-moisture filler composition, comprising: a) a dispersed fat phase comprising a triglyceride fat; b) an aqueous liquid phase comprising a polyol; and c) a solids phase comprising two savory filler components, wherein one filler component comprises cheese and the other filler component comprises a yeast extract.

2. A filler composition according to claim 1, wherein the dispersed fat phase comprises from about 0.5% to about 60% by weight of the total weight of the filler composition.

3. A filler composition according to claim 1 or claim 2, wherein the dispersed fat phase further comprises an emulsifier.

4. A filler composition according to any one of claims 1 to 3, wherein aqueous liquid phases comprises about 3% to about 50% by weight of the total weight of the filler composition.

5. A filler composition according to any one of claims 1 to 4, wherein the aqueous liquid phase further comprises one or more viscosity builders selected from the group consisting of corn syrup, polydextrose, sodium chloride, flour salt, and combinations thereof.

6. A filler composition according to any one of claims 1 to 5, wherein the solids phase comprises the savoiy filler components in an amount of about 0.5% to about 40% by weight of the total weight of the filler composition.

7. A filler composition according to any one of claims 1 to 6, wherein a savory filler component is in the form of a powder or a paste.

8. A filler composition according to any one of claims 1 to 7, wherein one filler component comprises a yeast extract and the other filler component comprises a cheese powder or flavor. 18

9. A filler composition according to any one of claims 1 to 8, wherein the yeast extract comprises a commercially available yeast extract product.

10. A filler composition according to any one of claims 1 to 9, wherein the filler composition has a water activity of about 0.25 to about 0.6.

11. A filler composition according to any one of claims 1 to 10, wherein the filler composition has a water activity of about 0.3 to about 0.4.

12. A savory food product comprising a dough and the filler composition of any one of claims 1 to 11.

13. A savory food product according to claim 12, wherein the food product is a baked food product selected from the group consisting of bars, crackers, pastries, pretzels, and crisps.

14. A savory food product according to claim 12, wherein the food product is an extruded food product.

15. A savory food product according to claim 14, wherein the extruded product comprises a filled ball, a snack bar, a muesli bar, a nutritional bar, or a cold-pressed bar.

16. A food product according to any one of claims 12 to 15, wherein the food product has a water activity of about 0.25 to about 0.8.

17. A food product according to any one of claims 12 to 16, wherein the food product has a water activity of about 0.3 to about 0.6.

18. A process for preparing a savory, bakeable and shelf-stable, low moisture and low 19 INTELLECTUAL PROPERTY OFFICE OF N.Z. 21 APR 2008 received water activity filler composition, comprising: providing ingredients for forming a) a dispersed fat phase comprising a triglyceride fat; b) an aqueous liquid phase comprising a polyol, and c) a solids phase comprising one of two savory filler components, wherein one filler component comprises cheese and the other filler component comprises a yeast extract; and mixing the ingredients sufficiently to provide a homogenous filler composition.

19. A process according to claim 18, wherein the filler composition has a water activity of about 0.25 to about 0.6.

20. A process for preparing a low moisture and low water activity savory food product comprising extruding the filler composition according to the process of claim 18 or claim 19 into an uncooked dough casing and baking the dough-encased filler composition.

21. A process for preparing a low moisture and low water activity savory food product comprising applying a filler composition according to the process of any one of claims 18 to 20 to an unbaked dough and baking the dough and filler composition.

22. A savoury, bakeable, shelf-stable and low moisture filler composition product obtained by any one of claims 1 to 21.

23. A savoury, bakeable, shelf-stable and low moisture filler composition with reference to Examples 1 to 3.

24. A savoury, bakeable, shelf-stable and low moisture filler composition as claimed in any one of claims 1 to 11 substantially as herein described with reference to Examples 1 to 3.

25. A savoury food product as claimed in any one of claims 12 to 17 substantially as herein described with reference to Examples 1 to 3. 20 55 2 7 17

26. A process as claimed in any one of claims 18 to 21 substantially as herein described with reference to Examples 1 to 3. Kraft Foods Holdings, Inc. 21