WO1993019613A1

WO1993019613A1 - Gelling system as a fat substitute

Info

Publication number: WO1993019613A1
Application number: PCT/US1992/002707
Authority: WO
Inventors: Mark T. Izzo; Ralph A. Jerome; Julie A. Nace; Charles I. Speirs
Original assignee: Mars, Inc.
Priority date: 1992-04-02
Filing date: 1992-04-02
Publication date: 1993-10-14
Also published as: AU2334892A

Abstract

This invention relates generally to a gelling system. A liquid system containing all the necessary elements to form a thermally stable gel are prepared. The liquid-solid transition of the gel can be triggered by heat or by time.

Description

GELLING SYSTEM AS A FAT SUBSTITUTE FIELD OF THE INVENTION This invention relates generally to a gelling system. More particularly, the invention relates to the use of a gelling system in the replacement of fat and/or oil in various foodstuffs. A liquid system containing all the necessary elements to form a thermally stable gel is prepared. The liquid system is then emulsified in oil to produce a water-in-oil emulsion. The liquid-solid transition of the gel can then be triggered by heat or by time.

BACKGROUND OF THE INVENTION The application of gels and particularly calcium alginate gels, is widespread in many industries. The ability to control gel formation by the metered addition of calcium ions to an alginate solution, or vice versa, can be a valuable asset in a variety of products.

In many products, for example, it is desirable to include a gelling system that can be formed at ambient temperature, and which is stable for a considerable length of time without substantial gel formation until it is heated above a threshold temperature. When the system is heated above the threshold temperature, the gel is rapidly formed throughout the product and is retained on cooling.

It has been found that such a gelling system can desirably be used in many products and particularly in the replacement of fat and/or oil in various foodstuffs. With current consumer interest in, and demand for, low-fat and low-calorie foods, food products containing a system which replaces the fat would be very advantageous. In fact, a great deal of energy has been spent in the food industry to produce low fat and low- calorie foods. Thus, fat substitutes are well known in the art. For example, Singer et al., U.S. Patent No. 4,734,287, disclose non-aggregated particles of denatured dairy whey protein as a fat/cream substitute. The fat substitute disclosed by Singer et al., however, is sensitive to heat due to denaturation of the protein. Singer et al. , U.S. Patent No. 4,911,946, disclose a fat substitute formed by making a solution of sodium alginate and introducing this solution into a calcium ion containing solution through an ultrasonic spray nozzle or another device producing non-aggregated particles of carbohydrate having a substantially spheroidal shape and a mean diameter distribution in the range of from about 0.1 to about 2 microns with less than about 2 percent of the total particles being over 3 microns in diameter. This size distribution and shape are said to be needed to display fat-like outhfeel characteristics.

The functionality of all current fat substitutes does not allow for complete fat replacement without adverse effects on product texture and/or taste. Thus, the provision of a suitable gelling system to replace the fat and/or oil in a foodstuff without substantially negatively affecting the taste, texture, mouth feel, appearance or other important characteristics of the foodstuff would be a valuable addition to the art.

OBJECTS OF THE INVENTION Accordingly, it is a primary object of the invention to provide a gelling system to, replace the fat and/or oil in a foodstuff. It is a further object of the invention to provide a low fat foodstuff.

It is yet a further object of the invention to provide a low calorie foodstuff.

These and other objects of the invention will be readily apparent from the following description and claims.

SUMMARY OF THE INVENTION In one aspect, the invention is in a method of preparing a fat-substitute comprising combining a water soluble or water dispersible gellable salt of a polymeric food-acceptable acid, a calcium sequestrant and a sparingly water soluble calcium ion source.

In another aspect, the invention is in a method of preparing a low fat foodstuff comprising the step of replacing the fat, the oil or both in the foodstuff with coherent fully gelled particles including an aqueous mixture of a water soluble or water dispersible gellable salt of a polymeric food- acceptable acid, a calcium ion sequestrant and a sparingly water soluble calcium ion source.

In yet another aspect, the invention is in a low fat, low calorie foodstuff comprising a coherent fully gelled product including an aqueous mixture of a water soluble or water dispersible gellable salt of a polymeric food-acceptable acid, a calcium ion sequestrant and a sparingly water soluble calcium ion source.

In still another aspect, the invention is in a low fat, low calorie chocolate comprising chocolate wherein part or all of the fat has been replaced by a coherent fully gelled product including an aqueous mixture of a water soluble or water dispersible gellable salt of a polymeric food-acceptable acid, a calcium ion sequestrant and a sparingly water soluble calcium ion source. In yet another aspect, the invention is in a heat-stable chocolate comprising chocolate wherein a small percent of water is added by the addition of gel pieces. While the gelling system can be used in assorted products including, but not limited to, drug delivery systems, pharmaceuticals, cell immobilization systems, cosmetics, flavor encapsulation systems and catalyst systems, the gelling system is primarily used in accordance with this invention to prepare low fat/low calorie foodstuffs and heat-stable chocolate. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view of texturized alginate taken through an electron microscope, magnified 500 times; Fig. 2 is a view of texturized alginate taken through an electron microscope, magnified 880 times;

Fig. 3 is a view of texturized alginate taken through an electron microscope, magnified 1950 times; Fig. 4 is a view of a texturized alginate particle, dispersed in water and fully hydrated, 255 microns in diameter, magnified 320 times;

Fig. 5 is a view of three texturized alginate particles, dispersed in water and fully hydrated, which are 15, 10 and 90 microns in diameter, magnified 320 times;

Fig. 6 is a view of a texturized alginate particle, dispersed in water and fully hydrated, 135 microns in diameter, magnified 320 times; and

Fig. 7 is a view of a texturized alginate particle, dispersed in water and fully hydrated, 240 microns in diameter, magnified 320 times.

DESCRIPTION OF CERTAIN PREFERRED EMBODIMENTS The low lat/low calorie foodstuffs of the invention, and the methods of preparing them, provide a significant advance in the industry. Essentially any foodstuff containing fat is considered to be usable in accordance with the invention. Specifically included are milk, ice cream, pudding, cheesecake, chocolate, fondues, dips, salad dressings, mousses, frosting and icing, confections, sauces and gravies, desserts, refrigerated products, mayonnaise, etc.

One feature of the present invention is the utilization of at least one salt of a polymeric, typically macromolecular, food-acceptable acid.

Typically, the acids are of high molecular weight, for example, having a subunit molecular weight of about 190, and can be salts of copolymeric substances if desired. Of course, they are non-toxic. The preferred salts are salts of polymeric food-acceptable acids having a cellulosic or saccharide-derived backbone with pendent carboxyl groups. Particularly, preferred salts are alginate or pectate salts, and especially sodium alginate. In molecular terms, alginates are formed from algin which constitutes a family of unbranched binary copolymers of one-four-linked beta-D-mannuronic acid and alpha-L-guluronic acid. The copolymers vary widely in the sequence of their monomeric units depending on the organism and tissue from which they are isolated. The monomers are arranged in a pattern of blocks along the chain, with homopolymeric regions interspersed with regions of alternating structure. Commercial alginates are produced mainly from Laminaria hyperborea, Macrocystis pyrifera and Ascophyllum nodosum, and, to a lesser extent, from Laminaria digitata, Laminaria japonica, Eclonia maxima, Lesonia negrescens and Sargassum sp.

A gelling system is produced with the salt of a polymeric acid, and particularly with an alginate and/or pectate, and calcium ions with a thermolabile calcium ion sequestrant which is present in the system. A sparingly soluble calcium ion source is used, and the amounts of salt, sequestrant and calcium ion are suitably chosen. If this system is allowed to stand at ambient temperature, gelling will occur very slowly. However, gelation is substantially instantaneous when the system is heated above a threshold temperature. The gelling time can, however, be adjusted by selection of the components of the system and the amounts in which they are present.

By "thermolabile sequestrant" is meant a sequestrant that will strongly sequester calcium ions at temperatures below the threshold temperature, but which at least partially loses its sequestering power above that temperature to release calcium ions rapidly to make them available to interact with the alginate or pectate to cause gelation.

Examples of thermolabile sequestrants are sequestrants with polyvalent anions, especially phosphates. Specific examples include sodium or potassium pyrophosphates, especially tetrapotassium pyrophosphate.

The total amount of sequestrant present in the system should be at least that amount required to sequester substantially all the available calcium ions in the system prior to heating to above the threshold temperature. Certainly, the amount of sequestrant used will depend upon the sequestering activity of any given sequestrant. The higher the sequestering activity, the less the amount of sequestrant that is used.

For example, in an aqueous system using calcium sulphate dihydrate as the calcium ion source, and sodium or potassium pyrophosphate as the sequestrant, the sequestrant is present in an amount within the range of about 5 to 70%, preferably from about 10 to 40%, and especially about 30% by weight, calculated on the weight of calcium sulphate dihydrate. The preferred amount of salt, especially alginate and/or pectate salt in the system to be gelled is from about 0.2 to 6%, and more preferably from about 0.5% to 2% by weight of the system. The sodium or potassium salts of alginate or pectate are especially preferred. As a sparingly soluble source of calcium ions, there may be mentioned di- or tri-calcium phosphates and calcium sulphates which, because of their low solubility, can be added liberally without greatly affecting the number of calcium ions available. The preferred source of calcium ions is calcium sulphate dihydrate. The preferred amount of added calcium as calcium salts is in the range of about 0.2% to 4%, and preferably from about 1% to 2% by weight of the system. The amount added depends upon the amount of the salt of the polymeric acid present in the syste .

The amount of calcium ions in the system should preferably be sufficient to react stoichiometrically with the salt of the polymeric acid, typically an alginate or pectate salt, and generally will be higher than that amount. For calcium sulphate dihydrate the weight used is generally at least half and may be up to at least four times the weight of the alginate or pectate salt present. The requirement for the addition of calcium ions as calcium salt can be met at least partially by the use in the gelling system of calcium rich materials such as milk.

Alginates, in particular, gel with the addition of a calcium source. Gelation may be delayed with the addition of a sequestrant (e.g., tetra¬ potassium pyrophosphate) .

This delay allows for the formation of an emulsion. An aqueous mixture containing alginate, calcium ions and sequestrant, one set of components for gelation, can then be emulsified in a continuous phase to produce tiny drops of alginate solution. Emulsification can be accomplished through homogenization. Typical emulsifiers which can be added in the formation of the emulsion include mono- and di- glycerides, fractionated lecithins or any other food- grade emulsi iers.

Once an emulsion is obtained, the blended mixture is heated. This heating causes the instantaneous gellation of the dispersed aqueous phase. The emulsion mixture is then centrifuged. The purpose of this step is to separate the alginate from the oil in the emulsion. Upon decanting a water and/or oil layer, the coherent, fully gelled product is obtained. It has been found that this gelled product is particularly useful as a fat substitute.

Products which can advantageously utilize the fat substitute include, but are not limited to, milk, ice cream, pudding, cheesecake, chocolate, fondues, dips, salad dressings, mousse, frosting and icing, confections, sauces and gravies, desserts, refrigerated products, mayonnaise, etc.

In one embodiment of the invention, the coherent fully gelled product is believed best to be described as a texturized alginate. To produce texturized alginate, an initial solution of alginate must be produced. This mixture consists of hydrated alginate in a mixture of sequestrant and water. Initially the sequestrant is added to the water. This is performed to soften the water and remove divalent ions which might be present in the water to allow for full hydration of the alginate. The alginate is then slowly added to the aqueous solution and allowed to fully hydrate (approximately 30 minutes mixing time, depending on the batch size) .

Sequestrants are used in this solution to soften the water and to slow down the reaction between the calcium cations and the alginate. This results in a delay before gelation occurs. Sequestrants with a high affinity for calcium slow down the reaction, probably by tying up the calcium ions in a reversible reaction. Sequestrant choice is dependent on the pH range used and the effect the sequestrant has on the flavor of the final product. The amounts used are also dependent upon the delay time desired before gelation and on the final gel characteristics desired. Table 1 shows the approximate effect of sequestrant level (using tetrapotassium pyrophosphate) on gelation time at room temperature.

Table l

Gelation Time Vs. Sequestrant Levels

% TKPP Approximate Gelation Time

0.2% 10 minutes 0.3% 22 minutes

0.5% 34 minutes

0.75% 67 minutes

1.0% 135+ minutes

A slurry of calcium is also prepared for addition to the alginate solution. This slurry preferably consists of CaS04*2H20 and tap water. The function of the CaS04*2H20 slurry is to provide calcium cations to interact with the monovalent carboxylate anions of the alginate. This interaction forms a three dimensional gel network, binding calcium ions between guluronic and mannuronic blocks in the alginate. The gel network is further stabilized by hydrogen bonding. Calcium sulfate is typically used as the calcium source since it is only 0.27% soluble in cold water and 0.20% soluble in hot.

The solution of alginate and the calcium slurry may be refrigerated upon preparation to reduce temperature rise during homogenization. After the two solutions reach refrigeration temperatures, they may be mixed and combined with oil containing an emulsifier and homogenized.

The final emulsion, after homogenization, is heated to a minimum temperature of about 60°C and then cooled. Conversely, the heating of the emulsion can occur during homogenization either by heating the homogenizing device itself or continually recirculating the emulsion through the homogenizer to cause a frictional increase in temperature. This method may be used to produce the gelled particles under shear, resulting in particles of various shapes and sizes (e.g., rods, cones, spheres).

Upon cooling, the settled portion of the emulsion is centrifuged to reduce the fat content. It also appears to concentrate the alginate by removing free water. The typical parameters of centrifugation are 11,000 G for 5 minutes. At lower G levels, the alginate may retain higher levels of moisture and higher levels of fat, and therefore result in a looser pellet of texturized alginate.

The product formed has a white, opaque appearance. The texture of the product is similar to shortening. It is very creamy and fat-like. Similarly, the product has a very smooth mouthfeel. For all these reasons, among others, the product is an ideal fat substitute. It can replace all or part of the fat and/or oil in foodstuffs. Additionally, it can be added to chocolate in small amounts, for example about 2%, to render the chocolate heat-stable.

A light microscope provides one view of the fat substitute produced. However, since the alginate gels are predominantly water (as much as about 90-93%) they are difficult to view with a light microscope. Below is a table showing what is believed to be the mean particle size and distribution of typical texturized alginate particles. Particle size can be altered by homogenization.

Size (Microns) Approximate Percent

0-30 7.3

31-60 27.4

61-90 29.0

> 90 36.3 The range of particle size is believed to be about 15-300 microns and the mean particle size is believed to be about 96 microns.

In a particularly preferred embodiment of the invention, the specific procedure for preparation of a texturized alginate or pectate is as follows:

1. A solution of hydrated alginate (especially sodium alginate) and/or pectate and a calcium sequestrant, specifically tetrasodium or tetrapotassium pyrophosphate, is prepared. The levels of alginate and/or pectate used are typically from about 0.4 to 12%, and preferably from about 1 to 4%. The levels of sequestrant used are in the range from about 0-2%, and preferably from about 0.4-1%.

2. A dispersion of an insoluble calcium source, preferably calcium sulphate dihydrate, is prepared. The levels of calcium sulphate dihydrate used are from about 0.4-8%, and preferably from about 2-4%.

3. An oil and emulsifier mixture is also prepared. The oil may be any type of edible oil such as corn, soybean, canola, or olive oil, anhydrous milk fat, cocoa butter, rice bran oil, fish oil, etc. The emulsifier can be chosen from any of the food approved emulsifiers such as mono and di-glycerides, acetylated monoglycerides, glycerol esters, lecithins, polyglycerol esters, propylene glycol esters, sorbitan esters, sodium citrates and lactates, and blends of the above. In addition materials with natural emulsifying ability such as egg, soy, milk or meat proteins may be used. The emulsifier levels can range from about 0-10% of the weight of the oil, depending on the emulsifier used and the amount of the aqueous phase which will be added to the oil in later steps.

4. The solutions prepared in steps 1 and 2 are mixed under low shear in approximately a 1:1 ratio to obtain an aqueous liquid containing alginate, calcium sulfate and sequestrant. This solution is prepared at room temperature or below to slow the solubilization of calcium and to allow the sequestrant to fully bind all available calcium ions. Depending on the levels of sequestrant, calcium, and alginate used, as well as the amount of mixing employed, this mixture will remain a liquid for about 5 minutes to 4 hours if it is not heated.

5. The mixture produced in step 4 is then added to the oil/emulsifier blend prepared in step 3 and emulsified to produce a water-in-oil emulsion. The temperature of the oil/emulsifier mixture will necessarily vary depending on the melting point of the oil used. For example, a corn oil/emulsifier mix may be used at room temperature, while a cocoa butter/emulsifier mix is used at a temperature above the melting point of the cocoa butter. Higher oil/emulsifier temperatures will result in faster reaction rates when the aqueous mixture contacts the warmer oil phase. To prevent premature gelation of the aqueous phase, higher sequestrant/lower calcium levels are generally needed when fats are used which must be heated above room temperature to become liquids.

The ratio of oil to water is only dictated by the allowable limits of emulsion technology, but is generally in the range from about 50% oil: 50% water to about 90% oil: 10% water. Preferably, the range is from about 70% oil: 30% water to about 90% oil: 10% water. The preliminary water-in-oil emulsion may be formed in any type of high shear mixer, while the final emulsion can be formed in any type of homogenizer. A piston type two stage homogenizer can be used with pressures varying from about 1000-6000 PSI depending on the oil:water ratio, the type and level of emulsifier employed and the particle size desired. Changes in pressure during homogenization can vary particle size and shape.

6. The emulsion is then heated to about 50° to 100°C to trigger the heat setting of the calcium alginate gel, thus producing the particles of texturized alginate. The actual temperature of gel formation will depend on the concentrations of alginate/pectate, calcium, and sequestrant. 7. Texturized gel pieces are then recovered by centrifugation at speeds ranging from about 2000- 10,000 X G. Generally, a small amount of residual fat, for example about 2%, will remain with the alginate. The amount of residual fat depends upon the centrifugation speed. Lower speeds will result in texturized alginate having more fat associated with its surface, as well as higher moisture, while higher speeds will result in lower amounts of fat associated with the alginate surface, as well as lower moisture. Texturized alginate products ranging from about 2-30% fat may be obtained, depending on the emulsifier and centrifuge conditions employed.

The present invention is further described and illustrated in the following examples. It will be appreciated that these examples are provided solely for the purpose of illustrating the invention and not for the purpose of limitation. It will further be appreciated that variations and modifications to the product and process can be made by the skilled person without departing from the spirit or scope of the invention as defined in the appended claims.

The texturized alginate in the following examples was prepared in accordance with the procedure set forth above, beginning on page 11.

PERCENT OF MIX

Stabilizer/Emulsifier Blend 0.55 Vanilla 4X 0.25

Natural Cream Flavor 0.30

The mix was prepared by blending the skim milk and sweetened condensed skim milk. The textured alginate was added to the skim milk and dispersed under high shear. A dry blend of sucrose and stabilizer/emulsifier was prepared and slowly added under high shear to the vortex of the mixture. The mix was heated to 165°F in a double boiler, and passed through a two-stage homogenizer at 2500 p.s.i. The mix was aged overnight at 40°F. Vanilla and cream flavor were added, and the mix was frozen to 22°F in a Taylor Batch Ice Cream Freezer. The final product was hardened and tempered for evaluation.

The final product thus produced was a creamy, nonfat frozen dessert with a mouth coat and melt which approached that of standard ice cream.

One advantage of the instant invention over typical low fat ice creams is that the high water content in typical low fat ice creams leads to iciness with age. The addition of texturized alginate to low fat ice cream formulations stabilizes the formulation against iciness and allows for maintenance of a creamy mouth feel with age. It is believed that the water is immobilized in the gel.

EXAMPLE II SKIM MILK

Textured alginate was incorporated into skim milk at various levels to demonstrate its functionality in a simple system. The texturized alginate was added to skim milk at 4%, 10%, 20%, 30%, and 40%. A high shear mixer was used to disperse the alginate. The alginate-skim milk mixture was then homogenized with a two-stage homogenizer at 6000 p.s.i. Viscosity measurements were taken and recorded. See Table 2. TABLE 2

* Brookfield Viscometer model RV samples @ 40°F

EXAMPLE III CHEESE CAKE

This example illustrates the use of texturized alginate to replace 25% of the fat in a cheese cake filling. Texturized alginate was used as a 1:1 replacer of the fat from cream cheese. The cheese cake was prepared having the following composition:

Vanilla 0.7

The cheese cake was prepared by creaming the ingredients of mix A using a Hobart mixer. Mix B was blended together and slowly added to mix A until smooth. The mixture was then heated for approximately 9 minutes in a microwave oven until a temperature of > 190°C was obtained. The cheese cake filling was held at room temperature for 5 minutes allowing the starch to gelatinize. The product was cooled to 100°C in a water bath, followed by the addition of the vanilla. It was then refrigerated for later sampling.

The final product thus produced was a reduced fat cheese cake filling with the positive attributes of an increased texture and mouth coat.

EXAMPLE IV CHEESE CAKE FILLING Example III was repeated except that 50% of the fat was replaced by the texturized alginate. The final product thus produced was a reduced fat cheese cake filling with the positive attributes of an increased texture and mouth coat, and a slower melt.

EXAMPLE V CHOCOLATE

This example illustrates the use of texturized alginate as a fat replacer in chocolate. The example also demonstrates effectiveness of the texturized alginate to increase the heat stability of chocolate. Texturized alginate was added to chocolate at 33% to produce a reduced fat product. A lower level, 2% was added to chocolate as a means of incorporating water into the chocolate system to increase heat stability without increasing the viscosity.

Following tempering, texturized alginate was added to chocolate at 33% to formulate a low-fat chocolate snack. The final product thus produced was greater in viscosity and resembled that of a fudge-type product.

When texturized alginate was added at the lower concentration, heat stability of the chocolate sample was greatly increased. EXAMPLE VI MAYONNAISE

This example illustrates a reduced fat mayonnaise through the incorporation of texturized alginate. The reduced fat mayonnaise was prepared having the following composition: PERCENT

The mayonnaise was prepared by mixing the egg, salt, sugar, alginate, and dry mustard. Half the vinegar was added to the egg mixture, and stirred well to dissolve the sugar and disperse the alginate. Using a lightening mixer at speed 2000, half the oil was added and mixed for 3 minutes. The remaining vinegar was added and mixed at speed 1300 for 30 seconds. The remaining oil was then added and mixed at 2000 for 3 minutes. The final product was refrigerated for later evaluation.

The final product thus produced was a creamy mayonnaise with 50% less fat than regular mayonnaise.

The terms and expressions which have been employed are used as terms of description and not of limitation, and there is no intention in the use of such terms or expressions of excluding any equivalents of the features shown and described or portions thereof, its being recognized that various modifications are possible within the scope of the invention.

Claims

WE CLAIM:

1. A method of preparing a fat substitute which comprises combining a water soluble or water dispersible gellable salt of a polymeric food- acceptable acid, a calcium sequestrant and a sparingly water soluble calcium ion source into an aqueous mixture, and emulsifying the mixture in oil to produce a water-in-oil emulsion.

2. The method as defined in claim 1, wherein the salt of the polymeric food-acceptable acid has a cellulosic or saccharide-derived backbone with pendent carboxyl groups.

3. The method as defined in claim 2, wherein the salt of the polymeric food-acceptable acid is alginate, pectate or both.

4. The method as defined in claim 1, which further comprises the step of raising the temperature of the mixture to cause gellation.

5. The method as defined in claim 4, wherein the sequestrant is selected from the group consisting of tetrasodium pyrophosphate and tetrapotassium pyrophosphate.

6. The method as defined in claim 4, wherein the calcium ion source is calcium sulphate dihydrate.

7. A low fat, low calorie foodstuff which comprises a foodstuff wherein at least a portion of the fat in said foodstuff is replaced with a coherent fully gelled product including an aqueous mixture of a water soluble or water dispersible gellable salt of a polymeric food-acceptable acid, a calcium ion sequestrant and a sparingly water soluble calcium ion source.

8. The low fat, low calorie foodstuff as defined in claim 7, wherein the salt of the polymeric food-acceptable acid has a cellulosic or saccharide- derived backbone with pendent carboxyl groups.

9. The low fat, low calorie foodstuff as defined in claim 8, wherein the salt of the polymeric food-acceptable acid is alginate, pectate or both.

10. The low fat, low calorie foodstuff as defined in claim 7, wherein the sequestrant is selected from the group consisting of tetrasodium pyrophosphate and tetrapotassium pyrophosphate.

11. The low fat, low calorie foodstuff as defined in claim 7, wherein the calcium ion source is calcium sulphate dihydrate.

12. The low fat, low calorie foodstuff as defined in claim 7, wherein the foodstuff is selected from the group consisting of milk, ice cream, pudding, cheesecake, chocolate, fondues, dips, salad dressings, mousses, frosting and icing, confections, sauces and gravies, desserts, refrigerated products and mayonnaise.

13. A heat resistant chocolate which comprises chocolate wherein a small percentage of water is added by the addition of a coherent fully gelled product including an aqueous mixture of a water soluble or water dispersible gellable salt of a polymeric food- acceptable acid, a calcium ion sequestrant and a sparingly water soluble calcium ion source.

14. The heat resistant chocolate as defined in claim 13, wherein the salt of the polymeric food- acceptable acid has a cellulosic or saccharide-derived backbone with pendent carboxyl groups. 15. The heat resistant chocolate as defined in claim 13, wherein the salt of the polymeric food- acceptable acid is alginate, pectate or both.

16. The heat resistant chocolate as defined in claim 13, wherein the sequestrant is selected from the group consisting of tetrasodium pyrophosphate and tetrapotassium pyrophosphate.

17. The heat resistant chocolate as defined in claim 13, wherein the calcium ion source is calcium sulphate dihydrate. 18. A low fat, low calorie chocolate which comprises chocolate wherein at least a portion of the fat in said chocolate is replaced with a coherent fully gelled product including an aqueous mixture of sodium alginate, calcium sulphate dihydrate and tetrapotassium pyrophosphate.

AMENDED CLAIMS

[received by the International Bureau on 28 December 1992 (28.12.92); original claims 7,9,12,13,15 and 18 amended; other claims unchanged (3 pages)]

1. A method of preparing a fat substitute which comprises combining a water soluble or water dispersible gellable salt of a polymeric food-acceptable acid, a calcium sequestrant and a sparingly water soluble calcium ion source into an aqueous mixture, and emulsifying the mixture in oil to produce a water-in-oil emulsion.

3. The method as defined in claim 2 , wherein the salt of the polymeric food-acceptable acid is alginate, pectate or both.

4. The method as defined in claim 1, which further comprises the step of raising the temperature of the mixture to cause gelation.

5. The method as defined in claim 4, wherein the sequestrant is selected from the group consisting of tetrasodium pyrophosphate and tetrapotassium pyrophosphate. 6. The method as defined in claim 4, wherein the calcium ion source is calcium sulphate dihydrate.

7. A low fat, low calorie foodstuff which comprises a foodstuff wherein at least a portion of the fat in said foodstuff is replaced with a coherent fully gelled product including an aqueous mixture of a water soluble or water dispersible gellable salt of a polymeric food-acceptable acid, a calcium ion sequestrant, a sparingly water soluble calcium ion source, oil and emulsifier.

8. The low fat, low calorie foodstuff as defined in claim 7, wherein the salt of the polymeric food-acceptable acid has a cellulosic or saccharide-derived backbone with pendent carboxyl groups.

9. The low fat, low calorie foodstuff as defined in claim 3, wherein the salt of the polymeric food-acceptable acid is selected from the group consisting of alginate, pectate or a mixture of alginate and pectate. 10. The low fat, low calorie foodstuff as defined in claim 7, wherein the sequestrant is selected from the group consisting of tetrasodium pyrophosphate and tetrapotassium pyrophosphate. 11. The low fat, low calorie foodstuff as defined in claim 7, wherein the calcium ion source is calcium sulphate dihydrate.

12. The low fat, low calorie foodstuff as defined in claim 7, wherein the foodstuff is milk, ice cream, pudding, cheesecake, chocolate, a fondue, a dip, a salad dressing, a mousse, frosting, icing, a confection, a sauce, a gravy, a dessert, a refrigerated product or mayonnaise.

13. A heat resistant chocolate which comprises chocolate wherein a percentage of water, sufficient to render the chocolate heat resistant, is added by the addition of a coherent fully gelled product including an aqueous mixture of a water soluble or water dispersible gellable salt of a polymeric food-acceptable acid, a calcium ion sequestrant, a sparingly water soluble calcium ion source, oil and emulsifier.

14. The heat resistant chocolate as defined in claim 13, wherein the salt of the polymeric food-acceptable acid has a cellulosic or saccharide-derived backbone with pendent carboxyl groups.

15. The heat resistant chocolate as defined in claim 13, wherein the salt of the polymeric food-acceptable acid is selected from the group consisting of alginate, pectate or a mixture of alginate and pectate.

17. The heat resistant chocolate as defined in claim 13, wherein the calcium ion source is calcium sulphate dihydrate.

18. A low fat, low calorie chocolate which comprises chocolate wherein at least a portion of the fat in said chocolate is replaced with a coherent fully gelled product including an aqueous mixture of sodium alginate, calcium sulphate dihydrate, tetrapotassium pyrophosphate, oil and emulsifier.