A LOW-CALORIE STABLY EMULSIFIED FOOD PRODUCT, A PROCESS FOR MAKING SAME AND A TEXTURE-IMPROVING COMPOSITION FOR USE IN MAKING THE PRODUCT

Abstract: Stable oil-in-water emulsion food product including mayonnaises, salad dressings, sauces and spreads having a dispersed fat phase which is at the most 20 wt% and an aqueous phase comprising a vegetable ingredient, a process for making the low-calorie food product and a texture-improving composition comprising a vegetable ingredient and a thickening agent.

Description: A LOW-CALORIE STABLY EMULSIFIED FOOD PRODUCT, A PROCESS FOR MAKING SAME AND A TEXTURE-IMPROVING COMPOSITION FOR USE IN MAKING THE PRODUCT FIELD OF THE INVENTION The present invention relates to a stably emulsified food product, a process for making such a food product and a texture-improving composition which is useful in making an emulsified food product. TECHNICAL BACKGROUND OF THE INVENTION Food products which are oil-in-water emulsions include mayonnaises, creamy salad dressings, sauces such as bear- naise sauce, hollandaise sauce and certain types of creamy spreads including chocolate spread. Typically, food pro¬ ducts of this type are emulsions comprising a dispersed phase of edible fats such as vegetable oils, an emulsifying agent such as egg yolk or egg yolk lecithin and a continu¬ ous aqueous phase optionally comprising acidifying agents, sweetening agents, salt, thickening agents or flavouring agents. The amount of the dispersed fat phase in commercial oil-in- water emulsion food products varies i.a. according to the product type. Thus, commercially available mayonnaises may typically have a fat content in the range of 30-80 wt% of the product. Mayonnaises having a relative low content of fat such as in the range of 30-50 wt% are frequently refer¬ red to as "light mayonnaises . The majority of available salad dressings have fat contents in the range of 20-50 wt% and sauces and spreadable products have fat contents typi¬ cally being in the range of 30-50 wt%. Commonly, such salad dressings and spreadable products having fat contents in the range of 20-30 wt% are also referred to as "light" products. However, the high fat content of these presently available emulsified products make them less acceptable from a nutri- tional point of view. A clear need therefore exists to develop such products in which the fat content is reduced significantly and several attempts in this direction have been disclosed. With the known techniques, however, a relatively high amount of the fat phase is critical for the desired charac¬ teristics which are associated with conventional mayon¬ naises, salad dressings and sauces. The acceptability of such oil-in-water emulsion food products may be assessed according to criteria which are related to the high amount of dispersed fat: viscosity, texture, mouth feel, colour and flavour, the acceptability level of which may vary according to the particular product type. In general, the products should have a viscosity when determined by a BROOKFIELD™ viscometer as defined in the below examples, in the range of 30.000-400.000 cps and have a creamy, smooth, short and rich/full texture. In the present context, the term "mouth feel" is used to describe the overall sense impressions resulting from the mastication of the product in the mouth and includes an impression of viscosity and texture, the degree of flavour being released and also sensing of the product not becoming attached to the oral ucosa. It is well-known in the art that a certain amount of a water soluble thickening ingredient, which typically is a mixture of modified starches and vegetable gums, is re¬ quired to obtain the above-mentioned desired product cha¬ racteristics, the required amount and the composition of such thickening ingredients being related in particular to the content of fat and the desired viscosity. When the fat content is reduced and the water phase is increased, a higher amount of thickening ingredients is required to obtain acceptable product characteristics. However, at a certain point the amount of thickening agents needed to obtain an acceptable viscosity will result in unacceptable texture, mouth feel and taste characteristics of the resulting fat-reduced emulsion products. Thus, a high content of starch and/or vegetable gums may confer to the product a sticky or spongy texture and an unacceptable mouth feel. It is presently recognized in the art that economically and technologically acceptable means of reduc¬ ing the fat content of the above-mentioned oil-in-water emulsion products to less than about 20 wt% without adver¬ sely affecting or loosing their desired characteristics, are not available. In EP 0 366 336 are disclosed mayonnaise-type emulsions containing fat in the range of 10-40 wt%, 40-70 wt% water, 3-8 wt% starch, 0.4-0.7 wt% milk protein concentrate, acidifying agents and 0.1-0.5 wt% of a hydrocolloid such as xanthan gum or carboxymethylcellulose, as well as a process for making the emulsions. The process comprises addition of the fat in two steps, two emulsifying steps and a heat treatment of the resulting product which treatment is necessary to gelatinize the starch. In CA 834095 is disclosed a salad dressing containing 5-12 wt% edible vegetable oil, 3-10 wt% of a gelatinised starch, 0.1-2 wt% propylene glycol alginate and 0.1-2 wt% glycerol. The dressing is made by a process which includes the preparation of a starch-containing paste and cooking of this paste. Sϋ 805986 discloses edible oil-in-water emulsions with a fat content of 3-20 wt% comprising milk proteins; a stabi¬ lizing ingredient selected from saccharose, glucose, starch, glycerol, sorbitol, pectin and sodium alginate; and a calcium salt. US 4,140,808 discloses a sterilized mayonnaise product having a fat content less than 30 wt% comprising 25-75 wt% of buttermilk which has been subjected to a treatment at an elevated temperature and at low pressure to remove un- desirable aromatic components, forming the treated butter¬ milk into a finely divided suspension of protein particles and cooling the resulting suspension. The present invention provides edible oil-in-water emulsion products in which the fat content is reduced to 20 wt% or less in such a manner that the advantageous effects on the above-mentioned product characteristics which is associated with a higher fat content is substantially unaffected, and which can be made by conventional and economical industrial processes. SUMMARY OF THE INVENTION In a first aspect, the present invention relates to a stably emulsified food product containing 1-30 wt% of a dispersed fat phase, at least one emulsifying agent and a continuous aqueous phase, the aqueous phase containing 0.1-20 wt% dry matter of a vegetable ingredient comprising native dietary fiber which is less than 50% water soluble, and native starch, in a weight ratio which is in the range of 1:32 to 1:1, the proportion of dietary fiber being at least 5 wt% of the vegetable ingredient dry matter when determined as non-starch polysaccharides (NSP) , and the proportion of starch being at least 50 wt% of the vegetable ingredient dry matter, and a thickening agent which is more than 90% water soluble. It has surprisingly been found that the presence of a vegetable ingredient as defined above is capable of con¬ ferring,to the low-fat emulsified food products, the tech¬ nologically and sensory desirable characteristics generally associated wit the presence of a fat content in the range of 30-80 wt% in oil-in-water emulsion food products. In preferred embodiments of the invention the emulsified food product has a fat content which is at the most 20 wt% and preferred amounts of the vegetable ingredient dry matter in the aqueous phase is in the range of 0.5-10 wt%. In a further aspect, the present invention relates to a texture-improving composition for use in making an emul¬ sified food product, the composition containing a vege- table ingredient comprising native dietary fiber which is less than 50% water soluble, and native starch, in a weight ratio which is in the range of 1:32 to 1:1, the proportion of dietary fiber being at least 5 wt% of the vegetable in¬ gredient dry matter when determined as non-starch polysac- charides (NSP) , and the proportion of starch being at least 50 wt% of the vegetable ingredient dry matter, and at least one thickening agent which is more than 90% soluble in water, the weight ratio between thickening agents and the vegetable ingredient being in the range of 1:20 to 20:1. Preferably, the composition according to the invention has a weight ratio between thickening agents and the vegetable ingredient which is in the range of 1:10 to 10:1 and the composition is preferably in a dry form having a water content of at the most 20 wt%. In a still further aspect, the invention provides a process for making a stably emulsified food product comprising mixing 1-30 wt% of an edible fat, at least one emulsifying agent and an aqueous phase containing 0.1-20 wt% dry matter of a vegetable ingredient comprising native dietary fiber which is less than 50% water soluble, and native starch, in a weight ratio which is in the range of 1:32 to 1:1, the proportion of dietary fiber being at least 5 wt% of the vegetable ingredient dry matter when determined as non- starch polysaccharides (NSP) , and the proportion of starch being at least 50 wt% of the vegetable ingredient dry matter, and at least one thickening agent which is more than 90% water soluble, the weight ratio between thickening agent and the vegetable ingredient being in the range of 1:20 to 20:1, to obtain an oil-in-water emulsion. DETAILED DISCLOSURE OF THE INVENTION As previously defined, the food products according to the invention are stably emulsified oil-in-water emulsions comprising 1-30 wt% of a dispersed fat phase. In the pre- sent context, the term "fat" refers to edible lipid sub¬ stances in a general sense, including natural or synthe¬ sized fats and oils consisting essentially of triglycerides such as for example soybean oil, sunflower oil, corn oil, cottonseed oil, olive oil, palm oil, coconut oil or fat, butter fat and fish oil, which may be partially or com¬ pletely hydrogenated, fractionated, interesterified or modified otherwise, as well as edible lipid materials having properties similar to triglycerides, which materials may be indigestible such as polyol fatty acid polyesters. Preferred products according to the invention comprises an amount of dispersed fat phase which is at the most 20 wt%. In more preferred embodiments, the products have a fat phase which is at the most 15 wt% such as at the most 10 wt%. In even more preferred embodiments, the products according to the invention contains a fat phase which is at the most 5 wt% and in particularly preferred embodiments, the fat phase is at the most 3 wt%. In the present context, the term "stably emulsified" refers to a state where the two P ses of an emulsion do not separate to a visually detectable level during the normal shelf-life of the product. A reduced emulsion stability may be related to inadequate amounts of emulsifying agent or inadequate mechanical treatment during manufacturing. It may also be due to the syneresis phenomenon occurring when the water binding capability of water binding thickening agents in the emulsion is reduced with time. The frequency with which syneresis is experienced in oil-in-water emul- sions varies inversely as the fat content as a result of the need to incorporate increasing amounts of thickening agents when the aqueous phase is increased. In those emulsified products according to the invention which are of the types usually referred to as mayonnaises, creamy salad dressings and mayonnaise-like sauces such as bearnaise and hollandaise sauces, egg yolk or egg yolk lecithin is normally used as the emulsifying agent, option¬ ally in the form of pasteurized products. The egg yolk emulsifying agent may comprise liquid egg yolks, frozen egg yolks, dried egg yolks, liquid whole eggs, frozen whole eggs, dried whole eggs or combinations of these egg yolk products. The amount hereof which is required depends on the composition of the emulsified food product, in par¬ ticular on the amount of fat which is to be dispersed. Typically, the amount of egg yolk when used as tne only emulsifying agent will be in the range of 2-6 wt%. In addition to its emulsifying effect, egg yolk confers to the emulsified product a desired yellow/yellowish colour, and it contributes to the desired creamy texture of the emulsified food product. Other useful emulsifying agents which may be used as the sole emulsifier or in combination with an egg yolk emul¬ sifying agent in the products according to the invention are selected from vegetable lecithin such as soybean leci- thin, proteins such as for example milk proteins or edible oil-in-water emulsifying agents which are fatty acid deri¬ vatives s'^^ as r l" , * r cerol m i l fatt""- acid eεt* a " c! ϊ ■ > ■■ >«- ■ in/--i— ing as examples glycerol monostearate or glycerol di- stearate or mixtures of such emulsifiers. As previously defined, the food products according to the invention contains a continuous aqueous phase containing 0.1-20 wt% dry matter of a vegetable ingredient comprising native dietary fiber which is less than 50% water soluble, and native starch. In the present context the term "native dietary fiber" refers to a non-starch polysaccharide material of plant origin being less than 50% water soluble and which resists digestion by the human alimentary enzymes and which is essentially in the form in which it is present in the plant and which has not been subjected to any substantial chemi¬ cal or enzymatic modification. When used herein the term "water soluble" is related to the enzymatic method for simultaneous determination of soluble and insoluble fiber published by the Association of Official Analytical Che¬ mists (AOAC) in J. Assoc. Official Anal. Chem.. 1985, 68. No. 4. Essentially all plant materials contain dietary fiber, particularly in their cell walls. Dietary fiber is a gene- ric term that includes a number of unique chemical struc¬ tures and characteristic physical properties. The principal components of dietary fiber are the major structural com¬ ponents of plant cell walls: cellulose, non-cellulosic polysaccharides including hemicellulose and pectic substan- ces, and lignin. All dietary fiber components apart from lignin are non-starch polysaccharides (NPS) . The term NPS are frequently used as a practical indication of the diet¬ ary fiber content of a plant material. It should, however, be noted that the term NPS does not include lignin. Typically, cell walls of immature plants consist of about 25 wt% cellulose, 60 wt% ncn-cεllulcsic polysaccharides and a trace of lignin, whereas the mature cell wall typically contains about 38 wt% cellulose, 43 wt% non-cellulosic polysaccharides and 17 wt% lignin. Among the above-men- tioned dietary fibers cellulose, lignin and some hemicel- luloses are water-insoluble. Remaining hemicelluloses and some pectic substances are at least partially water so¬ luble. From this explanation it will be understood that the degree of water solubility of a dietary fiber-contain- ing vegetable material depends on the composition of the dietary fiber component hereof. As examples, about 55% of the potato dietary fiber component and about 85% of the dietary fiber component of wheat bran, are water-insoluble. The amount of the dietary fiber component in plant materi- als varies according to the botanical species and the maturity of the plant. As examples, potatoes contain about 2 wt% and carrots about 2.1 wt% of NPS on a fresh weight basis, i.e. about 10 wt% in the dry matter. The NPS content of dried materials such as soy flour and dried peas is about 14 wt% and 19 wt%, respectively. Among cereal materi¬ als white wheat flour has a NPS content of about 3.3 wt%, whole wheat flour one of about 10.4 wt% and wheat bran has a NPS content of about 41 wt%. In the present context a useful characteristic of dietary fibers as defined above is their hydratability which is i.a. a function of the three- dimensional structure of the fibers. This hydratability is reflected in a high water holding capacity. It has been found that vegetable ingredients containing a native dietary fiber component which is in the range of 8-12 wt% of the dry matter are useful in the invention. Accordingly, in one embodiment, a product according to the invention comprises in the aqueous phase a vegetable in¬ gredient having a dry matter dietary fiber content which is at least 10 wt%. However, consumer preferences as to the characteristics of emulsified food products according to the invention may vary in different market places. Since the proportion of dietary fiber in the vegetable ingredient may influence these characteristics, a suitable proportion of dietary fiber in the vegetable ingredient may vary considerably. It is considered that in general a minimum proportion of 5 wt% NSP is required to obtain acceptable emulsified products according to the invention. In certain types of emulsified products according to the invention a vegetable ingredient having a considerably higher dietary fiber content such as at least 15 wt%, may be preferable. As used herein, starch is defined as a naturally occurring, high-polymeric carbohydrate occurring in plant materials in the form of white granules, usually made up of both a linear polymer (amylose) and a branched polymer (amylopec- tin) . The many botanical varieties of starch exhibit dif¬ ferences with respect to their physical characteristics and chemical composition. Starch granules from grains such as rice and maize vary between 3 and 20 μm with respect to the average size of their largest diameter, and those from roots and tubers such as tapioca, arrowroot or potatoes between 10 and 100 μm. Thus as an example, rice starch has an average granule size of about 4 μm, maize starch one of about 14 μm and potato starch one of about 100 μm. Starch granules swell progressively in water as the tempe¬ rature is raised into the range of 60-70°C. This swelling phenomenon is an indication of the binding of water to the starch. Above this temperature level, the granules undergo gelatinization whereby a paste or sol is formed. In gene- ral, small granules swell and gelatinize more slowly and at a higher temperature than large granules. The structure of the individual granules may be disrupted by mechanical means. After rupture, the granules tend to swell and gela¬ tinize even in cold water. Large granules, such as those of potato starch, are more fragile than small granules of e.g. rice starch. Starches which have been pre-gelatinised by heat treatment and subsequently dried swell readily at temperature levels below that indicated above for non- treated starches. Furthermore, starches of different botanical origins may vary in their chemical composition. Thus the distribution between amylose and amylopectin may vary and the content of fat may be different. In the latter respect there is a characteristic difference between grain starches and star¬ ches derived from tubers and roots. In grain starches the amylose is in the form of a lipid-amylose complex whereas in tuber and root materials the amounts of fat are insig¬ nificant. Thus, wheat starch contains about 0.23 wt% fat in terms of ether extractable components whereas potato starch contains only about 0.12 wt%. The relatively high fat content of grain starches may influence the technological characteristics thereof, e.g. as regards their use as water binding agents since it has been reported that defatting of such starches increases their water binding capacity and swelling power (Lorenz et al., 1983, Starch/Starke. 35, 123-129) . Based on these physical and chemical characteristics of different botanical forms of native starch it is contempla- ted that a highly useful vegetable ingredient according to the invention is one containing native starch comprising granules having an average size within the range of 10- 200 μm, preferably in the range of 50-150 μm and which is substantially free from fat, such as less than 0.15 wt% fat. In addition to the characteristics explained above, starch of plant tubers and plant roots have a high water binding capacity which make such vegetable materials useful in the present invention. As an example, potato starch has the highest water binding capacity of any starch which is assumed to be due to a low degree of association between the st^-^c Ticiecules hereof. It has been found that dietary fiber-containing vegetable ingredients comprising at least 50 wt% of native starch in the dry matter are useful ingredients in the present inven- tion. However, in particular emulsified products it may be preferable that the proportion of starch is at least 60 wt% and even more preferred that it is at least 70 wt%. As defined above, the starch of the vegetable ingredient is 5 native starch. In the present context the term "native" indicates that the starch is substantially in the form in which it is present in the fresh plant material and that it has not to any substantial extent been chemically or en¬ zymatically modified. 0 As it has defined above, a useful vegetable ingredient has a native dietary fiber content of the dry matter which is at least 5 wt% and a dry matter native starch content of at least 50 wt%, the weight ratio between dietary fiber and starch being in the range of 1:32 to 1:1. In specific 15 embodiments, a preferred dietary fiber:starch ratio is in the range of 1:20 to 1:2, more preferred in the range of 1:15 to 1:3 and most preferred in the range of 1:10 to 1:4. In one embodiment of the invention, the vegetable ingredi¬ ent is a native non-fractionated plant material selected 20 from the group consisting of plant tuber materials, plant root materials, cereal grains and dicotyledonous plant seeds. In the present context, the term "non-fractionated" is used to indicate that the composition of the dry matter of the plant material as used is substantially unaltered 25 relative to the composition of the plant material in its fresh state. Useful native non-fractionated plant materials include plant materials which are in the fresh state and having an inherent water content which is preferably at least 70 wt% "Ϊ D Qiirh i ~ ez -FT-OCVI Til ϊSTTt- tiil-ioir- ma ori s i e a *** " * ""' nl aτ>.t * »"G Λ +" • > ■■■ > * ■ »+-.-> *••--! — als. Typical examples of fresh tuber materials are potatoes and useful plant root materials include tapioca roots, cassava roots and arrowroots. In useful embodiments, such fresh plant materials are in a pre-cooked form. It is contemplated that i.a. the swelling of starch resulting from the pre-cooking step increases the water binding capability of the vegetable ingredient. Furthermore, the pre-cooking will result in a tender or soft texture of the material which facilitates an optionally required comminu¬ tion step. Suitable time/temperature conditions for pre- cooking varies according to the type of vegetable material. As an example peeled potatoes are pre-cooked by boiling in open air for about 20 minutes or in a pressure cooker for a time period sufficient to obtain the same tenderness as that obtained by the above open air boiling. In further embodiments of the invention the vegetable ingredient is selected from dry non-fractionated plant materials having e.g. a water content which is at the most 20 wt%. Such dry materials may be selected from plant tuber materials, plant root materials, cereal grains and dicoty¬ ledonous plant seeds having a content of dietary fiber and starch as defined herein. Examples of suitable dry plant materials include dried pre-cooked potatoes, lentils, wheat kernels, rye kernels, barley groats and wheat wholemeal. A further useful vegetable ingredient as defined herein may be a mixture of a separated native starch component and a separated native dietary fiber component which is less than 50% water soluble. As an example, a vegetable ingredient may be a mixture of a separated native starch component such as separated potato starch, arrowroot starch or grain starch and a separated native dietary fiber component e.g. being selected from potato fiber, beet fiber, pea fiber, soy hulls, potato pulp or fruit pulp. As used herein, potato pulp is defined as the potato waste material remain¬ ing when starch has been partially extracted from the raw "nri't'a't-nc.c-; ϊ r> an l nriπe Ti a l *rn-ι"J- a + • ■■ » e-H a-r-r- ' h maniif a n iiyi n« process. A typical composition of an industrially prepared potato pulp is as follows (wt%) : starch 30%, cellulose 25-30%, hemicellulose 10-15%, pectic substances 15%, ashes 5% and protein 5%. Such mixtures are advantageously sub¬ jected to a heat treatment while suspended in water. A further useful vegetable ingredient as it is defined herein is obtainable by supplementing a native non-frac- tionated plant material of which the dry matter proportion of native dietary fiber is less than 5 wt% with a suffi¬ cient amount of native dietary fiber being less than 50% water soluble, or by supplementing a native non-fraction¬ ated plant material of which the dry matter proportion of native starch is less than 50 wt% with a sufficient amount of native starch. In this context the term "sufficient amount" is used to indicate that the amount of native dietary fiber or native starch with which the plant materi¬ al is supplemented is an amount resulting in a proportion of dry matter native dietary fiber which is at least 5 wt% or a dry matter native starch proportion which is at least 50 wt%. As an example, carrots which in their dry matter have a dietary fiber content exceeding 5 wt% but a starch content which is less than 50 wt% may be supplemented with a sufficient amount of a native starch material. In accordance with the invention, such supplementing starch or dietary fiber materials may be any material comprising native starch or native dietary fiber, optionally in the form of materials comprising native starch or native diet- ary fiber which has been separated from the source plant material. In this context, a useful starch-containing supplementing material may e.g. be selected from grain flours including wheat flour and maize flour and separated tuber or root starch such as potato starch or tapioca starch. Useful dietary fiber-containing supplementing materials include potato fiber, potato pulp, beet fiber, ςa fiber so y ea fiber and tapioca fiber. Advantageously, a vegetable ingredient as defined herein may be subjected to a comminution by conventional processes such as milling, grinding or roller treatment resulting in particle sizes e.g. being in the range of 0.01 to 2.0 mm. Such comminuted ingredients may e.g. be provided in the form of granules, flakes or powder. In accordance with the invention, dry vegetable ingredient as defined above may be added in the dry form to the emul¬ sified products, optionally together with an amount of water corresponding at least partially to the balance between the water content of a fresh and a dry plant mate¬ rial. However, the dry materials may preferably be hydrated prior to use by subjecting the materials to a rehydration or a soaking step at ambient temperatures or at an elevated temperature such as in the range of 25-100°C for a period of time required to obtain a suitable rehydration and/or binding of water to the dietary fiber and starch. When the dry vegetable ingredient is not in a pre-cooked form, the rehydration or soaking step is preferably carried out at an elevated temperature in order to obtain swelling of the starch. In accordance with the invention, a suitable amount of the vegetable ingredient as herein defined is an amount which in a food product according to the invention results in a viscosity, texture, mouth feel, flavour and colour which are associated with corresponding conventional emulsified product types having a fat content in the range of 30-80 wt%, the basis of comparison being that the amount of fat which is left out in products according to the inven¬ tion is replaced by the vegetable ingredient and optionally water whereas contents of other ingredients are substan¬ tially maintained. Accordingly, useful amounts of the vegetable ingredient include amounts in the range of 0.5—10 wt%. As an example it has been found that an ingredient in the form of coarse¬ ly comminuted boiled potatoes can be added in amounts up to 6-8 wt% calculated on the product without any detectable effect on the texture of the products. In specific embodi- ments, however, it has been found that when the amount of such an ingredient is increased to a level of 8-10 wt%, a certain particulate structure may become recognizable. It is to be expected that the above-mentioned particulate structure can be eliminated by subjecting the vegetable ingredient to a further comminution e.g. by conventional mechanical means such as milling, extrusion, blending, roller treatment or grinding. In accordance with this observation, specifically useful embodiments of the inven- tion may include use of the vegetable ingredient in amounts being in the range of 1-5 wt%. In one embodiment of the invention the low-fat emulsified food products contains as the vegetable ingredient a potato material. Such a material may be in the form of boiled or pressure cooked whole potatoes, dried pre-cooked potatoes e.g. in the form of a powder, flakes or granules, re- hydrated dried pre-cooked potatoes. Preferably, the materi¬ al when it is in the form of boiled or pressure cooked potatoes is comminuted prior to use. Optionally, a potato material as defined above may be subjected to a treatment which eliminates or reduce the content of viable microor¬ ganisms such as an irradiation process. In the present context, a further advantageous feature of a suitable vegetable ingredient including a potato material is a bland and neutral taste which allows the material to be added in amounts within the defined range without any detectable adverse effects on the flavour of the emulsified products. The aqueous phase of emulsified food products according to the invention such as mayonnaises, salad dressings and oil- in—water emulsion sauces ma r contain further edible in¬ gredients such as thickening agents, acidifying agents, sweetening agents, salt, preservatives, antioxidants or flavouring agents. Thickening agents as defined below are widely used in the food industry as auxiliary ingredients. Thickening agents as defined herein are also frequently referred to as gell¬ ing or stabilizing agents due to " their ability to form hydrocolloids. In the present context, thickening agents are defined as viscosity enhancing polysaccharide hydro¬ colloids which are more than 90% water soluble, typically being selected from modified starches, partially hydrolyzed starches, alginic acid or salts or esters thereof, water soluble cellulose derivatives such as carboxymethylcel- lulose and hydroxypropyl methylcellulose, vegetable or microbially derived gums, pectins, carrageenans and mucila¬ ges. When used as thickening agents in emulsified food products, starches are typically starches which have been modified e.g. by heating with addition of chemical reagents. Such a treatment may result in starch products having technologi¬ cally advantageous properties such as thin-boiling or chlorinated starches. Typical examples of modified starches which are commonly used as thicjcening agents include acety- lated distarch adipate, acetylated distarch phosphate and hydroxypropyl distarch phosphate. Furthermore, starches which have been partially hydrolyzed e.g. by acid or base treatment or enzymatically may be useful thickening agents in food products according to the invention. Such hydroly¬ zed starches are typically referred to as dextrins or maltodextrins. Typically, commercial thickening ingredients for industrial manufacturing of emulsified food products comprise a mix- ture of vegetable hydrocolloids. As an example such a thickening ingredient mixture may comprise one or more modified starches and one or more hi*~ r hl" water soluble dietary fiber components including guar gum, xanthan gum, locust bean gum and propylene glycol alginate. The ratio between a modified starch component and the dietary fiber hydrocolloids varies i.a. according to desired content of the fat phase in the product to be manufactured, the pro¬ portion of modified starch generally being increased when the product has a relative low fat content. In typical thickening ingredient mixtures the weight ratio between the dietary fiber hydrocolloids and the modified starch com¬ ponent is in the range of 1:9 to 1:1. In an emulsified product having a high fat content the ratio is typically in the range of 1:7 to 1:5 whereas the ratio in "light" products may typically be in the range of 1:9 to 1:5. The amount of the thickening ingredient added to an emul¬ sified food product of the present types depends on the viscosity which is desirable in that particular product. In mayonnaises, the viscosity is typically in the range of 100.000-400.000 cps when determined as defined herein, in salad dressings and in warm sauces typically in the range of 30.000-100.000. Such viscosity levels may typically be obtained by the addition of 3-5 wt% of a commercial thick¬ ening ingredient mixture. As it has been explained above, a higher amount of a thickening ingredient may result in unacceptable product texture and mouth feel, in particular when the product is one having a low fat content. Preferably, products according to the invention such as mayonnaises, salad dressings and certain types of emulsion sauces has a pH in the range of 3.5 to 5.0. Accordingly, a sufficient amount of an edible acidifying agent or a mix¬ ture of such agents are added to these products. Suitable acidifying agents may be selected from vinegar, citric acid, lactic acid and malic acid. Suitable preservatives are selected from preservatives which within the pH range defined above has an antimicro¬ bial ef ect on s^oil ^e or f anisms and τ " ι atho rτ enic or g isms which are capable of surviving or multiplying in the pro¬ duct. Examples of suitable preservatives are potassium sorbate, sodium benzoate and alkyl parahydroxy benzoates. The products according to the invention may furthermore comprise one or more flavouring agents, the types of which depend primarily on the desired flavour associated with a particular product type. Examples ' of suitable flavouring agents are mustard, chervil, tarragon, lemon and pepper. In a further aspect, the present invention relates to a texture-improving composition as previously defined con¬ taining a vegetable ingredient as defined above and at least one thickening agent as also defined above. As used herein, the term "texture-improving" refers to the capabi¬ lity of the composition when used according to the inven¬ tion to provide in an oil-in-water emulsion food product having a fat content which is at the most 30 wt%, a desired viscosity being in the range of 30000-400000 cps when determined as defined in the below examples, a mouth feel and a texture which is associated with an emulsion food product having a fat content in the range of 30-80 wt% and which does not contain the composition. A preferred weight ratio between the thickening agents and the vegetable ingredient of the composition is in the range of 1:10 to 10:1, a more preferred weight ratio being in the range of 1:2 to 2:1. The composition may if desired contain further ingredients selected from the groups of ingredients defined above which are useful in the making of products according to the invention such as fat, emulsifying agents including proteins, sweetening agents, preservatives or flavouring agents. In one embodiment, the composition comprises as the veget¬ able ingredient dried pre-cooked potatoes but it will be understood that any vegetable ingredient as defined herein a v be used. As an e am p le a useful texture—i ^rovi " composition may comprise as the thickening agent a mixture of modified starch such as distarch adipate, guar gum, xanthan gum, propylene glycol alginate and locust bean gum, the ratio between the water soluble dietary fiber compon- ents and the modified starch being 1:9 and as the vegetable ingredient a dried pre-cooked potato material. The texture-improving composition according to the inven¬ tion is preferably in a dry powder form having a water content which is at the most 20 wt%. The powder may option¬ ally contain further edible compounds which are useful in the making of powders such as anticaking agents, bulking agents or water absorbing agents. In a still further aspect of the invention there is provi- ded a process for making a stably emulsified food product. As previously defines, the process comprises mixing 1-20 wt% of an edible fat, an emulsifying agent and an aqueous phase, to obtain the food product. In a specific embodiment, the aqueous phase may be pre- heated to a temperature in the range of 25-100°C prior to mixing with the fat phase. In this context, a preferred temperature range is 70-90°C, 75-85°C being even more preferred. It is contemplated that such a pre-treatment may advantageously be used as a means of obtaining swelling of the starch of the vegetable ingredient and a useful degree of hydration of the dietary fiber component hereof. The process for making the product according to the inven¬ tion may be carried out in any conventional equipment which is suitable for making oil-in-water emulsion food products having a dispersed fat phase in excess of 30 wt%, and in accordance with any suitable conventional mixing procedure which is known in the art. In industrially useful embodiments of the process, the vero ble in g redient is in a dr * " * comminuted form such as a powder, a granulate or it is provided in the form of dry flakes. However, it may also advantageously be provided in a non-comminuted pre-cooked form. As an example, pre-cooked potatoes which are commercially available in plastic foil bags of a suitable size and weight may be used. When such a non-comminuted vegetable ingredient material is preferred it may, particularly in small-scale production be advanta¬ geous that the material be pre-cόmminuted in order to achieve a suitably small particle size such a particle size in the range of 0.01-2.0 mm. In the present context the term "suitably small" refers to a size of the particles where ingredient particles will be substantially unrecog¬ nizable in the emulsified products containing the ingredi- ent in the above-defined amounts. The pre-comminution step is conveniently carried out by well-known comminution procedures such as milling, extrusion, blending, roller treatment or grinding. Typically, the present emulsified products will be provided in the form resulting from the process according to the invention. However, it may be interesting for the food industry to provide the products in a form where the aque¬ ous phase after preparing the emulsion is partially removed under conditions which will preserve the obtained emulsion stability, the resulting partially dehydrated product being reconstitutable in such a way that the original composition and characteristics of the emulsified product is essential¬ ly regained. Removal of water from the product may be obtained by conventional industrial drying procedures, optionally modified to preserve the emulsion stability. Such procedures include as examples freeze-drying and spray-drying. When prepared, the emulsified food product according to the invention may conveniently form part of mixtures of the product and other suitable food ingredients such as meat, shellfish, fruit or vegetables wherein the emulsified r> roduct serves as a vehicle for the other ingredients. In this context meat is understood to mean any edible tissue including offal products such as liver, kidney or sweet- bread derived from an edible animal including mammals, birds and fish. The particle size of the other suitable ingredients may vary according to the product type but may typically be in the range of 2-10 mm. The invention is illustrated in the following examples. EXAMPLE 1 Mayonnaises containing 12 wt% fat In the following Examples concerning the making of low-fat mayonnaises, a typical example of a "light" mayonnaise recipe containing a fat phase of 30 wt% as shown below was used as a reference: Ingredient Thickening ingredient mixture 120 g Water 1551 g Sugar 72 g Pasteurized egg yolks 120 g Soybean oil 900 g Vinegar, 12.0 vol% 150 g Mustard paste 36 g Potassium sorbate 3 g Sodium benzoate 3 g The mixture of thickening ingredients (Palsgaard 5201™) contains modified starch (43 wt%) , guar gum, locust bean gum and sodium alginate (total water soluble fiber content 8 wt%) and protein (12 wt%) In initial experiments, mayonnaises with 24 wt% dispersed fat phase and 2 wt% mashed boiled potatoes and with 12 wt% fat phase and 0, 4 and 6 wt%, respectively of mashed boiled potatoes were prepared in order to adjust the acid content and the content of stabilizing ingredients. It was found that a mayonnaise containing 24 wt% fat and 2 wt% mashed boiled potatoes has approximately the same product quality as regards viscosity, texture, mouth feel and colour as the above reference product containing 30 wt% fat and no mashed potatoes. However, in the initial test products containing only 12 wt% fat, the commercial thickening ingredient mixture could when used in conventional amounts not in itself compensate for a significant reduction in product quality resulting from the lower fat content. Therefore, the pres¬ ent experiments were carried out to study the effect of mashed boiled potatoes on product quality characteristics in fat-reduced mayonnaises comprising a fat phase of 12 wt%. A series of 4 mayonnaise products containing a dispersed fat phase of 12 wt% was prepared according to the following recipes: Test mayonnaise product No. Ingredient, g 1 2 3 4 Mashed boiled potatoes 0 120 180 240 Thickening ingre¬ dient mixture 120 120 120 120 Total 3000 3000 3000 3000 Accordingly, the mayonnaise test product recipes contained the following amounts of a vegetable ingredient: 0, 4, 6 and 8 wt%. Relative to the reference product the omitted fat was replaced in test product No. 1 by the equivalent amount of water, in test product No. 2 by a mixture of mashed boiled potatoes and water in a weight ratio of 1:3.5, in test product No. 3 by a mixture of mashed boiled potatoes and water in a ratio of 1:2 and in test product No. 4 by a mixture in which the ratio between boiled pota- toes and water is 1:1.25. The boiled mashed potato ingredient was prepared by com¬ minuting boiled potatoes into particles having a diameter of less than about 1.5 mm by pressing the boiled potatoes through a sieve. The mayonnaises were prepared by means of a KORUMA™ labora¬ tory emulsion turbine. The aqueous phase comprising pas¬ teurized egg yolk and the water was poured into the mixing vessel of the turbine and the dry ingredients (sugar, salt, sorbate, and benzoate) and where relevant the mashed boiled potato ingredient were added followed by mixing for 2 minutes under vacuum. Subsequently, the oil was added slowly to the resulting aqueous phase and mixing was continued until the two phases were homogeneously emul¬ sified. Finally, the vinegar and the mustard mixture were added and mixed with the emulsion. The resulting mayonnaises were kept overnight at 8°C prior to assessment of their characteristics regarding texture, consistency, appearance and taste. Furthermore, pH and viscosity was measured. Viscosity measurements were carried out by means of a Brookfield™ RVT Viscometer using a T-spindle No. B at 2.5 rpm. The results of the assessments and measurements are sum¬ marized in the below table: TABLE 1 Characteristics of mayonnaises containing 12 wt% fat Mayonnaise* No. Parameter 2 3 pH 4.0 4.0 4.2 4.3 Viscosity There was no detectable taste of the mashed potato ingredi¬ ent. At the highest amount of mashed potatoes a somewhat gritty or particulate texture occurred. In the test product not comprising the vegetable ingredi¬ ent, the texture was assessed as being thin and watery which was reflected in a mouth feel which was significantly poorer than that experienced with conventional mayonnaises having a fat content above 20 wt% such as 30 wt%. These results clearly indicate that a commercially used thicken¬ ing ingredient mixture when used in an amount which is useful in making mayonnaises comprising a fat content above 20 wt% cannot compensate for a reduced viscosity or changes of texture and richness which will occur in a mayonnaise in which the fat content is reduced to 12 wt%. However, a mayonnaise with this low fat content acquires a viscosity and a consistency which is comparable to those of a mayon¬ naise having a fat content which is at least 30 wt% when a vegetable ingredient as defined herein is added in the proportions indicated above. The test products were kept at about 5°C for 4 weeks and subsequently inspected for any signs of emulsion instabili¬ ty. No visually detectable separation of the two phases were found and no changes of viscosity were observed. EXAMPLE 2 Mayonnaises containing 6 wt% fat A series of 4 mayonnaise products containing a dispersed fat phase of only 6 wt% was prepared according to the following recipes: Test mayonnaise product No. Ingredient, g 1 2 3 4 Total 3000 3000 3000 3000 Accordingly, the mayonnaise test product recipes contained the following amounts of a vegetable ingredient: 0, 6, 8 and 10 wt%. Relative to the reference product the omitted fat was replaced in test product No. 1 by 691 g of water and 29 g of the other, ingredients in test product No. 2 by a mixture of other ingredients and mashed boiled potatoes and water in a weight ratio of 1:2.9, in test product No. 3 by a mixture of other ingredients and boiled potatoes and water in a ratio of 1:1.9 and in test product No. 4 by a mixture of the same ingredient in which the ratio between boiled potatoes and water is 1:1.3. The process of making the above mayonnaise test products and the assessments and measurements of the finished pro- ducts were carried out essentially in the same way as that defined above for mayonnaises containing 12 wt% of soybean oil The results of the assessments and measurements are sum¬ marized in the below table: TABLE 2 Characteristics of mayonnaises containing 6 wt% fat Mayonnaise No. Parameter 1 2 3 4 There was no detectable taste of the mashed potato ingredi- ent. At the highest amounts of mashed potatoes (8-10 wt%) a somewhat gritty or particulate consistency occurred. The results indicate that a conventional amount of a commer¬ cially used stabilizing ingredient mixture cannot compen¬ sate for a reduced viscosity or changes of texture and richness which will occur in a mayonnaise having a fat content of 6 wt%. However, a mayonnaise with this low fat content acquires a viscosity and a texture which is fully acceptable and comparable to those of a mayonnaise having a fat content which is at least 30 wt% when a vegetable ingredient as defined herein is added in the proportions indicated above. The test products were kept at about 5°C for 4 weeks and subsequently inspected for any signs of emulsion instabili- ty. No visually detectable separation of the two phases were found and no changes of viscosity were observed. EXAMPLE 3 Mayonnaise containing 3 wt% fat A mayonnaise product containing a dispersed fat phase of 3 wt% was prepared according to the following recipe: Ingredient The process of making the above mayonnaise product and the assessments and measurements of the finished product were carried out essentially as defined in Example 1. The mayonnaise had a texture essentially as that of a mayonnaise with 30 wt% fat and gave a mouth feel being characterised as rich. The test product had a pH-value of 3.9 and a viscosity of 97.600 cps. The test product was kept at about 5°C for 4 weeks and subsequently inspected for any signs of emulsion instabili¬ ty. No visually detectable separation of the two phases were found and no changes of viscosity were observed. EXAMPLE 4 Mayonnaise substitute products not containing fat Finally, a series of mayonnaise substitute products wherein the oil phase was completely replaced by pre-cooked mashed potatoes were prepared to study whether acceptable mayon- naise-like products can be made without a dispersed fat phase. A series of 4 mayonnaise substitute products not containing a dispersed fat phase was prepared according to the follow¬ ing recipes: Test mayonnaise substitute product No. Ingredient, g 1 2 3 4 Total 3000 3000 3000 3000 The process of making the above mayonnaise substitute products and the assessments and measurements of the fi¬ nished products were carried out essentially in the same way as that defined above in Example 1. The results of the assessments and measurements are sum¬ marized in the below table: TABLE 4 Characteristics of mayonnaise substitute products not containing a dispersed fat phase Mayonnaise substitute product No. Parameter 1 2 3 At the highest amount of pre-cooked mashed potatoes there was a detectable taste of potato and a very gritty or particulate consistency occurred. The above results indi¬ cate that an amount of a commercially used thickening ingredient mixture which is useful in making mayonnaises having a fat content of e.g. 30 wt% and/or a vegetable ingredient according to the invention is not capable of compensating the effect of a dispersed fat phase on texture and richness normally being associated with mavonnaise. General conclusions of the experiments disclosed in Examples 1-4 Overall, the experiments disclosed in the above Examples 1-4 have clearly shown that the present invention provides the means of preparing stable oil-in-water mayonnaise emulsions wherein the dispersed fat phase has been reduced to levels as low as 12 to 3 wt% having viscosity and tex¬ ture characteristics, taste and mouth feel characteristics comparable to mayonnaises having a fat content which is 30 wt% or higher. At certain high amounts of vegetable ingredient according to the invention a particulate-related gritty texture may occur. It is contemplated that this phenomenon if desired can be reduced or eliminated by comminuting the vegetable ingredient further, e.g. by milling or treatment in a roller equipment. EXAMPLE 5 Salad dressings containing 10 wt% fat In an initial experiment, a salad dressing containing a moderately reduced fat phase of 15 wt% as shown below was prepared as a reference product. In order to achieve a reasonably acceptable texture, the amount of thickening ingredient mixture was increased from 1 wt% which is typi¬ cally used in dressings containing at least 20 wt% fat, to 3.5 wt%. Ingredient Thickening ingredient mixture Water Sugar Salt Pasteurized egg yolks Soybean oil Vinegar, 10.0 vol% Malic acid, powder Mustard paste Potassium sorbate Sodium benzoate The mixture of salad dressing thickening ingredients (Pals- gaard 5306™) contains modified starch (90 wt%) , guar gum, locust bean gum, xanthan gum and propylene glycol alginate (total water soluble fiber content 10 wt%) . The reference product had a pH-value of 3.5 and a viscosity of 67.200 cps when determined as defined above. The texture was characterized as being somewhat thick and on tasting the product gave a mouth feel characterized as creamy and rich. A series of 3 salad dressing products containing a dis- persed fat phase of 10 wt% was prepared according to the following recipes: Test salad dressing product No. Ingredient, g 1 2 3 Total 3000 3000 3000 Accordingly, the test products had a content of comminuted potatoes of 0, 2 and 5 wt%, respectively. The process of making the above salad dressing products and the assessments and measurements hereof were carried out essentially as defined in Example 1. The results of the assessments and measurements are summarized in the below table: TABLE 5 Characteristics of salad dressings containing 10 wt% fat phase Salad dressing No. Parameter 1 2 EXAMPLE 6 Salad dressings containing 5 wt% fat A series of 3 salad dressing products containing a dis¬ persed fat phase of 5 wt% was prepared according to the following recipes: Test salad dressing product No. Ingredient, g 1 2 3 Total 3000 3000 3000 The test products had a content of comminuted pre-cooked potatoes of 0, 4 and 10 wt%, respectively. The process of making the above salad dressing products and the assess¬ ments and measurements hereof were carried out essentially as defined above. The results of the assessments and measurements are sum¬ marized in the below table: TABLE 6 Characteristics of salad dressings containing 5 wt% fat phase Salad dressing No. Parameter 1 2 pH 3.5 3.5 3.5 Viscosity, cps x 10 3 76.8 80.0 105.6 Texture assessment jelly-like rich gritty Mouth feel thin/- acceptable acceptable watery Colour light light light The addition of 4 wt% of the vegetable ingredient had a significant texture-improving effect. When added in an amount of 10 wt% the ingredient, however, conferred a certain grittiness to the product. The emulsion stability was assessed after 4 weeks at about 5°C and no detectable changes of the appearance of the product was found. EXAMPLE 7 Salad dressing containing 3 wt% fat A salad dressing containing a dispersed fat phase of only 3 wt% and 7 wt% mashed boiled potatoes was prepared accord¬ ing to the following recipe: Ingredient Mashed boiled potatoes 210 g Thickening ingre¬ dient mixture 128 g Sugar Salt Egg yolk Water Soybean oil Vinegar, 12 vol% Malic acid, powder Mustard paste Potassium sorbate Sodium benzoate Total 3000 g The process of making the above salad dressing product and the assessments and measurements hereof were carried out essentially as defined above. The low-fat salad dressing had a pH of 3.6 and a viscosity of 102.400 cps when deter¬ mined as defined in Example 1. The product had an accep¬ table creamy and rich texture and the mouth feel was as- sessed as acceptable relative to a conventional salad dressing having a fat content of 20 wt% or more. EXAMPLE 8 Fat-reduced bearnaise sauces As examples of oil-in-water food products in which egg yolk is not used as the emulsifying agent, a series of bearnaise sauces were prepared wherein increasing amounts of fat was replaced by equivalent amounts of a vegetable ingredient as defined herein. As the reference, a bearnaise sauce con- taining a fat phase of 30 wt% was prepared according to the following recipe: Ingredient Thickening/emulsifying ingredient mixture 143 g Water 1726 g Salt 15 g Sugar 30 g Onion, dry powder 6 g Spices 30 g Soybean oil 900 g Bearnaise flavour 120 g Vinegar, 12 vol% 30 g Total 3000 g The mixture of oil-in-water sauce thickening/emulsifying ingredients (Palsgaard 5201™) contains modified starch (43 wt%) , guar gum, locust bean gum and sodium alginate (total water soluble fiber content 8 wt%) and 10 wt% milk protein. Using this recipe as the starting point, 5 test product were made in which 180, 360, 540, 720 and 900 g of soybean oil, respectively were replaced by equivalent amounts of boiled mashed potatoes. Accordingly, the resulting fat- reduced sauces had the following fat contents: 24, 18, 12, 6 and 0 wt%. The process of making the sauces were essen¬ tially as defined in Example 1. The boiled potatoes, how¬ ever, were ground be means of a meat grinder. The charac¬ teristics of the test products were assessed as defined above. Prior to the assessments, the test products were heated to temperatures at which sauces of the present type is traditionally consumed. The results of the assessments indicated that the bearnaise sauces comprising the potato ingredient in excess of 12 wt% had unacceptable textures and mouth feel. The results of assessments of sauces in which the fat phase had been reduced to 24 and 18 wt%, respectively are summarized in the below table: TABLE 7 Characteristics of bearnaise sauces containing 24 or 18 wt% fat phase Fat content of sauce Parameter 24 wt% 18 wt ' pH 4.4 4.4 Viscosilttyy,, 102.4 80.0 cps x 10 3 Texture assessment slightly gritty slightly gritty Mouth feel acceptable acceptable Colour light brownish This experiment has demonstrated that acceptable bearnaise sauces having a fat content less than 20 wt% may be ob¬ tained by using a process wherein the fat is replaced by equivalent amounts of coarsely comminuted pre-cooked pota¬ toes and not by a mixture of such a vegetable ingredient and water as used in the above exemplified low-fat mayon¬ naises and salad dressings. It is assumed that a replace¬ ment of fat in emulsion sauces by such mixtures may result in improvements of the characteristics of the sauces to an extent where the making of sauces having fat contents lower than 18 wt%, is obtainable. It is furthermore contemplated that a further comminution of the vegetable ingredient will improve the characteristics of low-fat sauces containing it. EXAMPLE 9 Emulsified chocolate spreads An emulsified chocolate spread containing 18 wt% fat was prepared according to the below recipe and used as the starting point for making chocolate spreads in which the fat phase was reduced to 13.5 and 9 wt%, respectively by replacing the omitted fat by equivalent amounts of com¬ minuted pre-cooked potatoes. The recipes were as follows: Product Total 3000 3000 3000 The thickening agent was a commercial pectin product com- prising a partly amidated low methoxyl citrus pectin (Pals- gaard KP 86-453™) . The boiled potatoes were pre-comminuted by grinding. The thickening ingredient was mixed with 5 parts of sugar and the resulting mixture mixed with the remaining sugar, dextrose, skim milk powder and preservatives and this mixture of dry ingredients was added while stirring to the water pre-warmed to 35°C. The pre-comminuted potato in¬ gredient was added to the aqueous phase and subjected to a blending herein. The resulting mixture was heated to about 75°C while stirring. The melted fat was added to the aque¬ ous phase and the mixture heated to about 85°C and emul¬ sified in a KORUMA™ laboratory emulsion turbine at a pres¬ sure of 50 kg/cm 2 . Finally, the resulting homogeneously emulsified product was cooled to about 15°C in a water bath while stirring. The characteristics of the product were assessed and the results hereof are summarized in the following table. TABLE 8 Characteristics of chocolate spreads Product Parameter Reference 13.5 wt% fat 9 wt% fat It was possible to substitute part of the fat of the refer¬ ence product with an equivalent amount of the vegetable ingredient. At increasing amounts of the ingredient the product got a visually detectable grittiness which, how¬ ever, could not be sensed in the mouth. It was observed that the flavour of cocoa became mere penetrating in fat- reduced spreads. EXAMPLE 10 Mayonnaises containing 3 wt% fat supplemented with dif¬ ferent starch and dietary fiber ingredients A mayonnaise product containing a dispersed fat phase of 3 wt% prepared according to the following recipe was used as the reference base product: Ingredient Thickening ingre¬ dient mixture Sugar Salt Egg yolk Water Soybean oil Vinegar, 12 vol% Mustard paste Potassium sorbate Sodium benzoate The process of making the above reference mayonnaise pro¬ duct as well as the below defined supplements products and the assessments and measurements of the products were carried out essentially in the same way as that defined in Example 1 with the necessary modifications as dictated by supplementing product. However, in the present experiment, the viscosity was measured by means of the BROOKFIELD™ RVT Viscometer using a T-spindle No. C at 2.5 rpm. Using the above recipe as the base, five recipes were prepared wherein all ingredients except water, thickening ingredient were kept as in the reference product and in which different supplementing ingredients were included. These variable ingredients are listed in the below table: TABLE 9 Variable ingredients in mayonnaise recipes containing 3 wt% fat Test product No, Variable ingredient, g 1) A commercial thickening ingredient mixture (PALS- GAARD 5217™) containing modified starch (86 wt%) and 14 wt% of a mixture of the water soluble vegetable hydrocolloids guar gum, sodium alginate, xanthan gum and locust bean gum. For test product No. 1, the pre-cooked potatoes were com¬ minuted by grinding as defined previously. In test product No. 3, the modified starch was a commercial product, PASELLI P™. In test product No. 4, a mixture of 40 g of commercial potato starch and 6 g of a commercial potato fiber product was added in cold water. For test product No. 5, the same amounts of the potato starch and the potato fiber was added to 1000 g of water and this suspension was heated to 80°C while stirring gently followed by cooling at ambient temperature prior to adding to the aqueous phase of the test product to be prepared. The results of the assessments of the reference base pro- duct and the test products are shown in the following two tables: TABLE 10 A Characteristics of base product and test products 1-2 Test product No. Parameter Base 1 2 pH 3.9 4.0 4.1 Viscosity, cps x 10 3 100.0 140.0 208.8 Texture thin/no good/slight¬ sticky/pud¬ assessment richness ly gritty ding-like Mouth feel thin/no creamy creamy/pud¬ creaminess ding-like Colour light yellow light yellow light yellow TABLE 10 B Characteristics of test products 3-5 Test product No. Parameter 3 4 5 Colour light yellow light yellow light yellow The above results indicate that texturally acceptable mayonnaises containing 3 wt% fat are not obtainable by simply increasing the amount of thickening agents or by adding an amount of modified starch. However, such low-fat products having acceptable viscosity, texture and mouth feel were obtainable by adding to the base recipe 8 wt% of comminuted pre-cooked potatoes or 1.5 wt% of a dry veget¬ able ingredient as defined herein which ingredient prior to the addition is pre-warmed in water to 80°C.

Claims: CLAIMS 1. A stably emulsified food product containing 1-30 wt% of a dispersed fat phase, at least one emulsifying agent and a continuous aqueous phase, the aqueous phase containing 0.1-20 wt% dry matter of a vegetable ingredient comprising native dietary fiber which is less than 50% water soluble, and native starch, in a weight ratio which is in the range of 1:32 to 1:1, the proportion of dietary fiber being at least 5 wt% of the vegetable ingredient dry matter when determined as non-starch polysaccharides (NSP) , and the proportion of starch being at least 50 wt% of the vegetable ingredient dry matter, and a thickening agent which is more than 90% water soluble. 2. A food product according to claim 1 wherein the amount of the dispersed fat phase is at the most 20 wt%. 3. A food product according to claim 2 wherein the amount of the dispersed fat phase is at the most 15 wt%, prefer¬ ably at the most 10 wt%, more preferably at the most 5 wt% and most preferably at the most 3 wt%. 4. A food product according to claim 1 wherein the aqueous phase contains the vegetable ingredient dry matter in an amount being in the range of 0.5-10 wt% and preferably in the range of 1-5 wt%. 5. A food product according to claim 1 wherein the propor- tion of native dietary fiber in the vegetable ingredient dry matter is at least 10 wt%. 6. A food product according to claim 5 wherein the propor¬ tion of native dietary fiber in the vegetable ingredient dry matter is at least 15 wt%. 7. A food product according to claim 1 wherein the veget¬ able ingredient comprises native dietary fiber and native starch in a weight ratio which is in the range of 1:20 to 1:2, preferably in the range of 1:15 to 1:3 and most pre- ferably in the range of 1:10 to 1:4. 8. A food product according to claim 1 wherein the veget¬ able ingredient is a native non-fractionated plant materi¬ al. 9. A food product according to claim 8 wherein the veget- able ingredient is selected from plant tuber materials, plant root materials, cereal grains and dicotyledonous plant seeds. 10. A food product according to claim 9 wherein the plant tuber material is potatoes. 11. A food product according to claim 9 wherein the plant root material is selected from tapioca roots, cassava roots and arrowroots. 12. A food product according to claim 8 wherein the native non-fractionated plant material is pre-cooked. 13. A food product according to claim 1 wherein the veget¬ able ingredient is a mixture of a separated native starch component and a separated native dietary fiber component which is less than 50% water soluble. 14. A food product according to claim 1 wherein the veget- able ingredient is obtained by supplementing a native non- fractionated plant material of which the dry matter propor¬ tion of native dietary fiber is less than 5 wt% with a sufficient amount of native dietary fiber. 15. A food product according to claim 1 wherein the veget- able ingredient is obtained by supplementing a native non- fractionated plant material of which the dry matter propor¬ tion of native starch is less than 50 wt% with a sufficient amount of native starch. 16. A food product according to claim 14 or 15 wherein the supplemented vegetable ingredient is subjected to a heat treatment. 17. A food product according to any of preceding claims which is a food product selected from the group consisting of a mayonnaise product, a salad dressing a sauce product and a spreadable product. 18. A texture-improving composition for use in making an emulsified food product, the composition containing a vegetable ingredient comprising native dietary fiber which is less than 50% water soluble, and native starch, in a weight ratio which is in the range of 1:32 to 1:1, the proportion of dietary fiber being at least 5 wt% of the vegetable ingredient dry matter when determined as non- starch polysaccharides (NSP) , and the proportion of starch being at least 50 wt% of the vegetable ingredient dry matter, and at least one thickening agent which is more than 90% water soluble, the weight ratio between thickening agents and the vegetable ingredient being in the range of 1:20 to 20:1. 19. A composition according to claim 18 wherein the thick- ening agent is selected from the group consisting of a modified starch, a partially hydrolyzed starch, alginic acid or salts or esters thereof, a water soluble cellulose derivative, a gum of vegetable or microbial origin, a carrageenan and tragacanth. 20. A composition according to claim 18 wherein the propor¬ tion of native dietary fiber in the vegetable ingredient dry matter is at least 10 wt%. 21. A composition according to claim 20 wherein the propor¬ tion of native dietary fiber in the vegetable ingredient dry matter is at least 15 wt%. 22. A composition according to claim 18 wherein the veget- able ingredient comprises native dietary fiber and native starch in a weight ratio which is in the range of 1:20 to 1:2, preferably in the range of 1:15 to 1:3 and most pre¬ ferably in the range of 1:10 to 1:4. 23. A composition according to claim 18 wherein the veget- able ingredient is a native non-fractionated plant materi¬ al. 24. A composition according to claim 23 wherein the veget¬ able ingredient is selected from plant tuber materials, plant root materials, cereal grains and dicotyledonous plant seeds. 25. A composition according to claim 24 wherein the plant tuber material is potatoes. 26. A composition according to claim 24 wherein the plant root material is selected from tapioca roots, cassava roots and arrowroots. 27. A composition according to claim 23 wherein the native non-fractionated plant material is pre-cooked. 28. A composition according to claim 18 wherein the veget¬ able ingredient is a mixture of a separated native starch component and a separated native dietary fiber component which is less than 50% water soluble. 29. A composition according to claim 18 wherein the veget¬ able ingredient is obtained by supplementing a native non- fractionated plant material of which the dry matter propor- tion of native dietary fiber is less than 5 wt% with a sufficient amount of native dietary fiber. 30. A composition according to claim 18 wherein the veget¬ able ingredient is obtained by supplementing a native non- fractionated plant material of which the dry matter propor¬ tion of native starch is less than 50 wt% with a sufficient amount of native starch. 31. A composition according to any of preceding claims which has a water content being at the most 20 wt%. 32. A composition according to claim 18 wherein the weight ratio between thickening agent and the vegetable ingredient is in the range of 1:10 to 10:1. 33. A process for making a stably emulsified food product comprising mixing 1-30 wt% of an edible fat, at least one emulsifying agent and an aqueous phase containing 0.1-20 wt% dry matter of a vegetable ingredient comprising native dietary fiber which is less than 50% water soluble, and native starch, in a weight ratio which is in the range of 1:32 to 1:1, the proportion of dietary fiber being at least 5 wt% of the vegetable ingredient dry matter when determined as non-starch polysaccharides (NSP) , and the proportion of starch being at least 50 wt% of the vegetable ingredient dry matter, and at least one thickening agent which is more than 90% water soluble, the weight ratio between thickening agent and the vegetable ingredient being in the range of 1:20 to 20:1, to obtain an oil-in-water emulsion. 34. A process according to claim 33 wherein the amount of the edible fat is at the most 20 wt%. 35. A process according to claim 34 wherein the amount of the edible fat is at the most 15 wt%, preferably at the most 10 wt%, more preferably at the most 5 wt% and most preferably at the most 3 wt%. 36. A process according to claim 33 wherein the aqueous phase contains the vegetable ingredient dry matter in an amount being in the range of 0.5-10 wt% and preferably in the range of 1-5 wt%. 37. A process according to claim 33 wherein the proportion of native dietary fiber in the vegetable ingredient dry matter is at least 10 wt%. 38. A process according to claim 37 wherein the proportion of native dietary fiber in the vegetable ingredient dry matter is at least 15 wt%. 39. A process according to claim 33 wherein the vegetable ingredient comprises native dietary fiber and native starch in a weight ratio which is in the range of 1:20 to 1:2, preferably in the range of 1:15 to 1:3 and most preferably in the range of 1:10 to 1:4. 40. A process according to claim 33 wherein the vegetable ingredient is a native non-fractionated plant material. 41. A process according to claim 40 wherein the vegetable ingredient is selected from plant tuber materials, plant root materials, cereal grains and dicotyledonous plant seeds. 42. A process according to claim 41 wherein the plant tuber material is potatoes. 43. A process according to claim 41 wherein the plant root material is selected from tapioca roots, cassava roots and arrowroots. 44. A process according to claim 40 wherein the native non- fractionated plant material is pre-cooked. 45. A process according to claim 33 wherein the vegetable ingredient is a mixture of a separated native starch com- ponent and a separated native dietary fiber component which is less than 50% water soluble. 46. A process according to claim 33 wherein the vegetable ingredient is obtained by supplementing a native non-frac¬ tionated plant material of which the dry matter proportion of native dietary fiber is less than 5 wt% with a suffi¬ cient amount of native dietary fiber. 47. A process according to claim 33 wherein the vegetable ingredient is obtained by supplementing a native non-frac¬ tionated plant material of which the dry matter proportion of native starch is less than 50 wt% with a sufficient amount of native starch. 48. A process according to claim 33 wherein the thickening agent(s) and the vegetable ingredient is added in the form of a texture-improving composition as defined in claim 18. 49. A process according to claim 48 wherein the texture- improving composition has a water content being at the most 20 wt%. 50. A process according to claim 33 wherein the weight ratio between thickening agent(s) and the vegetable in- gredient in the texture-improving composition is in the range of 1:10 to 10:1.

Inventors: CHRISTENSEN BENT, HOLMAGER LEIF, MOGENSEN FRITS, CHRISTENSEN, BENT, HOLMAGER, LEIF, MOGENSEN, FRITS
Applicants: DANISH CROWN INC AS, DANISH CROWN INCORPORATED A/S
Application year: 1991
Main classification: A23L1
IPC codes: A23G1, A23G3, A23K1, A23L1