Abstract: Emulsified liquid shortening compositions comprising amorphous insoluble dietary fiber gel, water and lipid, as well as a method for making the compositions, are disclosed. According to the present invention, dietary fiber gel can be subjected to micro-particulation by high shear via homogenization and combined with water and lipid. These ingredients are mixed to form a mixture. The mixture can then be subjected to colloid milling or other equivalent methods of emulsification, for example homogenization and ultrasonification treatment, in the presence of food grade emulsifiers, for example lecithin, and the emulsified mixture can be pasteurized.

Abstract: According to the present invention, fat and caloric content of processed cheeses can be reduced by the replacement of a portion fat content normally found in processed cheeses with an equal amount of dietary fiber. The result is that fat and caloric content of processed cheeses can be manipulated with minimal effect on taste and texture. Furthermore, the processed cheeses can further comprise functional foods that increase health and nutritional benefits of the processed cheeses. The functional foods can be added individually, and in any combination thereof. Hence, in addition to reducing fat and caloric content of processed cheeses by replacing a portion of fat with dietary fiber gel, additional health benefits can be achieved with compositions that include functional foods.

Abstract: According to the present invention, fat and caloric content of ice creams can be reduced by the replacement of a portion fat content normally found in ice creams with an amount of emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber gel, water and lipid. The result is that fat and caloric content of ice creams can be manipulated with minimal effect on taste and texture.

Abstract: According to the present invention, fat and caloric content of soups can be reduced by the replacement of a portion fat content normally found in soups with an equal amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of soups can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or “emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid”, can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources, and any combination thereof.

Abstract: According to the present invention, fat and caloric content of sauces can be reduced by the replacement of a portion fat content normally found in sauces with an equal amount of emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber gel, water and lipid. The result is that fat and caloric content of sauces can be manipulated with minimal effect on taste and texture.

Abstract: According to the present invention, fat and caloric content of dips can be reduced by the replacement of a portion fat content normally found in dips with an equal amount of emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber gel, water and lipid. The result is that fat and caloric content of dips can be manipulated with minimal effect on taste and texture.

Abstract: According to the present invention, fat and caloric content of dressings can be reduced by the replacement of a portion fat content normally found in dressings with an amount of emulsified liquid shortening composition comprising amorphous insoluble cellulosic fiber gel, water and lipid. The result is that fat and caloric content of dressings can be manipulated with minimal effect on taste and texture.