Patent ID: 8637106
Filing Date: 2014-01-28
Classification: A21D

Abstract:
1. A method for preparing a low-fat composition, comprising steps of: (a) providing a liquid slurry at a temperature of about 33° F. to about 50° F., the liquid slurry comprising a suspension of about 1% to about 3% setting agent in about 97% to about 99% liquid; wherein the setting agent comprises xanthan gum and locust bean gum, and wherein the setting agent is selected so that the liquid slurry has a viscosity in the range of from about 3000 cps to about 8000 cps; (b) providing a creamed composition comprising sweetener and up to about 3 weight percent of a fat source; (c) combining the liquid slurry with the creamed composition to form a mixture; (d) combining the mixture with flour or flour replacement ingredient; a fiber having a water holding capacity of about 500 (grams H (e) extruding and cutting the low-fat batter-like composition into discrete, generally non-flowable product units.