Source: http://www.google.fr/patents/US5158798?hl=fr
Timestamp: 2013-05-20 08:16:19
Document Index: 780908578

Matched Legal Cases: ['Application No. 279', 'Application No. 279', 'Application No. 2', 'Application No. 1', 'Application No. 303523', 'Application No. 254547', 'Application No. 205273']

Brevet US5158798 - Low-calorie fat substitute - Google�BrevetsRecherche Images Maps Play YouTube Actualit�s Gmail Drive Plus » Recherche avanc�e dans les brevets | Historique Web | Connexion Recherche avanc�e dans les brevets BrevetsThere is disclosed a low calorie fat substitute comprising an emulsion containing a non-flowable aqueous phase, an oil phase and a fat extender. Also disclosed are low calorie fat substitutes wherein the fat or oil is replaced by a fat mimetic....http://www.google.fr/patents/US5158798?utm_source=gb-gplus-shareBrevet US5158798 - Low-calorie fat substitute Num�ro de publicationUS5158798 AType de publicationOctroi Num�ro de demande07/636,549 Date de publication27 oct. 1992 Date de d�p�t11 janv. 1991 Date de priorit�5 f�vr. 1990Autre r�f�rence de publicationEP0441495A2EP0441495A3 InventeursFu-Ning FungJames W. MillerMichael T. Wuesthoff Cessionnaire d'originePfizer Inc.Cultor Ltd.Pfizer Inc., A Corp. Of De. Classification aux �tats-Unis426/602426/804426/579426/603426/612426/660426/572426/573426/659426/589426/604426/613 Classification internationaleA21D2/16A23L1/24A23D7/01A23L1/308A23L1/19A23D7/015A23C9/154A23G3/34A23G9/00B01J13/00A23L1/187A23L2/00A23D7/005A23L1/39A23D7/00A23L1/06A23L1/307 Classification coop�rativeA23D7/015A23C9/1544A23L1/308A23D7/011A23L1/24A23D7/0053A23D7/001A23G2200/08A23G3/346 Classification europ�enneA23G 3/34EA23L 1/24A23L 1/308A23D 7/015A23D 7/00BA23D 7/01NA23D 7/005NA23C 9/154DR�f�rencesCitations de brevets (13) R�f�renc� par (42)Liens externesUSPTO Cession USPTO EspacenetLow-calorie fat substituteUS 5158798 A R�sum� There is disclosed a low calorie fat substitute comprising an emulsion containing a non-flowable aqueous phase, an oil phase and a fat extender. Also disclosed are low calorie fat substitutes wherein the fat or oil is replaced by a fat mimetic.
We claim: 1. An emulsion useful as a low calorie fat substitute comprising: (a) from about 1 to 95 percent of an aqueous phase rendered non-flowable by the addition of a suitable amount of a gel-forming composition, (b) from about 5 to about 99 percent of an oil phase comprising a fat or oil and an emulsifier, and (c) from about 1 to about 90 percent of a fat extending composition; wherein the interaction between the concentration of components (a), (b) and (c) results in said emulsion being pourable.
3. The emulsion according to claim 1 wherein said gel-forming composition is selected from the group consisting of agar, gelatin, pectins, and carrageenans; and combinations thereof.
4. The emulsion according to claim 1 wherein said gel-forming composition comprises: (a) a composition selected from the group consisting of alginates, xanthans, carrageenans, succinoglycans, and scleroglucans; and (b) an appropriate cross-linking agent.
5. The emulsion according to claim 4 wherein, said composition is carrageenan and said cross-linking agent is selected from the group consisting of calcium or potassium salts; or combinations thereof.
8. The emulsion of claim 7 wherein said gel-forming composition is agar, and is present at a concentration of from about 0.3 to about 0.7 percent of the aqueous phase.
12. The emulsion according to claim 1 wherein said gel-forming composition is formed by addition of a suitable acidifying agent to a suitable amount of alginate.
13. The emulsion according to claim 1 wherein said emulsifier is selected from the group consisting of lecithins, monoglycerides, diglycerides, diacetyltartaric acid esters of mono- and diglycerides, monosodium phosphate derivatives of mono- and diglycerides, polyol fatty acid esters, sorbitan fatty acid esters, polyoxyethylene mono- and diglycerides, polyoxyethylene sorbitan fatty, acid esters, sucrose fatty acid esters, esters of acids selected from the group consisting of fumaric, lactic, tartaric, or citric with fatty acids or fatty alcohols, esters of acids selected from the group consisting of fumaric, lactic, tartaric, citric, acetic, or succinic with mono- or diglycerides; and combinations thereof.
14. The emulsion according to claim 13 wherein said emulsifier is selected from the group consisting of mono- and diglycerides; and combinations thereof.
15. The emulsion according to claim 1, wherein said edible fat or oil is selected from the group consisting of vegetable fats and oils, animal fats, anhydrous milkfat, hydrogenated vegetable oils, partially hydrogenated vegetable oils, partially hydrogenated palm kernel oil; and combinations thereof.
19. The emulsion according to claim 1 wherein said fat extending composition is present at a concentration of from about 5 to about 45 percent of the emulsion by weight.
20. The emulsion according to claim 1 wherein said fat extending composition is selected from the group consisting of dextrins, maltodextrins, modified starches, microcrystalline cellulose, polydextrose, and microparticulated protein; and combinations thereof.
21. The emulsion according to claim 1 wherein at least a portion of said fat or oil is replaced by an incompletely digestible fat mimetic.
22. The emulsion according to claim 21 wherein said fat mimetic is selected from the group consisting of sugar fatty acid polyesters, polyol fatty acid polyesters, polyglycerol fatty acid polyesters, fatty acid/fatty alcohol carboxy/carboxylate esters, fatty acid esters of epoxide-extended polyols, polysiloxanes, polyoxyalkylene fatty acid esters, fatty alcohol esters of polycarboxylic acids, malonic acid fatty alcohol diesters, alkyl malonic acid fatty alcohol diesters, dialkyl malonic acid fatty alcohol diesters, alkyl glycoside fatty acid polyesters, alpha-acylated fatty acid triglycerides, glycerol fatty alcohol diethers, monoglyceride fatty alcohol diethers, and glycerol esters of alpha-branched carboxylic acids.
23. An emulsion according to claim 22 wherein said fat mimetic is sucrose fatty acid polyester.
24. A process for preparing an emulsion comprising: (a) mixing an aqueous medium, a gel-forming composition, a fat or oil, a fat extending composition, and an appropriate emulsifier; (b) stirring at a temperature and shear rate sufficient to produce an emulsion or dispersion of the fat or oil with the aqueous medium; and (c) stirring as said emulsion or dispersion is cooled to a temperature of from about 5
25. The process according to claim 24 further comprising the addition of at least one suitable pH adjusting agent.
26. The process according to claim 25 wherein said pH adjusting agent is selected from the group consisting of acids selected from the group consisting of phosphoric, acetic, lactic, fumaric, malic, adipic, tartaric, citric, hydrochloric, and sulfuric acids; salts thereof; glucono delta lactone; and combinations thereof.
27. A process according to claim 24 wherein said fat extender is present at a concentration of from about 5 to about 45 percent of the emulsion by weight.
28. A process according to claim 24 wherein said fat extender is selected from the group consisting of dextrins, maltodextrins, modified starches, microcrystalline cellulose, polydextrose, and microparticulated protein; and combinations thereof.
29. A process according to claim 24 wherein at least a portion of said fat or oil is replaced by an incompletely digestible fat mimetic compound.
30. A process according to claim 29 wherein said fat mimetic compound is selected from the group consisting of sugar fatty acid polyesters, polyol fatty acid polyesters, polyglycerol fatty acid polyesters, fatty acid/fatty alcohol carboxy/carboxylate esters, fatty acid esters of epoxide-extended polyols, polysiloxanes, polyoxyalkylene fatty acid esters, fatty alcohol esters of polycarboxylic acids, malonic acid fatty alcohol diesters, alkyl malonic acid fatty alcohol diesters, dialkyl malonic acid fatty alcohol diesters, alkyl glycoside fatty acid polyesters, alpha-acylated fatty acid triglycerides, glycerol fatty alcohol diethers, monoglyceride fatty alcohol diethers, and glycerol esters of alpha-branched carboxylic acids.
31. A triglyceride containing foodstuff having at least a portion of the normally present triglyceride replaced by the emulsion of claim 1.
32. A foodstuff according to claim 31 wherein said foodstuff is selected from the group consisting of frozen desserts, salad dressings, dips for crackers, chips or vegetables, spreads, confections having normally present triglycerides, whipped toppings, frostings, fillings for cakes or cookies, whipped desserts, gelled desserts, puddings, beverages, soups, and baked goods.
33. A foodstuff having at least a portion of the normally present triglyceride replaced by an emulsion comprising: (a) from about 1 to about 95% of an aqueous phase rendered non-flowable by the addition of a suitable amount of a gel-forming composition and (b) from about 5 to about 99 percent of an oil phase comprising a fat or oil and an emulsifier; and (c) from about 1 to about 90 percent of a fat extender, said emulsion processed to render said emulsion nonpourable.
34. A foodstuff according to claim 33 wherein said food stuff is selected from the group consisting of frozen desserts, salad dressings, dips for crackers, chips or vegetables, spreads, whipped toppings, confections containing triglycerides, frosting or icing for cakes and cookies, fillings for cakes or cookies, whipped desserts, gelled dessert, puddings, beverages, soups and baked goods.
35. A method of reducing the fat content of a food containing triglycerides comprising replacing at least a portion of the normally present triglyceride with an emulsion comprising: (a) from about 1 to about 95% of an aqueous phase rendered non-flowable by the addition of a suitable amount of a gel-forming composition and a fat extender; and (b) from about 5 to about 99 percent of an oil phase comprising a fat or oil and an emulsifier; and (c) from about 1 to about 90 percent of a fat extender; said emulsion processed to render said emulsion nonpourable.
36. A method according to claim 35 wherein said food is selected from the group consisting of frozen desserts, salad dressings, dips for chips, crackers or vegetables, spreads, confections, whipped toppings, frostings or icings for cakes or cookies, fillings for cakes or cookies, whipped desserts, gelled desserts, puddings, beverages, soups and baked goods.
37. The method of claim 35 wherein at least a part of said fat or oil is replaced by an incompletely digestible fat mimetic compound.
38. A method of reducing the fat content of a food containing triglycerides comprising replacing at least a portion of the normally present triglyceride with an emulsion of claim 1.
39. A method according to claim 38 wherein said food is selected from the group consisting- of frozen desserts, salad dressings, dips for chips, crackers or vegetables, spreads, confections, whipped toppings, frostings or icings for cakes or cookies, fillings for cakes or cookies, whipped desserts, gelled desserts, puddings, beverages, soups and baked goods.
40. A two phase emulsion useful as a low calorie fat substitute comprising: (a) from about 1 to about 95 percent of an aqueous phase rendered non-flowable by the addition of a suitable amount of a gel-forming composition; (b) from about 5 to about 99 percent of an oil phase comprising a fat mimetic and an emulsifier.
41. A foodstuff containing the emulsion of claim 40.
42. A foodstuff containing the emulsion of claim 40 wherein said foodstuff is selected from the group consisting of frozen desserts, salad dressings, dips for chips, crackers or vegetables, spreads, confections, whipped toppings, frostings or icings for cakes or cookies, fillings for cakes or cookies, fillings for cakes or cookies, whipped desserts, gelled desserts, puddings, beverages, soups and baked goods.
43. The emulsion according to claim 40 wherein the interaction between the concentration of components (a) and (b) results in said emulsion being pourable.
44. The emulsion according to claim 40 wherein said emulsion is processed to render said emulsion nonpourable.
45. A foodstuff containing the emulsion of claim 43.
46. A foodstuff of claim 45 wherein said foodstuff is selected from the group consisting of frozen desserts, salad dressings, dips for chips, crackers and vegetables, spreads, confections, whipped toppings, frostings or icings for cakes or cookies, fillings for cakes or cookies, whipped desserts, gelled desserts, puddings, beverages, soups and baked goods.
47. A foodstuff containing the emulsion of claim 44.
48. A foodstuff of claim 47 wherein said foodstuff is selected from the group consisting of frozen desserts, salad dressings, dips for chips, crackers or vegetables, spreads, confections, whipped toppings, frostings or icings for cakes or cookies, fillings for cakes or cookies, fillings for cakes or cookies, whipped desserts, gelled desserts, puddings, beverages, soups and baked goods.
49. A method of reducing the fat content of a food containing triglycerides comprising replacing at least a portion of the normally present triglyceride with an emulsion of claim 40.
50. A method according to claim 49 wherein said food is selected from the group consisting of frozen desserts, salad dressings, dips for chips, crackers or vegetables, spreads, confections, whipped toppings, frostings or icings for cakes or cookies, fillings for cakes or cookies, whipped desserts, gelled desserts, puddings, beverages, soups and baked goods.
51. A method of reducing the fat content of a food containing triglycerides comprising replacing at least a portion of the normally present triglyceride with an emulsion of claim 43.
52. A method according to claim 51 wherein said food is selected from the group consisting of frozen desserts, salad dressings, dips for chips, crackers or vegetables, spreads, confections, whipped toppings, frostings or icings for cakes or cookies, fillings for cakes or cookies, whipped desserts, gelled desserts, puddings, beverages, soups and baked goods.
53. A method of reducing the fat content of a food containing triglycerides comprising replacing at least a portion of the normally present triglyceride with an emulsion of claim 44.
54. A method according to claim 53 wherein said food is selected from the group consisting of frozen desserts, salad dressings, confections, whipped toppings, frostings or icings for cakes or cookies, fillings for cakes or cookies, whipped desserts, gelled desserts, puddings, beverages, soups and baked goods.
DETAILED DESCRIPTION OF THE INVENTION The aqueous gel-forming compositions used in the present invention are formed by dissolving a gel-forming composition in an aqueous medium. Examples of gel-forming, compositions are agar, carrageenans, gelatin, and pectins. The amount of the gel-forming composition to be dissolved in the aqueous medium to form the aqueous gel-forming composition is readily determined by a person of ordinary skill in the art.
Another suitable gel-forming composition is formed by adding an acidifying agent to an alginate. Suitable acidifying agents include acids such as hydrochloric, acetic, citric, phosphoric, fumaric, tartaric, and succinic acid.
The emulsion also contains an emulsifier. Preferred commercially available emulsifiers are lecithins, mono- and diglycerides, diacetyltartaric acid esters of mono- and diglycerides, monosodium phosphate derivatives of mono- and diglycerides, polyol fatty acid esters, sorbitan fatty acid esters, polyoxyethylene mono- and diglycerides, polyoxyethylene sorbitan fatty acid esters, sucrose fatty acid esters, esters of acids selected from the group consisting of fumaric, lactic, tartaric, and citric acid with fatty acids or fatty alcohols, esters of acids selected from the group consisting of fumaric, lactic, tartaric, citric, acetic and succinic with mono- or diglycerides; and combinations thereof.
It has now surprisingly been found that certain carbohydrates, when added to either the pourable or nonpourable emulsion of the present invention, function as fat extending compositions, thereby reducing the level of fat in the emulsion. Non-limiting examples of such carbohydrates are dextrins, maltodextrins, microcrystalline cellulose, and polydextrose; and combinations thereof.
Other fat extending compositions may also be added to the pourable or non-pourable emulsion of the present invention. Non-limiting examples of such fat extenders are modified starches and microparticulated proteins; and combinations thereof.
As used herein, the term "fat-extending composition" is defined as a substance which can be used to replace a portion of the fat in a food.
The fat extending composition is present at a concentration of from about 1 to about 90 percent, preferably at from about 5 to about 45 percent of the emulsion by weight.
Moreover, part of the fat or oil which is used in an emulsion of the present invention can also be replaced by a fat mimetic. By the term "fat mimetic" is meant a substance which has the organoleptic qualities of a fat or oil, i.e. taste and mouthfeel, but does not have the caloric value. Preferably, the fat mimetic is incompletely digestible.
Examples of incompletely digestible fat mimetics are sugar fatty acid polyesters, polyol fatty acid polyesters, polyglycerol fatty acid polyesters, fatty acid/fatty alcohol carboxy/carboxylate esters, fatty acid esters of epoxide-extended polyols, polysiloxanes, polyoxyalkylene fatty acid esters, fatty alcohol esters of polycarboxylic acids, malonic acid fatty alcohol diesters, alkyl malonic acid fatty alcohol diesters, dialkyl malonic acid fatty alcohol diesters, alkyl glycoside fatty acid polyesters, alpha-acylated fatty acid triglycerides, glycerol fatty alcohol diethers, monoglyceride fatty alcohol diethers, and glycerol esters of alpha-branched carboxylic acids; and combinations thereof. An especially preferred fat mimetic is sucrose fatty acid polyester.
The emulsion of the present invention is prepared by mixing an aqueous medium, a gel-forming composition, a fat or oil, a fat extender and an appropriate emulsifier, stirring at a temperature and shear rate sufficient to produce an emulsion, and then cooling the resultant emulsion. If the gel-forming composition includes a cross-linking agent or gelation promoter, this is preferably added to the stirred emulsion prior to cooling.
EXAMPLE 1 Nonpourable Emulsion Agar Gel - Milkfat - Maltodextrin An agar solution was prepared by dissolving 13.4 grams of food-grade agar in 986.6 grams of distilled water with stirring and heating to 95 C. The agar solution was cooled to about 70 Maltrin M040 (Grain Processing Corp. maltodextrin) was added with stirring, and the resulting solution was added with stirring to a hot (60 Industrial Foods Corp. mono- and diglycerides) in 350 grams of molten anhydrous milkfat (Mid-America Farms). Stirring was continued for about 10 minutes while the mixture cooled to 25 emulsion was passed through a two-stage homogenizer (2500 pounds per square inch followed by 500 pounds per square inch), then stored in a refrigerator at approximately 5
EXAMPLE 2 Pourable Emulsion Agar Gel - Milkfat - Maltodextrin An agar solution was prepared by dissolving 7.5 grams of food-grade agar in 992.5 grams of distilled water with stirring and heating to 95 The agar solution was cooled to about 70 M040 (Grain Processing Corp. maltodextrin) was added with stirring, and the resulting solution was added with stirring to a hot (60 solution of 16.5 grams of Dur-Em 117 emulsifier (Durkee Industrial Foods Corp. mono- and diglycerides) in 100 grams of molten anhydrous milkfat (Mid-America Farms). Stirring was continued for about 10 minutes while the mixture cooled to 25 passed through a two-stage homogenizer (2500 pounds per square inch followed by 500 pounds per square inch), then stored in a refrigerator at approximately 5
EXAMPLE 3 Pourable Emulsion Agar Gel - Partially Hydrogenated Soybean Oil - Maltodextrin An agar solution was prepared by dissolving 5.0 grams of food-grade agar in 995 grams of distilled water with stirring and heating to 95 The agar solution was cooled to about 70 M040 (Grain Processing Corp. maltodextrin) was added with stirring, and the resulting solution was added with stirring to a hot (60 solution of 25.0 grams of Dur-Em 117 emulsifier (Durkee Industrial Foods Corp. mono- and diglycerides) in 200 grams of molten Tem Cote IE fat (Bunge Foods partially hydrogenated soybean and cottonseed oil). Stirring was continued for about 10 minutes while the mixture cooled to 25 two-stage homogenizer (2500 pounds per square inch followed by 500 pounds per square inch), then stored in a refrigerator at approximately 5 C. for 24 hours prior to use.
EXAMPLE 4 Pourable Emulsion Agar Gel - Partially Hydrogenated Soybean Oil - Maltodextrin The procedure of Example 3 was followed, except that 450 grams of Maltrin M040 and 50.0 grams of Tem Cote IE fat were substituted for the quantities of these ingredients used in Example 3.
EXAMPLE 5 Frozen Dessert ______________________________________Ingredients             Weight percent______________________________________Fat-gel-maltodextrin emulsion prepared                    9.1according to Example 1Sucrose                 15.0Powdered skim milk      14.0Vanilla extract          1.0Dricoid 200 (emulsifier-stabilizer                    0.2manufactured by Kelco Division of Merckand Co., containing mono and diglycerides,guar gum, xanthan gum, carrageenan, andcitric acid)Water                   60.7Total                   100.0______________________________________
The water was preheated to 70 blender. With the blender running at medium speed, the Dricoid 200 was added, blending was continued for 3 minutes, the powdered skim milk and sucrose were added, and blending was continued for 3 minutes. The fat-gel-maltodextrin emulsion was added and blending was continued for 5 minutes. The resulting mixture was pasteurized by heating to 70 for 30 minutes, homogenized at 2500 pounds per square inch, homogenized again at 500 pounds per square inch, rapidly cooled in an ice bath, and stored under refrigeration overnight. The vanilla extract was added with stirring, and the mixture was frozen with a small commercial ice cream freezer (Taylor Model 103). The resulting low-fat ice cream, containing 2.1% fat, was judged by a taste panel to be organoleptically acceptable (rating above 5 on a 9-point scale).
EXAMPLE 6 Frozen Dessert ______________________________________Ingredients             Weight percent______________________________________Fat-gel-maltodextrin emulsion prepared                   12.0according to Example 2Sucrose                 15.0Powdered skim milk      14.0Vanilla extract          1.0Dricoid 200 (emulsifier-stabilizer                    0.2manufactured by Kelco Division of Merckand Co., containing mono and diglycerides,guar gum, xanthan gum, carrageenan, andcitric acid)Water                   57.8Total                   100.0______________________________________
The water was preheated to 70 blender. With the blender running at medium speed, the Dricoid 200 was added, blending was continued for 3 minutes, the powdered skim milk and sucrose were added, and blending was continued for 3 minutes. The fat-gel-maltodextrin emulsion was added and blending was continued for 5 minutes. The resulting mixture was pasteurized by heating to 70 for 30 minutes, homogenized at 2500 pounds per square inch, homogenized again at 500 pounds per square inch, rapidly cooled in an ice bath, and stored under refrigeration overnight. The vanilla extract was added with stirring, and the mixture was frozen with a small commercial ice cream freezer (Taylor Model 103) . The resulting low-fat ice cream, containing 1% fat, was judged by a taste panel to be organoleptically acceptable (rating above 5 on a 9 point scale).
EXAMPLE 7 Salad Dressing ______________________________________Ingredients             Weight percent______________________________________Deionized water         53.96Cider vinegar           15.39Polysorbate 60          0.10           AHorseradish extract     0.10Lemon juice             0.10Mustard powder          0.56Potassium sorbate       0.10Sodium benzoate         0.10Onion powder            0.30Garlic powder           0.30Worcester powder        0.07           BSugar                   2.00M100 maltodextrin (Grain Processing Corp.)                   1.70Salt                    1.12Xanthan gum             0.70Propylene glycol alginate                   0.16Fat-gel-maltodextrin emulsion                   23.25of Example 3Total                   100.00______________________________________
The ingredients of group A were mixed in a bucket for one minute at approximately 2000 rpm, using a dispersator to maintain a strong vortex. With continued blending at approximately 3200 rpm, the ingredients of group B were added during a one-minute period. Blending speed was increased to approximately 3500 rpm for 2 minutes, then to approximately 4000 rpm for 3 minutes. The fat-gel-maltodextrin emulsion was added, and blending was continued for 15 minutes at approximately 7500 rpm. The mixture was then passed through a homogenizer at 2000 pounds per square inch. The resulting salad dressing, containing 3.0% fat, was judged by a taste panel to be organoleptically acceptable (rating above 5 on a 9 point scale).
EXAMPLE 8 Salad Dressing The procedure of Example 7 was followed, except that the fat-gel-maltodextrin emulsion of Example 4 was substituted for the emulsion used in Example 7. The resulting salad dressing, containing 0.8% fat, was judged by a taste panel to be organoleptically acceptable (rating above 5 on a 9-point scale).
EXAMPLE 9 Nonpourable Emulsion Agar Gel - Sucrose Polyester An agar solution was prepared by dissolving 2.0 grams of food-grade agar in 198 grams of distilled water with stirring and heating to 95 While still hot (about 80 added to a hot (70 207E emulsifier (Durkee Industrial Foods Corp. mono- and diglycerides) in 9.0 grams of sucrose polyester in a blender while stirring at low speed. The mixture was held at 70 min to effect pasteurization, then cooled to room temperature while stirring at medium speed during a period of about 25 minutes. The resulting emulsion was stored in a refrigerator overnight at approximately 5
EXAMPLE 10 Mayonnaise ______________________________________Ingredients             Weight Percent______________________________________Water A                 21.32Water B                 21.62Emulsion from Example 9 30.00Vinegar                 5.00Purity 420 starch (National Starch and                   5.50Chemical Corp.)Corn Sweet 55 corn sweetener (ADM Corn                   5.00Sweeteners)Lemon juice             3.00Egg yolks, frozen with salt                   6.00Salt                    1.30Sodium benzoate         0.10Potassium sorbate       0.10Xanthan Gum             0.30Mustard powder          0.60Onion powder            0.08White pepper            0.04Garlic powder           0.04Total                   100.00______________________________________
The starch was stirred into water B and the mixture was cooked for 10 minutes at 88 lemon juice were mixed in a blender at low speed for two minutes, xanthan gum was added, mixing was continued for 2 minutes, spices and preservatives were added, mixing was continued for 2 minutes, the emulsion was added, mixing was continued for 1 minute, the cooked starch mixture was added, and mixing was continued for 2.5 minutes at medium speed with the aid of a spatula to keep the material in the bottom of the mixing container. The resulting mixture was a stable, homogeneous emulsion with appearance and texture comparable to that of conventional oil-based mayonnaise prepared under comparable conditions.
BACKGROUND OF THE INVENTION The present invention is directed to low calorie fat substitutes. More specifically, it is directed to an emulsion containing an oil phase and an aqueous phase which is useful as a low calorie fat substitute.
U.S. Pat. No. 4,238,520 refers to a low fat comestible spread which is an oil-in-water emulsion containing about 20% to about 40% fat, a lipoidal emulsifier, and a water-soluble or dispersible thickening agent. The fat is chosen to impart a plastic-like consistency to the emulsion.
European Patent Application No. 279,498 refers to a plastified dispersion with a continuous fat phase and a dispersed aqueous phase with the dispersed phase containing less than 0.1% amino acid residues.
European Patent Application No. 279,499 refers to a plastified dispersion wherein the aqueous phase has a viscosity of less than 400 cps. at 35
United Kingdom Patent Application No. 2,021,140 refers to a dairy blend comprising butter and vegetable oil.
United Kingdom Patent Application No. 1,277,772 refers to a fluid beverage comprising a mixture of whey solids and fat.
Fat mimetics, or fat substitutes which have the organoleptic qualities of natural fats but do not have the caloric values, have also been proposed as part of a low calorie regimen. These fat mimetics are referred to in a number of patents.
U.S. Pat. No. 3,600,186 refers to polyols of sugar fatty acid polyesters, including Olestra
U.S. Pat. No. 3,637,774 refers to polyglycerol fatty acid polyesters.
European Patent Application No. 303523 refers to fatty acid/fatty alcohol carboxy/carboxylate esters.
European Patent Application No. 254547 refers to fatty acid esters of epoxide-extended polyols.
European Patent Application No. 205273 refers to polysiloxanes.
U.S. Pat. No. 4,849,242 refers to polyoxyalkylene fatty acid esters.
U.S. Pat. No. 4,508,746 refers to fatty alcohol esters of polycarboxylic acids.
U.S. Pat. No. 4,582,927 refers to malonic acid fatty alcohol diesters, alkyl malonic acid fatty alcohol diesters and dialkyl malonic acid fatty alcohol diesters.
U.S. Pat. No. 4,942,054 refers to alkyl glycoside fatty acid polyesters.
U.S. Pat. No. 4,582,715 refers to alpha-acylated fatty acid triglycerides.
Canadian Patent No. 1,106,681 refers to glycerol fatty alcohol diethers and monoglyceride fatty alcohol diethers.
U.S. Pat. No. 3,579,548 refers to glycerol esters of alpha-branched carboxylic acids.
SUMMARY OF THE INVENTION In one embodiment, the present invention is directed to an emulsion useful as a low calorie fat substitute comprising:
(a) from about 1 to about 95 percent of an aqueous phase rendered non-flowable by the addition of a suitable amount of a gel-forming composition;
(b) from about 5 to about 99 percent of an oil phase, comprising a fat or oil and an emulsifier;
(c) from about to about 90 percent of a fat extender;
wherein the interaction between components (a),(b) and (c) results in said emulsion being pourable.
Preferred is the emulsion wherein said gel-forming composition is present at a concentration of from about 0.1 to about 3.0 percent of the aqueous phase.
Also especially preferred is the emulsion wherein said gel-forming composition is carrageenan cross-linked with a potassium or calcium salt, with said cross-linked carrageenan being present at a concentration of from about 0.3 to about 1.5 percent of the aqueous phase.
Preferred is the emulsion wherein said fat extender is selected from the group consisting of dextrins, maltodextrins, modified starches, microcrystalline cellulose, polydextrose, and microparticulated proteins, and combinations thereof, with said fat extender present at a concentration of from about 1 to about 90 percent of the emulsion by weight, preferably at from about 5 to about 45 percent of the emulsion by weight.
Also preferred is the emulsion wherein at least a part of said fat or oil is replaced by an incompletely digestible fat mimetic, with said incompletely digestible fat mimetic selected from the group consisting of sugar fatty acid polyesters, polyol fatty acid polyesters, polyglycerol fatty acid polyesters, fatty acid/ fatty alcohol carboxy/carboxylate esters, fatty acid esters of epoxide-extended polyols, polysiloxanes, polyoxyalkylene fatty acid esters, fatty alcohol esters of polycarboxylic acids, malonic acid fatty alcohol diesters, alkyl malonic acid fatty alcohol diesters, dialkyl malonic acid fatty alcohol diesters, alkyl glycoside fatty acid polyesters, alpha-acylated fatty acid triglycerides, glycerol fatty alcohol diethers, monoglyceride fatty alcohol diethers, and glycerol esters of alpha-branched carboxylic acids; and combinations thereof.
Especially preferred is the emulsion wherein said incompletely digestible fat mimetic is sucrose fatty acid polyester.
(a) mixing an aqueous medium, a gel-forming composition, a fat or oil, a fat extender, and an appropriate emulsifier;
(b) stirring at a temperature and shear rate sufficient to produce an emulsion or dispersion of the fat or oil with the aqueous medium; and
(c) stirring as said emulsion or dispersion is cooled to a temperature of from about 5
Preferred is the process wherein said fat extender is selected from the group consisting of dextrins, maltodextrins, modified starches, microcrystalline cellulose, polydextrose, and microparticulated proteins, and combinations thereof, with said fat extender present at a concentration of from about 1 to about 90 percent of the emulsion by weight, preferably at from about 5 to about 45 percent of the emulsion by weight.
Also preferred is the process wherein at least a part of said fat or oil is replaced by an incompletely digestible fat mimetic, with said incompletely digestible fat mimetic selected from the group consisting of sugar fatty acid polyesters, polyol fatty acid polyesters, polyglycerol fatty acid polyesters, fatty acid/ fatty alcohol carboxy/carboxylate esters, fatty acid esters of epoxide-extended polyols, polysiloxanes, polyoxyalkylene fatty acid esters, fatty alcohol esters of polycarboxylic acids, malonic acid fatty alcohol diesters, alkyl malonic acid fatty alcohol diesters, dialkyl malonic acid fatty alcohol diesters, alkyl glycoside fatty acid polyesters, alpha-acylated fatty acid triglycerides, glycerol fatty alcohol diethers, monoglyceride fatty alcohol diethers, and glycerol esters of alpha-branched carboxylic acids.
Especially preferred is the process wherein said incompletely digestible fat mimetic is sucrose fatty acid polyester.
Preferred foods into which an emulsion of the present invention may be incorporated are frozen desserts, salad dressings, dips for chips, crackers or vegetables, spreads, confections, whipped toppings, frostings or icings for cakes or cookies, fillings for cakes or cookies, whipped or gelled desserts, puddings, beverages, baked goods, and soups.
In still another preferred embodiment, the present invention is directed to a method of reducing the fat content of a food containing triglycerides comprising replacing at least a portion of the normally present triglyceride with an emulsion comprising:
(b) from about 5 to about 99 percent of an oil phase comprising a fat or oil and an emulsifier; and
(c) from about 1 to about 99 percent of a fat extender; said emulsion processed to render said emulsion nonpourable.
Preferred is the method wherein said fat extender is selected from the group consisting of dextrins, maltodextrins, modified starches, microcrystalline cellulose, polydextrose, and microparticulated proteins, and combinations thereof, with said fat extender present at a concentration of from about 1 to about 90 percent of the emulsion by weight, preferably at from about 5 to about 45 percent of the emulsion by weight.
Also preferred is the method wherein at least a part of said fat or oil is replaced by an incompletely digestible fat mimetic, with said incompletely digestible fat mimetic selected from the group consisting of sugar fatty acid polyesters, polyol fatty acid polyesters, polyglycerol fatty acid polyesters, fatty acid/ fatty alcohol carboxy/carboxylate esters, fatty acid esters of epoxide-extended polyols, polysiloxanes, polyoxyalkylene fatty acid esters, fatty alcohol esters of polycarboxylic acids, malonic acid fatty alcohol diesters, alkyl malonic acid fatty alcohol diesters, dialkyl malonic acid fatty alcohol diesters, alkyl glycoside fatty acid polyesters, alpha-acylated fatty acid triglycerides, glycerol fatty alcohol diethers, monoglyceride fatty alcohol diethers, and glycerol esters of alpha-branched carboxylic acids; and combinations thereof.
Especially preferred is the method wherein said incompletely digestible fat mimetic is sucrose fatty acid polyester.
Also forming a part of the present invention are foodstuffs having at least a portion of the normally present triglyceride replaced by an emulsion comprising:
(c) from about 1 to about 99 percent of a fat extender said emulsion processed to render said emulsion nonpourable.
Preferred is the foodstuff wherein said fat extender is selected from the group consisting of dextrins, maltodextrins, modified starches, microcrystalline cellulose, polydextrose, and microparticulated proteins, and combinations thereof, with said fat extender present at a concentration of from about 1 to about 90 percent of the emulsion by weight, preferably at from about 5 to about 45 percent of the emulsion by weight.
Also preferred is the foodstuff wherein at least a part of said fat or oil is replaced by an incompletely digestible fat mimetic, with said incompletely digestible fat mimetic selected from the group consisting of sugar fatty acid polyesters, polyol fatty acid polyesters, polyglycerol fatty acid polyesters, fatty acid/ fatty alcohol carboxy/carboxylate esters, fatty acid esters of epoxide-extended polyols, polysiloxanes, polyoxyalkylene fatty acid esters, fatty alcohol esters of polycarboxylic acids, malonic acid fatty alcohol diesters, alkyl malonic acid fatty alcohol diesters, dialkyl malonic acid fatty alcohol diesters, alkyl glycoside fatty acid polyesters, alpha-acylated fatty acid triglycerides, glycerol fatty alcohol diethers, monoglyceride fatty alcohol diethers, and glycerol esters of alpha-branched carboxylic acids; and combinations thereof.
Especially preferred is the foodstuff wherein said incompletely digestible fat mimetic is sucrose fatty acid polyester.
In yet another embodiment, the present invention is directed to a two phase emulsion useful as a low calorie fat substitute comprising:
(b) from about 5 to about 99 percent of an oil phase comprising a fat mimetic and an emulsifier.
In yet another embodiment, the present invention is directed to a method of reducing the fat content of a foodstuff containing triglycerides by replacing at least apart of the normally present triglyceride with an emulsion containing the fat mimetic.
Preferred emulsions with the fat mimetic are those which are either pourable or nonpourable.
Preferred foodstuffs into which either the nonpourable or pourable emulsion with the fat mimetic may be added are selected from the group consisting of frozen desserts, salad dressing, dips for chips, crackers or vegetables, spreads, confections, whipped toppings, frostings or icings for cakes or cookies, fillings for cakes or cookies, whipped desserts, puddings, beverages, soups and baked goods.
This application is a continuation-in-part of application Ser. No. 475,576 filed on Feb. 5, 1990 now U.S. Pat. No. 5,082,684.
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