Abstract: At least part of the fat in fat-containing manufactured food products is replaced by gelatin in an amount by weight which is generally no more than 10% of the weight of the original fat content which has been replaced. Suitable gelatin for this purpose may be made from fish waste comprising fish skins by an aqueous extraction process, such as e.g. a stepwise process including separate alkaline, mineral acid and organic acid treatment steps. The gelatin is said to mimic the sensation experienced by the consumer of the creaminess or richness of foodstuffs containing regular fat levels. Exemplary products to which the invention may be applied are baked goods, dressings, whipped toppings, frostings, cream fillings and spreads. In Examples, the fat content is thus reduced substantially, to give food products which closely resemble in quality the higher fat-containing analogs.

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, calculated on the water:(i) more than 200 ppm amino acid residues; and(ii) more than the critical concentration of one or more gelling polysaccharides capable of forming a reversible gel,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.

Abstract: A low/no fat formulation, which can be used as a replacement for roll-in fat or shortening or as a base for forming a filling for danish rings and twists, containing from 40 to 70% cake crumb material, from 8 to 30% sugar, preferably brown sugar, from 5 to 20% sugar syrup, preferably corn syrup, and from 10 to 30% of a starch-based creme filling. Fat-free cake crumbs are utilized for a no-fat embodiment of this invention.

Abstract: A liver function improver, food, or drink comprising, as an effective ingredient, a dioxabicyclo[3.3.0]octane derivative, such as sesamin, sesaminol episesamin, episesaminol, sesamolin, 2-(3,4-methylene dioxyphenyl)-6-(3-methoxy-4-hydroxyphenyl)-3,7-dioxabicyclo[3.3.0]octane, 2,6-bis-(3-methoxy-4-hydroxyphenyl)-3,7-dioxabicyclo[3.3.0]octane or 2- (3,4-methylenedioxyphenyl)-6-(3-methoxy-4-hydroxyphenoxy)-3,7-dioxabicyclo [3.3.0]octane.

Abstract: The invention concerns with fat blends comprising cocoa butter and butter olein and optionally cocoa butter equivalent and butter fat.These blends can be used in chocolate compositions. In the processing of chocolate compositions they are used to lower the viscosity at temper of these compositions.

Abstract: The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food products of the invention include puddings, icings, sauces, spreads and processed cheeses.

Abstract: There is provided a food and drink having a reduced oil, fat, or sugar content yet retaining good gelation properties and good organoleptic properties, etc. A part of or the whole of gelation materials, low calorie sugars and/or oils and fats is/are replaced with polyfructan.

Abstract: The invention provides a process for the production of reduced-fat spreads which comprises emulsifying, cooling and working a mixture of oil and water in a process line including at least one crystallizer, preferably an A-unit, and a high shear inversion unit, preferably a C-unit, in which at least a part of the oil, preferably 4-8% wt of the oil, is injected into the process stream after the crystallizer and before the inversion unit, and apparatus for carrying out the said process.

Abstract: 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.

Abstract: The present invention is a composition of matter comprising: (a) an edible, non-absorbable, non-digestible low calorie fat material having non-Newtonian pseudoplastic properties at body temperature; and (b) an edible, absorbable, digestible food material which acts as a solvent for the fat material. The rheological properties of the fat material are defined in terms of thixotropy, yield point, thixotropic area, and liquid/solid stability. The composition is useful as a fat substitute in low calorie food products. The composition provides a non-waxy taste in the mouth, and a laxative side effect is avoided.

Abstract: Glycerides of eicosapentaenoic acid (EPA) and other higher fatty acids, which contain high levels of EPA and docosahexaenoic acid. These glycerides are incorporated in oils and fats products such as margarine, shortening, mayonnaise, butter, dressing or edible oil.

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.

Abstract: The invention relates to a method of preparing a low-calorie butter-based spread, and to low calorie butter-based products obtainable by those methods and provides: a process for the preparation a low fat spread in which a lacteal fluid, preferably dairy cream, containing less than 45% wt. butterfat is:a) enriched to 55%-75% wt. fat,b) diluted with an aqueous phase relatively free of lactose, and,c) cooled and worked whereby phase inversion occurs and a spread comprising 30-60% wt. of a fat results.The use of non-dairy aqueous phase enables the copper and lactose content of the product to be controlled avoiding microbiological and organoleptic difficulties. The presence of other dairy substances in the water phase, such as caseinate and/or whey proteins, is optional. The term "lacteal fluid" as applied to the starting material is intended to include relatively low fat creams and milks as well as 40% fat creams.

Abstract: A method of preparing a water-in-oil emulsion spread by mixing a wet gelatin retentate wherein the off flavor has been reduced by membrane filtration to remove a low molecular weight fraction, with a fat phase.

Abstract: The invention relates to a process for the production of a food product, that in particular is usable as a bread spread, creamy food and/or a base material for the production of specialties, consisting predominantly of milk protein, oil and water. It is the object of the invention to create an easily produced pure natural product of creamy to solid consistency which contains little fat and much protein and is usable in a variety of ways as a bread spread and as a food product. In the process of the invention, curds, yogurt or other milk protein in flocculent form is dehydrated, to the dehydrated product an edible oil is added and then stirred until a product of creamy to solid consistency is obtained. This obtained product is usable as a bread spread as well as a creamy food in a variety of tastes through the use of additives of particular kinds such as sugar, fruit sugar, fruits, herbs and vegetables, but also meat and cheese.

Abstract: Texturized oils and oil-continuous emulsions are prepared by combining liquid oils with edible polyester 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: A process for the manufacture of a butter-like product which is low in fat. The product is formed from butter and an aqueous phase which are combined in a two-phase emulsion by melting, mixing through agitation to achieve an emulsion and chilling to 70.degree. F. The product is formed from 80% butter combined with water, salt and nonfat dry milk which is in the aqueous phase with water in a ratio of about 0.015 to 1.

Abstract: A stabilizing and emulsifying composition for the preparation of low-fat spreads containingfrom 70 to 85% by weight of gelatin with a gel strength of between 100 and 200 blooms,from 7.5 to 15% by weight of iota-carrageenan andfrom 7.5 to 15% by weight of xanthan.

Abstract: Fat-containing and sugar-containing food compositions which comprise: (1) from about 2 to about 98% of a fat component having from about 10 to 100% of certain reduced calorie fats, and (2) from about 2 to about 98% of a sugar component having from about 10 to about 100% of certain reduced calorie sugars are disclosed. Examples of such compositions include flavored confectionery fat products, such as chocolate-flavored candy bars, chocolate-flavored coatings for enrobed products and chocolate-flavored chips, baked good products, such as cakes, brownies and cookies, and emulsified oil products such as margarines and salad dressings.

Abstract: The present invention relates to a spread, to a process for preparing the spread, to a cream from which the spread can be prepared, and, to equipment for performing the abovementioned process. An object of the invention is to prepare spreads with an inhomogeneous structure and improve properties. The invention provides a process for the preparation of a spread by churning of a cream wherein the cream is formed by admixture of two creams at differing temperature shortly before churning, and does not equilibrate before churning begins.

Abstract: Reduced calorie, fiber containing food products containing a fat substitute are disclosed. The fat substitute is made of a fat or oil and polymeric liquid crystal prepared from a polysaccharide and a solvent, preferably water. This fat substitute can be used to replace fat in a variety of food products.

Abstract: The present invention provides food products formulated with microparticulated protein which serves as a replacement for all or part of the fat and/or oil normally found in the food product. Food products of the invention include puddings, icings, sauces, spreads and processed cheeses.

Abstract: A fat-reduced, edible, water-in-oil spread is produced by heating a fat which is normally solid at room temperature so as to melt a substantial proportion of less thermally stable crystals in the fat; homogeneously admixing sufficient water to the heated fat to reduce the proportion of fat in the resulting admixture; cooling the admixture to crystallize a substantial proportion of the uncrystallized fat and produce a pumpable plastic mass; and subjecting the pumpable plastic mass to cutting and mixing in a turbine-like comminuting device while limiting the temperature rise of the plastic mass.

Abstract: A lactoprotein-free fat spread with a fat content of 20-60% by weight, based on the total composition, of the water-in-oil type comprising a mixture of particles of vegetable fats being solid above 20.degree. C. and particles of a liquid oil in such an amount that the total fat mixture contains at least 40% of polyunsatured fatty acids. The water phase contains 0.1 to 5% by weight of gelatin or agar-agar and 0.1 to 5% by weight of solubilized starch, particularly an amylopectin rich starch. More particularly wheat or maize starch is used. The spread presents a pH of 4.3 to 4.8, preferably 4.6. The spread is prepared by subjecting a water-in-oil emulsion containing all fat and oil as well as all in water dissolved other substances to a first cooling to above 20.degree. C. with mechanical treatment, subjecting the mixture to a mechanical treatment without cooling thereby allowing a temperature rise of 2.degree. to 8.degree. C. and thereafter continuing the cooling with mechanical treatment to below 20.degree.

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: Amide/amine ester derivatives of the general formula: ##STR1## where B is an aliphatic group having 2 to 6 carbons,each R is independently, an aliphatic group having 1 to 23 carbons,Q is --N(R')-- or --O--(CH.sub.2).sub.p --N(R')--,R' is --H, --R or --(CO)--R, independently,m=0 to 3,n=1 to 3,p=2 to 4, andq=0 to 3comprise a new class of low calorie fat mimetics. Edible compositions incorporating and methods of using the new fat mimetics are disclosed.

Abstract: Method for preparing puff pastry in which puff pastry is formed using flour while adding water and a fat composition, in which the fat composition comprises fat and vegetable fibre material in a weight ratio between 1:1 and 20:1. The vegetable fibre material preferably comprises wheat bran.Fat composition, characterized in that it comprises fat or a mixture of fats and a vegetable fibre material in a weight ratio between 1:1 and 20:1, the vegetable fibre material comprising bran.

Abstract: A surface-active composition is provided which comprises phosphatidylcholine and phosphatidylethanolamine, wherein at least 3 wt. % of the phosphatide is lysophosphatidylethanolamine and wherein the hydrolysis ratio of the degree of hydrolysis of phosphatidylethanolamine and the degree of hydrolysis of phosphatidylcholine is higher than 1.7. The composition is particularly suitable for use as emulsifying agent in edible fat-containing products, especially as anti-spattering agent in, for example, margarine. The surface-active composition can be suitably prepared by fractionating vegetable lecithin with, for example, a lower alcohol, partially hydrolyzing the insoluble fraction and recombining the partially hydrolyzed insoluble fraction with the alcohol-soluble fraction.

Abstract: This invention relates to a process for continuous or churned manufacturing of low calorie butter or a low calorie butter substitute and/or a mixture thereof.The low calorie butter and the low calorie butter substitutes, or mixtures thereof, are made with new equipment or modified equipment used in the manufacture of conventional butter and butter substitutes.

Abstract: Amine ester derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons, each R is, independently, an aliphatic group having 1 to 30 carbons,X=H or R, independently,m=1 to 2, andn=1 to 7comprise a new class of low calorie fat mimetics. Methods of using and edible compositions incorporating the new fat mimetics are disclosed.

Abstract: Novel fat mimetic compositions are disclosed to be useful in reduced calorie foods. These compounds, which can be referred to as linked esters, consist of linked multi-ester or mult-ester/ether fragments joined by a polycarboxylate. These complex linked esters may be partially broken down in the body to produce digestion residues which are substantially nondigestible themselves and are sufficiently hydrophilic to enable the digestion residues to be incorporated in the normal stool. These fat mimetic compounds are useful as replacements for fats and oils for most food applications.

Abstract: Amide ether derivatives of the general formula: ##STR1## where B is an organic radical having from 2 to 12 carbons,each R is, independently, an aliphatic group having 1 to 30 carbons,X=H, R or (CO)--R,m=1 to 2,n=0 to 6, andp=1 to 2comprise a new class of low calorie fat mimetics. Methods of using and food compositions incorporating the new fat mimetics are disclosed.

Abstract: Multifunctional fat-continuous emulsions having a reduced fat content are disclosed. The emulsions comprise a fatty phase, a thickened proteinaceous aqueous phase and an emulsifier system. The emulsifier system comprises mono fatty acid esters of both saturated and unsaturated fatty acids. The emulsions are of use in the manufacture of baked goods as table spreads and as frying products.

Abstract: The fat content of shortenings, margarine and other plastic emulsion fat products containing substantial amounts of combined polyunsaturated fatty acids, also meets specified melting profile requirements and contains limited amounts of combined saturated and trans fatty acids including palmitic acid.

Abstract: A fat-reduced, edible, water-in-oil spread is produced by heating a fat which is normally solid at room temperature so as to melt a substantial proportion of less thermally stable crystals in the fat; homogeneously admixing sufficient water to the heated fat to reduce the proportion of fat in the resulting admixture; cooling the admixture to crystallize a substantial proportion of the uncrystallized fat and produce a pumpable plastic mass; and subjecting the pumpable plastic mass to cutting and mixing in a turbine-like comminuting device while limiting the temperature rise of the plastic mass.

Abstract: A method for preparing a food grade, insoluble bulking agent from starch is disclosed. The method involves a retrogradation process followed by enzymatic hydrolysis to form a modified starch product which can be used as a filler or as a bulking or texturizing agent in low-fat food formulations.

Abstract: A fatty composition comprising fat essentially consisting of a blend of one or more non-digestible polyol fatty acid polyesters and glyceride fat, wherein the fat comprises from 25% to 75% by weight of the polyol fatty acid polyesters, the blend of the polyesters having a slip melting point of between 35.degree. and 50.degree. C. and the fatty composition having an S.sub.20 in the range of 400 to 1400 g. The fatty composition can advantageously be used in the preparation and baking of dough, in particular layered dough. Layered dough product prepared with the fatty composition display ample lift upon baking. Another aspect of the invention is the use of a fatty composition in the preparation of layered dough. Yet another aspect of the invention is a layered dough.

Abstract: A process for the production of a roll-in fat containing a solid component which comprises mixing an oleaginous material, which has been solidified by cooling and then a finely divided, with finely divided solid component not or hardly soluble in said oleaginous material and kneading the obtained mixture under reduced pressure.

Abstract: Shortening for a hard butter product which comprises crystallized fat composed of as a main ingredient 1,3-saturated-2-unsaturated triglyceride the total carbon atoms of the constituent fatty acid residues of which are not less than 50, and main crystals thereof being of their stable type. There is also disclosed aspect of the present invention is a process for producing a hard butter product which comprises adding the above shortening to a molten mixture of hard butter ingredients during cooling and solidifying of the mixture without melting crystals of the shortening.

Abstract: Bread spread compositions (e.g., margarine) wherein the fat portion of the composition comprises a triglyceride oil or a non-digestible oil and a solid non-digestible sucrose polyester of a mixture of short chain and long chain saturated carboxylic acids, the molar ratio of short chain:long chain radicals being from about 4:4 to about 3:5 and the degree of esterification being from about 7 to about 8.

Abstract: A stable, food-compatible liposome is prepared by dissolving a lipophilic material in a phospholipid followed by the addition of water or an aqueous solution and mixing by sonicating to producing a liposome having the lipophilic material encapsulated in the lipid bilayer. The preferred lipophilic materials include any readily oxidizable lipid and in particular the omega-3 fatty acid containing fish oils. Other lipophilic materials which can be encapsulated in the lipidic bilayer include flavorants, acidulants, preservatives and antioxidants. The resulting liposomes provide a stabilizing vehicle for the lipophilic materials to reduce the occurrence of oxidation and rancidity. Liposomes prepared according to the disclosed method exhibit none of the unpleasant odor and flavor characteristics normally associated with oxidized or rancid oils.

Abstract: Spreads having a good microbiological stability and a fresh dairy taste are produced from demineralized, deacidified milk of pH 2.5 to 6.0. The demineralized, deacidified milk is preferably obtained by electrodialysis of fermented milk.

Abstract: A low fat spread which is a water-in-oil emulsion comprising a continuous fat phase and a dispersed aqueous phase, the aqueous phase comprising at least 6% by weight of one or more proteins derived from milk and from 1.3 to 4.0% by weight of a modified starch, the fat phase comprising 18 to 37% by weight of the total composition of the low fat spread. The low fat spread of the invention has improved texture, mouthfeel and spreadability, as well as improved flavor.

Abstract: A method for the preparation of a low-fat butter or margarine product for use as a table spread. The product is prepared by plasticizing a composition containing from about 15% to about 50% lipid, preferably butter fat; an amount of protein, preferably dairy protein, sufficient to emulsify the lipid but insufficient to stabilize the lipid against plasticization; and from about 40% to about 60% moisture. Salt, butter coloring and butter flavoring are preferably also included. The plasticization is achieved by subjecting the composition to the high speed cutting action of a sharp bladed food comminuter for a period of time sufficient to plasticize the composition. The product is a smooth plastic spreadable butter substitute containing nutritious protein, which is low in fat and does not require the need for emulsifiers and stabilizers. The product is spreadable immediately after removal from refrigeration, as well as at normal room temperatures.

Abstract: A low calorie margarine and a method of making same, which margarine has a fat content of 19-38% and manufactured by emulsification of a water phase in a fat phase to directly provide a water-in-oil emulsion, in which the water phase, as a main ingredient, comprises a protein concentrate, and in which the fat phase comprises 70-100% cured (hardened) fat and the remaining fat being uncured fat, and in which the water phase comprises a heat treated and ripened solution in skim milk, butter milk, whey, water or any mixture thereof of between 2 and 6% by weight of starch and between 0.02 and 0.05% by weight of an emulsifier, which solution, after having been heat treated and ripened, is mixed with about 55-60% by weight of a protein concentrate having a protein content of 12.8%, and the fat phase is composed of fats and between 0.75 and 1.

Abstract: A stable, water-miscible emulsion comprises specific proportions of (a) a fat-soluble vitamin (b) a liquid, edible vegetable oil, (c) a modified lecithin (d) a sucrose ester (e) sorbitan monooleate (f) a sugar alcohol and (g) water. The emulsion has an average droplet size of from about 0.5 microns to about 8 microns. The emulsion does not separate into distinct phases upon standing for prolonged periods of time.

Abstract: Food emulsions containing highly unsaturated fatty acids or derivatives thereof are stabilized against oxidative attack upon the unsaturated components by using a stabilizer system in the water phase of the emulsion which comprises either a sugar or sugar alcohol or a sugar or sugar alcohol and a metal-ion chelator.

Abstract: Shortening compositions containing one or more dairy components are provided in a form in which they are pourable even though they may contain substantial amounts of a butter component such as whole, real butter. The shortening compositions have a eutectic characteristic wherein the solids content of the shortening composition is lower than the combined respective solids contents of the individual ingredients thereof, including a shortening base component such as an edible oil, the butter component and, when desired, a flake component. These shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.

Abstract: The present invention is directed to water-in-oil and oil-in-water emulsions containing fish oil which are stabilized by enzyme systems which prevents or retards against the deleterious formation of malodorous alcohols and aldehydes thereby eliminating the undesired odor and off-flavor associated with the formation of these organic products. The enzyme system contemplated by the present invention include compositions of (a) aldehyde dehydrogenase plus alcohol dehydrogenase plus nicotinamide adenine dinucleotide (NAD); (b) aldehyde oxidase plus alcohol oxidase plus catalase; and (c) xanthine oxidase plus alcohol oxidase plus catalase.

Abstract: Shortening compositions containing one or more dairy components are provided in a form in which they are shelf-stable to the extent that they can be stored at room temperatures for extended periods of time. These compositions can be formulated so as to be pourable, and they contain up to about 20 weight percent or more of a butter component such as whole, real butter, together with relatively low levels of water and supersaturated levels of salt or the like. The shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.