DE2709297A1 - BASIC FOOD COMPOSITION AND METHOD OF MANUFACTURING IT - Google Patents

Description

Dr. HATE - Dr. FRANKE - Dr. ULLRICH PATENT LAWYERS IN MÖNCHEN AND HEIDELBERG 2709297

P 8 (V381 O March 2, 1977

Dr .F / F ^β Munich

KAY CANTKKLL KIl ¹ CULIiS, LTD.

73- 925 Hwy. 111
Palm üesert, California 92260, V.St.A.

Basic food composition and process for its manufacture

The invention relates generally to food substitute products and to methods of making them, and more particularly to an oil and fiber food substitute product and its manufacture.

In the United States and other highly developed states of the There is often an obvious and strongly felt need for food that satisfies hunger, but only greatly reduces it High in calories and have little or no saturated fat and cholesterol. The high incidence of obesity in the population of the western states shows excessive consumption of high calorie foods in these countries. In addition, recent research has clear links between many Sufferings and complaints of the population in the more developed countries on the one hand and their modern eating habits on the other shown. A well-known example of such a diet-related disease is coronary arteriosclerosis, commonly called partial considered to be caused by intake of too much cholesterol and unsaturated fat. Furthermore, it has been shown more and more that modern diets that contain little or no fiber lead to a variety of major or minor ailments including from constipation and even colon cancer, and to a lesser extent, too

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contribute to obesity, varicose veins, diverticulosis, and heart disease can. The natural indigestible fiber or coarse material contained in natural foods consists in the Mainly from cellulose, calf cellulose, lignins, pectins and small traces of other substances, with cellulose being the largest component matters. These natural fibers are practically indigestible, but they are commonly considered an essential part of one correct nutrition recognized, with the suggestions for the daily fiber requirement in the diet in a range from 20 to ^ u g or move even more.

In view of the great desirability of increasing the pulp content in foods both to reduce their calorie content and to achieve the beneficial properties of the fibrous materials numerous attempts have already been made to produce food compositions add refined fibrous cellulose. Because refined, fibrous cellulose resembles flour in feel and appearance, it is this type of cellulose is used as a filler in farinaceous foods such as bread, pasta, and other flour-based foods '"medal. The percentage in which fibrous cellulose compares to other food ingredients in such farinaceous foods can be used but is limited if an article with a desired texture and bulk is to be achieved. About that In addition, the heretofore known food products containing fibrous cellulose have been objected to because of the feel of the cellulose particles been raised in the mouth.

Soluble cellulose derivatives such as cellulose ethers and cellulose gums and aggregates of cellulose crystallites have also been added to foods and they are widely used as stabilizers and texture improvers for natural foods. However, the use of these cellulose derivatives as well has remained limited to the use of only very small percentages of 1 to 2 % or less in relation to the total weight of the food products in question, and attempts to use such cellulose derivatives in larger quantities

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Amounts to be used as fillers are common because of the unenjoyable availability of the products obtained remained unsuccessful.

It is obvious that the main requirement for one with fibrous materials Enriched natural or substitute food product which is edible for the consumer, whereby a substitute food product preferably should come as close as possible in taste and texture to a common natural food product.

In fulfilling these requirements, the invention provides a large number of food substitute products created by adding flavorings and colorings to a basic oil and fiber food composition and texturing agents are incorporated. The trained according to the invention Green food composition comprises a mixture of edible gum, edible oil, water and particulate fibrous cellulose. A coherent gelling agent can be added to provide a product with a coherent gel structure. The basic composition can be prepared according to the invention by mixing an edible gum with water, this mixture with an oil and an emulsifier is mixed to form a binding mixture, and in this binding mixture in its entire mass corpuscular fibrous cellulose is uniform is mixed in, with flavorings, colorings and texturing agents can be added as required to produce a desired food substitute product to obtain.

The synthetic or substitute food product according to the invention contains large amounts of cellulosic fiber, but is nonetheless good to eat. The high concentration of fibrous cellulose in the food substitute product according to the invention allows this troduct as a supplement for adding the necessary ration of fiber in a well-balanced diet and this product is offered in a form that is a natural food product equals, and is therefore readily acceptable to the consumer. The food substitutes according to the invention are low in calories because of the high cellulose fiber content in

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Relation to digestible food ingredients and because of that high water absorption capacity of the cellulose fibers, making them a enable substantial appetite satiety without consuming excessive and unnecessary calories.

A basic food composition according to the invention contains secreted fibrous cellulose particles in uniform admixture in a binding mixture. This binding mixture is designed as a mixture of a colloidal suspension of an edible natural oil and a natural rubber or hydrocolloid in water. The binding mixture creates a viscous matrix in which the cellulose particles are distributed and carried. This oily base can be varied so that the product is in the form of a heavy liquid, a spreadable semi-solid hate, a semi-solid hate or one Foam can be present, in the latter case gases in the product are introduced. This base material forms a smoothly textured and non-irritating or mildly spiced or aromatic basic composition, while the aroma and texture of the end product are mainly determined by the aroma substances and texturing agents added to the basic composition will. For example, aromas, colorings and texturing ingredients can now be added to the basic composition in order to bring it into line Margarine, on cheese spread, on peanut butter or on meat, fish and To achieve poultry paste. As another food product that is characterized by the incorporation of flavorings and texturing agents in The basic composition can be imitated, for example, coffee cream, ice cream, candies, whipped cream, cake topping, cream soups, mayonnaise, salad dips, These include puddings, soups, meat substitutes, fruit sauces and dips.

The binding mixture can also be used as a mixture of a colloidal suspension of a natural edible oil and a gelling agent or Be formed rubbers in water, optionally non-gel-forming rubbers can be added to their beneficial effects in of the finished composition. After the gelling agent has set or set, the binding mixture results in a cohesive gel Agitation structure in which the cellulose particles are distributed and supported.

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-Pr

Colored and flavored or flavored portions of the gelled basic product sprinkled or sprinkled in a carrier mass of differently colored or spiced basic product so that foods like salami or fat-infused meat can be mimicked. The basic composition can be aromaor Seasonings, colorings and texturing agents can be added in order to recreate sliced cheese or cut meat products.

Although it is desirable to have the presence of saturated fat and cholesterol in the food products according to the invention To keep to a minimum or to eliminate it entirely, it is possible to use animal fats such as butterfats in liquid form as the oil in the to use the basic composition designed according to the invention, wherein then the end product is very similar to natural dairy products, but considerably less because of its cellulose fiber filler Contains calories per gram and provides the nutritional benefits of cellulose fiber.

As already mentioned, there is a strong desire for food substitute compositions with reinforcement by cellulosic fibers, which have many of the attributes of natural foods in order for the To be attractive to consumers, but not essential in their basic form contribute to usable calorie intake. Such food substitute compositions not only have to be tasty for the eater, they also have to be tolerable for the human Digestive system.

It has been determined that those in natural foods contained cellulose fibers little if any caloric value for the human organism, and it is generally believed that humans possess the enzymes and other digestive juices that are required for cellulose digestion, are unable to produce. However, since practically all of the vegetable consumed by humans If food contains at least some cellulose, it is obvious that most naturally occurring cellulose materials are suitable for the

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are not harmful to the human digestive tract. Rather, they are Coarse and dietary fiber, v / ie them through the cellulose and the other indigestible components are formed in human currency, for proper digestion in the human organism many times over necessary. As discussed above, there is ample evidence that that the non-nourishing fibers are of great value in the human digestive process in so far as they prevent the occurrence of various functional diseases such as cancer, common disease, and varicose veins Keep diabetes to a minimum.

Investigations by the applicant have now shown that fibrous cellulose, such as can be obtained from numerous natural substances such as wood, cotton, grain, vegetables and the like, under suitable conditions and with suitable treatment to a greater extent as a non-nutritive component of food and than a hygienic diet supplement to standard foods can be used. This cellulose should preferably be in the form of separated cellulose fibers, with essentially all binding agents between these fibers, such as lignin and pectin, being removed in order to obtain a non-irritating material which does not contribute significantly to the flavor of the end product. A particularly useful example of such a cellulosic fiber material is wood pulp which has been digested by the known sulfate or sulfite process, although similar fiber materials obtained by other processes are also satisfactory. The cellulosic fibers obtained can be washed and cleaned to remove all traces of foreign chemicals, and then they are mechanically sanded to make the fibers small enough to ensure palatability. Investigations by the applicant have shown that dfu-S cellulose particles with an average fiber length of 20 to kO i'ükron are able to satisfy most people in terms of mouthfeel and palatability. An average particle size greater than about five microns in fiber length generally results in a product with a sand-like mouthfeel that is unacceptable to most eaters.

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Jf-

One type of particulate fibrous cellulose useful for the purposes of the invention is sold by the Brown Company of Berlin, New Hampshire under the tradename Solka-Floc BW-300. This corpuscular fibrous cellulose, which is also known as pulverized cellulose, is a mechanically comminuted and purified cellulose, which is generally obtained from mainly alpha cellulose derived from wood pulp. 99 »5 % of this material passes through a 33 micron sieve, while 99» O % of this material passes through a 23 micron sieve. The average fiber length is 21 microns and the average fiber thickness is 17 microns. The most satisfactory edibility is obtained for the food product according to the invention with relatively finely powdered cellulose such as Solka-Floc BW-300 or an equivalent powdered cellulose, since the relatively small particle size of the cellulose fibers keeps the gritty mouthfeel of the insoluble cellulose to a minimum and also a light one Distribution of cellulose fibers in a matrix of water-gum-oil suspension allowed.

The basic food composition according to the invention consists essentially of a larger portion of separated fibrous cellulose particles, a natural edible oil such as a vegetable oil and a hydrocolloid binder (gum) or gum, being gum and Oil are in colloidal suspension in water and form a binding mixture in which the cellulose fibers after adding and thorough Disperse the particulate fibrous cellulose to be kept in suspension. Various flavors or seasonings, colors and other additives can be added to obtain a food substitute that is similar to a specific natural food. That The end product can be in the form of a liquid, a spreadable solid mass, a semi-solid body or a foam in which Air or other gases are introduced to cause the mass to foam.

The base composition can also be a larger serving of separated fibrous cellulose particles, an edible oil such as a vegetable oil and

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contain one or more gums, of which at least one is a gelling gum or a gelling agent of coherent form, with gum and oil being held in colloidal suspension in water and forming a binding mixture which, after addition and thorough dispersion of the corpuscular fibrous cellulose, replenishes the cellulose fibers the setting or setting of the gel in suspension in an endless structural network. The mixed ingredients can also be heated and kept at a high temperature in order to pasteurize the composition in accordance with the usual pasteurization methods a temperature of about 71 C (16O ⁰ F) is maintained. The composition can then be cooled and kept under conditions in which the specially selected gelling agent or agents set, these conditions being maintained for a period of time sufficient for the composition to assume a continuous cohesive gel structure.

It should also be noted «that the calorie content of the total received Food substitute product is almost entirely due to the other organic components besides the cellulose fiber particles, and the The nature of this calorie content can be controlled, for example, so that essentially all saturated fat and cholesterol are eliminated.

It is desirable that the total proportion of cellulosic fibers in the end product on a dry weight basis - which is the percentage of all components of the composition other than water - is at least 10; 6 in order to ensure a fiber content sufficient to achieve the advantages sought by the invention, and does not exceed about υ5 % , so that the binding mixture and flavor, color, texture and other additives are still present to a sufficient extent to simulate natural food. The proportion of edible oil should again be at least 5 % on a dry weight basis in order to create a pronounced oily character of the composition; the lowest oil content is in the examples given below (example XI)

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around Ik / 0 on a dry weight basis, and it can assume a value of up to 60 % when it comes to reproducing high-fat natural foods such as cheese or sausage. Of course, if food substitutes with a very low calorie content are to be created, the oil content in the basic composition will normally be less than 30 yi> . The gum content is usually provided by a combination of selected because of their known specific characteristics of gums, which in their totality between about 0.1 and 5, in order to achieve the desired viscosity in the binder mixture as well as palatability. The proportion of water in the basic composition is normally measured so that the finished food substitute contains at least 10% water, and it can be considerably higher if soups and dairy products are imitated. A special class of gums, hereinafter referred to as gelling gums or cohesive gelling agents, are expediently provided in amounts between 1 and $ 0 in order to create a continuous cohesive gel structure as a carrier for the corpuscular fibrous cellulose.

To further illustrate the food substitute products according to The invention and its preparation are described below in detail a number of examples, but only as possible embodiments and should not be construed as limiting the scope of the invention.

Example I.

1 kg of an oily and fiber-containing basic food composition with low calorie content are made from the following ingredients in the specified quantities:

Water 626 g

Locust bean gum 5.1 p

Guar gum 511 g

Carrageenan 1.62 g

Corn oil 79 »3 g

Polyoxyethylene (20) sorbitan

monostearate (polysorbate 60) 0.4 g

Separated and cleaned cellulose fibers (Solka-Floc BW-300) 282.48 g

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ü became a first hydrocolloid or vegetable gum slime mixture made by adding 5.1 g of carob gum in constant stroa to 192.4 g Nasser at approx. 8O C (175 F) in a ring mixer high shear and mixing for three minutes. The obtained slime mixture became ten minutes long at one Slowly stirred at a temperature of about 8 ° C (175 ° F).

The 5 l 1 S guar gum was added in steady stream (in-stream fashion) to 259 »26 g 'of water at about 38 C (IOU F) in a Waring mixer at first speed to create a vortex and mixed for three minutes . The mucilage obtained mixture was kept up to its further processing at about 38 ⁰ C (1ÜO ° F).

The 1.62 c carrageenan were placed in a constant current to 173 * 93 g Viasser at about 21 ° C (70 ⁰ F) in a Uaring mixer and mixed for three minutes. The other rubber compounds mentioned above were then added to the carrageenan mixture and the entire amount was mixed together at high mixing speed for two minutes, as in all examples given here, the rubber compounds were mixed at a speed and at a temperature sufficient to cause the To prevent gums in the mix.

The corn oil was heated to about 55 C (13Ο F) and mixed with the polysorbate 60 mixed and then added to the rubber compound and mixed together thoroughly. Then the finely divided were cleaned Put cellulose fibers in the bowl of a Hobart mixer and add the other ingredients listed above and at top speed mixed with the cellulose fibers for about five minutes with the mixer running. The use of polysorbate 60 or another Emulsifier is preferred in order to make a stable oil-in-hater emulsion obtain.

The product obtained was essentially odorless, off-white Color and tasteless. The texture of this basic food composition was smooth and easy to knead. The product showed that

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same slippery mouthfeel as other oily products like margarine, but didn't leave that after swallowing
Sensation of residual fat or oil in the mouth. The cellulose fibers
made up 75.7 # of the components of the basic composition without wet,
while the corresponding proportions for the hydrocolloids were 3.15, j and for the oil 21.15 - *.

The oil and fiber-containing basic food composition obtained Liquid flavorings and colorings could easily be added and mixed in to obtain a product that has the taste and aroma or the color of margarine, cheese spread and other j-latt textured oily materials such as cheese sauce or salad toad.

Example II

An oil and fiber-containing spread cheese imitation of little
The calorie content was prepared with the following ingredients:

wet 2 730 ml _rc ~ _r ". ,,

(about 2 730 g) ^{55 '76} * feewxchts-

Carob gum 19.2 g 0.39 "" -; - i

Guar gum (Cesalpinia) 38.4 g 0.73 "" - / o

Carboxymethyl cellulose Ip _n . η n-> "··

(7 HF-Hercules) ¹ ' ² « ^Ü ' ⁰²

Arabin gum 144.0 g 2.94 "" - / o

Corn oil 360.0 g 7.35 "" - _7o

Polyoxyethylene (20) sorbitan

monostearate (Tween 60-Atlas 19.5 g 0.40 "" - / i>

ICI America)

Sorbitol (70 / o-xge solution) 182.4 g 3.73 "" - #

Sodium chloride 115.2 g 2.35 "" - / ·>

Potassium Eorbate (Sorbistat K) 3.84 g 0.08 "" -, O

Sodium benzoate 1.905 g 0.04 "" -70

Citric acid (containing water) 6.00 g 0.12 "" -io

Yellow color no. 5 (10 % solution) 1.0 ml ü 02 "" - *

(approx. 1 g) '

Yellow color no. 6 (10% solution) 3.35 ml _nn """

(about 3.35 g) '° ⁷

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Artificial milk Ϊ-938 (Norda) 1.5 ml weight *

(approx. 1.5g) *

Mustard (double fine) 2.1 g 0, (A '· "- #

Onion powder 71 Λ g 1 Λ6 "" -tf

Worcestershire Sauce A-, 0 ml _{o rft} "" , j

approx. 4.0 g) *

Monosodium glutamate 3.0 g 0 _t 06 ·· ·· -M

Cheddar cheese imitation 19517 (stick) 3.0 ml., "" ,

(approx. 3.0 g) ^u » ^w

Separated and cleaned cellulose fibers (Brown Company Solka-Floc
Bw-JOO) 1 185.0 g 24.20 "" -Io

Total if 896 g 100 %

The rubber slime mixtures were initially prepared separately. The 19.2 grams of locust bean gum was added as a stream to 770 ml of water at about 80 ° C (175 ° F) and mixed in a Waring blender for three minutes. The resulting gum odor was stirred at 80 ° C (175 F) for ten minutes. The 38.4 g of guar gum was added as a stream to 9 ^ 0.0 ml of water at about 38 ⁰ C (100 F) in a Waring blender and mixed for three Hinuten long. The rubber slurry mixture obtained was kept at approx. 38 ^° C. (100 ° C.). The 1.2 g of carboxymethyl cellulose were added in a stream to 400.0 ml of water at about 21 C (70 F) in a Waring mixer and stirred or mixed for three minutes. The resulting mixture was held at room temperature (70 ° F). The 144.0 grams of arabin gum was added on stream to 600 ml of water at about 80 ° C (175 ° F) in a maring mixer and mixed for three minutes. The resulting mixture was maintained at ca 8O ⁰ C (175 ° F).

The 360.0 g of corn oil and the 19.5 g of polyoxyethylene (20) sorbitan monostearate were heated and mixed together at about 55 ° C (1JO ⁰ F). The ingredients listed above other than cellulose fiber were added to the arabin gum mixture and mixed in the litaring mixer for three minutes at high speed.

All of the above ingredients except for the cellulose fibers were then put together in the bowl of a 16.5 liter (30 quart) Hobart mixer

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and together at maximum speed for 3 to 5 minutes with a Wire basket bat beaten. The 1,185 »O g of cellulose fiber particles were then added in a steady manner with the Hobart mixer running slowly. After all of the cellulose fiber particles were added, the Hobart mixer was turned on full speed and the mixture started beaten together for five minutes.

The 4896 g of oily and fibrous imitation cheese obtained had a pH of 4.4 and had a distinct cheddar cheese aroma and a natural cream cheese-like consistency with good spreadability. The cellulosic fibers made up about 55% of the weight of the finished product excluding water and about 24 % of the total weight of the finished product including water. The cellulose fibers comprised about 68% of the basic ingredients without the water, whereas the corresponding portions for the hydrocolloids and 11.6% for the corn oil (maize oil) 20.6 / o, respectively.

Example III

An imitation margarine containing oil and fiber with a low calorie content was prepared with the following composition:

water
Johanisbrot Gummy 2 830 ml
approx. 283O g)
27.0 ε 57.61
0.55 Weight *) Il -ίο G _u argummi 38, if G 0.78 Il Il Arabin gum 144, O ε 2.93 Il Il Sorbitol (70% solution) 182.4 ε 3.71 If Il -ι'ο Sodium chloride 115.2 ε 2.35 Il Il -I / o Potassium Sorbate (Sorbistat K) 3.84 ε 0.08 Il Il Sodium Benzoate, Powder 1.905 ε 0.04 Il It -% Citric acid (containing water) 3.0 ε 0.06 It Il - / ο Polyoxyethylene (20) sorbitan
monostearate 19.5 ε 0.40 Il ti - '/ ο Corn oil 360.0 ε 7.33 Il

Beta-carotene, 24 % (400,000

Vitamin A units / g) 0.225 g 0.03 "" - *

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Artificial butter arocia 57.390 / A— (Firmenich)

Separated and purified cellulosic fibers (Brown Company Solka-Floc BiV-JOö)

All in all

1.5 ml

(approx. 1.5 g)

912

O, üJ% by weight

-70

100 Vd

First, gum mixes were prepared. The 27.0 g of carob gum were added as a stream to 770 ml of water at about ÖO G (175 *) and mixed for three minutes in a Waring mixer. The resulting mixture was then stirred for ten minutes at about 175 ° F. The 33.4 g Guargununi were added as a stream to 1060 ml of water at about ⁰ C 3S (1OÜ ° F) and mixed for three minutes in a "iaring mixer. The resulting mixture was held at 38 C (100 F). The 1.0 g of arabin gum was added as a stream to 1,000 ml!, Wetter at about 77 ° G (170 ° F) in a Waring blender and mixed for three minutes. After the preparation of the arabin gum mixture, the 70% sorbitol solution, the kax salt, the potassium sorbate, the sodium benzoate and the citric acid were added and mixed for three minutes at high speed.

In a separate Waring mixer, the polyoxyethylene (20) Sorbitan monostearate, the corn oil, the beta-carotene and the artificial Heated butter flavor and mixed together at approx. 55 C (13Ο F).

All of the above-mentioned mixtures of ingredients were put together in and were placed in the bowl of a 16.51 (30 quart) Hobart mixer with a wire basket beater at maximum speed for three to five minutes violently mixed with each other. After this mixing time the mixture with the mixer running slowly, the cellulose fiber particles were slowly added. Then the Hobart mixer was brought to full speed and the entire mass mixed together for five minutes.

The obtained h 912 g of oily and fiber-containing imitation cargarine were butter-like in aroma, color and consistency and had a final density of about 1.15 g / cm and a pH of * f, 35 to k, k . The cellulose fiber particles were about 57 ½ the weight of the

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33

Constituents of the imitation margarine excluding water and about 24 % of the weight of the imitation margarine including water. Based on the ingredients without water, the proportion of cellulose fibers was 67.5% and that for the hydrocolloids and the oil was 11.9 % and 2U.5%, respectively.

Example IV

1 kg of an oily and fiber-containing imitation margarine with a low The caloric value was prepared from the following ingredients:

V / ater 501.32 S. Calories / g Il /G 0 Calories Il Ü Johanni sb ro t rubber 4.75 e Il Il / ε 4.0 Il Il 19.0 Guar gum ^, 75 ε Il Il / ε 4.0 Il Il 19.0 Carrageen 0.95 G Il Il / ε 4.0 ti M. 3.8 Sorbitol (? Q <algae solution) 41, O ε Il Il / E 2.8 Il Il 114, p Table salt (iodized) 23.5 * S. Il Il / ε 0 ti Il Ü Ea 1 ium sorbate
(Sorbistat K) 0.85 G Il It / ε 0 Il Il 0 Sodium benzoate 0.42 ε Il It / ε 0 Il Il 0 Citric acid (water-based .) 0.6 ε Il Il / S 4.0 Il Il 2.4 Monosodium glutamate 0.6 ε M. ti / ε 0 Il Il 0 Corn oil 73.7 ε Il Il / ε 9.0 Il M. 663.3 Polyoxyethylene (20)
Sorbitan monostearate
(Tween 60) 3.5 ε It ti / ε 9.0 It ti 31.5 Beta-carotene Zk% 0.060 ε It 9.0 Il 0.54

Margarine flavor 57,390 / A

Firmenich 0.3 ml

Separated and cleaned cellulose fibers (Brown Company Solfca-Floc BW-3OO)

263.7 g

/ g 0

1.2

1,000.0 g

Calories 855.54

178.77 grams of water at a temperature of about 80 ° C (175 ° F) was placed in a Waring mixer running at its first speed to agitate the water in a vortex. The 4.75 grams of locust bean gum was then poured into the water as a stream and mixed for three minutes.

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This rubber solution was kept at approx. 80 ° C until further treatment (175 ° F) held.

A second Gummiechleim was prepared by mixing 240.90 g of water at a temperature of about 38 ⁰ C (1OO ° F) in a Vtaring mixer, which is generated a vortex, and 4.75 g of guar gum as a current in THl the water was introduced and mixed for three minutes. This Guramimischung was held to further treatment at about 38 ⁰ C (1OÜ ° F).

A third gum mixture was prepared by adding 161.65 grams of water at about 21 ° C (70 ° F) to a Waring mixer, creating a vortex in this Viasser, adding 0.95 grams of carrageenan as a stream, and mixing while three minutes. The other rubber compounds mentioned above were then added and the whole mixture was mixed at high speed for two minutes. The corn oil, Tween 60, beta-carotene and margarine flavor were ^{heated to about 55 ° C (130 °} F) and mixed together and then added to the rubber compounds along with all of the other ingredients listed above without the cellulose fibers, and the whole then became three together Mixed for minutes.

The 263.7 grams of cellulosic fibers were placed in the bowl of a Hobart blender, then the previously mixed ingredients were added and mixed with the cellulosic fibers at full speed for about five minutes.

The imitation oily margarine obtained in an amount of 1 kg exhibited the color and flavor of margarine and had a final density of about 1.15 g / cm, a pH between 4.0 and 4.5 and a caloric content of about 0.856 Calories per gram. Normal margarine contrast, shows an average caloric content of about 7.2 calories per gram. The Zellulosefaserteilchen accounted for about 63 '/ o by weight of all components excluding water and about 26.4 / 6 of the total weight of the product, including water. Based on the other constituents without water, the proportion of cellulose fibers was 75.8 % _t while the corresponding values for the hydrocolloids 3 & and for the oil were 21.2 % .

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_ ΛΜ _

By adding and mixing in further M + 3.72 g of water, the consistency of the oily and fiber-containing imitation margarine obtained according to Example IV was converted into an imitation for salad toast or mayonnaise, a product with a water content of 71 / δ being obtained. The further addition and mixing in of a further 92.97 g of water reduced the consistency of the product to that of a cream soup. This product with a soup consistency had a water content of 82.32% . It is clear that the aroma and seasoning adjustments can be made to produce a product which approximates the aroma and taste of salad drinks and soups to which consumers are accustomed.

Example V

100 g of an oily and fiber-containing imitation cargarine with low Calorie contents were made with the same ingredients and with the same Prepared proportions as listed above in Example IV, but with the fibrous cellulose in the manner described in more detail below was prepared.

Two batches of fibrous cellulose derived from wood pulp (Solka-Floc BW-3OO) of 18 g per batch were each placed in the thimble of a standard Soxhlet extraction apparatus and each with 200 ml of one of 50 ml of methanol and 15 ° ml Poured over solvent mixture consisting of benzene. The reflux was then started and the heating mantle of the Soxhlet apparatus was adjusted to produce a balanced evaporation-condensation operation. The reflux was continued under these conditions for two hours and then stopped.

The thimble containing the fibrous cellulose was removed, and the excess solvent quench was drained off. The remaining solvent-soaked fibrous cellulose was then removed mixed with 100 ml of water, and the suspension of cellulose fibers and water was poured onto a flat tray and kept at a temperature dried between approx. 6O and 71 ° C (i * t0 to 160 ° F).

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26 »37 S of the remaining dried cellulose fiber powder the two batches of solvent extracted cellulose then used to produce an imitation margarine that had the same ingredients in the same proportions as in Example IV given, although only a total of 10U g of end product were obtained. This imitation margarine was in density, pH and Its physical properties are identical to that in Example IV described product. Solvent-extracted fibrous cellulose can be used in products with extremely faint aromas such as lightly flavored Margarine, whipped cream, coffee cream and similar products be used, which also have a light wood aroma, as is the case with von Wood pulp derived cellulose can sometimes occur, yet can be perceptible. The light wood aroma that in some of the wood pulp Derived and untreated celluloses is due in part to the resins, pectins, pitch, fats and oils in the wood pulp traced back. These substances are in the ones used in the extraction process Solvent soluble and can thereby be extracted, so that from the solvent-treated cellulose fibers essentially all non-cellulose components are removed.

For the production of other imitation foods such as imitations Stronger flavors used by cheese spreads or meat paste become a heavy taste that may be present in untreated fibrous cellulose Covered so far by the aroma of wood that it is no longer noticeable is, and it can therefore in these! 'all without further ado any unhandy Cellulose can be used.

In addition to the IC extraction method described above, there are also other extraction methods with solvents of a different kind with equal success applicable, whereby as such alternatively usable solvents in particular ether, simply distilled ethanol or methanol, trichlorethylene, JJichloromethane and chloroform are to be mentioned.

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Example VI

1 kg of a second cheese spread containing oil and fiber has been carried out in the manner described below and with those listed below Components manufactured:

water 563 , 80 , 7 ε Calories / g Il / S 0 Calories Il 0 Locust bean gum if , 75 , 0 S. Il Il / S if, 0 Il ti 19, υ Guarguinmi if , 75 ε Il It / ε if, 0 Il π 19.0 Carrageen O , 95 e Il ti / ε if, 0 Il Il 3, δ Sorbitol (7O / O solution) if1 ε Il Il / ε 2.8 Il Il 114.8 Table salt (sodium chloride) 23 , 5 ε π It / ε 0 Il Il 0 Potassium Sorbate (Sorbistat K) O , 85 ε ti It / ε 0 Il Il 0 Sodium benzoate 0 , 42 ε Il dd / ε 0 Il Il 0 Citric acid (water-based ) 1 , 20 ε It Il / ε if, 0 Il Il if, 8 Yellow color No. 5
(OK solution) O , 2 ε It Il / ε 0 Il Il 0 Yellow color No. 6
(OK% solution) O , 70 ε Il Il / ε 0 Il Il 0 Artificial milk flavor
No. Y-938 υ , 3 ε Il If / B if, ü Il Il 1.2 Mustard (double fine) 0 , if 2 ε Il Il / ε 4.0 Il Il 1.68 Onion powder Iif , 20 ε ti Il / ε 3.5 Il Il ^ 9.7 Worcestershire sauce 0 , 78 ε ti It / ε 4, o Il It 3.12 Monosodium glutamate O , 60 ε Il It / ε 0 Il π 0 Cheddar cheese imitation
No. 19517 (rod) O , 60 ε Il It /8th if, O Il Il 2.4 Corn oil 73 , 7 ε Il ti / ε 9.0 Il Il 663.3 Tween 6O (polyoxyethylene
(20) sorbitan aronostearate) 3.5 ε Il If / ε 9.0 Il Il 31.5 Separated and purified
Cellulose fibers (Brown
Company Solka-Floc BW-3OO) 263 ε Il 0 Il Calories 0 1 000 ε 914.3

178 »77 grams of water at a temperature of about 80 ° C (175 ° F) was placed in a Waring blender running at its first speed creating a vortex in the water. 4.75 ε locust bean gum were

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added as a stream and mixed with the water for three minutes. The rubber mixture was stirred and maintained at a temperature of about 8O ° C (175 ⁰ F).

223.46 g of water having a temperature of about 38 ⁰ C (1OO ° F) were placed in a Waring blender running at its first rotational speed and the water generated in a vortex. 4.75 grams of guar gum was added in a stream to the water and mixed with it for three minutes. The resulting rubber compound was held at about 3 & C (100 F).

161.65 grams of water at about 21 C (70 ° F) was placed in a Waring blender running at its first speed and a vortex in the! Nasser and 0.95 g of carrageenan were added as a stream and mixed for three minutes. Then the other rubber solutions mentioned above became was added to the carrage gum and the resulting gum combination was mixed at high speed for two minutes.

The corn oil and Tween 60 were heated to about 55 ° C (13O ⁰ F) and mixed together and then combined with the other ingredients listed above with the exception of the cellulose fibers of the mucilage mixture added. This combination of ingredients was mixed at high speed for three minutes.

The 263.7 grams of cellulosic fiber was added to the bowl of a Hobart mixer, and the mixture of ingredients described above was added to the cellulose and mixed with it at high speed for five minutes.

The product obtained had a final density of approx. 1.15 g / cm, a pH value between 4.1 and 4.2 and an easily spreadable texture. The total of the ingredients listed above resulted in 1 kg of imitation cheese spread, the cellulose fibers making up 60.5 λ> the weight of the product without Viasser and 26.4 % of the total product including water. Based on the basic ingredients with the exception of water, the proportion of fibrous cellulose was 75.8 #, that for the hydrocolloids

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3 % and that for the oil 21.2 %. The imitation otreich cheese obtained showed a calorie content of 0.914 calories per gram compared to an average calorie content of 2.88 calories per gram for normal cheese spreads.

Example VII

1 kg of an oily and fibrous substitute cheese dip with low Calorie content was determined using the ingredients listed below prepared:

'water 673 »88 B

Locust bean gum 4.35 g

Guar gum 4.35 g

! Carrageenan 0.85 g

Sorbitol (7O / 6 solution) 41.0 g

Table salt (sodium chloride) 23.5 g

Potassium Sorbate (Sorbistat K) 0.85 g

Sodium benzoate 0.42 g

Citric acid (containing water) 1.2 g

Yellow color no. 5 (ok, iige solution), 2 g

Yellow color no. 6 (OK solution) 0.7 g

Artificial milk flavor 0.3 g

Mustard (double fine) 0.42 g

Onion powder 14.2 g

Worcestershire Sauce 0.78 g

Imitation cheddar cheese 0.6 g

Corn oil 54.0 g

Polyoxyethylene (20) sorbitan monostearate

(Tween 60-Atlas ICI America) 3.0 g

Separated and cleaned cellulose fibers

(Brown Company Solka-Floc BW-3OO) 175.4 g

As a current to 218.77 g of water at about 80 C (175 F) in a Waring blender and mixing for three minutes, a mucilage was prepared by addition of 4.35 E locust bean gum, which then at a temperature of about 80 ⁰ C (175 ° F) was stirred for ten minutes.

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A second gun mix was prepared by adding 4.35 grams of gum as a stream to 263.46 grams of water at about 38 ° C (100 ° F) in a Waring mixer set at its first speed. The slurry was mixed three Kinuten long and then held up to its further processing to about 38 ⁰ C (1OO ° F).

The 0.85 g of carrageenan were added as a stream to 19I, 65 g of water at about k $ C (12 ° F) in a V.aring mixer set to its first speed. This carrage gruel was mixed for three minutes, and then the carob and guar gum mixes obtained in the manner described above were added, and for two minutes in the first. Mixer speed mixed with it.

The corn oil and polyoxyethylene (20) sorbitan monostearate were used mixed together and heated to about 55 C (13Ο F) and then added to the given in the partially prepared rubber mixtures described above, then all other ingredients listed above with the exception of the cellulose fibers were added to the rubber compounds and at the highest Mix the speed of the Waring mixer with it for three minutes.

The 175t ¹ ·· 6 cellulose fibers were placed in the bowl of a Hobart mixer, the mixture prepared according to the above procedure was added and mixed for five minutes at the highest speed with a beater.

The obtained oil- and fiber-containing cheese substitute product had a cake-like aroma and a thick consistency. The pH of the product was between k _% 1 and 4.2. The fibrous cellulose made 53.8 / έ all the constituents of the finished product, with the exception of "wet and 73 ^ X> all basic ingredients without the 'water out. The proportions of the hydrocolloids and the oil in the amount of the basic ingredients without the water were * t , 4 and 22.6 Vi, respectively.

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Example VIII

1 kg of an oil and fiber containing ham paste imitation with low calorie content is made from the following ingredients:

water 601.43 g

Locust bean gum 4.45 g

Guar gum 4.45 g

Carrageenan 0.88 g

Sorbitol (70-ifci.ge solution) 38.45 g

Table salt (sodium chloride) 27.5 g

Potassium Sorbate (Sorbistat K) 0.78 g

Sodium benzoate 0.4 g

Citric acid (containing water) 1.0 g

Monosodium glutamate 1.31 S

Worcestershire Sauce 1.87 g

Total ham flavor (Polak's Frutal Works) 5.0 g

Toning substitute no. 2 (OK solution) 0.15 g

Instant caramel 602 1.23 g

Corn oil 69.11 g

Polyoxyethylene (20) sorbitan monostearate

(Tween 60 - Atlas ICI America) 3.28 g

Separated and cleaned cellulose fibers

(Brown Company Solka-Floc BW-3U0) 238.71 g

A first gum was prepared by adding the 4.45 B locust bean gum as a stream to 167.67 g of water at about 175 ° F in a Waring mixer set to its first speed and in the lasser created a vortex. After three minutes of mixing, the resulting slime mixture was placed in a warm water bath and slowly stirred at about 80 ° C (175 ° F) for ten minutes.

The 4.45 grams of guar gum was added as a stream to 282.18 grams of water at about 38 C (100 F) in a taring mixer running at its first speed creating a vortex in the water. After three minutes of mixing, the mucus was maintained up to its further processing to about 38 ⁰ C (1OO ° F).

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The 0.88 g of carrageenan were added as a stream to 151.5 δ g of water at about 49.degree (120 F) given in a Waring mixer running at its first speed, which created a vortex in the water and mixed for three minutes. Then the previously mixed rubber slime became the carrage slime added and mixed with it at high speed for three minutes.

The corn oil and polyoxyethylene (20) orbitan monostearate were mixed and gently heated to about 55 ° C (13 ° F) and then the previously mixed Rubber glue added and mixed with it. Then all of the other ingredients listed above with the exception of cellulose fibers added to the rubber slime mixtures in a Waring Kischer and mixed with it at high speed for three minutes.

The 238.71 grams of powdered cellulose fiber was placed in the bowl of a Hobart mixer given. The above mixed ingredients were added and high speed for five minutes mixed with a bat.

The paste-like, oil- and fiber-containing imitation ham paste obtained showed a smooth, very slightly oily texture and a strong ham-like aroma. The pH of the product was between 4.2 and 4.5. The fibrous cellulose made up 60.0 % of all ingredients exclusively water and 75 * 19% of all basic ingredients exclusively water. The proportions for the hydrocolloids and the oil were 3.08 / o and 21.73 # of all basic ingredients excluding water.

Example IX

1 kg of an oily and fiber-containing imitation margarine with a low Calorie content was prepared using the following ingredients:

Water 607.74 g

Propylene glycol alginate 4.5 g

Sodium alginate 1.3 g

Carrageenan 0.24 g

Sodium carboxymethyl cellulose 4.0 g

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2709297 e ε ε 110.0 S. 2.0 S. 3.0 S. '+ ο, υ E. 5.3 e 5.5 S. 0.5 0.2 0.015 0.01

Corn oil

Lecithin

Mono- and diglycerides (Durkee EC-187-ίΟ

glycerin

Sorbitol (U.S.P. Powder - Atlas Chemical) Table salt (sodium chloride)

Citric acid (containing water)

Beta-carotene (2k% solution)

Imitation milk flavor (Firmenich)

Imitation butter flavor (Firmenich)

Separated and cleaned cellulose fibers

(Brown Company Solka-Floc BW-3OO) 160.0 g With water repellant (calcium

stearate) treated cellulose fibers

(Brown Company Solka-Floc D-White) 50.0 g

The corn oil was heated in a metal bowl to about 65 ⁰ C (15O ⁰ F), the mono- and diglycerides was added and the oil was stirred, were thoroughly mixed until the ingredients.

The water was heated to approximately 55 C (130 F) and added to the bowl of a Waring mixer and turned it on to create a vortex in the water. The hydrocolloids, i.e. propylene glycol alginate, sodium alginate, carrageenan and sodium carboxymethyl cellulose, were added and mixed at high speed for three minutes. The mixture of oil and emulsifiers became the mixture of water and Gums and then all of the other ingredients listed above except for the cellulosic fibers were added for three minutes mixed at high speed.

The mixed ingredients were then heated to approximately 70 ° C (160 ° F) and held at that temperature for 30 minutes to pasteurize them. The mixture was then placed in a two stage Manton-tiaulin homogenizer using 2 5 ° O to 3 5 ° 0 p.s.i. in the first stage and from 500 p.s.i. homogenized in the second stage.

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The homogenized mixture was then placed in the bowl of a dough paddle foischer and the cellulose fibers became added and mixed with it for five minutes.

The product was then adjusted to a pii value of k _t k by adding citric acid as an acidic pecker modifier, which was sufficient for its pasteurization. Time heated to about 71 C (160 ° F).

The obtained oil and fiber-containing I ^v iargarineiraitat showed the color and flavor of margarine and margarine a smooth texture. The fibrous cellulose (treated and untreated cellulose together) made 53.5 ¹ ^>'° all ingredients excluding water and 63.7 70 of all basic ingredients exclusively water. The proportions of hydrocolloids and oil in the basic ingredients, excluding water, were 3.1% and 33.31 %, respectively.

Example X

1 kg of an oil and fiber-containing fat imitation cheese was with prepared using the ingredients listed below:

wet 603.4 g

Sodium carboxymethyl cellulose (CMC 7-HP Hercules)

Carrageenan

Propylene glycol alginate

Corn oil

Mono- and diglycerides (Durkee ÜC-187-K)

Polyoxyethylene (2ü) sorbitan monostearate (Tween 6ü)

Sorbitol (U.S.P. Powder - Atlas Chemical) Table salt (sodium chloride) Potassium chloride

Citric acid (containing water) Cheese flavoring

Annato cheese color

Beta carotene (2k yb)

3.0 S. S. k, 0 β δο, ο S. k, 0 S. 1.0 S. 35.0 G 11.0 ε 11.0 ε 1.2 ε υ, 6 ε υ, 3 e 0.1 ε

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Artificial Cheddar Flavor Enhancer (Food Material Co.) 5, C g

Separated and cleaned cellulosic fibers (Brown Company Solka-Floc BW-30) 240.0 g

The oil was heated to about 65 C (1 ^ 0 F), and the emulsifiers, viz the polyoxyethylene (20) sorbitan monostearate and the mono- and diglycerides, were admitted. The mixture was stirred until the emulsifiers were completely melted and thoroughly mixed with the corn oil,

The water was heated to approximately 55 C (13O F) and poured into the bowl of a Waring mixer given. The fresher was brought to its first speed, to create a vortex, and the hydrocolloids, namely sodium carboxymethyl cellulose, carrageenan and propylene glycol alginate, were added and mixed for three minutes at high speed. Then the mixture of oil and emulsifiers was added, and all other ingredients listed above except for the cellulosic fibers were added and mixed for three minutes.

The resulting liquid mixture was heated to about 74 C (165 F) and kept at this temperature for 30 minutes to pasteurize them. After pasteurization, the liquid was passed through a two-stage Manton-Gaulin homogenizer at 2,500 to 3,500 p.s.i. in of the first stage and 5OO p.s.i. sent in the second stage.

The homogenized liquid was placed in the bowl of a mixer with a dough paddle and the cellulosic fibers added and mixed in for five minutes.

The product was then brought to pH by adding citric acid set between 4.2 and 4.5 and pasteurized.

The resulting oil and fiber-containing imitation cheese with a low calorie content showed a pH value between 4.2 and 4.5 with a cheese-like aroma and cheese-like color and a smooth texture. The fibrous cellulose made up 60.5 % of all ingredients excluding water and

709836/09 * 7

73.3 '*> of all basic ingredients exclusively water. The proportions of hydrocolloids and oil were 2.3 % and 24.43% of all basic ingredients excluding water.

Example XI

1 kg of a low-calorie cheddar cheese substitute composition with related structure has been listed below Ingredients prepared:

Ingredients lot ε Calories / g Calories wetter 503.46 ε 0.0 0.0 Locust bean gum ^, 75 ε 4.0 19.0 Guar gum ^, 75 ε 4.0 19.0 Carrageenan (iota type) 0.95 ε 4.0 3.8 Gelatin, 1? 5 ° Bloom 60.0 ε 3.35 201.0 Sorbitol (70-> i) solution) 41.0 ε 2.8 114.8 Table salt (sodium chloride) 23.5 ε 0.0 0.0 Potassium Sorbate (Sorbistat K) 0.85 ε 0.0 0.0 Sodium benzoate 0.42 ε 0.0 0.0 Citric acid (containing water) 1.2 ε 4.0 4.8 Yellow color no.5 (10-solution) 0.2 ε Q, 0 0.0 Yellow color no.6 (OK% solution) 0.7 ε 0.0 0.0 Artificial milk flavor (Norda) 0.3 ε 4.0 1.2 Mustard (double fine) 0.42 ε 4.0 1.68 lNorcestershire Sauce 0.78 ε 4.0 3.12 Che dark cheese flavor imitation 0.6 ε 4.0 2.4 Corn oil 73.7 9.0 663.30 Polyoxyethylene (20) sorbitan mono- ε stearate (Tween 60 — Atlas ICI America) 3.5 9.0 31.5

Separated and cleaned cellulose fibers (Brown Company Solka-Floc
3W-300) 278.92 g 0.0 0.0

1,000.00 g 1,065.60

A first rubber glue was prepared by adding the 4.75 β Locust bean gum as a stream to 100 g of water at about 80 ° C (175 ° F) in a Waring Hiecher, which ran at its first speed, around one

709836 / 09A7

To create eddies. The locust bean gum was mixed for three minutes, and the resulting slime was kept in a warm water bath at about 80 ° C (1-5 ° C) for ten minutes.

The 4.75 S guar gum was added as a stream to 173 6 g of water at about 3 "C (10O ⁰ F) in a taring mixer running at its first speed to create a vortex. The guar gum became mixed in for three minutes, and the rubber paste obtained was kept at approx. 36 ^° C. (100 ^° F) until it was further processed.

The 0.95 g! Carrageenan were added as a stream to 110.0 g V.asser at about k9 C (120) in a .Varing mixer running at its first Drohzahl to produce a vortex. After mixing for three minutes, the resulting gum was held at about k9 ° C (120 ° F).

The 60 grams of gelatin, a cohesive gelling agent, was added to 120.0 grams of water at about 16 C (60 F) in a metal mixing cup. This beaker was then placed in a water bath at about 40 ° C (120 ° F) for one hour to dissolve the gelatin in the water.

The 73.7 g of corn oil and the 3 »5 E polyoxyethylene (20) sorbitan monostearate were heated and mixed together at about 55 ° C (about 130 ° F). The gums listed above were added and blended in a blender for two minutes, and all of the other ingredients listed above except for the cellulosic fibers were added and blended at high speed for three minutes.

The cellulose fibers were placed in the bowl of a small Hobart Miecher and the previously mixed ingredients were added and mixed for three minutes at high speed with a beater.

The product obtained was wrapped in polyethylene film and then Put it in a box shape while applying slight pressure.

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The product was allowed to stand at room temperature (70 tp) for six hours to allow the gelatin to form a coherent gel structure, and was then cut into small pieces. The cheese wheel product obtained showed a firmly coherent consistency with an x 'texture and a dog feel similar to that of natural cheese. The pH of the cheese wheel was about 4.5; the product exhibited a caloric value of 1.065 calories / g compared to the approximately 3.7 calories / g for a normal cheese wheel. The cellulose fibers made up 5%, 17% of all components except water, that is, on a dry weight basis. The non-gelling hydrocolloids and the oil made up 2.1 % and 14.34.6% of the ingredients, respectively, and the gelatin accounted for 6 % of the total weight of all ingredients including water and 12% i> the ingredients exclusively »wetter.

Example XII

1 kg of solid, low-calorie, imitation ham prepared from the following ingredients:

Ingredients

/ jasser

Guar gum

Carrageenan (iota type)

Gelatin, 225 ° Bloom Sodium Alginate Sodium hexametaphosphate sorbitol (70- / oil solution) table salt (sodium chloride) jvalium sorbate (Sorbistat K) sodium benzoate

Citric acid (containing water) (50 / o solution) Honosodium Glutamate Worcestershire Sauce Natural bacon flavor (Norda) liaucharoraa (Norda)

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lot S. Calories / g. Calories 558.50 ε 0.0 0.0 1.65 ε 4.0 6.6 0.65 ε 4.0 2.6 130.00 ε 3.35 ^ 35.5 8.20 ε 4.0 32.8 1.00 ε 0.0 0.0 25 Λο ε 2.3 71.12 28.00 ε 0.0 0.0 0.80 ε 0.0 0.0 O ₁ JfO ε 0.0 0.0 3.60 ε 2.0 7.2 1.50 ε 0.0 0.0 2.50 ε 4.0 10.0 10.00 ε 4.0 40.0 0.20 4.0 0.8

Ingredients amount of calories / g calories

Instant caramel color 1.00 g 4.0 4.0

Corn oil 55100 g 9.0 495.0

Polyoxyethylene (20) sorbitan mono-

stearate (Tween 60 — Atlas ICI America) 0.80 g 9.0 7.2

Calcium monophosphate 0.60 g 0.0 0.0

Red shade substitute 2 (OK & Lge solution) 0.20 g 0.0 0.0

Separated and cleaned cellulose fibers (Brown Company Solka-Floc

BW-500) 170.00 g 0.0 υ, υ

1,000.00 g 1,112.82

The first gum paste was prepared by adding the 1.6 g guar gum as a stream to 40.00 g water at about 38 ° C (100 ° F) in a Viaring mixer running at its first speed to create a vortex. The gum was mixed for three minutes and then held for further processing at about 38 ⁰ C (1OO ° F).

The 0.65 g of carrageenan were poured into 40.00 g of water at about 49 ° C as a stream (12Ο F) in a vortex formation running at its first speed

Waring mixer given. After three minutes of mixing, the gum became gum held at about 49 ° C (120 ° F).

The 130.0 g of gelatin provided as the gel former became 205.0 g Put water at about 16 C (about 60 F) in a mixing cup. This The mixing cup was then placed in a water bath at approx. 49 ° C. for one hour (120th F) brought to dissolve or disperse the gelatin in the water.

Then the 8.2 grams of sodium alginate was added as a stream to 270.0 grams of basser about SO C (175 F) in one to form a vortex with its first Turn the Waring mixer on and mix for three minutes. The 1.00 g of sodium hexametaphosphate was then added and mixed for one minute.

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The gums prepared in the manner described above were put together in an iVaring jar and mixed for two minutes; then the ingredients listed below were added to this mixture and mixed in for three minutes:

Sorbitol (70- ^ ige solution) 25, ^ og

Table salt 28, OC g

Potassium sorbate 0.8 µg

Sodium as well 0.4 g

Honosodium glutamate 1.50 g

norcestershire sauce 2.50 g

Natural bacon flavor 10.00 g

Inetant caramel color 0.35 g

The 55.0 g of corn oil, the polyoxyethylene (20) sorbitan monostearate and the smoke flavor were ^{heated to about 55 c} (130 F) and mixed together and then added to the mixture described above, whereupon the whole thing was mixed together in the Waring mixer for three minutes.

The cellulose fibers were placed in the bowl of a Hobart mixer, to this the previously mixed ingredients were added and for five minutes at high speed with a beater (Dutch) mixed.

The 0.60 g CaIciununonophosphat were mixed with 3 * 5 S water and the above-mentioned mixture is added, in which case all the ingredients listed above were mixed together one minute long. To this, the 3.6 g of the 50% citric acid solution were then added and stirred into the mass for one minute and mixed in.

150 g of the above-mentioned mixture was then taken out immediately and to cool down to approx. 21 C (? 0 F) on a thin polyethylene film Strips applied. Ben remaining part of the mixture were the 0.20 g itotone substitute no. 2 in 10 # solution and 0.65 g instant caramel color was added and the whole was mixed until the dyes were uniformly distributed throughout the mass.

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'P-

A portion of the plastic, red-colored product was spread thinly into a frying pan lined with polyethylene. Several strips of the white product were placed on top of the layer of red product in the frying pan. A second thin layer of plastic red colored product was painted on top of the white stripes and additional white stripes were placed on top of this second layer of red product. This was repeated several times until a block essentially filling the frying pan was formed. This block was then held in the skillet for about six hours with gentle pressure on the top at room temperature (70 F).

The imitation bacon obtained in this way had a coherent, solid gel structure, with stripes of the white product being distributed over the greater portion of the red-colored product and giving the impression of fat stored in the ham. The pH value of the resulting imitation ham was about 4.5 · The calorie content was 1.113 calories / g compared to 3 calories / g for ham. The fibrous cellulose accounted for 38.5% of the ingredients exclusive V «ater, while the share of non-gelling hydrocolloids above sea level, and the degrees of the total weight of the ingredients were 52% for gelatin and Katriumalginat 31.3">'only water.

Example XIII

1 kg of a low-calorie cocoa sugar plant composition with a firm structure was prepared with the following ingredients:

Ingredients

water

Locust bean gum guar gum

Carrageenan (iota type)

Gelatin 225 ° Bloom

Sodium cyclamate 13, Og 0.0 0.0

lot G Calories / g Calories 466.0 S. 0.0 0.0 2.3 E. 4.0 9.2 2.3 S. 4.0 9.2 0.9 G 4.0 3.6 46.4 3.35 155.4

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Ingredients amount

Sorbitol (70 # solution) 38.0 g

Table salt (sodium chloride) 11.0 g

Potassium Sorbate (Sorbistat K) 0.79 g

Sodium benzoate 0.39 g

Citric acid (containing water) 1.1 g

Artificial milk aina (Norda) 0.4 g

Artificial Butter Aroraa (Firmenich) 0, u4 g

Chocolate flavor (Monsanto) 0.5 g

Cocoa powder (aessanen type N) 56.5 β

Corn oil 92.7 g

i-olyoxyethylene (20) sorbitan monostearate

(i'ween 60 — Atlas ICI America) 4.6 g

processed and cleaned cellulose- 262.28 g fibers (Brown Company Solka-Floc BU-300)

Calories / g calories

2.0 0.0 0.0 0.0 4, O 4.0 4.0

9.0 2.6

9.0 0.0

106.4 0.0 0.0 0.0 4.4

1.6

0.16

4.5 146.9

41.4 0.0

1,000.00 g

1,317.06

A first rubber slime is prepared by adding the 2.3 g carob guimra. as a stream of 92.7 g water at approx. 77 C (17Ο F) in one »» aring-Miacher running at its first speed to form a vortex. The locust bean gum was mixed in for three minutes, and the resulting slime was soaked in a water bath for ten minutes held at about 175 ° F (oO ° C).

The 2.3 S üuargurami were given as a stream to 16O.8 G inasser at approx. 38 G (100 F) in a waring Kischer running at its first speed to form a vortex. After mixing for three minutes, the resulting slice was kept at about 38 C (100 F) for further processing.

The 0.9 g of carrageenan became 102.0 g of water at about 49 ° C. as a stream (120 F) given in a iiiaring Kischer running at its first speed to form a vortex. After mixing for three minutes, the gourami slime became

F)

held at approx. 49 C (120 F) for further processing.

The 46.4 g gelatin used as a coherent gel former was introduced and mixed into 111.3 Z water at about 16 C (60 F)

709836/09 * 7

in a metal Kisch tumbler, and this tumbler was then placed in a water bath at about k9 C (120 F) for one hour to dissolve the gelatin in the wast-er.

Me 92.7 g of corn oil and the ^, 6 g of polyoxyethylene (20) sorbitannionostearate were heated and mixed together at about 55 C (130 F). The carob, guar and carrage gum slimes were combined and mixed together in a toaring mixer for two minutes. The heated corn oil and Tween 60 and all of the other ingredients listed above With the exception of the cellulose fibers and the cocoa powder, the gum slime mixtures were added and the Waring mixer turned at high speed mixed in for three minutes.

The 262.2 g cellulosic fibers and 56 _f 5 S cocoa powder were placed in the bowl of a small Hobart mixer and all of the other previously mixed ingredients were added and mixed in for five minutes at high speed with a beater.

The final product obtained was placed on a cool table top on a Brushed on polyethylene film and on its upper side with a second Polyethylene film covered. After setting for six hours at room temperature (70 F), the product had a cohesive gel structure and was firm enough to cut into large cubes with a knife in Kandy. These Kandy cubes were then used for improvement their stability is encased in a moisture-impermeable polyethylene film.

The Kandy product obtained showed a cohesive solid consistency similar to that of cocoa caramels. The pH of the product was about ^.8. Its calorie content was 1,517 calories / g compared to about k calories / g for real chocolate candies. The cellulose fibers made up ^ 9i19 # of all ingredients exclusively water. The shares of the non-gelling hydrocolloids and Kaisöls amounted to 1,0J%, to 17.39 of the ingredients b excluding the water and the gelatin made ^ ^ 6% of the weight of all ingredients including water and 8.7% of Ingredients without the »wet look.

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Example XIV

1 kg of a low-calorie lemon sugar imitation solid structure was prepared from the following ingredients:

Ingredients amount of calories / g calories

water

Locust bean gum

Guar gum

Carrageenan (iota type)

Gelatin, 225 ° Bloom

Sodium cyclamate

Sorbitol (7O% solution)

Potassium asorbate (Sorbistat K) Na t rium be en zoa t

Citric acid (> * contains water) Artificial milk flavor (Horda) Artificial butter flavor (Firmenich) Yellow color No. 5 (OK solution) Lemon Tru-Type — Bush, Boake & Allen Corn oil

Polyoxyethylene (20) sorbitan monostearate (üween 60 — Atlas ICI America)

Separated and cleaned cellulose fibers (Brown Company Solka-Floc BW-3OO)

The 2.54 grams of locust bean gum was added as a stream to 101.68 grams of water at about 80 C (175 F) in a Karing mixer running at its first speed to form a vortex. After three minutes of mixing, the resulting mixture was held in a water bath at about SoC (175 * ') for ten minutes. The 2.54 g of guar gum was added as a stream to 176.38 g water at about 38 ⁰ C (1OO ° F) in a running for vortex formation with its first speed Waring blender. After three minutes of mixing, the mucus was maintained up to its further processing to about 38 ⁰ C (100 ° F). The 0.96 g of carrageenan were

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511.93 e 0.0 0.0 2.5 * G. 4.0 10.16 2.5 * G 4.0 10.16 0.96 G 4.0 3.84 26.43 S. 3.35 88.54 16.27 G 0.0 0.0 41.70 S. 2.8 116.76 0.86 e 0.0 0.0 0.42 G 0.0 0.0 2.23 G 4.0 8.92 0.4 S. 4.0 1.6 0.04 G 4.0 0.16 0.30 ε 0.0 0.0 0.81 G 4.0 3.24 101.68 G 9.0 915.12 t
5, o8 ε 9.0 45.72 285.81 G 0.0 0.0 1,000.00 G 1 204.22

as a stream to 101.85 g of Nasser at about 4 S C (12O F) in one to form of a vortex running at its first speed. "arin ^ -ij.scher Gege ben. This mixture was also mixed for three minutes and then held at about 49 ° C (120 ° F).

The 26.3 g of gelatin were dissolved in 122.02 g of water at about 16 C (approx. 60 F) mixed into a small kish cup, and this mixing cup was then placed in a water bath of approx. ^ 9 C (120 F) for one hour, to dissolve the gelatin.

The 101.68 g corn oil and the 5 'O8 g Tween 60 were heated and at about 55 ° C (130 ⁰ F) are mixed together. The locust bean, guar and carrage gum slimes were added together and mixed in a blender for two minutes, and the mixture of corn oil and Tween 60 and all of the other ingredients listed above except for the cellulose fibers were added to the gum slurry and spun at high speed for three minutes mixed in.

The cellulose fibers were in the bowl of a small Hobart kettle and the other ingredients mixed were added and beater on high speed for five minutes long mixed together.

After mixing, the ingredients were placed on a cold table top Spread on a polyethylene film and on the top with a second Polyethylene film covered. After setting for six hours at room temperature (70 F), the product had assumed a gel structure and was firm enough to dice it with an "appropriate size" knife to be able to cut up.

The candy pieces obtained showed a cohesive solid texture similar to that of natural fondant candies. The pH of the lemon-tasting candies was about 1.5 tons and their calorie content was 1.20 ^ calories / g compared to about * f calories / g for normal sugar-based candies of this type. The cellulosic fibers made up 58.56 % of all

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Ingredients without the wet, and the shares of the non-gelling hydrocolloids and for the corn oil amounted to 1.24, o and 20 o j> 7o the weight of all ingredients without the "ater. The gelatin made 2,643, ·> all ingredients including water and 5.42 / ό all ingredients without the 'water.

Example XV

1 kg of a pasteurized imitation composition with lemon flavor and low calorie content with a solid cohesive structure was prepared from the following ingredients:

Ingredients

Water locust bean gum guar gum carrageenan

Gelatin, 225 ° Bloom sodium cyclate Saccharin Sorbitol (70-Joige Solution) Glucona Delta Lakton Artificial milk flavor (Norda) Artificial butter flavor (Firmenich) Yellow color Ur. 5 (OK-> above solution) Lemon Tru-type corn oil

Folyoxyethylene (20) sorbitan monostearate (Tween 60 — Atlas ICI America)

Separated and cleaned cellulose fibers (Erown Company Solka-Floc Bln-300)

lot ε Calories / g Calories 457.0 ε 0.0 0.0 2.5 4.0 10.0 2.5 E. 4.0 10.0 0.9 S. 4.0 3.6 118.3 S. 3.35 396.31 15.75 ε 0.0 0.0 0.78 ε 0.0. 0.0 40.4 ε 2.8 113.12 10.0 ε 4.0 40.0 0.4 ε 4.0 1.6 0.04 ε 4.0 0.16 0.3 ε 0.0 0.0 1.23 G 4.0 ^, 92 98.6 ε 9.0 887.40 5.0 ε 9.0 ^ 5.0 rn
246.3 ε 0.0 0.0 1,000.00 1 512.11

The 2.5 g of locust bean gum were poured into 79.0 g of water at approx. 80 C (175 F) in one to form a vortex at its first speed running Waring mixer. After stirring for three minutes

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* 9

the resulting slime was held in a water bath at about 80 ° C (175 ° F) for ten minutes. The 2.5 grams of guar gum was added as a stream to 118.0 grams of water at about 3 "G (10 F) in a waring mixer running at its first speed to form a vortex. After mixing for three minutes, this was obtained mucus kept at about 38 ⁰ C (1ÜÜ ° F) until it was processed further. The 0.9 g of carrageenan were used as current to 1G2 g of water at about 9 ^ C (120 F) in a for generating a swirl on its This gum was also mixed for three minutes and then kept at about A-9 C (120 ^° F).

The 118.3 B gelatin was mixed into 150 g of water at about 16 C (about 60 F) in a small mixing cup, and this mixing cup was then in
to dissolve the gelatin.

then placed in a water bath of about kS C (120 F) for one hour

The 98.6 g corn oil and 5 »0 g Tween 6Q were heated and at about 55 C (approx.130 F) mixed together. The carob, guar and carrage gum slimes were combined and mixed in a Waring blender for two minutes followed by the mixture of corn oil and tween given, and also all other ingredients listed above with the exception the Glucona Delta lactone and cellulose fibers became the gum slurry added and mixed in at high speed for three minutes.

The cellulose fibers were placed in the bowl of a Hobart mixer, and the above-mentioned mixed ingredients were added thereto and with a beater at high speed for five minutes mixed. Then the Glucona Delta Lactone was added and mixed in for one minute. The use of Glucona Delta Lactone allows one Adjustment of the pE value for the resulting product because of its slow-acting acidic character, however, it interferes with the development of the Gels practically not.

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The above-described oil solution was filled in heat-resistant plastic bags, and these bags were placed in a water ^{bath at about r} / h C (165 F) for pasteurization. The temperature of the product in each of the bags was measured and the product was held in the bath for 30 minutes from the time the temperature at the center of the product was about 71 C (16Ο F). The product was then extruded through a sterilized screw extruder into cylindrically shaped strands and these strands were fed into a cold sterilized tunnel at a temperature of about 10 ° C (50 ° F).

After passing through the extruder, the strand-like portions of the product were held at room temperature for six hours and then the strands were cut into pieces. The candy pieces obtained in this way showed a cohesive solid texture with a slight hint of gum in the taste. The pH of these candy pieces was about 4.3 and their calorie content was 1.512 calories / g compared to about 4 calories / g for sugar-based candies. The cellulosic fibers accounted for 38.30 of all ingredients excluding the water, and the proportions of non-gelling hydrocolloids and corn oil were 0.92 # and 15 * 33 *> of the weight of all ingredients excluding the water, respectively. The gelatin made up 11.83 % of all the ingredients including the water and 18.100 % of all the ingredients excluding the water.

Example XVI

1 kg of an oil and fiber containing preservative composition the aroma and texture of spicy, but low-calorie ham has been prepared with the following ingredients:

Water 604.94 g

Locust bean gum 3 »6? G

Guar gum 3 »67 g

Carrageenan 0.72 g

Sorbitol (70-day solution) 31 »7 ^ g

Table salt (sodium chloride) 27.48 g

Potassium Sorbate (Sorbistat K) 0.77 g

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ε 2709297 0.58 ε 0.50 ε i, o6 ε 1.5 ^ ε 1.25 ε 0.15 ε 5.04 ε 57.06 ε 2.71 ε 55.11 ε 202.21

Sodium benzoate

Citric acid (containing water)

Honona trium glutamate

Viorcestershire sauce

Instant caramel 6ü2

Red shade replacement No. 2 (OK / 6th solution)

Whole ham flavor (Polak's Frutal
Works)

Corn oil

Polyoxyethylene (20) sorbitan monostearate (Jween 60 — Atlas ICI America)

Textured vegetable protein
(Miratex 210, Staley's)

Separated and cleaned cellulose fibers (Brown Company Solka-Floc
BW-300)

First, the clumps of textured vegetable protein (TVP) grated and sorted in order to obtain chunks that could provide the desired texture in the later overall product. This was done by bringing in of the TVP achieved in a mixer in the manner of a viaring freshener. The mixer was set to rub speed for 15 seconds, and the ground TVP was then passed through a 16-mesh sieve. The portion remaining on the sieve was ground again in the mixer. The screened portion was then passed through an 18 mesh screen. 55.11 g of the TVP remaining on the 18-mesh screen was then added mixed and for 50 minutes with a previously mixed solution 108.40 g water at approximately 49 ° C (120 ° F), 0.12 g potassium sorbate, 0.06 g sodium benzoate and 0.04 g of hydrous citric acid soaked and soaked. This mixture was retained for later incorporation into the final product.

A first rubber paste was prepared by adding the 5.67 g of Johannis Bread gum as a stream to 158.41 g of water at about 80 C (175 F) in one for Generation of a vortex iVaring mixer running at its first speed. This slime was mixed for three minutes and then ten Maintained and stirred in a water bath at about 80 ° C (175 ° F) for minutes.

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The 3167 S guar gum were added as a stream to 232.9o g of water at about 38 ° C (100 F) in one to create a vortex at its first speed ongoing t.aring-Kischer given. Nacli had been eating for three minutes the rubber slime is kept at approx. 3 ^ C (1 (X) F) for further processing.

The 0.72 g of carrageenan were poured into 125.15 g of water at about 4 ° C (I2ü ° f) in one for the spontaneous generation of a vortex with its first speed running »« 'aring-Kischer given. After three minutes of mixing were the other rubber slimes described above were added and two minutes mixed in for a long time.

The corn oil and the polyoxyethylene (2u) sorbitan monostearate were mixed una heated to approx. 55 ° C (13 ° F) and then in the gum mix put in. Then this mixture of corn oil and gum paste were made all other ingredients listed above with the exception of the cellulosic fibers and the hydrate TVP added and at high speed mixed in for three minutes.

The separated cellulose fibers were placed in the bowl of a Hobart Kischur and the mixture described above was added and mixed for five minutes with a beater at high speed. The hydrated I ¹ VP was then added and mixed in for three minutes.

The final oil- and fiber-containing ochinkenimitat showed a pH value of about 5 * 6 and a strong ham aroma. The TVP drys were easy to taste when tasted and gave the product an overall chewable meat-like texture. The fibrous cellulose made up 51 »69 % of all ingredients without the wet and 75» 82/0 of the basic ingredients without the .jasser. The hydrocolloids and the oil accounted for 3 -Jb and 21.19 / ο, respectively, of the basic ingredients without the water.

The one used to make an oil and fiber food base according to the invention with a high proportion of non-calorie The fundamental ingredients required for cellulose fibers are the

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corpuscular cellulose fibers themselves, water, edible oil and certain water-soluble Gununi glues. These ingredients are here as that "Basic ingredients" designated. So far a gel structure of the If a product is desired, at least one gelling agent must be included among the basic ingredients. As described above, cellulose fiber can be used any fibrous particulate material whose fiber size is small enough to be useful in food products can be used leaves. The water provides the non-calorie base for the .product and gives it softness and spreadability. But you can do without Use more clean tap water, v / above the final pH - »» ert of the product can be set to the desired value in each case. As far as necessary to achieve the desired stability and durability of the product can be fasteurization and / or addition of bacteriological Tax agents are provided.

The hydrocolloids (rubbers), as described above in the various exemplary embodiments provide the cohesion and fundamental texture of the resulting product. The rubber combination acts as a moisture binder and as a thickener and creates a colloidal suspension matrix in which the solid fibrous cellulose particles are held. The rubber solutions also give the inherently relatively rough natural cellulose fiber particles a for pleasant smoothness for the palate. A sufficient amount of rubber must therefore be used in order to obtain the required amount of cellulose particles to keep in suspension. Second, the rubber combination helps to stabilize the emulsion of oil in water, if the Base product oils are added. At the same time, the gums act as a wrapper and syneresis inhibitor, and to some extent as a Agents for replicating an oily texture, as used from the point of view of palatability in relation to imitation foodstuffs Margarine, cheese, sauce and the like foods is desirable. About those mentioned in the various examples described above In addition, numerous other rubbers can be used for the purposes of the invention, of which there is no claim to completeness here the list and without limitation to the substances mentioned

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Ghattigumrai, karaya gum, tragacanth gum, flea seed gum, quince seed gum, high and low methoxylated pectins, arabinogalactan, agar-agar, Furcelleran, alginates, modified and pregelatinized starches, Dextran, xanthan and related microbial gums, gelatin, cellulose gum derivatives and synthetic hydrocolloids may be mentioned. The combination of various rubbers is generally preferred, although per se Only one gum is necessary, as each type of gum leads to different properties of the end product in terms of palatability and mouthfeel. So a special combination of gums can be selected in each case to give the product a more pleasant mouthfeel and better texture than they can be achieved with any single gum.

In addition, one or a large number of coherent gel-forming hydrocolloids (gums) can be incorporated into the basic product in generally somewhat larger proportions as coherent gel formers in order to achieve setting of the composition and to support the cellulose particles in a continuous coherent gel structure, which for example a loaf-like product with sliceability. As already indicated above, such coherent gelling agents can be used in substantial percentages of up to 50 % of the dry weight of the product. As such, coherent gel formers for the purposes of the invention are - again without claim to the completeness of the list and without limitation - in addition to gelatine alginates, agar-agar, carrageenan, high and low methoxylated pectins, modified and pregelatinized starches, furcelleran, albumen, modified casein , modified soy protein and arabin gum to name a few. All these gel-forming hydrocolloids, including gelatin, are referred to here as "gums" because of their analogous ability to disperse in water with the formation of viscous solutions or dispersions. (See, e.g., BH Glicksman, Gum Technology in the Food Industry, Academic Press, New York and London, 1969). According to the explanations on page 23 of the cited book, the gelling of these gelling gums in a mixture with the other ingredients of a product according to the invention can be achieved by creating gel-inducing conditions for the respective mixture, for example by adding a substance that does not act as a solvent,

709836/0947

the evaporation of solvents, the addition of a crosslinking agent, the decrease in the solubility of a solute by chemical Reaction, change in temperature and adjustment of the pH value can be achieved. These techniques are common in the food industry, and they can be used as desired, one for each to obtain a fiber-containing food product according to the invention required gel structure.

The corn oil provides a smoothness sensation in the taste and reduces it which the Gumrr.il opened their own gunmite texture. much more it allows for one; Use in connection with 1-olyoxyethylene (20) sorbitan monostearate, which makes it soluble, the incorporation of air and thus the formation of pools of a desired product for density and character, and also makes the beta-carotene used for coloring margarine soluble. as other oils that can be used in the same way are, for example, safflower oil, Cottonseed Oil, Peanut Oil, Sesame Oil, Soybean Oil, Sunflower Oil, Coconut Oil and other vegetable oils, optionally with the addition of antioxidants. Hydrogenated fats and oils can also be used, solid fats must be heated until they liquefy before they are combined with the other ingredients. Saturated fats and all Animal fats are to be preferred as far as possible, taking into account the desire to limit their absorption into the human organism avoid, however, where such fats are desired, saturated and animal fats can also be used in the context of the invention.

The other ingredients given in the various examples above are for such purposes as flavoring, seasoning, coloring and improving physical and biological stability as well as for this purpose intended to match the resulting product as closely as possible to the food to be reproduced in texture and shape. These ingredients are therefore not critical to the invention, but merely desirable in order to provide an oil and fiber-containing food substitute product create that comes as close as possible to nature and is pleasantly enjoyable for the consumer. The function of these additional ingredients and examples of alternative products with similar functions are given below.

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The polysorbate 60 or Tween 60 (polyoxyethylene (20) sorbitan monostearate) promotes and stabilizes an emulsion of oil in »water and facilitates the incorporation of air into the overall mixture. Instead, you can any other emulsifier capable of promoting an emulsion of oil in water can also be used, as such examples - without Entitlement to completeness - lecithin, decaglycerol distearate, decaf: lycerol monolaurate, Ethoxylated mono- and diglycerides, polyethylene glycol, lactyl stearate, polyoxyethylene (20) sorbitan tristearate, polyoxyethylene (20) uorbitan monooleate, sorbitan monostearate, propylene glycol and glycerol monostearate may be mentioned.

The 70-> aige sorbitol solution provides sweetness and moisture and causes also a certain preservation. Other ingredients that have these functions to a considerable extent are, for example, glycerine, Propylene glycol, dextrose, cane sugar, ϊ-iais syrup (dry or wet), invert sugar, Fructose, levulose, lactose, maltose and xylose. The table salt (sodium chloride) is intended as a condiment and also exercises have a certain durability effect. For products that are intended for people are intended that may or should only take in table salt to a limited extent, potassium chloride can also be used instead.

The potassium sorbate (oorbistat K) and the sodium benzoate both serve as inhibitors against microbe growth. Other useful inhibitors of this type are, for example, sorbic acid, sodium sorbate, benzoic acid, methyl and propyl esters of p-hydroxybenzoic acid and propionic acid. Pasteurization can be used to inactivate pathogenic organisms. Sterilization and aseptic packaging can also be used appropriately. If the product is to be handled and stored without refrigeration, the pH of the end product must be kept at k, 6 or below-

The citric acid acts as a flavoring agent and also as an inhibitor against it Microbial growth as it adjusts the pH of the product to safer levels lowers, and it also leaves the other inhibitors against microbial growth become more effective. Except for water-based lemon

709836/0947

acid, anhydrous citric acid can also be used, and purify Examples of other useful acidic ingredients for pH adjustment are lactic acid, acetic acid, malic acid, fumaric acid, adipic acid ', tartaric acid and potassium hydrogen tartrate.

The yellow color No. 5 and the yellow color No. 6 each in 10- / £ iger Solution are intended to recreate the color of cheese. Various types of butter yellow can also be used to reproduce these colors (Annato) can be used, and it is also obvious that other food coloring can be used if other natural products should be reproduced.

The seasonings and flavorings to be used naturally depend on which special product is to be replicated, and you can also use it to satisfy the individual flavors, depending on your requirements can be added in varying amounts.

Also various other food substances with beneficial nutritional value including substances with a high, medium and low calorie content can be added to the basic composition according to the invention to create food substitute products that can meet the needs and requirements of the consumer for his diet. Such substances, which give the product further nutritional value in addition to that of the gums and oils, can come from proteins, from fats, from carbohydrates or combinations thereof. An example of such a food replacement composition that contains additional nutrients in Form of textured vegetable protein CTVP) is the product described in Example XVI above.

709836/0947

Claims (1)

Dr. HATE - Dr. FRANKE - Dr. ULlRICH PATENT LAWYERS IN MUNICH AND HEIDELBERG P 8O / 381 March 2, 1977 Dr. l · ¹ / F Munich Claims M> «basic food coraposition with oil and fiber content for food substitute products, characterized in that it contains a binding mixture of edible oil and edible gum in water and uniformly mixed into this binding mixture at least 1N % on a dry weight basis of corpuscular fibrous cellulose. 2. Composition according to claim 1, characterized in that the corpuscular fibrous cellulose makes up on a dry weight basis between 10 and 85 / o of the composition. 3 · Composition according to claim 1 or 2, characterized in that the edible oil makes up, on a dry weight basis, between 5 and 60/0 of the composition. k. A composition according to any one of claims 1 to 3i characterized in that the edible gum makes up at least about 0.1 / o of the composition on a dry weight basis. 5. Composition according to one of claims 1 to * t, characterized in that that the cellulosic fibrous particles have an average particle length of 40 microns or less. 6. Composition according to one of claims 1 to 5 »characterized in that that the fibrous cellulose refined derived from wood pulp contains powdered cellulose. 7. Composition according to one of claims 1 to 5, characterized in that that the fibrous cellulose was derived from wood pulp treated with solvent to remove the non-cellulosic components contains refined powdered cellulose. 70983S / 09A7 8. Composition according to one of claims 1 to 7 »characterized in that that they are a flavoring to simulate a natural food flavor contains. 9. Composition according to one of claims 1 to 8, characterized in that that they one with the mixture of edible oil and edible gum in water and the corpuscular fibrous cellulose uniform mixed coherent gel formers in to form a mixture of edible oil and edible gum in 'water and the corpuscular fibrous cellulose-bearing cohesive gel structure contains sufficient quantity. 10. Composition according to claim 9, characterized in that the gelling agent makes up on a dry weight basis between 1 and ^ O λ of the composition. 11. Composition according to claim 9 or 10, characterized in that the gelling agent made from gelatine, alginates, agar-agar, ixarrageen, Furcelleran, methoxylated pectin, modified starch, pregelatinized Starch, albumen, modified casein, modified soy protein and arabin gum is selected from the existing group. 12. Composition according to one of claims 1 to 11, characterized in that that they contain a pH-modifying substance in order to lower the pH-value of the composition to a fourth of not more than ^ f, 6 sufficient Amount contains. 13. Composition according to one of claims 1 to 12, characterized in that that the edible gum is at least one gum made from carrageenan, carboxymethyl cellulose, locust bean gum, guar gum, arabin gum, Ghatti gum, karaya gum, tragacanth gum, flea seed gum, quince seed gum, high and low methoxylated pectins, arabinogalactan, agar-agar, furcelleran, alginates, dextran, xanthan, cellulose gum derivatives and synthetic hydrocolloids. 709836 / 09A7 1'f. Composition according to one of Claims 1 to 13, characterized in that that they have a uniformly mixed emulsifier in sufficient to stabilize an emulsion of the oil in the binder mixture Amount contains. 15 · Composition according to claim 14, characterized in that the Emulsifier additive at least one emulsifier selected from polyoxyethylene (20) sorbitan monostearate, lecithin, decaglycerol distearate, üekaglycerolmonolaurat, ethoxylated monoglyceride, ethoxylated diglyceride, Polyethylene glycol, lactyl stearate, polyoxyethylene (20) sorbitan tristearate, Polyoxyethylene (20) sorbitan monooleate, sorbitan monostearate, propylene glycol and glyaerol monostearate. 16. Composition according to one of claims 1 to 15 »characterized in that that the edible oil from the corn oil, safflower oil, ßaurawollsaatöl, Peanut oil, sesame seed oil, soybean oil, coconut oil, and sunflower seed oil existing group is selected. 17. Composition according to one of claims 1 to 16, characterized in that that it contains at least one additional nutrient material in the binding mixture. 18. Composition according to claim 17, characterized in that the additional The nutrient material is textured vegetable protein. 19. Composition according to one of claims 1 to 18, characterized in that that it contains a dye to simulate a natural food color. 20. Composition according to one of claims 1 to 19, characterized in that that it contains an inhibitor against microbial growth. 709836/0947 21. A method for producing an oil- and fiber-containing food base composition for food substitute products, characterized in that at least one edible gum is mixed with Viasser at a mixing speed and a temperature sufficient to keep the gum in suspension without clumping, that an edible oil is mixed with at least one emulsifier at a temperature sufficient to completely melt the oil and emulsifier mass, that the oil and emulsifier mass is intimately mixed to form a binding mixture with the suspension of edible gum and water and that into the resulting binding mixture corpuscular fibrous cellulose is mixed in until the fibrous cellulose particles are uniformly distributed over the entire counter of the binding mixture. 22. The method according to claim 21, characterized in that the binding mixture before the addition of the corpuscular fibrous cellulose, an additional treatment with heating to a temperature of at least about 50 G (120 F) and pass through a homogenizer to stabilize the suspension of rubber and oil in the mass of the binding mixture. 23. The method according to claim 21 or 22 ^, characterized in that the composition for pasteurizing its mass is subjected to a heat treatment at a sufficient temperature and of sufficient duration. 2k. Process according to one of Claims 21 to 231, characterized in that an acidic substance which changes the pH value is additionally added to the composition in order to adjust the pH value to a value of not more than 4.6 sufficient kenge. 25. The method according to any one of claims 21 to 24, characterized in that that as edible gum at least one gum made from carrageenan, carboxymethyl cellulose, locust bean gum, guar gum, arabin gum, Ghatti gum, karaya gum, tragacanth gum, flea seed gum, quince seed gum, high and low methoxylated pectins, arabinogalactan, Agar-agar, furcelleran, alginates, modified and pregelatinized 709836/0947 Starches dextran, xanthan and related microbe gums, gelatin, Cellulose gum derivatives and synthetic hydrocolloids existing group is chosen. 26. The method according to any one of claims 21 to 25 »characterized in that that as an emulsifier at least one emulsifier from the polyoxyethylene (20) sorbitan monostearate, lecithin, decaglycerol distearate, Decaglycerol monolaurate, ethoxylated mono- and diglycerides, polyethylene glycol, Lactyl stearate, polyoxyethylene (20) sorbitan tristearate, polyoxyethylene (20) sorbitan monooleate, sorbitan monostearate, propylene glycol and glycerol monostearate is selected. 27. The method according to any one of claims 21 to 26, characterized in that that the edible oil is made from corn oil, safflower oil, cottonseed oil, Peanut oil, sesame seed oil, soybean oil, coconut oil, and sunflower seed oil existing group is selected. 28. The method according to any one of claims 21 to 27, characterized in that that refined pulverized cellulose derived from wood pulp is used as fibrous cellulose. 29. The method according to any one of claims 21 to 28, characterized in that that fibrous cellulose is used, the particles of which have an average particle length of no more than about 10 microns. 30. The method according to any one of claims 21 to 29 »characterized in that that the amount of water is at least * + 0% by weight of the finished product Composition is measured. 31. A method according to any one of claims 21 to 30, characterized in that the amount of fibrous cellulose is sized to 10-85 i> of the final composition on a dry weight basis. 709836/0947 32. The method according to any one of claims 21 to 31 »characterized in that the amount of the edible oil on a dry weight basis is measured to be between 5 and 60% of the finished composition. 33. The method according to any one of claims 21 to 32 _f, characterized in that the amount of edible gum on a dry weight basis is measured to be at least about 0.1% of the finished composition. Jk. Method according to one of Claims 21 to 33, characterized in that a coherently gelling gum is selected as at least one edible gum and that conditions which induce gel formation are created during a time sufficient for the composition to set this gum, in order to give the composition a cohesive gel structure to be accepted. 35. The method according to claim 3 ^ »characterized in that as coherent gelling gum a gum made from gelatine, alginate, agar-agar, carrageenan, furcelleran, methoxylated pectin, modified Starch, pregelatinized starch, albumen, modified casein, modified soy protein and arabin gum. 36. The method according to claim Jk or 35 · characterized in that the amount of the cohesive gelling gum is measured on a dry weight basis to be between 1 and 5 ° of the finished composition. 37 · Method according to one of claims 3 ^ to 36, characterized in that that in order to create gelation-inducing conditions for the composition, this is a heat treatment at a temperature and subjected for a time sufficient to pasteurize the bulk of the composition. 38. The method according to any one of claims 21 to 37 *, characterized in that that an inhibitor against microbial growth is added to the composition. 709836/0947 39 · Method according to one of Claims 21 to 38 < characterized in that at least one dye is added to the binding mixture simulate a natural food color in the composition. hO. Process according to one of Claims 21 to 391, characterized in that at least one flavoring substance is added to the binding mixture,
to simulate a natural food aroma in the composition. 709836/0947