Abstract: Low fat foods incorporating mesomorphic phases of edible surfactants as the structuring agent can advantageously be flavored by incorporating lipophilic flavors into a triglyceride-containing gelled biopolymer phase.

Abstract: Ingestable products for lowering blood total cholesterol, including isoflavone, vegetable protein such as soy protein and phytosterol. The combination of phytosterol with soy protein (which includes isoflavone) is superior to the individual components alone in improving plasma lipid profiles. Preferably the products are food products. The invention is also a method for lowering plasma cholesterol in animals, preferably humans, by feeding compositions having plasma cholesterol-lowering, synergistically effective amounts of isoflavone, soy protein and phytosterol.

Abstract: Ingestable products for lowering blood total cholesterol, including isoflavone, vegetable protein such as soy protein and phytosterol. The combination of phytosterol with soy protein (which includes isoflavone) is superior to the individual components alone in improving plasma lipid profiles. Preferably the products are food products. The invention is also a method for lowering plasma cholesterol in animals, preferably humans, by feeding compositions having plasma cholesterol-lowering, synergistically effective amounts of isoflavone, soy protein and phytosterol.

Abstract: In accordance with a first aspect of the invention, it has now been found that a beneficial form for ingestion of phytoestrogens is in the form of a water-in-oil spread. For instance, it has been discovered that phytoestrogens can advantageously be consumed, particularly in elevated amounts, when included in the form of a bread spread. It can be expected that the reported beneficial health effects of phytoestrogens may be enjoyed by the consumer by consuming the spread without the need for pharmaceutical type pills, capsules, etc. Moreover, the spreads of the invention have good taste, notwithstanding the presence of the often-bitter tasting isoflavones.

Abstract: Food products containing isoflavones and calcium are taught where the weight ratio of isoflavones to calcium is from 1 to 2 to 1 to 50.

Abstract: A food product containing isoflavones and flavanol is taught, where the weight ratio of isoflavones to flavanol is from 10 to 1 to 1 to 100.

Abstract: A fat continuous stick having up to 80% of a fat containing less than 10% trans fatty acids prepared by a process comprising the steps of selecting a structuring amount of an interesterfied hardstock fat to make a stick product, combining the hardstock to form a fat phase, introducing an aqueous phase and the fat phase into a scrapped surface heat exchanger to form a cooled emulsion having an exit temperature of less than 20° C., then passing the cooled emulsion into a crystallizing unit (C-unit) having an exit temperature of C-unit greater than the exit temperature of the emulsion and having a shear rate of less than 1800 rpm to aid in forming a finer dispersion and to initiate crystallization in the cooled emulsion. The emulsion with the fat crystals is then introduced into a second heat exchanger unit having a temperature range of at least 2-8° C. below the exit temperature of the emulsion from the first exchanger unit wherein the residence time of the process is less than ten minutes.

Abstract: The process for pairing a fat continuous spread having from about 30 about 80% fat and having a trans fatty acid level of less than about 10% is described. An interesterified hardstock as described herein is combined with liquid oil to form a fat phase. The fat phase and an aqueous phase are combined to form an emulsion which is crystallized to form substantially beta prime crystals in the C-unit. The beta prime containing crystal containing emulsion is the emulsion exiting the initial A-unit at a throughput of the emulsion through the entire production line of x kilograms per hour, a residence time of the emulsion in the crystallizing (C-unit) of y minutes and the recirculation flow rate of the emulsion recirculated into the cooled partially crystallized emulsion of 0.2 x to 10 x to form the fat continuous product.

Abstract: A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that result in each of the compositions having substantially the same water activity, resulting in a spread having superior appearance, taste and texture.

Abstract: The invention relates to a low fat spread with low water content for application in baking without effecting organoleptic properties for cold use, (that is, spreads). The compositions of the invention are good quality spreads at low fat levels in the range of about 30-60% fat. The compositions of the invention comprise non gelling hydrocolloids to provide optimum viscosity to the aqueous phase at a concentration which results in a fat continuous emulsion.

Abstract: The invention relates to a process for preparing good quality low fat spreads (20-60%) more preferably in the range of 20-45% or 20-40% fat. This is achieved by the use of non gelling hydrocolloids to provide higher viscosity to the aqueous phase, however at a concentration which results in a water continuous emulsion. The emulsifier levels and types are chosen to result in a water continuous emulsion in the tank, while resulting in a fat continuous spread once hot inverted prior to cooling.

Abstract: A heterogeneous edible spread having a water-in-oil composition and a varigate composition is disclosed. The water-in-oil composition and the varigate composition have humectant concentrations that result in each of the compositions having substantially the same water activity, resulting in a spread having superior appearance, taste and texture.

Abstract: A multi functional edible spread is disclosed as having both a fat and aqueous phase. The spread contains 65 wt % or less triglyceride fat and 0.5 wt % to 12 wt % emulsifiers. At least a portion of the emulsifiers are incorporated into the aqueous phase and are complexed in a starch based clathrate to diminish the taste and flavor problems associated with emulsifiers.

Abstract: The invention relates to a process for preparing good quality low fat spreads (20-60%) more preferably in the range of 20-45% or 20-40% fat. This is achieved by the use of non gelling hydrocolloids to provide higher viscosity to the aqueous phase, however at a concentration which results in a water continuous emulsion. The emulsifier levels and types are chosen to result in a water continuous emulsion in the tank, while resulting in a fat continuous spread once hot inverted prior to cooling.

Abstract: The invention relates to a low fat spread with low water content for application in baking without effecting organoleptic properties for cold use, (that is, spreads). The compositions of the invention are good quality spreads at low fat levels in the range of about 30-60% fat. The compositions of the invention comprise non gelling hydrocolloids to provide optimum viscosity to the aqueous phase at a concentration which results in a fat continuous emulsion.

Abstract: A squeezable spread composition and a method of making it is described herein. The composition contains a unique ratio of a colloidal microcrystalline cellulose, a cross-linked and stabilized starch, and a maltodextrin combined with an acidifying agent, less than 5% fat, hydrocolloids, water and optionally an opacifier. The low fat product is pourable at 45-70.degree. F.

Abstract: A fat continuous spread having less than 50% fat and containing less than 10% trans fatty acids is prepared by a process comprising the steps of selecting a structuring amount of interesterfied hardstock and combining the hardstock with the liquid oil to form a fat phase. The fat phase and an aqueous phase containing a gelling agent are introduced into a scrapped surface heat exchanger to form a cooled emulsion having an exit temperature of less than the temperature required to form a substantial amount of alpha crystals in the fat phase. The crystal containing emulsion is then passed into a crystallizing inverter unit which has a temperature no greater than about 4 to about 8.degree. C. of the temperature of the water continuous emulsion containing crystals.

Abstract: A fat continuous spread is described having up to about 65 wt % fat and a dispersed aqueous phase which contains an amylose containing gelling starch characterized by a G'.sub.eq of 400 dyne/cm.sup.2 or greater and a critical strain value (.gamma.cr) of 12 or greater at 10.degree. C. provided the starch is prepared at a concentration having an anhydrous starch solid content of 10 wt %.

Abstract: A fat continuous spread having less than about 35 wt. % of a fat phase and a method of preparing the spread are described. The fat blend of the product must have a solid fat content at 10.degree. C. of greater than 25 wt. % and the aqueous phase must contain 0.05 to 0.5 wt. % of a modified protein. The viscosity of the aqueous phase must be at least 25 mPa.s at a shear rate of 17090 sec-.sup.1 and a temperature of 5.degree. C.