a process has been discovered for making an improved instant filling mix which on hydration produces a smooth , creamy and firm texture with a sharp pie cut characteristic on setting . the process includes the following steps : ( a ) dry mixing ( 1 ) a natural carbohydrate sweetener solid particles ; ( 2 ) a rapid hydratable cold water swelling starch ; ( 3 ) maltodextrin having a dextrose equivalent between about 5 and about 20 ; ( 4 ) flavor ( s ) and ( 5 ) edible food acid ( s ) for a period of time sufficient to obtain a substantially uniform mix . ( b ) the product of ( a ) is mixed with about 4 to about 6 weight % of the total mixture of a liquid hydrogenated or partially hydrogenated edible oil until a uniform mixture of a flowable powder is obtained . it has been discovered in this invention that if all the ingredients of sweetener , starch , malto - dextrin and / or flavor and edible foods are uniformly mixed and an edible oil in amounts ranging from about 4 to about 6 weight percent of the total composition is mixed with the premixed ingredients , the resulting product , on hydration , produces a smooth , creamy and firm texture with a sliceable pie cut characteristic on setting . if the maltodextrin or starch present in the mix , is added with oil prior to use with the remaining ingredients , a smooth and creamy filling will not be obtained in some instances because uniform distribution of the ingredients will not be achieved and , if a smooth and creamy filling is achieved , the set pie filling on prolonged setting will be syneresed to the point where the set will break down . to assure the smooth and creamy texture of the filling made by this invention , malto - dextrin is used to aid the uniform distribution of the ingredients on hydration . if maltodextrin is not used , the resulting product is lumpy , grainy and not acceptable as a high quality filling mix . the weight percentage of ingredients used in the process of this invention based on the total composition are as follows : ______________________________________ingredients weight percentage______________________________________natural carbohydrate sweeteners about 55 to about 80 % preferably about 60 to about 68 % rapid hydratable cold water about 16 to about 20 % swelling granular starch preferably about 17 to about 19 % malto - dextrin having a dextrose about 5 to about 15 % equivalent between about 5 to preferably about 8 toabout 20 preferably about 9 to about 10 % about 12edible oil about 4 to about 6 % preferably 4 . 5 to about 5 . 5 % flavor below about 1 % preferably about 0 . 2 to about 0 . 5 % as needededible food acid 0 to about 5 % preferably about 1 . 0 to about 1 . 5 % color as needed______________________________________ additional ingredients , if desired , can be used in the above combination of materials to enhance taste , flavor , sweetness and whatever is needed to provide a satisfactory food product . in this invention , the natural carbohydrate sweetener which can be used is sugar from any source available in dry granular form such as sucrose or dextrose as well as other solid sweeteners such as fructose , corn syrup solids , or mixtures thereof among other natural sweeteners . these sweeteners must be free flowing particles of suitable size to make instant mixes . various maltodextrins ( hydrolyzed cereal solids ) which are starch hydrolysates produced by converting pure refined corn starch into nutritive saccharides through the use of acids or specific enzymes , are used in this invention . the carbohydrate composition of maltodextrin is arranged to yield a dextrose equivalent from about 5 to about 20 , preferably 7 to about 12 . these are typically bland in flavor and without appreciable sweeteners . this maltodextrin is a free - flowing powder and its presence is for aiding the uniform distribution of all ingredients on hydration . the rapid hydratable cold water swelling starch of this invention are being used as a thickening agent . these starches are obtained from a variety of starch sources such as tapioca , corn , high amylose , sweet potato , potato , waxy maize , canna , arrowroot , sorghum , waxy sorghum , waxy rice , sago rice and the like . the essential feature of the starch is that it is a rapid hydratable cold water swelling starch , preferably granular , which will set up on hydration with all the remaining ingredients present at room temperature in a reasonable time preferably in less than 2 hours and preferbly less than 1 hour in a smooth , creamy and firm texture with a sliceable pie cut characteristic . the type of starches that can be used can include the types of starches described in u . s . pat . no . 3 , 949 , 104 issued to hsiung cheng , among other and commercially available , cold - water swelling starches identified as nu - col 231 , nu - col 326 , nu - col 4227 , mira - gel 463 ( manufactured and sold by the a . e . staley manufacturing company , decatur , ill .). the preferred starch is the mira - gel 463 which is a cold water swelling starch which hydrates in water at ambient temperatures , first forming to a thick smooth consistency and then setting to a resilient colloidal gel structure . the particle size of the starch is that which is normally used in the instant pudding or pie fillings , i . e ., particle size wherein 95 % passes through 100 mesh u . s . standard screen and at least 65 % passes through a 200 mesh u . s . standard screen . finer particles can be used if desired . it is essential that the size particles of the starch are such that in the combination of the other ingredients a free - flowing powder is available . the term &# 34 ; cold water swelling &# 34 ; as used herein relates to the use of water for hydration below the boiling point of water , preferably below 150 ° f . and more preferably below 120 ° f . and ideally at room temperature or ambient temperatures . the edible oil which is used herein is a liquid at use and preferably liquid at room temperature and can be any food acceptable hydrogenated or partially hydrogenated edible oil . the preferred oils are the hydrogenated vegetable oil including , among others : coconut oil , palm kernel oil , cottonseed oil , peanut oil , soybean oil , canola oil , corn oil and mixtures thereof . the oils used herein cannot have a taste or flavor which would interfer with the desirable taste and flavor of the filling mix . the flavors used in this invention can be any acceptable flavors . these include among others , lemon , cherry , almond , pecan , strawberry , orange , lime , blueberry , raspberry and the like . the edible food acids which can be used include , among others , citric acid , malic acid , adipic acid , fumaric acid , tartaric acid , or mixtures thereof . after all the ingredients have been dry mixed , prior to the hydration step , the resulting product must be a flowable powder . on hydration , the product of this invention produces , without cooking or baking , a smooth , creamy and firm texture with a sharp pie cut characteristic on setting . the following examples are presented for the purpose of further illustrating the present invention and are not to be taken as limiting . ______________________________________ weight weight % ingredients grams of total______________________________________sugar 160 65 . 7rapid hydratable cold water 45 18 . 3swelling granular starchmira - gel 463 ( staley ) malto - dextrin ( lodex 10 ) 22 8 . 96dextrose equivalent 10hydrogenated oil 13 5 . 2citric acid 3 . 0 1 . 2lemon flavor 2 . 0 0 . 81yellow color 0 . 007 0 . 002trisodium citrate 0 . 5 0 . 20total 245 . 5 100______________________________________ mixing procedure : all of the dry ingredients were thoroughly mixed in a mixmaster ® blender . when the mix was a homogeneous mix , the hydrogenated oil was added and mixed for 10 minutes until a homogeneous flowable powder product was obtained . in a mixer containing 2 cups of hot water at 120 ° f ., where the beaters are increased in the water and rotating , 245 . 5 grams of the above flowable powder product was slowly sprinkled on top of the water until all the product was added . the mixing continued ( two minutes ) until the product mixture was smooth and lump free . the resulting product was poured into a container and allowed to set up for 45 minutes . the product has a smooth , creamy and firm texture with a sliceable pie cut characteristic on setting . ______________________________________ weight weight % ingredients grams of total______________________________________sugar 182 74 . 1rapid hydratable cold water 45 18 . 3swelling granular starchmira - gel 463 ( staley ) hydrogenated oil 13 5 . 2citric acid 3 . 0 1 . 2lemon flavor 2 . 0 0 . 81trisodium citrate 0 . 5 0 . 20yellow color 0 . 007 0 . 002total 245 . 5 100______________________________________ the sugar content of example ii was increased over example i to provide the same solids content since example ii was prepared without maltodextrin . the mixing procedure of example i was followed wherein the hydrogenated oil was added to the homogenous dry mix without maltodextrin and mixed for 10 minutes until a homogeneous flowable powder product was obtained . in a mixer containing 2 cups of hot water at 120 ° f . ; where the beaters are immersed in the water and rotating , 245 . 5 grams of the above flowable powder product was slowly sprinkled on top of the water until all the product was added . the mixing continued for two minutes . the resulting product was poured into a container and allowed to set up for 45 minutes . the product was a very grainy , lumpy pie filling resembling an apple sauce product . this is not acceptable in regard to the required creamy and smooth property of example i . the texture , however , was firm and had a sliceable cut characteristic . the process of example i was repeated except the hydrogenated vegetable oil was mixed with the malto - dextrin . the starch was added to the oiled malto - dextrin and mixed thoroughly . the remaining dry ingredients were added to the oiled maltodextrin and starch and mixed for 15 minutes . the resulting product was added to 2 cups of hot water ( 120 ° f .) and mixed until smooth . two egg yolks and one tablespoon of melted butter , used to add body , were added to the mixture and mixed again . the mixture was poured into a pie plate and set in one hour . the filling was smooth and creamy , however , on prolonged sitting , the product syneresed to the point where the set broke down . the procedure of example iii was repeated except the starch was mixed with hydrogenated vegetable oil and the remaining ingredients were dry mixed with the oiled starch . the result of this example was similar to that of example iii that being a smooth product but the break down in set occurred on prolonged sitting . the above disclosure has provided a description of the invention for the purpose of enabling the person skilled in the art how to make and use the same and has not been made for the purpose of detailing all things known or obvious to the skilled worker . upon reading this disclosure , many modifications and variations be included within the scope of the present invention which is defined by the following claims .
a process for producing an instant no - bake filling mix which upon reconstitution or hydration has an improved glossy , smooth , creamy and firm texture with a sliceable pie cut characteristic on setting . a pre - filling mix is provided by mixing all dry ingredients and then incorporating fat or oil .