Abstract: A liquid sauce, soup or gravy product having high temperature, shear and storage stability and having a smooth texture comprising an aqueous phase and an oil phase. The aqueous phase includes;(a) a dispersed phase of non-starch polysaccharide microgel; and(b) a continuous phase comprising a biopolymer solution.

Abstract: The shortening substitute contains a mixture of 1-10% by weight pregelatinized, unmodified starch; 5-15% by weight pregelatinized, modified high amylopectin starch; 5-10% by weight emulsifier; 5-25% by weight shortening; and a remainder of water. The modified, high amylopectin starch is either a crosslinked, hydroxypropylated starch or a crosslinked, esterified starch, both of which have an amylopectin content of 95% or more. Plasticizer in an amount of 0.1-1% by weight and a maltodextrin in an amount of 1-20% by weight can be incorporated into the mixture. The shortening substitute can be used as a replacement for conventional shortening in a baked good and is especially suited for use as a roll-in shortening for laminated pastries.

Abstract: A formulated starch-containing food product characterized by improved mouth-feel and texture is prepared from a mixture of non-starch ingredients together with a beta-amylase or glucoamylase treated waxy starch which has been prepared by a process which comprises steam cooking a starch slurry at a temperature of 120.degree. to 170.degree. C. to completely gelatinize the waxy starch; enzymatically hydrolyzing the gelatinized starch with beta-amylase or glucoamylase until up to about 60% by weight of the starch has been degraded to maltose or glucose; terminating the enzyme degradation by deactivating the enzyme and recovering the starch by spray drying.

Abstract: A process for preparing a very low fat water-in-oil spread and a spread made by the process. The process entails a cold mixing procedure wherein an at least partially pre-gelled aqueous phase is mixed with an at least partially pre-solidified fat continuous emulsion of fat and water. Emulsions of less than 30% fat and even 20% or less fat may be prepared.

Abstract: The invention relates to improvements in edible fats, in particular to improved hardstocks for use in spreads having a low content of saturated fat and to spreads containing these hardstocks. Edible spreads should contain particularly low levels of C-16 saturated fatty acids and low levels of trans fatty acids. Accordingly, the invention provides a fat blend, for use as a hardstock in an edible emulsion spread, obtainable by interesterification of a fat rich in behenic acid together with a fat rich in palmitic and/or stearic acid such that in the interesterified mixture the behenic acid content is at least 5% and the sum of palmitic and stearic acid content is at least 50%. Such hardstock fats may be obtained by interesterification of 10%-90% (by weight) wet fractionated palm stearin (80% palmitic acid) with 90%-10% (by weight) fully hydrogenated high erucic rapeseed oil. The preferred ratio of components is 60% of the behenic acid source and 40% of the palmitic and/or stearic acid source.

Abstract: A butter-like spread containing 35-80% w/w fat is formed into an oil-in-water emulsion. The fat portion is said to contain 10% w/w saturated fatty acids and 80% w/w unsaturated fatty acids with no trans fatty acids.

Abstract: The present invention is directed to a reduced-fat margarine-type spread prepared from liquid, edible vegetable oils. The spread is a two-phase emulsion comprising a continuous aqueous phase and a dispersed liquid oil phase. The emulsion contains from about 45% to about 65% liquid vegetable oil, from about 15% to about 20% of calcium gluconate, from about 18% to about 28% of water and from about 0.2% to about 1.2% of a hydrophilic emulsifier.

Abstract: A degradation product of a polysaccharide derivative comprising a mixture of oligomers of the polysaccharide derivative, the majority of said oligomers having a molecular weight such that the oligomer conforms to a rod-like configuration.

Abstract: A fat-continuous spread comprising:(A) from 0.1 to 10 wt % of gelatin;(B) from 0.1 to 7 wt % of a gelled polysaccharide not being starch;and(C) from 10 to 60 wt % of fat.The balance of the above being traditional constituents of spreads.

Abstract: A non-fat edible plastic dispersion which has rheological properties similar to solid margarine or squeezable margarine. The plastic dispersion includes a fat mimetic selected from the group consisting of gelling type maltodextrins, starch modified by acid hydrolysis to remove amorphous regions therefrom and branched chain amylopectin starch and inulin.

Abstract: A composition comprising: (A) a coprecipitate consisting essentially of: (a) a galactomannan, with (b) a glucomannan; and (B) optionally, a gelling agent admixed with the formed coprecipitate. The inventive compositions are useful as the base for food products such as: a gelled or thickened food, a pourable salad dressing; a liquid food or food additive, a food spread such as a margarine or cheese spread, a water dessert gel, a mayonnaise, a frozen dessert, and the like.

Abstract: Reduced fat content butter products prepared from dairy cream. Lecithin and/or a stabilizer can be added to the dairy cream to optimize the product. Dairy products--milk, skim milk, and dairy fats--are employed as required to adjust the fat content of the product; and optional ingredients may be added to, inter alia: adjust the texture of the product, inhibit oxidation and otherwise extend shelf life, alter color, and enhance flavor. The product may have a fat content low enough to qualify it as a reduced fat or even a light (or lite) butter. The product may have the firmness of conventional firm butter or be spreadable at refrigeration temperatures.

Abstract: A method for the manufacture of an extra low calorie margarine, and a margarine produced according to said method is provided. The margarine has a fat content of between 15 and 38 percent by weight, whereby a water phase comprising starch having a viscosity of 100-800 cp, corresponding to a polymerization degree of more than 10.000, is solved in a liquid, is emulsified in a fat phase prepared from fats and/or oils and having an addition of 0.25-2 percent by weight as calculated on the ready margarine of an emulsifier to directly form a water-in-oil emulsion. The emulsion is pasteurized, cooled and packed. The special starch included in the water phase is pretreated in a first step by being acid-hydrolysis to reduce the viscosity of the starch. If necessary, in a second step, a functional group is introduced into the starch molecule for stabilizing the acid-hydrolyzed starch base, whereby the starch is made completely soluble in the water phase and can be heat treated and cooled without becoming gelified.

Abstract: A process for preparing an edible plastic dispersion and products thereof wherein the dispersion comprises at least two gelling agents forming at least two distinct gelled phases and 0-20 wt. % of a fat. The dispersion contains a surplus A-dispersed phase and a B-continuous phase formed under the conditions of the process in contrast to a surplus A-continuous phase and B-dispersed phase formed under quiescent conditions.

Abstract: A method of treating maltodextrin by adding a seed material to an aqueous solution of a maltodextrin having a DE not exceeding about 6 and that is heated to a temperature of at least 70.degree. C. Addition of a seed material promotes aggregate formation and so promotes gelling, resulting in production of a firmer gel than conventionally obtainable.The invention also provides a method of treating maltodextrins by maintaining an aqueous solution or dispersion of maltodextrin having a DE not exceeding about 6 (e.g. Paselli SA2) at a temperature of less than 50.degree. C. for at least 1 hour; then heating the solution or dispersion to a temperature of at least 70.degree. C.; followed by cooling. Maltodextrin treated in this way forms a gel that is firmer in consistency than maltodextrin gels produced by conventional processes.

Abstract: The present invention provides a method for production of a spread, comprising the steps of:(a) two aqueous phases with different particle sizes in a fatty phase, of which at least one aqueous phase is dispersed into the fatty phase through a microporous membrane, to prepare a mixed water-in-oil type emulsion;(b) rapidly cooling the emulsion to plasticize; and(c) kneading the plasticized emulsion.According to the present invention, it is possible to produce a low-fat spread having good taste easily, which does not require a stabilizer or a gelling agent, is excellent in stability and preservativity on a level never achieved by any conventional methods.

Abstract: This invention is for a process for producing a water-in-oil emulsion and edible margarine-like spread composition having a fat content of less than 80 percent by weight and having the approximate consistency of margarine, the process comprising forming a liquid dispersion of a water phase and a liquid fat phase of a substantially hard fat and a liquid soft fat, followed by cooling of the dispersion and subjecting the cooled dispersion to a shearing force sufficient to produce a water-in-oil emulsion, and discharging the emulsion to provide a product having the approximate consistency of margarine at room temperature.

Abstract: Margarines and shortenings are improved by employing a blend of 75 to 25% of an edible oil as a liquid oil component, and, as a hardstock component, 25 to 75% of a substantially fully hydrogenated oil bearing C.sub.16 to C.sub.24 acid residues, wherein at least about 15% of the C.sub.16 acid residues in the hydrogenated oil are replaced by the short acids acetic acid, propionic acid, butyric acid or a mixture of any of these acids. The levels of transunsaturated fatty acids and palmitic acid are reduced, and the products also have reduced caloric densities.

Abstract: Bakery compositions and baked goods which have taste and organoleptic properties equal to or superior to the same types of products prepared in accordance with traditional, full fat formulations, have substantially reduced fat contents. One or both of a dough formulation and a roll-in spread positioned between layers of the rolled dough formulation have substantially reduced fat contents. A fat substitute which is substantially fat free or contains only very low levels of fat is incorporated into either or both of the dough formulation and of the roll-in formulation.

Abstract: Fat substitutes are prepared without a molecular distillation step by enzymatically or chemically interesterifying a fully hydrogenated vegetable oil rich in stearic acid (FHLCT) with a medium chain fatty acid triglyceride rich in caproic, caprylic and capric fatty acids (MCT) under conditions such that the amount of tristearin in the interesterified mixture is lower than 5% by weight. The interesterified mixture is bleached and deodorized, and may be used as a substitute for butterfat or vegetable butter, e.g., cocoa butter.

Abstract: A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.

Abstract: Aerated fat-containing food products are prepared by mixing a fat with a refinable food additive so that the mixture contains a maximum of 30% by weight fat, refining the mixture to reduce the size of particles in the mixture to a maximum of 30 .mu.m, and then aerating the refined mixture.

Abstract: A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

Abstract: The invention provides reduced fat spread products which do not contain either preservatives or emulsifiers have acceptable organoleptic properties and to processes of preparing same. These are edible emulsions comprising a dispersion of a 15-60% wt. of a water phase in 40-85% wt. of a continuous fat phase CHARACTERIZED IN THAT the water phase contains less than 0.05% protein, has a D3,3 not more than 2.0 .mu.m and a sigma value for the water drop size distribution of not more than 2.5. In preferred embodiments the spreads are stable in the absence of an emulsifier system but may contain an emulsifier as an anti-spattering agent.

Abstract: Emulsion-type food in which a part or all of the fat components are substituted by a pulverized curdlan gel is disclosed. The food is low-calorie and has desired appearance, mouthfeel and taste.

Abstract: An indigestible dextrin characterized in that the dextrin contains:(A) up to 50% of 1.fwdarw.4 glycosidic linkages, and(B) at least 60% of an indigestible component,(C) the content of indigestible component as actually determined varying within the range of .+-.5% from a value Y calculated from at least one of equations, i.e., Equations 1 to 62, given in the specification,(D) the indigestible dextrin being prepared by adding hydrochloric acid to corn starch and heating the corn starch at 120.degree. to 200.degree. C. using an extruder,the value Y being a calculated content (%) of the indigestible component.

Abstract: Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polymers. The resulting texturized oils and emulsions are gelled substances having a fat-like consistency which approximates the viscoelastic properties of solid fats, such as butter, margarine or hydrogenated vegetable oils, but contain no saturated fats. These texturized oils and emulsions can be used as a substitute for solid fats in food products and to make high-quality spreads containing reduced amounts of saturated fat.

Abstract: This invention is for a process for producing a water-in-oil emulsion and edible margarine-like spread composition having a fat content of less than 80 percent by weight and having the approximate consistency of margarine, the process comprising forming a liquid dispersion of a water phase and a liquid fat phase of a substantially hard fat and a liquid soft fat, followed by cooling of the dispersion and subjecting the cooled dispersion to a shearing force sufficient to produce a water-in-oil emulsion, and discharging the emulsion to provide a product having the approximate consistency of margarine at room temperature.

Abstract: A spread is provided which is butter-like in its consistency (and of course therefore margarine-like) but which is low in fat and is either low in or substantially free of cholesterol, so that the spread can be used for spreading on bread and the like. In addition, the spread is suitable for frying. The spread comprises a combination of low fat and natural starches in particular combination and proportions.

Abstract: The present invention regards a low fat spread comprising from about 30 to about 40 wt. % of a continuous fat phase and about 60 to about 70 wt. % of an aqueous phase. The fat phase further comprises a non-proteinaceous fat crystallization inhibitor in an amount of less than 0.5 wt. % and a non-proteinaceous emulsifier. The aqueous phase contains a dairy protein in an amount of less than about 0.1 wt. %.

Abstract: A low fat spread, being a water-in-oil emulsion, having a fat substitute which has a particle size in the range of 8-35 microns. A low fat spread having a unique combination of stabilizer, emulsifier, and fat substitute to provide less than 28% fat, and the method for making the low fat spread.

Abstract: An edible plastic dispersion not having a continuous fat phase, including at least two condensed phases, at least one of which is continuous, the dispersion comprising a first gel-forming composition and a second gel-forming composition containing 1-8 times the critical concentrations of a gelling starch having a rheological property in an aqueous dispersion characterized by a one-half G'.sub.max value at no more than about 7,250 seconds when prepared at a concentration to yield a log G'.sub.max value of 5.0 at 15,000 seconds at 11.degree. C. provided that the aqueous dispersion of the gelling starch is initially prepared at 0 to 40.degree. C.

Abstract: There is disclosed a low calorie fat substitute comprising a non-flowable aqueous phase and an oil phase, with the interaction between said aqueous and oil phases resulting in a pourable emulsion. Also disclosed are food compositions containing pourable and nonpourable emulsions.

Abstract: Esterified polyoxyalkylene block copolymers are useful as reduced calorie fat substitutes in food compositions due to their resistance to enzymatic hydrolysis and absorption upon ingestion. The fat mimetics contain hydrophilic polyoxyalkylene inner blocks which tend to promote thickening or gelling of the composition when mixed with a minor amount of water, thereby lessening problems with anal leakage and short bowel transit times.

Abstract: The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature. Another aspect of the present invention is a dispersion comprising less than 23% by weight of a continuous fat phase and a dispersed gelled aqueous phase containing gelatin at a concentration of 1 to 7 times its critical concentration and optionally a combination of one or more gelling agents other than gelatin at a concentration below their critical concentration.

Abstract: The present invention is concerned with an edible, plastified dispersion containing less than 35 wt. % fat, which comprises from 10 to 35 wt. % continuous fat phase and from 90 to 65 wt. % dispersed aqueous phase, said dispersed aqueous phase having an average droplet size, indicated by the number weighted mean diameter, of less than 5.mu.m, which dispersion comprises less than 0.1 wt. % amino acid residues.

Abstract: An edible spread comprises water, from 2% to 20% by weight of water soluble starch, particularly a combination of hydrolysed maltodextrins having a dextrose equivalent of less than 5. A water binding system comprises from 0.05% to 1.5% by weight of alginate, from 0.5% to 5.0% by weight of gelatin and a calcium source material such as calcium salts or milk protein to stabilize the spread. From 2% to 12% by weight of a soluble vegetable fibre may also be used as part of the water binding system. The spread may include up to 40% added fat.

Abstract: An enzymatic transesterification method for preparing a margarine oil having both low trans- acid and low intermediate chain fatty acid content is disclosed. The method includes the steps of providing a transesterification reaction mixture containing a stearic acid source material and an edible liquid vegetable oil, transesterifying the stearic acid source material and the vegetable oil using a 1-, 3-positionally specific lipase, and then finally hydrogenating the fatty acid mixture to provide a recycle stearic acid source material for a recyclic reaction with the vegetable oil. Also described is a counter-current method for preparing a transesterified oil.

Abstract: A method for producing an emulsion by dispersing a liquid to form a dispersed phase into a liquid to form a continuous phase through a microporous membrane, in which:(a) a W/O type emulsion is produced by dispersing an aqueous phase at low pressure into a fatty phase through a hydrophilic microporous membrane previously treated with the fatty phase;(b) an 01/W/02 type emulsion is produced by dispersing an O/W type emulsion at low pressure into the fatty phase (02) through the same microporous membrane as (a) above;(c) an O/W type emulsion is produced by dispersing a fatty phase containing a hydrophobic emulsifying agent into an aqueous phase through a hydrophilic microporous membrane.

Abstract: The present invention features water-in-oil emulsions having intact lipid vesicles dispersed in the water or aqueous phase. Methods of making the emulsions are also disclosed. The preferred vesicles for use in the emulsions are paucilamellar lipid vesicles, most preferably those having nonionic amphiphiles as their major structural component. The water-in-oil emulsions are useful in cosmetics, pharmaceuticals, and foods such as margarine.

Abstract: Processes for preparing a water-continuous margarine-like spread containing non-denatured casein. The spread contains less than 5% fat, or even less than 3.25% fat. The spread includes a particular gel-forming system and/or the spread is prepared by utilizing electrodialysed dairy ingredients. The inventive processes employ a double homogenization step and the first homogenization step takes place prior to heating.

Abstract: The invention concerns casein-containing dispersions, mixed with denatured protein containing compounds. The pH of the mixture is 4.8-5.2, which pH is regulated by stopping of the milk fermentation by heating. The dispersions can be used as a fat replacer in food products such as dressings, toppings, mayonnaises, frozen deserts, cheese products, and spreads.

Abstract: A method is described for the preparation of a spread containing lactoprotein and/or vegetable protein and thickener, wherein, using a fat composition and a first aqueous composition as starting materials, the starting emulsion is first formed in a state in which the fat composition is entirely molten and a separately formed warm, thickener-containing, second aqueous composition is then emulsified in the starting emulsion at a temperature between 40.degree. and 70.degree. C. to form a final emulsion.

Abstract: This invention relates to a process for making a pastry dough, and in particular for making a pie crust dough. The process involves making two phases, a dough like mixture of flour, water, salt, polyol and oil, and a shortening and starch phase. These phases are laminated to make a heterogeneous pastry dough which has a flaky tender texture when baked. This dough composition is made in manner which is largely independent of processing temperatures and mix times. The dough is characterized by having multiple, discontinuous layers which are interrupted by regions of gluten and the starch/fat phase.

Abstract: An aqueous dispersion containing a finely divided reaction product of a calcium compound with citric acid having a mole ratio of calcium to citric acid from 2.5:2 to 2.95:2 is provided to be used for opacifying and whitening aqueous food compositions.

Abstract: The present invention is concerned with a plastic bi-continuous emulsion containing 5-21 wt. % fat and comprising a continuous aqueous phase, wherein the stress observed at the F-strain when the stress is registered as a function of the strain applied, is 10%, preferably at least 25% higher than the stress observed for the aqueous phase composition at the same strain.

Abstract: A denatured whey-protein-containing solution which can be converted to an irreversible gel without heating characterized by the fact that said whey-protein-containing solution is produced by diluting a solution of non-denatured whey protein to an extent that coagulation of the whey protein does not occur when the solution is heated at a temperature higher than that required to denature the whey protein, and then heating this diluted solution to a temperature higher than that required for denaturing the whey protein, to produce a soluble association of denatured whey protein molecules without causing coagulation, which solution undergoes irreversible gelation simply by the addition thereto of monovalent or divalent salt-derived ions to form a transparent, non-heat-coagulated gel product which is highly resistant to water dissociation and stable to heat and therefore can be used extensively in raw, frozen, or heat-processed foods or other foodstuffs.

Abstract: An all-purpose plastic shortening exhibiting a reduced concentration of saturates is disclosed. Said low-saturate shortening consists essentially of (a) about 10% to about 30% intermediate-melting fat; (b) about 5% to about 14% fully- or substantially-hydrogenated hardstock; (c) about 50% to about 84% unhydrogenated or partially-hydrogenated base oil; and (d) about 0.5% to about 10% of an emulsifier. Said intermediate-melting fat comprises from about 14% to about 35% C.sub.12 -C.sub.18 saturated fatty acids; at least about 8% C.sub.16 saturated fatty acids (by percentage of total fat); at least about 60% of all double bonds in the trans-configuration; at least about 40% solids (SFC) at 21.1.degree. C. (70.degree. F.); no more than about 5% C.sub.18:2 fatty acids; and has an iodine value of about 55 to about 75. Said hardstock contains at least about 33% C.sub.16 saturated fatty acids and has an iodine value of about 12 or less. Said base oil comprises no more than about 11% C.sub.12 -C.sub.

Abstract: This invention relates to polyol fatty acid polyester compositions having improved physiological properties, organoleptic properties (i.e. mouth feel), liquid/solid stability and chemical stability. These polyol fatty acid polyesters are characterized in that (a) not more than about 0.6% of the fatty acid groups contain three or more double bonds, not more than about 20% of the fatty acid groups contain two or more double bonds, and not more than about 35% of the fatty acid double bonds are trans double bonds; (b) the polyesters have an iodine value between about 15 and about 60; and (c) the solid fat content/liquid solid stability ratio is not greater than 0.25. This invention also relates to a process for preparing these improved polyol polyester compositions.

Abstract: A food composition useful as a table spread and having a reduced level of fat and/or oil is provided. The composition is a macroscopically homogeneous blend of an oil and an aqueous phase associated with a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate solids having a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of preparing a table spread which comprises making a premix of the granular starch hydrolysate and oil and then homogenizing the premix to fragment the granular starch hydrolysate and form a macroscopically homogeneous blend.