WO1996011587A1 - Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs - Google Patents
Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs Download PDFInfo
- Publication number
- WO1996011587A1 WO1996011587A1 PCT/US1994/011794 US9411794W WO9611587A1 WO 1996011587 A1 WO1996011587 A1 WO 1996011587A1 US 9411794 W US9411794 W US 9411794W WO 9611587 A1 WO9611587 A1 WO 9611587A1
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- WO
- WIPO (PCT)
- Prior art keywords
- percent
- weight
- fat
- starch
- cellulose
- Prior art date
Links
- 235000019210 fat mimetic Nutrition 0.000 title claims abstract description 54
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 title description 34
- 235000012000 cholesterol Nutrition 0.000 title description 17
- 238000004519 manufacturing process Methods 0.000 title description 2
- 229920002472 Starch Polymers 0.000 claims abstract description 29
- 229920002678 cellulose Polymers 0.000 claims abstract description 28
- 239000001913 cellulose Substances 0.000 claims abstract description 28
- 235000019698 starch Nutrition 0.000 claims abstract description 26
- 239000008107 starch Substances 0.000 claims abstract description 25
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 20
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 20
- 235000019197 fats Nutrition 0.000 claims description 37
- 235000010980 cellulose Nutrition 0.000 claims description 27
- 239000000796 flavoring agent Substances 0.000 claims description 20
- 235000019634 flavors Nutrition 0.000 claims description 19
- 235000018102 proteins Nutrition 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 240000003183 Manihot esculenta Species 0.000 claims description 15
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 15
- 235000013351 cheese Nutrition 0.000 claims description 14
- 239000006071 cream Substances 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 10
- 108010046377 Whey Proteins Proteins 0.000 claims description 10
- 102000007544 Whey Proteins Human genes 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 10
- 229920001353 Dextrin Polymers 0.000 claims description 9
- 239000004375 Dextrin Substances 0.000 claims description 9
- 235000015895 biscuits Nutrition 0.000 claims description 9
- 235000019425 dextrin Nutrition 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 235000014347 soups Nutrition 0.000 claims description 9
- 239000005862 Whey Substances 0.000 claims description 8
- 235000013882 gravy Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 229920000881 Modified starch Polymers 0.000 claims description 6
- 235000021567 cream sauce Nutrition 0.000 claims description 6
- 235000013861 fat-free Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 229920001592 potato starch Polymers 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 235000014121 butter Nutrition 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 229940100486 rice starch Drugs 0.000 claims description 3
- 229940100445 wheat starch Drugs 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 claims description 2
- PTHCMJGKKRQCBF-UHFFFAOYSA-N Cellulose, microcrystalline Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC)C(CO)O1 PTHCMJGKKRQCBF-UHFFFAOYSA-N 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 claims description 2
- 229920003091 Methocel™ Polymers 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 108010058846 Ovalbumin Proteins 0.000 claims description 2
- 108010084695 Pea Proteins Proteins 0.000 claims description 2
- 229940072056 alginate Drugs 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 239000005018 casein Substances 0.000 claims description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 2
- 235000021240 caseins Nutrition 0.000 claims description 2
- 229920003086 cellulose ether Polymers 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 235000008504 concentrate Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000019702 pea protein Nutrition 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 244000303965 Cyamopsis psoralioides Species 0.000 claims 1
- 239000004615 ingredient Substances 0.000 description 30
- 235000013305 food Nutrition 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 238000004904 shortening Methods 0.000 description 5
- 229920002907 Guar gum Polymers 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 239000000665 guar gum Substances 0.000 description 4
- 235000010417 guar gum Nutrition 0.000 description 4
- 229960002154 guar gum Drugs 0.000 description 4
- 235000004213 low-fat Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000021003 saturated fats Nutrition 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000013365 dairy product Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000011065 in-situ storage Methods 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000021081 unsaturated fats Nutrition 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 235000019692 hotdogs Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- -1 rice starch Polymers 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0904—Liquid cheese products, e.g. beverages, sauces
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- This invention relates generally to methods of making and using fat mimetics. More particularly, this invention relates to a fat mimetic system for replacing saturated and unsaturated fat as well as cholesterol in a wide range of prepared foodstuffs which maintains the flavor and other organoleptic properties of their full-fat counterparts.
- prepared foodstuffs are intended to include foods having more than about three grams of fat per serving which, in their preparation, include the addition of fat.
- prepared foodstuffs includes soup, sauce, gravy, salad dressing, icings and bakery fillings, mayonnaise, ice-cream, cheese, baked goods like biscuits, cakes and cookies and processed meats such as hot dogs and sausage.
- a unique fat mimetic system for prepared foods can be made from a combination of modified or unmodified starch, cellulose, protein, gum and flavoring.
- the mimetic can be prepared by combining these components with water to achieve the desired consistency and then used in making the prepared foods.
- the mimetic effectively can be provided in situ, by introducing the above mimetic system components during the preparation of the prepared food product.
- the level of starch in the system ranges from about 10 to 85 percent by weight. In a preferred embodiment, the level of starch will be about 24 - 84 percent by weight.
- the starch which may be modified or unmodified, will be chosen from among corn starch, potato starch, rice starch, wheat starch, tapioca starch, tapioca dextrin and tapioca maltodextrin.
- the preferred starches are tapioca dextrin and modified corn starch.
- Cellulose will be present in the system at a level of about 2 - 25 percent by weight and preferably at a level of about 4 21.5 percent by weight.
- the cellulose should be in powder form and have a particle size of about 5 - 100 microns. It is preferred that the cellulose powder particles be about 20 microns in size.
- the cellulose will be chosen from among cellulose, cellulose gel, and cellulose ether. Protein
- the protein will be present in the fat mimetic system at a level of about 4.0 - 70 percent by weight and preferably at a level of about 6.9 - 62.4 percent by weight.
- the protein may include whey, whey protein concentrate, milk, non-fat dry milk, casein, rice protein, pea protein, soya, egg albumin and gelatin.
- the protein will be a milk derivatives Gum
- the level of gum in the system will range from 0 to about 4 percent by weight. In a preferred embodiment, about 1 - 2 percent by weight gum will be present.
- the following gums may be used: guaril carrageenan gum arabic, xanthan, alginate, methocel, and curet. Flavoring
- Flavoring may be added to the system at a level of up to about 8.2 percent by weight.
- the use of flavoring is optional and will depend on the type of prepared foodstuff in which the fat mimetic system is to be used. Typical useful flavorings may be chosen from among: cream flavor, butter flavor, cheese flavor, chicken flavor and beef flavor.
- the fat mimetic system is prepared before being used in the prepared foodstuff.
- the starch, cellulose, protein, optional gum and optional flavor are dispersed in water at about 50-90°C and agitated.
- the level of water and the rate and time of agitation will depend upon the consistency sought in the resulting mimetic product, which preferably will be a thickened, smooth and creamy consistency having the mouthfeel and appearance of a plastic shortening.
- the above ingredients will be combined with water at a ratio, on a weight basis, of dry ingredients to water of about 1:5 and preferably about 1: 3.
- the fat mimetic system components are not separately combined with water but rather are added directly to the prepared foodstuff to achieve the desired fat mimetic result in situ. Also, when the preparation of the prepared foodstuff does not include a boiling step, an instant starch like instantized tapioca dextrin should be used.
- a fat mimetic system having a paste-like consistency was prepared by first dry blending the following: Ingredients % by weight modified potato starch 84.0 cellulose (20 micron particle size) 7.6 whey 7.6 butter and cream flavoring 0.8
- a low fat biscuit was then prepared from a conventional recipe in which 50 percent of the shortening was replaced by the above fat mimetic system in a conventional fashion from the following ingredients:
- the resulting biscuit which, as noted, had about 50% less fat, also had about 51 percent less cholesterol and was nearly indistinguishable from its full-fat counterpart in taste and appearance.
- Example II In this example, reduced fat biscuits were again prepared, except that a dry blend of the fat mimetic system was added directly to the biscuit formulation. The desired fat texture formed when the biscuit was baked, to again produce a product nearly indistinguishable from its full-fat counterpart.
- Example III
- a reduced fat and low cholesterol cream soup was prepared.
- the fat mimetic system which, as in Example II was added directly to the other prepared food ingredients, included the following:
- Ingredients Weight (grams) flour 26.17 fat mimetic system 32.49 non Dairy Creamer 15.00 salt 5.50 sugar 0.75 spices 1.09 starch 6.00 sweet cream 13.00 water 793.00
- the ingredients were uniformly blended, heated to boiling and stirred for about 15 minutes.
- the resulting cream soup had 54.7 percent less fat than its full fat (chicken fat) counterpart and the remaining fat was lower in saturated fat content. Cholesterol was reduced by 56.5%.
- the cream soup was found organoleptically indistinguishable from its full-fat counterpart by a test panel of 100 people.
- the dry ingredients (mimetic and soup combined) were stored at room temperature for six months, then subjected to sensory, analytical and microbial tests, and found to exhibit no appreciable changes. Freeze and thaw stability tests showed like positive results. These stability test results are far superior to those of full-fat counterparts which include chicken fat.
- Example IV A low fat and low cholesterol cheese sauce was prepared from a fat mimetic system comprising:
- the resulting cheese sauce had 51.4 percent less fat and 25.9 less cholesterol than its full-fat counterpart. Also, it was indistinguishable from its full fat counterpart.
- Example V A low fat and low cholesterol alfredo sauce was prepared from a fat mimetic system comprising:
- the resulting alfredo sauce which was indistinguishable from its full-fat counterpart, had 32.6 percent less fat and 26.2 less cholesterol. Also, it was found to be freeze and thaw stable and to withstand retorting with no perceptible loss of flavor or other organoleptic properties.
- Example VI A low fat and low cholesterol cream sauce was prepared using the following fat mimetic system:
- the resulting cream sauce which was indistinguishable from its full-fat counterpart, had 28.8 percent less fat and 50 percent less cholesterol.
- Example VII Ingredients % by weight modified corn starch (instantized) 34.2 cellulose 12.1 whey and non-fat dry milk 47.6 guar gum 0.5 chicken flavor 5.6
- a country gravy was prepared and cooked up as in Example III using the following fat mimetic system:
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
Claims
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/US1994/011794 WO1996011587A1 (en) | 1994-10-17 | 1994-10-17 | Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs |
EP94931879A EP0786947A4 (en) | 1994-10-17 | 1994-10-17 | Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs |
JP8513178A JPH10507356A (en) | 1994-10-17 | 1994-10-17 | Methods for preparing and using pseudofat in low fat / cholesterol foods |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/US1994/011794 WO1996011587A1 (en) | 1994-10-17 | 1994-10-17 | Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs |
Publications (1)
Publication Number | Publication Date |
---|---|
WO1996011587A1 true WO1996011587A1 (en) | 1996-04-25 |
Family
ID=22243131
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US1994/011794 WO1996011587A1 (en) | 1994-10-17 | 1994-10-17 | Method of making and using a fat mimetic in reduced fat/cholesterol foodstuffs |
Country Status (3)
Country | Link |
---|---|
EP (1) | EP0786947A4 (en) |
JP (1) | JPH10507356A (en) |
WO (1) | WO1996011587A1 (en) |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0750843A2 (en) * | 1995-06-29 | 1997-01-02 | Kraft Foods, Inc. | Reduced-fat cheese-flavored snack filling |
WO1997037548A1 (en) * | 1996-04-09 | 1997-10-16 | Commonwealth Scientific And Industrial Research Organisation | Food ingredient |
EP0832566A2 (en) * | 1996-09-20 | 1998-04-01 | Societe Des Produits Nestle S.A. | Cheese sauce |
WO1998031240A1 (en) * | 1997-01-14 | 1998-07-23 | Societe Des Produits Nestle S.A. | Texturing agent |
WO2000008951A1 (en) * | 1998-08-12 | 2000-02-24 | Societe Des Produits Nestle Sa | Texture base for a food product |
US6187366B1 (en) | 1998-06-05 | 2001-02-13 | Penford Corporation | Processed meats containing a starch product and process of adding the starch product to meat |
US6544573B1 (en) | 1999-08-16 | 2003-04-08 | Lipton, Division Of Conopco, Inc. | Gum combination for liquid condiment systems |
EP1342417A1 (en) * | 2002-03-07 | 2003-09-10 | Roquette Frˬres | Gelled confectionery pieces containing little or no gelatine and their preparation method |
CN113142549A (en) * | 2021-04-19 | 2021-07-23 | 良品铺子股份有限公司 | Composite microcapsule type fat substitute and preparation method thereof |
CN115427496A (en) * | 2020-04-13 | 2022-12-02 | 天津科技大学 | Preparation method and application of starch-lipid-protein compound |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2822643B1 (en) * | 2001-03-30 | 2005-03-04 | Roquette Freres | PROCESS FOR PREPARING A HYPOCALORIC FOOD |
US20110008502A1 (en) | 2007-07-02 | 2011-01-13 | San-Ei Gen F.F.I., Inc. | Processed food composition containing dextrin |
JP6174400B2 (en) * | 2013-07-12 | 2017-08-02 | キユーピー株式会社 | Cheese sauce |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5171603A (en) * | 1984-05-04 | 1992-12-15 | John Labatt Limited | Reduced fat food product |
US5262187A (en) * | 1990-06-28 | 1993-11-16 | The Pillsbury Company | Low-fat cereal-grain food composition |
US5286510A (en) * | 1992-10-07 | 1994-02-15 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Fat mimetic containing salad dressing and process therefor |
-
1994
- 1994-10-17 WO PCT/US1994/011794 patent/WO1996011587A1/en not_active Application Discontinuation
- 1994-10-17 EP EP94931879A patent/EP0786947A4/en not_active Withdrawn
- 1994-10-17 JP JP8513178A patent/JPH10507356A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5171603A (en) * | 1984-05-04 | 1992-12-15 | John Labatt Limited | Reduced fat food product |
US5262187A (en) * | 1990-06-28 | 1993-11-16 | The Pillsbury Company | Low-fat cereal-grain food composition |
US5286510A (en) * | 1992-10-07 | 1994-02-15 | Thomas J. Lipton Co., Division Of Conopco, Inc. | Fat mimetic containing salad dressing and process therefor |
Non-Patent Citations (1)
Title |
---|
See also references of EP0786947A4 * |
Cited By (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0750843A3 (en) * | 1995-06-29 | 1997-01-08 | Kraft Foods, Inc. | Reduced-fat cheese-flavored snack filling |
EP0750843A2 (en) * | 1995-06-29 | 1997-01-02 | Kraft Foods, Inc. | Reduced-fat cheese-flavored snack filling |
US6497915B2 (en) | 1996-04-09 | 2002-12-24 | Scientific And Industrial Research Organisation | Whey protein and carrageenan heat-set gels |
WO1997037548A1 (en) * | 1996-04-09 | 1997-10-16 | Commonwealth Scientific And Industrial Research Organisation | Food ingredient |
EP0832566A2 (en) * | 1996-09-20 | 1998-04-01 | Societe Des Produits Nestle S.A. | Cheese sauce |
EP0832566A3 (en) * | 1996-09-20 | 1999-04-28 | Societe Des Produits Nestle S.A. | Cheese sauce |
WO1998031240A1 (en) * | 1997-01-14 | 1998-07-23 | Societe Des Produits Nestle S.A. | Texturing agent |
US6187366B1 (en) | 1998-06-05 | 2001-02-13 | Penford Corporation | Processed meats containing a starch product and process of adding the starch product to meat |
WO2000008951A1 (en) * | 1998-08-12 | 2000-02-24 | Societe Des Produits Nestle Sa | Texture base for a food product |
US6544573B1 (en) | 1999-08-16 | 2003-04-08 | Lipton, Division Of Conopco, Inc. | Gum combination for liquid condiment systems |
EP1342417A1 (en) * | 2002-03-07 | 2003-09-10 | Roquette Frˬres | Gelled confectionery pieces containing little or no gelatine and their preparation method |
FR2836787A1 (en) * | 2002-03-07 | 2003-09-12 | Roquette Freres | GELIFIED CONFECTIONERY WITH LITTLE OR NO GELATINE AND PROCESS FOR PREPARING SUCH CONFECTIONERY |
CN115427496A (en) * | 2020-04-13 | 2022-12-02 | 天津科技大学 | Preparation method and application of starch-lipid-protein compound |
CN115427496B (en) * | 2020-04-13 | 2023-12-22 | 天津科技大学 | Preparation method and application of starch-lipid-protein complex |
CN113142549A (en) * | 2021-04-19 | 2021-07-23 | 良品铺子股份有限公司 | Composite microcapsule type fat substitute and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
EP0786947A4 (en) | 1998-01-14 |
EP0786947A1 (en) | 1997-08-06 |
JPH10507356A (en) | 1998-07-21 |
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