CA2132502A1 - Fat-free tablespread - Google Patents

Abstract

FAT-FREE TABLESPREAD Abstract of the Invention The present invention is directed to a non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type meltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and branched chain amylopectin starch and inulin.

Description

~` ~ 3 2 ~ CASE 19850-CIP-l - FAT-F~EE ~BLE~P~

~ro~-R~ferenoe to RolAto~ ~ppl$o~tic~
This application i~ a continu~tion-in-part of application Serial No. 997,689 filed Dece~ber 28, ~992.
S Fi~l~ o~ t~ I~v~ o~
The present invention relates generally to a non-~at product that has the appearan~e of margarine and squeezable margarine. In particulart th~ invention relates to a non-fat product that ha~ the appearance and taste of margarine and squeezable margarine, but has substantially fewer calor~es and has no gat. ;~
Ba~k rou~ o~_t~ InYe~tio~
In recent years, there has been a substantial ~
reseaxc~ effort directed to reducing or eliminating the :;
fat in various water contimlous food products, such as ice cream, pourable dressings, ~alad dressing, mayonnaise and cheese. ~o produce these fat reduced products, many fat mimetic materials have been developed.
U.S. Patent No. 4,734,287 to Singer, et al. -: ;~
describes a proteinaceous, water-disper~ible macrocolloid comprising substantially non-aqgregated particles oP : :
dairy whey protein. U.S. P~tent No. 4,911,946 to Singer, et al. discloses a fat substitute which comprises water-dispersable macrocolloid particles having a substantially :

2~ spheroidal shape and a particle size distribution effective to impart the substantially smooth organoleptic character of an oil-and-water ~mul~ion. The particl~s :~
are produced by subjectin~ carbohydrate materials such as ~ -quinoa starch, calcium alginate, cro~s-linked dextran, gellan gum, konjac, ~.annan, chitin, schizophyllan and chitosan to hiqh shear forces by introducing a carbohydrate solution into a highly turbulent reaction zone. This treatment produces gelled microparticles having the spheroidal shape and size deiscribed in this patent. U.S. Patent No. 5,104,674 to Chen, et al.

~ - 2 ~ , 2 ~

describes fat mimetic materials which are produced by subjecting fibers of a polysacchari8e gum and various protein sources to high ~hear forces to microfragment the particles.
While numerous Pat ~imet~c material~ have been produced, such fat mimetic material~ are al~ost universally used in a water continuous product, ~uch as a pourable dressing, mayonnaise or salad ~ressiny. Only recently have attempts been ~ade to produce a non fat substitute for fat continuou syst~ms, such as butter and margarine. U.S. Patent No. 4,956,193 to Cain, et al.
describes a non fat ~dible plastic dispersion which is a substitute for butter or margarine. The edible plastic dispersion of the Cain, et al. patent includes at least two condensed phases, at least one o~ which is continuous. The dispersion i~cludes two gel forming compositions (A) and (B). Gel forming composition A
contains 1-8 times the critical concentration of a gelling agent (a) selected fro~ the group consisting of gelatin, kappa carrageenan, iota carrageenan, alginate, agar, gellan, pectin and mixtures thereof. Gel forming composition B also con~ains 1-8 time the critical concentration of a gelling agent (b) selected from the group consisting of gelling starch, denatured whey protein, denatured bovine serum protein, denatured soy protein, microcrystalline cellulose and mixtures thereof.
The present invention is directed to providing non-fat or low-fat substitutes for fat-containing spreads, ~uch as margarine. The present invention is also directed to providing a non-fat or low-fat substitute for margarine products which are known in the art as being "squeezable"; me~ning that the product can be dispensed by squeezing a plastic container containing the viscous margarine. Such products are available in the marketplace tod~y contai~ing high levels of fat v~
about 64~.

~ ~ 3 2 ~ ~ 2 Da~cr~pt~o~ of t~ Dr~
FIGURE 1 is a plot of the g~l strength of various materials proces~d in accorda~ce with the invention;
FIGURE 2 is a plot of gel pen~txation of a 30%
inulin gel; and ~ ~:
FIGURE 3 i~ a plot of the gel penetration of a 25% inulin/5~ Stellar~ gel.
u~mary o~ th~ ~nv~
The present in~ention relates to non-fat edible dispersions which have rheological properties si~ilar to either ~olid margarine or squeQzable ~argarine. The non-fat di~per~ions include a fat ~i~etic ~elected ~rom the :~
group consi ting of gelling type maltodextrin~, starch modi~ied by acid hydroly~is, ~nd ~ branched chain amylopectin starch, an optional bulking agent selected :
~rom the group consisting of non-gelling maltodextrins, polydextrose and low DE corn ~yrup ~olids and a texturizing agent, which is inulin.
A non-fat edible dispersion which emulates squeezable margarine can also be prepared ~rom compositions which include a fat mimetic selected from the group consisting o~ gelling type maltodextrins and starch modified by acid hydrolysis, a bulking agent 2~ selected from the group con~i~ting of non-gelling maltodextrins, polydextrose and low DE corn syrup solids and a gum.
Datsil~ D030riptio~ o~ th~ ~ve~tio~
The fat mimetics useful in both the non-fat margarine type ~o~mulation and the non-fat squeezable formulation are selected from the group consisting o~
gelling type maltodextrins, starch modi~i~d by aaid hydrolysis and branched chain amylopecti~ starch. An example of a ~ellin~ type maltodextrin i5 market4d under th~ tradename PaselliT~ by the Avebe COmPanY of the Netherlands. PaselliT~ is a potato starch enzymatically _ 4 ~ 2 ~ O ~

modified to produce a maltodextrln having a very low DE, below 5.
Starch modified by acid hydrolysis i~ a Na~geli amylodextrin. ~aegeli amylodextrin ~ produced by S suspending starch qranules in 7.5% to 15~ 6ul~uric acid and holding the ~arch at room temp rature to 35- C. ~or several days. During the proce~, there is gradual erosion of ~he starch and conversion of the amorphous amylose regions to ~oluble sugars. The main crystalline granule structure remains intact and i substantially amylopectinl preferably at least 95~ amylopectin. An example of a starch ~odified by acid hydrolysis is StellarT~, manufactured by A.E. St~ley Company. Stellar~M
is made by sequential acid hydrolysis and ~ractionation of granular amylose-amylopectin starch materials. The DE
of StellarT~ is between about 6 to 10.
Branched chain amylopectin starches are obtained from waxy gr~ins and are generally re~erred to as waxy maize starches. Waxy maize starches have substantially no straight chain amylase starch.
The fat mimetic is u~ed in the spreadable margarine type formulation of the present invention at a level of from about 3.5% to about 8% and in the squeezable margarine formulation at a level of ~rom about 4% to about 10%. All perc~ntages used herein are by weight based on the non-fat margarine product unless otherwise indicated.
Inulin is present in the non fat spreadable margarine product and squeezable margarine at a level of from about 10% to about 50%. At levels above about 23%, however, the inulin imparts a sweet taste which may be undesirable in some products. The inulin is functional to impart the desired properties o~ the non-fat margarine ~ubstitute of the present invention without any modifying 3~ components. In an important embodiment of the present invention, it has been determined that the apparent ~., .. , ~ ... , . . ... . .. . . ~ .

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. ~ 5 ~ 2~32~

sweetness o~ inulin can be reduGed i~ calcium citrate o~
microreticulated microcrystalline cellulose i~ added to the ~ormulation. The calcium citrate utilized i~
preferably of the type described in U.S. Patent No.

5,149,552, which i~sued on September 22, 1992. The calcium citrate of this patent has the formula:
Can(C6H507)2; wherein n is a value ~rom 2.5 to 2.95.
Microret~culated microcrystallin~ cellulose is produced by subjecking an ~queou~ dispersion of microcrystalline cellulose to high pressure homogenization. This process is fully described in V.S.
Paten~ No. 5,011,701 ~o Baer, et al. T~,e calcium citrate or microreticulated microcry~talline cellulose, if used, is present at a level of from about 0.75% to about 3%.
Inulin is a polysaccharide derived from various plant tubers, such as dahlia, jerusalem artichokes and chicory. Inulin i5 a polysaccharide of fructose units with a molecular weight of about 5,000. The molecular weight of inulin is dependent upon its source.
Bulking agents useful for both the non-fat margarine type product and the non-fat squeezable product are selected from the group consisting of non-gelling maltodextrins, polydextrose and corn syrup solids having a ~E of from about 24 to about 42. The bulking agent is present in the non-fat ~preadable margarine product and squeezable margarine ~ormulations which contain inulin at a level of from about 0 to about 5%. That is, the bulking agent is optional in the non-fat formulations containing inulin. If used in these formulations, the bulking aqent is present at a level of from about 1% to about. 5%. The bulking agent is present in the non-fat sgueezable margarine product which does not contain inulin at a level of from about S% to about 10%.
A gum is used in the non-~at squeezable 35 margarine produced with an enzyme modified starch and a :.
bulking agent, but is optional in the non-fat spreadable i, ,: ., . . :

. - 6 - 2 ~32 ~ Q 2 margarine and squeezable ~argarine produced with acid modified starch and inulin. The ~u~ i8 pres~nt at a level o~ fr~m ~bout 0.1% to about 2.0%, preferably from about 0.4% to about 1.75~. Th~ gum may ~e ~elected ~rom any of the food grade gums, ~uch ~ xan~an gum, guar gum, gum acacia, alginates, carrageenans, pectins and gelatin. ~he preferred gu~ i~ xanthan gum.
The non-fat marqarine and squeezable margarine of the present invention also contain salt at a level D~
~rom about 1.0% to about 2.5%. The ~ormulation~ may also contain vitamins, preservatives, flavoring component6 and coloring compon~nts. Water is present at a level o~ from about 65% to about 85%.
While a typical spread~ble and ~queezable margarine type texture and flavor ~an be a~tained without the presence of any fat, ~ats an~ oils can be included in the formulations at level~ up to ~bout 15%, if desired.
Suitable fats include butterfat, vegetable oils hydrogenated vegetable oil~ and flavored oils known as butter oils. If used, ~he ~at and oil i~ present at a level of from about 0.5% to about 15%.
In the manufacture of the non-~at spreadable margarine, squeezable margarine containing inulin, a salt solution is ~irst pr~par~d in a holding tank. The 2S preservatives used are also combined with the salt in the salt solution. In general, the salt solution will contain from about 1% to about 5~ ~alt. The salt solution is pumped to a ~econd tank where it is mixed with khe fat mimetic, the bulking agent, if used, the :~
30 inulin and any flavors and colorants. The salt solution :
and other components are metered into the ~atch mix tank at level~ su~ficient to provide the de~ired levels in the fini6hed product.
After being co~bined in the batch mix tank, the non-fat spreadable ~ormul~tion is pumped to a high pressure homogenizer, such as a Rannie homogenizer. It ~ ~ 7 ~ 213250~
has been determined ~hat the non-fat margarine product ~:
must be processed at ~ pre~6ure ~b~ve 6,000 p~ig t~ :
obtain the rheological properties desired in th~ finished pr~duct. The gel strength is rapidly reduced at homogenization pregsur~s below about 6,000 psig.
~omogenization pressure~ o~ from about 8lO00 psi~ to about 15,000 psig are desirable. The non-fat margarine product after being homogeniæed i6 trans~erred to the holding tank. Since sub~tantial heat i~ developed during processing through ~he high pres~ure homogeniz~tion apparatus, the formulation i~ then pumped through cooling he~t exchangers ~rior to being packaged at a temperature of 60~ F. to provide a non-fat ~preadable margarine after a holding period of refrigerated storage at a temperature of from about 35 F. to about 50D F. for from about 10 hours to about 30 hour~.
As shown in FIGURE 1, the qel strength ~f various materials after being processed in accordance with the above method is shown. As can be ~een, the gel :
strength of the fat mimetic, Stellar~ is 0. The gel strength of inulin is 84.5. The combination of Z5%
inulin and 5% StellarTU is 130.4. This shows that the Stellar~ reacts synergistically with the inulin to cause an increase in gel str~ngth ~f greater than 5G%. As shown in FIGURE 2, the gel penetration of a 30% inulin composition displays a brittle profile as seem by the sharp break at the point (l). A composition wherein 5% ~:
of ~he inulin is replaced with S~ellarTM displays a smooth non-brittle profile, as seen in FIGURE 3. : :
The non-fat squeezable margarine without inulin is prepared by a different me~hod. The fat mimetic is first placed into solution and heated to a temperature of about 190 F. to activate the fat ~imetic. The fat mimetic is ~hen held in a tank for ~ubsequent formulation. The xanthan gum and bulking agent are mixed in a second tank and held for use in preparing the I ~ - 8 ~ 2 ~ ~ ~

formulation. A salt solution is pr~pared in a third tank and is held for preparing the ~ormulation. The three mix~ures are proportioned into a fourth tank in proportion~ sufficient to prepare the ~inal for~ulation.
S The colcrs and flavors are metered into the fourth tank in ~uitable amount~. Th~reafter, the ~ixture i~
processed through a high ~hear mixer, such as a P~ntaxTM
mixer, whicb i~ a horizontal rotating pin type mixer. It should be understood that high shear mixing is to be 10 di6tinguished from high shear homogenization. High shear ::
homogenization impark6 much ~ore ~hear force than does high 6hear mixing. The ~ixture is then transferred to a holding tank from whi~h it i5 pumped to a cooling heat exchange apparatus prior to being pa~kaged at a temperature of 60~ F. The non-fat squeezabl~ margarine product is then held at refrigeration te~peratures of ~ ~.
from about 350 F. to about 50 F. for a period of between about lO and about 21 day~ prior to developing the desired rheological properties similar ko that of -:
20 spreadable full fat margarine. : -The following examples further illustrate : -various features of the invention, but are intended to in no way limit the Bcope of the invention, which i9 set ~.
forth in the appended claims. . :
Z5 Example 1 A non-~at spreadable margarine type product was prepared from the components set ~orth ln Table 1.
Table_l In~redients Percenta~es 30 Water 70.1755%
Inulin 20.0000%
StellarT~ modified starch 5.0000%
Calcium Citrate 1.5000%
Vitamin A (Type 250-S) 0.0148%
3S Salt (Sodium Chloride) 2.0000%
Sodium Benzoate 0.0500%
Potassium Sorbate 0.0500%
Calcium Disodium EDTA 0.0075%

;....... .

_ 9 _ ~3 Lactic Acid (50%)0.2500%
Titanium Dioxide (Tio2) 0.1000%
Yellow #5 0.0016%
Yellow #6 0.0005%
5 Mouthfeel ~V04)0.1500%
Butter Flavor0.7000~
TOTAL 100.0000%
The non-fat ~preadable margarine was prepared by combini~g 15% of the water with the salt, the potassium sorbate, the sodium benzoate and the calcium disodium EDTA in a holding tank to provide a salt zolution. The salt solution was maintained at a temperature of 120- F. ~he salk solution was ~etered, along with the inulin, the StellarT~, the flavor and color components and the re~aining water, into a batch mix tank. The mixture was pumped through a Rannie homogenizer and was homogenized at a pressure of 11,000 psig. The formulation emerged ~rom the Rannie homogenizer at a temperature of 150- F. The formulation was transferred to a holdi~g tank and was pumped through cooling heat exchangers to reduce the temperature to 60 ~. for packaging. The spreadable margarine formulation was held at a refrigeration temperature of 40 F. for 1 day to attain the desired rheological properties similar to full fat margarine.
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A non-fat æqueezable margarine type product was prepared from the components set ~orth in Table 2.
Table 2 30 Inqredients Percentaq~
Water 77.9326~
Inulin 12.0000%
Stellar~M modified starch 5.0000%
Flavor 2.9000%
3S Salt 2.0000%
Lactic Acid O.0650%
Sodi~n Benzoate 0.0~00%
Pota~sium Sorbate 0.0500%

... ,, ", .. . . . . .. ... .. .

; lo - 2 ~ ~ 2 ~

¦ Yellow #5 0O0016%
Yellow ~6 0.000i~
TOTAL 100-0000%
The non-fat ~queezable ~argarine was prepared S by combining 15% of the water with th~ 6alt, the potassium ~orbate and the sodium benzoate and the calcium :~
disodium EDTA in a holding tank to provid~ a ~ialt solution. The salt solution was maintained at a temperature of 120- F. The salt ~iolution was metered, along with the inulin, the StellarT~, the flavor and color components and the re~aining water, into a batch mix tank. The mixture was pumped through a Rannie homogenizer and was homogenized at a pressure of 11,000 psi. The formulation emerged from the Rannie homogenizer at a temperature of 150 F. The formulation was transferred to a holding tank and was pumped through cooling heat exchangers to reduce the temperature to 60 F. for packaging. The spreadable margarine formulation wa~ held at a re~rigeration temperature of 20 40 F. for 1 day to attain the desired rheological . ;
properties~
Example 3 A non-fat squeezable type maryarine product was prepared from the formulation set forth hereinbelow in Table 3.
~able 3 Inaredients Percentaaes Water 79.3685%
Pasielli SA2TY gelling maltodextrin 8.0000 Lodex 15TM non-gelling maltodextrin 8.5000%
Xanthan gum o.sooo%
Vitamin A 0.0148%
3S Salt 2.0000%
Sodium Benzoate 0.0500%
Potassium Sorbate 0.5000%
Calclum Disodium EDTA 0.0075~
Lactic Acid (50%) 0.1570%

~\
Q~
Yellow #5 0O00~6%
Yellow #6 ~.o~o~%
Sucrose 0.5000%
Mouthfeel (MV04) 0.1500~
5 Butter Flavor 0.7~0Q%
TO~AL 100.0000~
The non-fat squeezable ~argarine was prepared as follows: The Paselli SA2T~ gelling type maltodextrin was added to a mixing tank along with 30~ of the water.
The mixture was stirred and ~eated to a temperature of 190 F. until required for use. The xanthan gum and non-gelling maltodextrin were added ~o a ~econd holding tank with 25~ of the water and were stirred to provide a mixture. The ~alt, pota~ium ~orba~e, sodium benzoate 1~ and calcium disodiu~ EDTA were add~d to a third ~ixing tank with the remaining water and were stirred to provide a solution. The Paselli SAT~ mixture, the xanthan gum mixture and the salt solution were proportioned to a fourth mixing tank where the flavoxs and colorants were added. The mixture was then processed through a PentaxTM
high shear mixer and transferred to a holding tank. The mixture was transferred through a cooling heat exchanger to provide a temperature of 60 F. and was packaged into squeezable margarine type containers. The containers were held at refrigeration temperatures for 15 days to provide the desired rheological properties.
~xample ~
A non-fat spreadable margarine type product was prepared from the components set forth in Table 4 using the procedure of Example 1.
Table 4 Inqredients Percentaqes Water 74.3255%
Inulin 17.0000%
35 StellarT~ modi~ied starch 4.0000%
Waxy Maize Starch 1.5000%
Vitamin A 0.0148%
Salt 0.050C~

~ ~:
. ~ 2~2~iV ~ ~
Sodium Benzoate 0.0500%
Potassium Sorbate 0.0500S
¦ Calcium Disodium EDTA 0.0075%
Lacti~ Acid (50~) 0.2500%
S Titanium Dioxide (Tio2) 0.1000%
Yellow #5 0.001~%
Yellow #6 0.0006%
Butter Flavor 0.7000%
TOTAL 100.0000~
The non-fat margarine prepared from the above components including a waxy maize 6tarch had rheological and organoleptic properties similar to ~ull fat margarine.
~xample lS A non-fat ipreadable margarine type product was prepared ~rom the compone~ts set forth in Table 5 using ~:
the procedure of Example 1.
Table 5 20 Water 74.32S5%
Inulin 17.0000%
Stellar~ modified starch 4.0000%
Microreticulated ~icro-crystalline cellulose1.5000%
25 Vitamin A 0.0148~
Salt 2.0000%
Sodium Benzoate 0.0500%
Potassium Sorbate0.0500%
Calcium Disodium EDTA0.0075%
30 Lactic Acid (50%)0~2500%
Titanium Dioxide ~Tio2)0.1000%
Yellow #5 0.0016~
Yellow #6 0.0006%
Butter Flavor 0.7~00%
3~ TOTAL 100.0000~
The non-fat margarine prepared from the above components, including microreticulated microcrystalline cellulose had rheological and organoleptic properties similar to full fat margarine.

Claims (31)

1. A non-fat spreadable or squeezable margarine which comprises:
(a) a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and waxy maize starch, (b) from 0 to 5% of a bulking agent selected from the group consisting of non-gelling maltodextrins, polydextrose and corn syrup solids, (c) inulin, and (d) water.

2. A margarine in accordance with Claim 1 wherein said margarine also comprises a sweetness masking agent.

3. A margarine in accordance with Claim 2 wherein said sweetness masking agent selected from the group consisting of calcium citrate, microreticulated microcrystalline cellulose and mixtures thereof which is present at a level of from about 0.75% to about 3.0%.

4. A margarine in accordance with Claim 1 wherein said margarine also comprises a gum.

5. A margarine in accordance with Claim 4 wherein said gum is selected from the group consisting of xanthan gum, guar gum, gum acacia, alginates, carrageenans, pectin and gelatin and is present at a level of from about 0.1% to about 2.0%.

6. A margarine in accordance with Claim 1 wherein said fat mimetic is present at a level of from about 3.5% to about 8%.

7. A margarine in accordance with Claim 1 wherein said bulking agent is present at a level of from about 1.0% to about 5%.

8. A margarine in accordance with Claim 1 wherein said margarine also comprises salt at a level of from about 1.0% to about 2.5%.

9. A margarine in accordance with Claim 1 which also comprises from 0.5% to about 15% of a fat or oil.

10. A margarine in accordance with Claim 1 wherein said inulin is present at a level of from about 10% to about 23%.

11. A margarine in accordance with Claim 2 wherein said inulin is present at a level of from 10% to about 23%.

12. A margarine in accordance with Claim 1 wherein said fat mimetic is a gelling type maltodextrin.

13. A margarine in accordance with Claim 1 wherein said fat mimetic is a starch modified by acid hydrolysis to remove amorphous regions therefrom.

14. A margarine in accordance with Claim 1 wherein said mimetic is a waxy maize starch.

15. A non-fat squeezable margarine which comprises:
(a) a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by hydrolysis to remove amorphous regions therefrom and waxy maize starch, (b) a bulking agent selected from the group consisting of non-gelling maltodextrins, polydextrose and corn syrup solids, (c) gum, and (d) water.

16. A margarine in accordance with Claim 15 wherein said fat mimetic is present at a level of from about 4% to about 10%.

17. A margarine in accordance with Claim 15 wherein said gum is selected from the group consisting of xanthan gum, guar gum, gum acacia, alginates, carrageenans, pectin and gelatin and is present at a level of from about 0.1% to about 2.0%.

18. A margarine in accordance with Claim 14 wherein said bulking agent is present at a level of from about 5% to about 10%.

19. A margarine in accordance with Claim 14 wherein said margarine also comprises salt at a level of form about 1.0% to about 2.5%.

20. A margarine in accordance with Claim 14 which also comprises from 0.5% to about 15% of a fat or oil.

21. A method for manufacture of a non-fat spreadable or squeezable margarine comprising providing a mixture of a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and waxy maize starch, inulin and water and subjecting said mixture to high pressure homogenization of at least about 6,000 psig.

22. A method in accordance with Claim 21 wherein said homogenization pressure is from about 6,000 psig to about 15,000 psig.

23. A method in accordance with Claim 21 wherein said fat mimetic is present at a level of from about 3.5% to about 8% and said water is present at a level of from about 65% to about 85%.

24. A method in accordance with Claim 22 wherein said inulin is present at a level of from about 10% to about 23%.

25. A method in accordance with Claim 21 wherein said mixture also includes a sweetness masking agent selected from the group consisting of calcium citrate, microreticulated microcrystalline cellulose and mixtures thereof which is present at a level of from about 0.75% to about 3.0%.

26. A method in accordance with Claim 21 wherein said mixture also includes a gum.

27. A method in accordance with Claim 26 wherein said gum is selected from the group consisting of xanthan gum, guar gum, gum acacia, alginates, carrageenans, pectin and gelatin and is present at a level of from about 0.1% to about 2.0%.

28. A method in accordance with Claim 21 wherein said mixture also includes a bulking agent selected from the group consisting of non-gelling maltodextrins, polydextrose and corn syrup solids, which is present at a level of from about 1% to about 5%.

29. A method in accordance with Claim 21 wherein said mixture also includes salt at a level of from about 1.0% to about 2.5%.

30. A method in accordance with Claim 21 wherein said mixture also includes from about 0.5% to about 15% of a fat or oil.

31. A method in accordance with Claim 21 wherein said mixture is held at refrigeration temperatures for a period of from about 10 hours to about 30 hours after said high pressure homogenization.