EP0707448A4 - - Google Patents
Info
- Publication number
- EP0707448A4 EP0707448A4 EP94920161A EP94920161A EP0707448A4 EP 0707448 A4 EP0707448 A4 EP 0707448A4 EP 94920161 A EP94920161 A EP 94920161A EP 94920161 A EP94920161 A EP 94920161A EP 0707448 A4 EP0707448 A4 EP 0707448A4
- Authority
- EP
- European Patent Office
- Prior art keywords
- fat
- emulsion
- percent
- weight
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
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- 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
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- 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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
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- 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
- A21D2/16—Fatty acid esters
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A23G1/38—Cocoa butter substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/35—Egg substitutes
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- 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
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- 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
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
Definitions
- This invention is in the field of fat substitutes and products containing fat substitutes.
- the invention employs an easily manipulated emulsion which can be substituted on a one-to- one basis for many different kinds of fats in foods, including shortening, margarine, butter, oil, lard, cream cheese and other kinds of fats, yet generally does not rely on commercially produced emulsifiers as a necessary component.
- Prior Art discloses a number of attempts to solve the problem of lowering the percentage of fat in edible products by substituting the fat with water soluble starches and maltodextrins .
- Starches and maltodextrins shall be referred to collectively as "saccharide polymers.
- the general idea of fat substitutes is to replace the fat in fat-based products with carbohydrate based products, including starches and the products of starch hydrolysis, such as maltodextrins.
- Different starches, including corn starch, potato starch, rice starch, and tapioca starch can be converted to water-soluble starches.
- Corn starch, potato starch, rice starch, and tapioca starch can also be converted to non-sweet nutritive saccharide polymers, including maltodextrins, through a process involving heat, gelatinization , hydrolysis, and additional refining.
- Maltodextrins are among the possible resulting partial hydrolyzates of various starches and have been defined by the U. S . Food and Drug Administration as non-sweet nutritive saccharide polymers that consist of D-glucose units linked primarily by alpha 1,4 bonds having a dextrose equivalence (DE) less than 20.
- Maltodextrins are usually prepared as a dry powder or as concentrated solutions . Starches can be employed in conjunction with maltodextrins.
- Starches can undergo physical changes, including pregelatinization, which increase the water solubility, of the starch.
- Pregelatinized starches have no DE.
- Dextrose equivalence reflects the amount of hydrolysis performed upon the starch and measures the amount of reducing sugar in each compound, 0 being the reducing sugar content of starch and 100 being the reduction power of dry glucose.
- DE increases, sweetness, viscosity, freezing point depression, hy groscopicity , solubility, and osmolality increase, and molecular weight decreases.
- the lower the DE the closer the maltodextrin is to starch.
- the higher the DE the closer the maltodextrin is to corn syrup.
- maltodextrin 91,000 metric tons of maltodextrin are sold in the pharmaceutical and food products markets and lists the popular uses of maltodextrin by percentage: 25% of maltodextrins are used as aids for spray drying; 23% are used as carriers/bulking agents; 17% are used for medical/ nutritional applications ; 7% are used as fat replacers; 6% are used as frozen desserts; 5% are used in dairy/ nondairy products; 5% are used in salad dressings; another 5% are using in icings/fondants; 3% are used in food coatings; a final 4% are used in other applications, including oil well drilling.
- Richard J. Alexander "Maltodextrins: Production, Properties, and Applications, " Starch Hydrolysis Products (1992) at 253.
- maltodextrins and starches act as bulking agents taking the place of many of the physical characteristics of fats, providing a taste and texture which is similar to fat-filled foods, but containing as many as 5 fewer calories per gram of dry edible product, and are often used in solution, further decreasing the amount of calories in a low fat product.
- pregelatinized starches act as bulking agents. Fat enhances the intake of air during the mixing of foods and helps products leaven. Also, fat gives the product a desired consistency. While fat is a key element of a food's structure, taste and texture, it contains many calories. Thus, the challenge facing fat substitutes is to reduce calories while retaining structure, taste and texture.
- maltodextrin is particularly acute with regard to bakery goods, and is not as great a problem when creating frozen desserts and salad dressings. Fat substitution with maltodextrin in high moisture foods, including salad dressings and frozen desserts is not difficult. In these products, maltodextrin solutions can replace oils and fats in a one-to-one ratio. This is not true for more solid foods, including bakery goods, meats and cheeses. Since these products are typically more complex, the mere substitution on a one-to-one basis of maltodextrins for fat is generally not satisfactory. Instead, the formula for the products must be revamped.
- An object of this invention is to replace fat in a food product without totally revamping the recipe for the food.
- Butter for example, in combination with at least one saccharide polymer balances the goals of achieving textural and taste integrity and replacing the fat in foods on a one-to-one basis.
- butter, in combination with at least one saccharide polymer can be used to replace the fat in many different foods without otherwise reformulating the recipe for the food.
- butter and margarine although widely used in cooking, have unique and complex qualities making them ideal for use in fat substitutes in small quantities.
- butter is comprised of many complex compounds, including a variety of fatty acids, water, trace amounts of proteins, and carbohydrates.
- One tablespoon of butter weighs 14 grams and is comprised of approximately 11 grams of fat, 7.1 of which are saturated, and 3.3 of which are polyunsaturated .
- One tablespoon of butter also contains 31 milligrams of cholesterol.
- One tablespoon of margarine contains no cholesterol and while it also contains 11 grams of fat per tablespoon, it contains 5.6 grams of polyunsaturated fat and only 2.2 grams of saturated fat. Saturated fat intake is associated with increased blood cholesterol levels, which is a risk factor for heart disease. By its legal definition, margarine may, but need not include emulsifiers.
- the 408 patent generally describes a form of a substitute butter or spread, but fails to claim or teach the use of such substitute butter in the production of foods which simulate or improve upon the taste of full- fat foods.
- the '408 patent also uses more fat than is necessary in the invention discussed in this application .
- the invention disclosed in this patent application involves an emulsion designed specifically for use as a substitute on a one-to- one basis for the fat in many different foods and a method for incorporating this emulsion into foods which have the great taste of full- fat products with less calories and less fat.
- the subject matter of this invention is an emulsion comprising at least one saccharide polymer, water, texture enhancers, flavorings, colorings, preservatives and, in the preferred embodiment, a reduced amount of butter.
- Preferred oils include olive oil, safflower oil, peanut oil and canola oil.
- whey protein is added as a water absorber, while Xanthum Gum serves as a stabilizer and a thickener.
- the combination of a reduced amount of fat or oil with at least one saccharide polymer is a means of eliminating much of the fat from foods while retaining taste and texture.
- the preferred combination of saccharide polymers is (1) a first saccharide polymer comprised of corn maltodextrin DE-10 and a rice maltodextrin DE- 10; and (2) a second saccharide polymer comprised of a potato modified pregelatinized starch.
- Potato maltodextrin can also be employed in the first saccharide polymer as a substitute for, or in combination with, rice maltodextrin.
- the invention also includes a texture enhancer in the range of up to about 4 percent by weight, preferably either whey protein (a water absorber) or xanthum gum (a thickener) or both.
- whey protein a water absorber
- xanthum gum a thickener
- Certain maltodextrins tend to generate a sticky texture in foods which can be avoided or ameliorated to some extent by employing a pregelatinized starch in combination with a maltodextrin.
- Certain starches, such as pregelatinized starches do not promote a texture which is as sticky as the texture promoted by maltodextrins.
- the combination has a DE equivalent of 3.
- purchasing the product in combination is almost twice as expensive as buying the components separately and mixing them.
- the present invention is designed for foods, it is desirable to generate a product with a pleasing color and a long shelf life at room temperature. Yellow food coloring may be added to the fat substitute to create the appearance of butter.
- the addition of a small amount of calcium propionate prevents the growth of mold while the addition of small amounts of sodium benzoate prevents the build up of yeast.
- a fat substitute which has a ph of 4.5. Citric acid or an equivalent ph adjuster may be added. The resulting fat substitute generally does not require refrigeration.
- a method for making the emulsion is also claimed, which, as opposed to other inventions, can be performed at room temperature.
- butter is creamed separately, before the other ingredients are added, allowing the other ingredients which are later added to disperse through the butter quickly.
- the emulsion takes on a plastic texture which is not suitable for use with low-fat substitute foods.
- the emulsion may be substituted on a one to one basis with the fat called for in many foods with little or no adjustment necessary for the different kinds of foods at issue.
- a separate preferred formula is provided for certain foods such as croissants which require a formula which is less viscous and more readily chilled and manipulated and which are particularly high in fat.
- a particularly low-fat or no-fat food product containing no butter or margarine and employing only artificial flavors.
- Tests performed by a thirteen member panel comprised of representatives of a food marketing company show that the final low-fat substitute product tastes as good as or better than the original full-fat product and has at least a substantially similar and pleasing texture.
- the method of this invention greatly reduces the technical expertise necessary to substitute high fat for lower fat in all types of foods and still maintain the flavor, taste, tenderness, moisture, and appearance of the high fat counterpart. This method of fat substitution is particularly useful in commercial baking where appearance and taste are essential in selling the product.
- This invention can be substituted on a one-to-one basis for many different kinds of fats in a food, including shortening, margarine, butter, oil, lard, cream cheese and other kinds of fats.
- a cook can use this invention rather than the fat called for in the recipe and in the same amount as the fat called for in the recipe.
- This application discloses a very low or no fat, low calorie substitute fat food stuff emulsion for use in making foods comprising at least one first saccharide polymer in the range of about 40 percent to about 90 percent by weight, and water in the amount of about 5 percent to about 60 percent by weight.
- a low fat, low calorie substitute fat food stuff emulsion for use in making foods comprising baking fat food stuffs in the range of about 1 percent to about 40 percent by weight, a first saccharide polymer in the range of about 40 percent to about 80 percent by weight, a second saccharide polymer in the range of about 1 to about 15 percent by weight and water in the range of about 5 percent to about 40 percent by weight.
- this emulsion can be substituted for normal baking fat food stuffs, such as butter, shortening, margarine or oil in a one-to-one ratio without further altering the recipe for the particular food, and a substantially similar food is rendered in terms of texture as if normal baking fat food stuffs were used.
- normal baking fat food stuffs such as butter, shortening, margarine or oil
- the emulsion may be prepared using the following preferred method. Using a standard 60 quart mixer, a baking fat food stuff in an amount of about 1 to about 40 percent by weight is creamed on low speed at room temperature using a flat paddle until the baking fat food stuff is soft and smooth. This process makes the fat food stuff soft so that other ingredients which are added later will disperse through the product quickly.
- the first saccharide polymer in the range of about 40 percent to about 80 percent by weight, the second saccharide polymer in the range of about 1 percent to about 15 percent by weight, whey protein in the range of about .1 percent to about 2 percent by weight, xanthum gum in the range of about .05 percent to about 2 percent by weight, dried butter in the range of about .1 to about 1 percent by weight to supply a butter-like taste to the particular food, and food preservatives, such as potassium sorbate, calcium propionate, and sodium benzoate, in the range of about .01 to about 1 percent by weight are also added to insure a longer shelf life, are added to the fat food stuff along with water in the range of about 5 percent to 40 percent by weight of the emulsion.
- food preservatives such as potassium sorbate, calcium propionate, and sodium benzoate
- ingredients may also be added at this stage on an optional basis to adjust taste, ph, and color: (1) flavoring in the range of up to about 10 percent by weight; (2) food coloring in the range of up to 1 percent by weight to enhance butter-like appearance, the food coloring being either beta carotene or FD&C yellow no. 5 (this is added in the preferred embodiment) ; and (3) a ph adjuster in an amount necessary to adjust the ph of the emulsion to 4.5, which is preferred.
- flavoring serves as flavoring means to supply a favorable taste to the particular food.
- Other ingredients may serve the same function and therefore fall within the scope of the appended claims, such as butter, flavoring oils or margarine.
- other food coloring agents may be used as food coloring means.
- maltodextrins may be employed as substitutes or in combination with the Rice Maltodextrin DE 10 and Corn Maltodextrin DE 10 specifically named above, including maltodextrins made from a starch from corn, rice, potato and/or tapioca, the maltodextrin having a dextrose equivalent of less than 20.
- the baking fat food stuff creamed at the beginning comprises butter. Using real butter insures a flavorful product.
- the fat food stuff is margarine.
- the fat food stuffs originally creamed constitute flavoring in the range of up to about 10 percent by weight of oil, butter oil flavoring, olive oil flavoring, peanut oil flavoring, canola oil flavoring, corn oil flavoring and saf flower oil flavoring. Many of these flavorings contain a trace amount of oil, yet provide a rich flavor to non-fat foods.
- the ingredients are mixed on a higher speed for approximately three minutes until the butter is completely dispersed.
- certain mixers with a smaller capacity require that the emulsion be mixed at a slow speed, preferably about 60 revolutions per minute, for 1 minute, before the emulsion is mixed at the higher speed.
- the emulsion should not be overmixed. Cool water is preferred while mixing to prevent lumps. Adding hot water is not necessary and may even be detrimental.
- the emulsion can be incorporated into foods as a substitute for the fat in the foods.
- the recipes call for butter, margarine, shortenings, oils, lards, cream cheese or other fats
- the emulsion may generally be added as a substitute on a cup for cup or pound for pound basis.
- the emulsion which acts as a fat substitute for high fat products and products which must be chilled, such as croissants, can be prepared according to the following most preferred method, entitled Formula 1:
- Formula 1 Ingredients % by weight
- Citric acid (As needed)
- Flavoring may also be added in an amount comprising approximately .08 percent by weight.
- Croissants are typical examples of a high fat product.
- the emulsion is rolled into a croissant dough forming at least 81 layers.
- the emulsion is laid on a flattened croissant dough and folded.
- the combined emulsion and croissant dough are chilled, rolled and folded creating the layers necessary for a croissant.
- the dough is then rested and rolled out into approximately one forth inch thickness and cut into triangles.
- the individual croissants are rolled into croissant shape and either proofed and baked off or frozen and proofed and baked at a later time.
- the higher percentage of fat food stuff helps to ensure the rolling out and maintaining of the layers so necessary in producing a palatable croissant. Butter taste is imperative to a tasty croissant and is achieved with the help of the emulsion.
- the finished low-fat croissant is slightly heavier than a fat-filled croissant but this slight textural difference, if it in fact occurs, is a small concession in achieving a croissant that has almost two- thirds less fat than normal.
- the low-fat croissant does not leave a film of fat in the mouth like a regular croissant does and was voted in a test to be a more acceptable croissant than the high-fat croissant.
- the above described method is an example of the proportions in which the components of the emulsion can be combined in products which demand higher fat, such as croissants and creme puffs.
- the butter or margarine comprises the fat food stuff which gives the products a taste similar to the full-fat products.
- Dried butter is added to enhance the taste and appeal of the product.
- Coloring is added to enhance the commercial appeal when the product is sold. Preservatives increase shelf- life and become more necessary as the setting in which the products are sold becomes more commercial.
- the low fat, low calorie substitute fat food stuff emulsion can be further used to reduce the amount of fat in a product by employing the emulsion as a substitute for the fat in eggs.
- the emulsion is employed in conjunction with the egg white while the yolk is omitted from the recipe.
- the emulsion is combined with raw egg whites to replace the fat of whole eggs according to the following formula: about 50 grams of egg white combined with about 7 grams of the low fat, low calorie substitute fat food stuff emulsion create a low fat egg white mixture.
- This mixture can be substituted on a one to one basis for a whole egg called for in a recipe. The mixture works better if it is blended in a blender for approximately ten seconds rather than being mixed in a mixer.
- Cream puff dough is another example of the versatility of the emulsion.
- the first step is to add one part emulsion to two parts water to a pan and bring both ingredients to a boil melting the emulsion.
- Other dry ingredients including flour and salt are added into the boiling liquid forming a cream puff dough.
- the resulting dough is then removed from the heat.
- the fat food stuff replaces the shortening which is typical in cream puff recipes.
- the low fat egg white mixture replaces the eggs called for and is beat into the dough in a mixer incorporating air needed for the puffing effect.
- the resulting dough is then dropped into desired shapes and baked off.
- the result is that the low-fat cream puff or eclairs are very comparable to the high-fat cream puff shell.
- the low-fat cream puff is texturally substantially similar and browns and tastes as good or better than its fat counterpart.
- the following examples illustrate the number of calories and the amount of fat reduced by using the emulsion described using the above formula.
- FROM FAT Formula 2 can be widely substituted on a one-to-one basis for the fat, butter, or oil in many different foods, including frostings, candies, toppings, ice creams, sauces, uncooked foods, brownies, cheese cakes, carrot cakes, other cakes, muffins, cookies, breads, bun dough, and other foods.
- the following ingredients can be incorporated into the emulsion in the following percentages in Formula 2, serving as the most preferred method:
- Flavoring may also be added in an amount comprising approximately
- the percentage of fat in these products tends to be considerably less than in the croissants and yet the products still turn out satisfactorily.
- the same steps are taken as in making croissants except that after the ingredients are mixed, on the second speed, the ingredients are poured into a baking pan and baked.
- the brownies made with the emulsion have a rich buttery taste and are moist and chewy. In taste- testing, the results are very satisfactory.
- OATMEAL MUFFINS OATMEAL MUFFINS 1 SMALL MUFFIN 1 SMALL MUFFIN 203 CALORIES 276 CALORIES
- the preferred method for achieving a rich buttery taste is to incorporate real butter (or margarine if lower fat is desired) and real dehydrated butter for additional flavoring.
- the following ingredients can be incorporated into the emulsion in the percentages in Formula 3, serving as a method to make foods, such as bread products and doughs which have very little or no fat, yet have a texture similar to full- fat foods.
- Oil flavorings while containing trace amounts of oil, serve to flavor these products and are very pervasive throughout foods, without incorporating fat or by incorporating very little fat. Using this method, it is possible to make an emulsion without or essentially without fat:
- Citric Acid (As needed)
- the method for making this emulsion is relatively simple.
- the following basic steps comprise a method for creating a no fat, low calorie substitute fat food stuff emulsion for use in making foods:
- the method for creating a low fat, low calorie fat food stuff emulsion may further comprise the steps of creaming a baking fat food stuff in an amount of about 1 to 40 percent by weight and adding the creamed baking fat food stuff to the ingredients described in step (a) .
- step (a) dried butter in the amount of up to about 1 percent by weight, food coloring in the amount of up to about 1 percent by weight, preservatives in an amount of up to about 1 percent by weight, whey protein in an amount by weight of up to about 2 percent, xanthum gum in an amount by weight of up to about 2 percent, and a second saccharide polymer in the range of about 1 to about 15 percent by weight.
- the baking fat food stuff is creamed at approximately 109 revolutions per minute, and the mixing of the emulsion is accomplished at approximately 109 revolutions per minute.
- This emulsion can be made from the ingredients described in this disclosure without any additional spray- drying, homogenization, heating, pasteurization, addition of enzymes, incubation, addition of salt, addition of alcohol, pressurization, filtration, washing, drying, or shearing.
- the preferred embodiment of flour comprises 50% all-purpose flour and 50% pastry flour. D. Add vinegar and ice water to second mixture, creating third mixture. Stir until moistened.
- the chocolates are comprised of a chocolate flavoring which is either chocolate liquor or defatted cocoa or both. Either flavoring may be added separately in an amount by weight of up to 12 oz or they may be combined to form the chocolate flavoring mixture in an amount by weight of up to 12 oz. Most of the fat in chocolate is in the chocolate liquor and the remaining is added as cocoa butter. The goal of this invention is to reduce the chocolate liquor, yet keep the chocolate taste with the defatted cocoa and replace the cocoa butter with the fat replacement. Sweetness is added by using powdered sugar. A semi-sweet chocolate has more sugar.
- An emulsifier such as lecithin emulsifier serves for textural support of the chocolate, not the fat replacement.
- the chocolates are particularly subject to one's individual taste and ingredients, e.g. sugar, dry milk, and vanilla should be added to suit one's own taste. Baking the chocolate may enhance texture.
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Edible Oils And Fats (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US7631893A | 1993-06-11 | 1993-06-11 | |
US76318 | 1993-06-11 | ||
PCT/US1994/006589 WO1994028741A1 (en) | 1993-06-11 | 1994-06-10 | Low fat, low calorie fat substitute |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0707448A1 EP0707448A1 (en) | 1996-04-24 |
EP0707448A4 true EP0707448A4 (nl) | 1996-05-22 |
Family
ID=22131235
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP94920161A Withdrawn EP0707448A1 (en) | 1993-06-11 | 1994-06-10 | Low fat, low calorie fat substitute |
Country Status (4)
Country | Link |
---|---|
EP (1) | EP0707448A1 (nl) |
AU (1) | AU7105694A (nl) |
CA (1) | CA2158730A1 (nl) |
WO (1) | WO1994028741A1 (nl) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH09145A (ja) | 1995-06-15 | 1997-01-07 | Unilever Nv | 食用積層ドウおよびそのための食用積層用分散体 |
US6099887A (en) * | 1996-02-09 | 2000-08-08 | Lbi Acquisition Corp. | Process for preparing an edible laminated dough and edible lamination dispersion therefor |
EP0788743A1 (en) | 1996-02-09 | 1997-08-13 | Unilever N.V. | Process for preparing an edible laminated dough and edible lamination dispersion therefor |
EP2395849A1 (en) * | 2009-02-10 | 2011-12-21 | Cargill, Incorporated | Emulsion-like compositions |
MA34134B1 (fr) * | 2010-03-01 | 2013-04-03 | Csm Nederland Bv | Émulsion de boulangerie à teneur en matières grasses réduite et utilisation de l'émulsion dans préparation de pâte feuilletée |
US20130273226A1 (en) | 2010-09-24 | 2013-10-17 | Cargill, Inc | Fat replacer combination for partial or total substitution of fat in food products, and a food product comprising the same |
BR102015031065B1 (pt) * | 2015-12-11 | 2021-09-28 | Duas Rodas Industrial Ltda | Preparados substitutos de gorduras em recheios |
WO2021133805A1 (en) * | 2019-12-23 | 2021-07-01 | Cargill, Incorporated | Reconstituted soluble tapioca flour |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0443844A1 (en) * | 1990-02-20 | 1991-08-28 | A.E. Staley Manufacturing Company | Starch hydrolysates |
EP0566428A1 (en) * | 1992-04-16 | 1993-10-20 | Kraft Foods, Inc. | An aqueous gel matrix for replacement of confection fats |
WO1994021128A1 (en) * | 1993-03-25 | 1994-09-29 | Unilever N.V. | Fat-reduced laminated doughs |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3207609A (en) * | 1964-11-12 | 1965-09-21 | Nat Dairy Prod Corp | Egg product |
US4906490A (en) * | 1987-08-26 | 1990-03-06 | Cumberland Packing Corp. | Method of producing butter flavored granules |
US5275837A (en) * | 1992-05-18 | 1994-01-04 | Eastman James E | Starch hydrolysates as fat replacements |
-
1994
- 1994-06-10 AU AU71056/94A patent/AU7105694A/en not_active Abandoned
- 1994-06-10 CA CA002158730A patent/CA2158730A1/en not_active Abandoned
- 1994-06-10 EP EP94920161A patent/EP0707448A1/en not_active Withdrawn
- 1994-06-10 WO PCT/US1994/006589 patent/WO1994028741A1/en not_active Application Discontinuation
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0443844A1 (en) * | 1990-02-20 | 1991-08-28 | A.E. Staley Manufacturing Company | Starch hydrolysates |
EP0566428A1 (en) * | 1992-04-16 | 1993-10-20 | Kraft Foods, Inc. | An aqueous gel matrix for replacement of confection fats |
WO1994021128A1 (en) * | 1993-03-25 | 1994-09-29 | Unilever N.V. | Fat-reduced laminated doughs |
Non-Patent Citations (1)
Title |
---|
See also references of WO9428741A1 * |
Also Published As
Publication number | Publication date |
---|---|
CA2158730A1 (en) | 1994-12-22 |
WO1994028741A1 (en) | 1994-12-22 |
AU7105694A (en) | 1995-01-03 |
EP0707448A1 (en) | 1996-04-24 |
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