WO1998048638A1

WO1998048638A1 - Low-calorie, liquid and mayonnaise-like salad dressings and process for preparation

Info

Publication number: WO1998048638A1
Application number: PCT/US1998/007475
Authority: WO
Inventors: Martin E. Davis; Pauline M. Olson; Robert W. Wood
Original assignee: Davisco Foods International, Inc.
Priority date: 1997-04-29
Filing date: 1998-04-29
Publication date: 1998-11-05
Also published as: AU7247498A

Abstract

A variety of good-tasting salad dressings maintain the nutritional advantages of salads by eliminating the need for large amounts of oil but without sacrificing the emulsion stability, flavor, oil-like sheen, cling and acid bite modulation characteristic of full-fat salad dressings. They are prepared with a modified whey, characterized by a calcium content of at least 3 % and a phospholipid content of at least 2 %. Among the products are low-calorie, liquid salad dressings containing reduced or no oil, and mayonnaise-like dressings which are full-fat with no egg yolk, reduced-fat with no egg yolk, or simply reduced fat.

Description

DESCRIPTION

LOW-CALORIE, LIQUID AND MAYONNAISE-LIKE

SALAD DRESSINGS

AND PROCESS FOR PREPARATION

Technical Field

The invention relates to an improved low-calorie, preferably fat-free, salad dressing and a process for preparing products of this type having either liquid or spoonable, mayonnaise-like consistencies.

The flavor and texture of fat is so well liked in recipes enjoyed by such a broad spectrum of people, spanning many cultures, that it is difficult to conceive of a diet in which it is entirely eliminated. However, the general recommendation of health professionals is to reduce fat intake. In an effort to provide products more acceptable from the standpoint of fat content, manufacturers have provided a variety of reduced-fat counterparts to conventional full-fat products.

Salad dressings have fat as a principal component and many attempts have been made to reduce or eliminate it. Unfortunately, typical reduced-fat dressings do not give the same flavor and enjoyment offered by their full-fat counterparts. There are many reasons for this, beyond the obvious one that it is always difficult to simulate a natural product when the intent is to significantly change it. The fat content of salad dressings, including mayonnaise, is important not only because it provides the desired mouth feel -- it is also a carrier for the fat-soluble flavors and tends to moderate aqueous-phase acid and salt flavors. In mayonnaise, egg yolks are necessary to achieve emulsification, but constitute not only a source of fat but also of cholesterol.

There is a need for a formulation and a method that will facilitate the preparation of reduced or no-fat salad dressings over a wide range of viscosities, having good emulsion stability, flavor, sheen, and cling without an undesirable sour or sharp sensation. There is also a need for a formulation and method that would permit the elimination of egg yolk in full-fat and low- fat mayonnaise-like dressings.

Background Art

A desire to reduce fat and cholesterol contents of food products has been motivated by health and calorie concerns.

Some fats have been associated with health risks when consumed in large quantities over time, and a number of national advisory committees on nutrition have recommended that the total amount of fat in the diet be reduced significantly (Gottenbos, J.J., chapter 8 in Beare-Rogers, J., ed., Dietary Fat Requirements in Health and Development, A.O.C.S. 1988, page 109). Other fats, like those in egg yolks, are deemed important for functional purposes, but raise health concerns for based on some studies. Indeed, The Surgeon General's Report On Nutrition and Health, 1988, recommends at page 93 that dietary cholesterol be limited to 250 to 300 mg per day, a level which requires severely restricting the intake of egg yolk and red meats.

To address the calorie issue, the art has provided a number of low- calorie salad dressings focused on the removal of fat, since fat (in both solid and liquid form, i.e., fats and oils) comprises a major amount of the weight of these products - typically about 15 to about 65% by weight, and not less than 65% in the case of mayonnaise. Moreover, fat is the most concentrated source of energy of all the nutrients, supplying 9 kcal/gram, about double that contributed by either carbohydrate or protein.

Despite fat's high caloric content and an apparent heightened consumer health awareness, the amount of fat in the American diet has increased in the last 60 years by about 25% (Mead, J., et al. Lipids, Plenum, New York, 1986, page 459). Fats now provide approximately 34% (or more, by some estimates) of the daily caloric intake. The Surgeon General's Report On Nutrition and Health, 1988, recommends at page 93, that the diet should limit fat intake to less than 30% of total calories, with less than 10% coming from saturated fat.

The fat component of salad dressings has been reduced in a variety of ways - in some cases adding a fat mimetic to compensate for the weight and volume of the fat eliminated. This has been achieved with various degrees of success by emulsifying with more water, using gelling or thickening agents to bind added water, adding discrete small particles which give the sensation of fat in the mouth, and using synthetic fats to replace the natural ones.

The use of synthetic fats is often more expensive than is justified commercially. Moreover, fat replacements which are based on wholly non- digestible oily materials, such as sucrose polyesters (see, for example Mattson, et al., U. S. Patent No. 3,600,186), have a tendency to pass through the digestive tract intact. Unless something is done to physically bind them to other food components, they are excreted in essentially the form in which they are introduced. The liquid products of this type have been known to be the subjects of frank anal discharge. The preparation of liquid or spoonable dressings using products of this type has complications beyond mere cost. Emulsions that use more water and less fat, essentially stretch the fat structure of the water-in-oil emulsions. This technique, by decreasing the amount of fat available to enclose the water, has stability limits. Moreover, the water tends to release from the emulsion in the mouth - with more water and less fat there is typically an undesirable increase in acid bite and tartness. High acid levels are used to assure microbiological stability, but without the fat, the acid taste seems exaggerated.

Other patent disclosures suggest using a gelling or thickening agent such as protein, cellulose gum and acid-stable modified starch (see, for example, U. S. Patent No. 4,308,294, to Rispoli, etal.).

A number of techniques have been proposed for creating dispersions of gelled or coagulated materials to simulate a fat emulsion or cream. Among these is U. S. Patent No. 4,828,396, to Singer, etal., wherein the use of spheroidal particles of less than two microns was asserted to have a fatty character. Similarly, U. S. Patent No. 5,338,561, to Campbell, etal., discloses that gelling carbohydrates can be sheared into fine particles during gelling to provide a fat-like mouth feel. Campbell, et al. further indicate that thickeners can be added to the resulting cream. In U. S. Patent No. 5,324,531 , Hoefler, etal. prepare a fat-simulating composition composed of elongated, irregularly-shaped carbohydrate gel particles having the longest axial dimension of up to about 250 microns, with a mean volume diameter of from about 10 to about 100 microns. Again, these techniques do not adequately deal with the fact that removing the fat and the emulsified structure causes major changes in acid taste, the appearance of sheen and the ability of the product to cling to salad ingredients.

The elimination of egg yolk from salad dressings, such as mayonnaise, has also been the subject of a number of patents. One approach, taken by

Darty, et al., in U. S. Patent No. 4,948,617, is to use substantially no egg yolk or starch thickeners, but to employ egg whites, a high-HLB emulsifier and at least one edible gum. The prior art to them was described as having been the replacement of egg yolk with a mixture of ingredients including starch paste for thickening and edible gums for emulsification, as suggested by Katz in U.S. Patent No. 3,764,347. In other early, related approaches, Powell in U.S. Patent No. 3,692,543, Germino, et al., in U.S. Patent No. 4,059,458, and Smolka in U.S. Patent No.4,562,086, suggest the use of starches in liquid salad dressings or mayonnaise to reduce or eliminate the quantity of egg yolk utilized. The use of a starch paste, however, can adversely affect the texture of the mayonnaise substitute and does not provide the necessary emulsification. In addition, in low-oil products, the acid is more pronounced and causes an undesirable bite - with less fat and the same concentration of acid, there is more acid per spoonful and the sensory impact of the oil is missing.

The high level of oil in real mayonnaise makes the oil-in-water emulsion susceptible to breaking, and the problem becomes more pronounced when starch paste and edible gums are used instead of egg yolk. As a result, the oil content of mayonnaise substitutes with these ingredients must be reduced to maintain stability. This change in oil content, while desirable in some products, can further adversely affect the flavor and texture of the mayonnaise substitute compared to real mayonnaise.

Another approach to preparing low cholesterol, dressing-type products, including mayonnaise, has been to replace the egg yolk with a purified or concentrated protein. Examples of such mayonnaise substitutes are disclosed by Mikami, etal., in U.S. Patent No. 4,293,574, Takada, etal., in U.S. Patent No. 4,304,795, and Kolen, et al., in U.S. Patent No. 3,892,873. Generally, however, such formulations will differ in texture and flavor from real mayonnaise. Kolen suggests using higher oil levels, with an emulsifying agent derived from whey, having a protein content increased to at least 25% and an ash content decreased to 2 to 50% of the protein content. Mikami hydrolyzes a soybean protein, thus providing a soluble, concentrated protein material. Takada also employs a soluble soy protein.

There is a present need for a reduced fat salad dressing that simulates not only the mouthfeel of a dressing having the normal component of fat, but which also closely approximates the acid taste, appearance of sheen and ability to cling to salad ingredients. There is also a need for providing acid taste control and good emulsification in salad dressings of the mayonnaise type, without the use of egg yolks.

Disclosure of the Invention

It is an object of the invention to provide an improved liquid or spoonable salad dressing with reduced or eliminated fat or oil content, but yet having good emulsion stability without an undesirable sour or sharp sensation.

It is another object of the invention to provide an improved liquid or spoonable salad dressing with reduced or eliminated fat or oil content, but yet having good emulsion stability, flavor, oil-like sheen, and cling without an undesirable acid bite or unduly sour or sharp sensation.

It is another object of the invention to provide an improved spoonable salad dressing similar in texture to mayonnaise, which can be made with egg yolks reduced or eliminated, but yet has good emulsion stability and flavor.

It is also an object of the invention to provide a variety of good-tasting salad dressings that maintain the nutritional advantages of salads by eliminating the need for large amounts of oil, and to do so without sacrificing the emulsion stability, flavor, oil-like sheen, cling and acid bite modulation characteristic of full-fat salad dressings.

These and other objects are achieved by the present invention, which provides a process, which will facilitate the preparation of low-fat or no-fat salad dressings over a wide range of viscosities, and the products themselves.

The process of the invention comprises: mixing dry ingredients comprising salt and modified whey, characterized by high calcium, phospholipid and carbohydrate contents and low protein content, with water to form an aqueous mixture; and, adding vinegar or other food acid to the aqueous mixture. Preferred modified whey products are characterized a total carbohydrate content of from 50 to 60%, a total protein content of from 10 to 20%, a calcium content of at least 1% (preferably at least 4%, e.g., about 5%), a phospholipid content of at least 2%, (e.g., about 3 to 5%) and a calcium to phosphorous content of at least 1 : 1.

Among the products of the invention are low-calorie, liquid salad dressings containing reduced or no oil, and mayonnaise-like dressings which are full-fat with no egg yolk, reduced-fat with no egg yolk, or reduced fat.

The low-calorie, liquid salad dressing comprises a continuous aqueous phase comprising modified whey, as characterized above, salt and vinegar.

The full-fat, no egg yolk mayonnaise-like dressing comprises: a continuous aqueous phase comprising modified whey, as defined, salt and vinegar; and at least 65% of a dispersed oil phase.

The reduced-fat, no egg yolk mayonnaise-like dressing comprises: a continuous aqueous phase comprising modified whey, as defined, salt and vinegar; and less than 65% of a dispersed oil phase. This product has the advantage that, although the fat content is reduced to the extent that acid bite would generally become a problem, the acid sensation is much like that of full-fat mayonnaise. This enables an advantage to be had by reducing fat in formulations of this type, but still containing egg yolk.

Many of the preferred aspects of the invention are described below.

Industrial Applicability

The following description will describe the preparation of preferred products according to the invention, including those highlighted above, namely, low-calorie, liquid salad dressings containing reduced or no oil, and spoonable, mayonnaise-like dressings which are full-fat with no egg yolk, reduced-fat with no egg yolk, or simply reduced fat. The processing will be described in terms of the procedures effective for the materials employed in the various formulations; but, it will be understood by those skilled in the art that some suitable ingredients will need special processing, and the process will have to be modified to accommodate them where necessary.

The terms "spoonable" or "mayonnaise-like" refer to a texture which is not truly liquid at refrigerator temperatures (e.g., 32 to 40°F) in that it will not flow under its own weight. The texture is such that it can easily be dipped into and scooped with a spoon. Preferably, this texture is characterized by a viscosity, using a Brookfield RV Series viscometer with a TCD spindle at 4 rpm and 20°C, of from about 40,000 to about 250,000 centipoise, preferably about 90,000 to about 180,000 centipoise.

The description will also provide comparisons of formulations according to the invention and some based on prior art work which will help to illustrate the advantages of the invention in providing improved liquid or spoonable salad dressings with reduced or eliminated fat or oil content, yet having good emulsion stability, flavor, oil-like sheen, and cling without an undesirable acid bite or unduly sour or sharp sensation. In mayonnaise-like products this is achieved without the need for egg yolk and/or in reduced fat formulations.

Basic to all of the liquid and spoonable salad dressings of the invention is a continuous aqueous phase comprising a modified whey, salt and an acidulant, typically vinegar. The term "modified whey" is defined as a whey fraction characterized by a calcium content of at least 3%, protein content of from 12 to 18%, and a phospholipid content of at least 2%. The calcium content is in highly soluble form and is homogeneously dispersed therein, as can be obtained by being codried with the protein, fat and sugar components separated to form the whey fraction. Calcium in this form is distinguished from calcium added as a salt that is simply mixed in dry form with whey. Preferred forms of modified whey are further characterized as conforming to the following analysis, based on a 100-gram sample.

COMPONENT PREFERRED RANGE

Calories (Kcal) 320 300-340

Total Fat (g) 4 2-5

Saturated Fat (g) 2.5 1-4

Extractable Fat (g) (1) 2 1-4

Cholesterol (mg) 100 <200

Total Carbohydrates (g) 55 50-60

Sugars (g) 55 50-60

Total Protein (g) 14-16 10-20 (e.g., 12-18)

Calcium (g) 5 1-10 (e.g., >2)

Sodium (g) 1 <2

Iron (mg) 0.5 <1

Riboflavin (g) .8 <1

Phosphorus (g) 2 1-3

Potassium (g) 1.5 1-2

Magnesium (g) .200 <1

Ash (g) 20 15-25

Moisture (g) 5 1-6

1 Substantially all fat is lipoprotein. Typical calcium to phosphorous ratios are within the range of from about 2: 1 to about 5: 1 , e.g., about 5:2. Similarly, typical calcium to protein ratios are within the range of from about 1 : 10 to about 1 : 1 , more narrowly 5:2 to 1 :5, e.g., about 1 :3. And, typical calcium to fat (essentially as phospholipid) ratios of from about 1 : 1 to about 6: 1 , more narrowly 5:2 to 2:5,e.g., about 4: 1. The modified whey will preferably be employed at levels of from about 5 to about 20% of the composition, although lower and higher amounts can be employed with effect, e.g., as low as 1%.

Products meeting these specifications can be prepared from whey by fractionation and drying to obtain the noted composition. They are commercially available, for example, under the trademark VERSAPRO®

(various grades, including A, B, D, E, F, M, N, S) from Davisco Foods International, Inc., LeSueur, MN.

The acidulant is employed for flavor and to act as a preservative. In the case of mayonnaise substitutes, it serves to provide the characteristic tartness commensurate with the FDA's regulations that require real mayonnaise to contain at least 2.5 wt. % of acetic acid. The acidulant can be white vinegar, cider vinegar, lemon juice, adipic acid, fumaric acid, citric acid, lactic acid, malic acid (e.g., dl malic), tartaric acid, and mixtures of at least two of these. Of these, acetic acid in the form of vinegar and citric acid are preferred. Preferably, the acidulant in the mayonnaise substitutes is mostly white vinegar with smaller portions of cider vinegar and/or lemon juice where those flavors are desired. The acidulant is present in the mayonnaise substitutes in an amount of 1.0 to 5.0 %, preferably 3.0-4.0 % based on the weight of the final formulation. Preferred acid levels will provide pH values of from 2 to 5 with titratable acidities of from 0.5 to about 5%. The preferred salt ingredients, besides sodium chloride (or potassium chloride, in partial or complete substitution where it is desired to control sodium levels) can comprise a buffering salt compatible with the other ingredients, particularly the acid components, such as a member selected from the group consisting of the sodium and potassium salts of food acids such as acetic acid, adipic, citric acid, fumaric acid, lactic acid, malic acid, tartaric and the like. Among the specific useful weak acid salts are sodium acetate, potassium acetate, sodium citrate, potassium citrate, disodium phosphate, dipostassium phosphate, and mixtures of at least two of these. Sodium citrate is preferred for most formulations, but the potassium salts are preferred for low-sodium formulations.

In addition to the salt, vinegar or other acidulant, and the modified whey, the products of the invention will preferably comprise a flavoring component comprising spices, a thickening component, and a coloring component.

The flavoring component will typically comprise spices, sugars such as sucrose, dextrose, fructose and corn syrup, synthetic and natural flavors such as egg flavors, peppers, yeast extract, flavor enhancers, and mixtures thereof. The flavoring component can be present in the salad dressings, including mayonnaise substitutes, in an amount of 0.5 to 8.0 wt. %, preferably from about 1 to about 2.5 wt. %.

Fat-free dressings will obviously have no significant added oil, but can contain up to about 0.5 grams fat per serving, e.g., a serving of about 25 to about 100 grams. Reduced-fat dressings will preferably contain less than about 3 grams fat per serving. When oil is required, any of the conventional vegetable and animal oils can be employed, e.g., bran, babassu nut, butter, canola, corn, cottonseed, lard, mustard seed, olive, palm, palm kernel, peanut, marine, poppyseed, rapeseed, rice, safflower, sesame, shea, soybean, sunflower, tallow, and like fats and oils, and mixtures and fractions of two more of these.

Preferred among the various flavoring components are those which are available in dry form. Some of those preferred are basil, bay leaf, black pepper, celery, cinnamon, clove, cumin, egg yolk, garlic, milk, mustard or mustard oil, nutmeg, onion, oregano, paprika, parsley, rosemary, thyme, tomato, turmeric, and mixtures of at least two of these. Any other spices and vegetable products available in dry form can also be employed as long as they don't unduly increase the hygroscopicity of the composition. For example, in addition to black pepper, there are white pepper, various dried bell peppers, hot peppers of a number of varieties, and the like. Also various other spices can be employed as desired for taste. It is important that the various flavorings be capable of dry blending, so granular or particulate forms desired. However, some materials are important also for their mouthfeel when hydrated or their visual impact, and these factors will be taken into account for them.

The thickening component, typically a starchy material or a hydrophilic colloid, will be one that is easily hydratable and provides the mouthfeel desired for any of the various final food products. Preferably, the thickening agent will comprise, in dry form, a member selected from the group consisting of flour; starch; vegetable gums, such as xanthan gum, guar gum, gum tragacanth, gum arabic, locust bean gum, alginates, or mixtures thereof; gelatin; pectin; and mixtures of at least two of these. The examples that follow will provide the skilled worker with guidelines as to materials and amounts.

The thickening component will be employed in an amount which is effective to impart the desired mouthfeel, typically from about 0.5 to about

15% (based on final product weight), depending on the thickening agent and the mouthfeel desired. Some compositions according to the invention can be made without any thickener other than the modified whey; however, as a guideline in the preferred compositions which are intended to simulate a fatty mouthfeel without containing any fat, the modified whey alone or in combination with any thickening component employed, should be present in an amount at least sufficient to provide a fatty sensation to an expert taste panel trained to determine this sensation. The preferred compositions will impart a mouthfeel similar to an oil-in-water emulsion as perceived by an expert taste panel trained to determine the same.

The dressings of the invention, particularly the mayonnaise substitutes, can also include a coloring component. Among the suitable coloring components are oil-soluble, water-soluble and dispersible components. Preferred coloring components include beta-carotene, egg yolk colorings, oleo resin paprika, titanium dioxide, and mixtures thereof. Such colorings are present in the mayonnaise substitute in an amount of 0.005 to 0.5 wt. %.

To assure long shelf life, the salad dressings, including mayonnaise substitutes, will also include preservatives such as sodium benzoate, potassium sorbate, calcium .disodium ethylenediamine tetracetic acid, and mixtures thereof. These preservatives are typically present in the preferred mayonnaise substitutes in an amount of from about 0.05 to about 0.2 wt. %.

The preferred process for preparing the dressings containing no oil calls for first to preparing a uniform premix of all of the dry ingredients before adding any water or aqueous liquid such as vinegar. This can be accomplished in any suitable dry mixer, such as a V-blender, a sigma mixer, a mixer fitted with a wire whisk, or the like. The intensity and duration of mixing will be as required, typically low to medium intensity and for from 1 to 10 minutes. The premix of dry ingredients is then preferably hydrated with the water before any vinegar is added. This can be accomplished in a suitable mixer, such as one fitted with a wire whisk, a paddle or the like. The intensity and duration of mixing will be as required, typically medium to high intensity, for from 1 to 10 minutes. The vinegar or other aqueous acid component is then added and the final composition is blended, such as in a Waring Blendor at the highest speed.

The full-fat, no egg yolk mayonnaise-like dressing comprises at least 65% of a dispersed oil phase, in addition to the continuous aqueous phase comprising modified whey, salt and vinegar. Reduced fat products preferably have at least 25% fewer calories than their full-fat counterparts.

The reduced-fat, no egg yolk mayonnaise-like dressing similarly comprises fat, but less than 65% in a dispersed oil phase. This product has the advantage that, although the fat content is reduced to the extent that acid bite would generally become a problem, the acid sensation is much like that of full-fat mayonnaise. This enables an advantage to be had by reducing fat in formulations of this type, but still containing egg yolk.

The edible oil, when used, in the salad dressings and mayonnaise substitutes of the invention, can be any vegetable oil, including canola oil, corn oil, soybean oil, olive oil, sunflower oil, safflower oil, cottonseed oil, and mixtures thereof. Oil levels for the full-fat mayonnaise substitute can be within the range of from about 65 to about 85 %, preferably less than 75 %, by weight of the composition.

If desired, as with conventional mayonnaise and some salad dressing substitutes for it, the product can be gasified to a minor degree. The gas bubbles may be any inert gas, or gas mixtures, preferably nitrogen. These gas bubbles are injected into the oil-in-water emulsion to give the resulting mayonnaise substitute a lighter density. The gas bubbles can be injected into the oil-in-water emulsion so that the final mayonnaise substitute has a specific gravity of 0.85 to 0.98, preferably 0.91-0.92.

The processes of preparing the mayonnaise substitutes include a step of blending the oil (typically, at a temperature of from 45° to 65_. °F, preferably 50 °F) with the hydrated dry ingredients before blending in vinegar and finally emulsifying the composition.

The following Examples are provided to further illustrate and explain a preferred form of the invention by way of comparison to several prior art alternatives and are not to be taken as limiting in any regard. Unless otherwise indicated, all parts and percentages are by weight.

Example 1

This example describes the preparation of a series of liquid salad dressings, some according to the invention and some using available fat mimetics. A model system of no-oil, creamy, ranch-type salad dressing was chosen to provide a common basis for evaluation. Each ingredient was evaluated in the same system and processed in the same way, with the dissolved solids always held constant. By following this experimental protocol, any differences seen in the prepared samples are due to the action of the tested ingredients. No attempt was made to optimize the flavor or texture of any of the products. Use levels suggested by the ingredient suppliers were used where available. The following commercial fat replacement products used in the no-oil salad dressings of the study, as well as a sweet whey control, were as follows: A. Simplesse fat replacement, from the NutraSweet Co. -- Is a dry white powder composed of micro pulverized milk protein and other ingredients.

It is recommended in many diverse formulations.

B. Microcrystalline cellulose, Avicel, from - FMC -- A dry, white, cellulose based powder, that requires high shear to form the gel that acts as the fat mimetic.

C. modified corn starch, Stellar, from A. E. Staley Co. -- A dry, white powder made from specially treated modified corn starch. It is recommended in many diverse formulations. The spray-dried form was tested here.

D. Xanthan Gum/Propylene Glycol Alginate blend -- This blend contained equal parts (0.625 grams) of each of these hydrophilic colloids along with a major amount of filler (1 1.25 grams of 10 DE corn syrup solids) to enable use of the hydrophilic colloids at the preferred levels. The hydrophilic colloids are off-white powders with long history as viscosity agents/stabilizers, and more recently as fat replacers, especially in salad dressings and in sauces.

E. Modified whey, VersaPro® E.

F. Sweet Whey - Cream colored powder with long history of use a product filler and low cost source of dairy flavor. This ingredient considered the control, as the use of whey has long been associated with uses such as this, but the unique chemical composition and physical properties of the modified whey found unusually effective according to the invention. Sweet whey is available widely commercially, as Davisco Sweet Dairy Whey from Davisco Foods International, Inc., LaSueur, MN. See for example, G. Ranhotra, Use Of Whey And Whey Products In Baked Goods", Technical Bulletin, Volume XVII, Issue 11 , November 1995. Sαlαd dressings of the following formulations, utilizing each of the noted fat mimetics, were prepared:

INGREDIENT QUANTITY PERCENT (wt,)

( grams) (rounded)

Water 222.2 73.80

Vinegar (120 grain) 29.0 10.20

Fat Mimetic 10.0 3.49

Modified Starch, Staley Mirathik 8.75 3.06

603

Sucrose 7.52 2.63

Sodium Chloride 7.00 2.44

Monosodium Glutamate 5.00 1.75

Garlic Powder 2.20 0.769

Onion Powder 1.50 0.525

Titanium Dioxide 1.25 0.437

Mustard Flour 1.10 0.38

Xanthan Gum 0.75 0.26

Sodium Benzoate 0.25 0.087

Potassium Sorbate 0.25 0.087

Black Pepper 0.22 0.078

Basil 0.02 0.007

All dry ingredients, except for the fat mimetic, were combined and blended in a Kitchen Aid K5SS mixer to provide a homogeneous dry premix. The dry premix was then mixed with the fat mimetic to produce a dry mixture which was added to the vinegar and water. The resulting combined ingredients were then subjected to high-shear mixing, such as in the above Kitchen Aid mixer equipped with a wire whip, operated at high speed, for 2 minutes. Sαlαd dressings made in accord with the above, were evaluated to in a manner that allowed comparisons using consumer-meaningful attributes. These criteria are detailed below. Parameters such as viscosity and color were not heavily evaluated, as these could be easily adjusted in any formula if needed. The following attributes correlate to the presence of fat or oil in the formula and are therefore meaningful for the purposes of comparisons:

A. Cling - The ability to cling to salad greens is an important function and involves more than product viscosity. This parameter was evaluated by dipping a laboratory spatula into the dressing and allowing the dressing to flow off the spatula after removal.

B. Mouth feel -- The way a dressing feels in the mouth, including the tongue, teeth, and palate will be a large part of a consumer's reaction to a reduction in fat. Full fat dressings have a fullness and body that must be emulated to produce an acceptable no or reduced fat product.

C. Sheen - Oil gives a shininess to dressings that must be present in a no or reduced fat product. This evaluation is visual.

D. Flavor - While it is not necessary for a fat replacer to provide the flavor of oil, as many oil flavors are available, it is important that no off-flavors are due to the fat mimetic.

E. Sharpness Suppression - No oil dressings, because of the high vinegar levels needed to assure microbiological stability, often taste too sour, and have an undesirable sharpness. Oil acts to reduce this sharpness by coating the mouth; it would be very desirable for a fat mimetic to also function this way. The results of the testing, on α 9-point scale with 1 being the lowest score and 9 being the highest score, are shown in the following table:

FAT MIMETIC

A B C D E . F Simplesse Xanthan/ Modified MC Modified Sweet

CRITERIA

PGA Starch Cellulose Whey Whey

Cling 6 9 9 8 8 8

Mouthfeel 6 9 6 8 8 8

Sheen 7 6 6 7 9 8

Flavor 8 8 8 8 8 8

Sharpness Supression 5 5 5 6 9 6

The data show that the use of the modified whey, in accord with the invention, provides the best results of all the materials tested, and is the only one to meet the problem of increased sharpness or acid bite which normally results from the reduction of fat or oil content in salad dressings.

Example 2

This example illustrates the preparation of and preferred formulation for a salad dressing according to the invention, prepared by the procedure of Example 1 , using the formula in the table below:

INGREDIENT QUANTITY PERCENT (wt,)

( grams) (rounded)

Water 208.056 72.75

Vinegar (120grain) 29.0 10.14

Fat Mimetic 10.0 3.50

Modified Starch, Staley Mirathik 603 10.0 3.50

Sucrose 10.0 3.50

Sodium Chloride 6.5 2.27

Monosodium Glutamate 5.00 1.75

Buttermilk Flavor 1.00 0.350

Garlic Powder 2.00 0.700

Onion Powder 1.20 0.420

Titanium Dioxide 1.25 0.437

Mustard Flour 0.50 0.175

Xanthan Gum 0.75 0.262

Sodium Benzoate 0.25 0.087

Potassium Sorbate 0.25 0.087

Black Pepper 0.22 0.078

Basil 0.02 0.007

Example 3

This example illustrates the preparation of a series of and both full-fat and 75% reduced-fat mayonnaise products having the following formulations: Percent (Weight)

INGREDIENT Full Fat Full Fat Reduced Reduced Reduced

#1 #2 Fat #l Fat #2 Fat #3

Soybean Oil 78.45 78.523 20.0 20.0 20.0

Water 11.025 11.025 60.25 60.25 57.77

Cold Water 9.00 9.00 8.00

Soluble Starch

Vinegar (120grn) 3.175 3.175 2.00 2.00 3.75

Modified Whey 2.50 2.50 0 2.50 2.50

Dextrose 0 0 3.50 3.5 0

Sucrose 2.00 2.00 0 0 5.00

Sodium Chloride 1.50 1.25 2.0 2.0 1.25

Mustard Flour 0.50 0.50 0.50 0.50 0.50

Dried Egg Yolks 0 0 2.0 0 0

Egg Flavor 0.40 0.40 0 0 0.40

Mayonnaise 0.40 0.625 0 0 0.625

Flavor

Turmeric 0.05 0 0 0

Oleoresin 0 0.0025 0 0 0.0025

Paprika

Sodium 0 0.1 0.1 0.1

Benzoate

Potassium 0 0.1 0.1 0.1

Sorbate

Mustard Flour 0 0.5 0.5

To prepare the full-fat products, the egg yolks or modified whey are added, along with the sucrose, sodium chloride, and mustard flour, to water. The resulting mixture is then mixed at medium-low speed on a high sheer mixer (speed 2 on the noted Kitchen Aid mixer). The oil (previously chilled to 50°F) is slowly added to the mixer over a period of 9 minutes while mixing at the highest speed. After 7 minutes of mixing, the vinegar is added slowly but to assure complete addition by the end of the 9 minute mixing period. Upon completion of the vinegar addition, mixing is continued for another minute. The procedure for the reduced-fαt products is essentially the same, but the starch component is added to the oil prior to adding the oil.

Reduced Fat product #1 and Reduced Fat product #2, made in accord with the invention were evaluated to in a manner that allowed comparisons using consumer-meaningful attributes. The control samples were used in establishing the comparisons and were not given numerical ratings. Reduced fat sample #3, was prepared after the test. The test criteria are detailed below. Parameters such as viscosity and color were not heavily evaluated, as these could be easily adjusted in any formula if needed. The following attributes correlate to the presence of fat or oil in the formula and are therefore meaningful for the purposes of comparisons:

A. Mouth feel -- The way a mayonnaise feels in the mouth, including the tongue, teeth, and palate will be a large part of a consumer's reaction.

B. Flavor - While it is not necessary for an egg yolk replacer to provide the flavor of egg, as many good egg flavors are available, it is important that no off-flavors are due to the ingredient. C. Sharpness Suppression - Reduced oil mayonnaise products often have an undesirable sharpness. Oil acts to reduce this sharpness by coating the mouth; it would be very desirable for an ingredient to also function this way.

D. Emulsion Stability - One very important function of the egg yolks in mayonnaise is to act as an emulsifier. A successful egg yolk replacer would need to both produce an acceptable mayonnaise emulsion initially, and also to stabilize the emulsion against breakdown, especially at room temperatures.

As with the evaluation of the liquid salad dressings described above, the mayonnaise products were evaluated on a 9-point scale, and the results are summarized in the table that follows. All factors not tested on the nine point scale, were tested for acceptability.

PRODUCT

CRITERIA

Full Fat Full Fat Reduced Reduced Reduced

#1 #2 Fat #l Fat #2 Fat #3

Mouthfeel OK OK 8 6 OK

Flavor OK OK 8 8 OK

Sharpness OK OK OK

Suppression

Emulsion OK OK OK OK OK Stability

The results showed that the full fat examples of the invention gave a very satisfactory product, which visually was little different than the egg yolk control sample. The flavor was more bland but clean. Microscopically the oil droplets were larger on the VersaPro E sample (average of 2.35 microns) than on the egg yolk sample (average of 1.03 microns). A storage study evaluated the emulsion stability at room temperature and has shown no emulsion breakage over 30 days.

For the 75% Reduced Oil Mayonnaise, the products of the invention had more starchy mouth feel than the egg yolk control. The overall quality was good, with more sharpness suppression noted in the modified whey sample, much like the salad dressing product. Visually the emulsions looked very similar, except for color. Microscopically the oil droplets were more varied in size on the egg yolk sample (average of 0.32 microns) than on the VersaPro E sample (average of 0.51 microns). In both products the ratio of oil to emulsifier was much less than in the full oil samples, resulting in a finer emulsion on both. A storage study to evaluate the emulsion stability at room temperature shows that there was no emulsion breakage over 30 days.

The above description is intended to enable the person skilled in the art to practice the invention. It is not intended to detail all of the possible modifications and variations, which will become apparent to the skilled worker upon reading the description, It is intended, however, that all such modifications and variations be included within the scope of the invention which is defined by the following claims. The claims are meant to cover the indicated elements and steps in any arrangement or sequence which is effective to meet the objectives intended for the invention, unless the context specifically indicates the contrary.

Claims

1. A process for preparing a salad dressing having less than about 15% fat, comprising: mixing dry ingredients comprising modified whey, characterized by a calcium content of at least 1% and a phospholipid content of at least 2%, and salt with water to form an aqueous mixture; and, adding vinegar or other food acid to the aqueous mixture.

2. A process according to claim 1 , which further includes the step of: prior to adding the vinegar or other food acid, introducing a vegetable oil, and subjecting the resulting mixture of aqueous and oil ingredients to high shear mixing.

3. A process according to claim 1 wherein the modified whey is characterized as having a calcium content of at least 3% and a phospholipid content of at least 3%.

4. A process according to claim 1 wherein the process further comprises adding a flavoring component comprising spices, a thickening component, and a coloring component.

5. A process according to claim 1 wherein the acidulent is present at a level of at least 0.5%, titratable acidity and the pH is in the range of from about 2 to about 5.

6. A process according to claim 1 wherein the texture of the salad dressing product is characterized by a viscosity, using a Brookfield RV- Series viscometer with ╬▒ TCD spindle at 4 rpm and 20┬░C, of from about 40,000 to about 250,000 centipoise.

7. A process according to claim 1 wherein the modified whey is employed at a level of from about 5 to 20 % of the weight of the composition.

8. A process according to claim 1 wherein fat content is no greater than .5 grams per serving of at least 25 grams.

9. A process according to claim 1 wherein fat content is no greater than 3 grams per serving of at least 25 grams.

10. A low-calorie, liquid salad dressing comprising: a continuous aqueous phase comprising modified whey, characterized by a calcium content of at least 1% and a phospholipid content of at least 2%, salt and vinegar.

11. A low-calorie, liquid salad dressing according to claim 10, wherein: the texture of the salad dressing product is characterized by a viscosity, using a Brookfield RV Series viscometer with a TCD spindle at 4 rpm and 20┬░C, of from about 40,000 to about 250,000 centipoise.

12. A low-calorie, liquid salad dressing according to claim 10, wherein: the vinegar and any other acid is present at a level of at least 0.5%, titratable acidity and the pH is in the range of from about 2 to about 5.

13. A low-calorie, liquid salad dressing according to claim 10, wherein: the modified whey is employed at a level of from about 5 to 20 % of the weight of the composition.

14. A low-c╬▒lorie, liquid s╬▒l╬▒d dressing according to claim 10, wherein: fat content is no greater than .5 grams per serving of at least 25 grams.

15. A full-fat, no egg yolk mayonnaise-like dressing, comprising: a continuous aqueous phase comprising modified whey, characterized by a calcium content of at least 1% and a phospholipid content of at least 2%, salt and vinegar; and at least 65% of a dispersed oil phase.

16. A full-fat, no egg yolk mayonnaise-like dressing according to claim 15 wherein the texture of the salad dressing product is characterized by a viscosity, using a Brookfield RV Series viscometer with a TCD spindle at 4 rpm and 20┬░C, of from about 40,000 to about 250,000 centipoise.

17. A full-fat, no egg yolk mayonnaise-like dressing according to claim 15 wherein vinegar is present at a level of at least 0.5%, titratable acidity and the pH is in the range of from about 2 to about 5.

18. A reduced-fat, no egg yolk mayonnaise-like dressing comprising: a continuous aqueous phase comprising modified whey, characterized by a calcium content of at least 1% and a phospholipid content of at least 2%, salt and vinegar; and less than 65% of a dispersed oil phase.

19. A reduced-fat, no-egg yolk mayonnaise-like dressing, according to claim 18 wherein fat content is no greater than .5 grams per serving of at least 25 grams.

20. A reduced-fat, no-egg yolk mayonnaise-like dressing, according to claim 18 wherein the modified whey is employed at a level of from about 5 to 20 % of the weight of the composition.