Abstract: Described are protein and/or carbohydrate based fat-replicating systems and methods of making same in which fat globule mimicking particles of protein or carbohydrate origin are modified by encapsulating same in a membrane which more closely replicates the characteristics of natural fat globules. The membrane is of liposome architecture formed by lipids, in particular, liposomal phospholipids. Liposome encapsulated food additives and the method of making and using same in both fatty products of natural and synthetic origin are described. Also described is a method for making a fat substitute from whey curd, suitably of diary whey origin. The whey may include a protein additive such as a caseinate. Also described are the fat substitute products produced in accordance with such methods. Such products are dispersions formed from whey curd or a curd comprised of whey and protein additive. A fat substitute derived from a comminuted curd comprised of whey protein-caseinate coprecipitate is described.

Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

Abstract: The invention concerns low-calorie confectionery fillings, wherein 5-50 wt. % of fat are present in a fat-continuous emulsion. The water phase comprises 10-60 wt. % of water, while the remainder (90-40 wt. %) consists of: acidity regulator, thickener, bulking agent, emulsifier, sweetener, flavour, colourant, humectant, and/or preservative.

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: An edible product which contains microparticulated fiber derived from a fiber source preferably having an insoluble fiber content of at least about 2.5%, hydrocolloid in an amount sufficient to maintain the fiber in suspension when the product is mixed with liquid to make an edible composition, and, except where a pudding-like consistency is desired, potable acid in an amount sufficient to lower the pH of the edible composition to a pH sufficient to avoid gelatinization of the composition. The product preferably contains sweetener and additional natural flavoring and the method of making the fiber-containing edible product includes adding to a volume of liquid less than the total volume, finely ground fiber to create a mixture, hydrating the fiber, adding additional liquid and hydrocolloid, treating the mixture to create microparticulated fiber, hydrate the hydrocolloid and a homogenized mixture and acidifying the mixture to a pH sufficient to avoid gelatinization of the mixture.

Abstract: A polyglycerol composition of the formula ##STR1## wherein R may be ##STR2## C comprises up to about 3 percent of all N+M units, and N+M is a number from about 3 to about 15, and wherein the polyglycerol is essentially free of low molecular weight glycerides selected from the group consisting of glycerine, diglycerine and triglycerine. The polyglycerol may be esterified to provide a low calorie polyglycerol polyester food composition, or it may be alkoxylated and then esterified to provide a low calorie alkoxylated polyglycerol polyester food composition.

Abstract: The present invention features saponin containing enteral formulations for treatment of infection and inflammation. These saponin containing formulations are particularly useful in conjunction with oils rich in .omega.3 polyunsaturated fatty acids such as fish oils and flax oil but also show benefits with .omega.6 rich oils such as borage oil, black currant seed oil, canola oil and rapeseed oil. These formulations may also contain a lignan from the sesamin family.

Abstract: A reduced calorie fruit spread comprising the gelled product of:a. water;b. fruit or fruit flavoring;c. one or more high intensity sweeteners selected from the group consisting of aspartame; saccharin; acesulfame-K; mixtures thereof; and mixtures of aspartame, saccharin, or acesulfame-K with sucralose;d. low methoxy pectin or carrageenan;e. carboxymethylcellulose;f. guar gum; andg. locust bean gum.

Abstract: Chewing gum containing gum base, erythritol and flavor, but which is free of added water and hygroscopic ingredients, is environmentally stable, i.e., does not absorb significant amounts of water from the atmosphere to soften with age, or give off significant amounts of water to the atmosphere to harden or stiffen with age.

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: The present invention provides a novel fat substitute composition, comprised primarily of a defatted and substantially nondenatured proteinaceous particulate material, that, in a preferred embodiment is derived from seed grains, and most preferably oats. In addition, a method of making such compositions and using the same to produce food products having a reduced caloric count, creamy texture, and suitable mouth-feel, is disclosed. Further, a method to vary the viscosity of the resulting food products is disclosed, through changing the ratio of starch to protein in the fat substitute.

Abstract: Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid, propionic and/or butyric acid residues, and long, saturated C.sub.16 to C.sub.24 fatty acid residues. Especially preferred are triglycerides exhibiting a solid fat index at 70.degree. F. of at least about 50%, more preferably at least about 60%, and at least about 40%, more preferably at least about 50%, at 80.degree. F. One preferred embodiment contains triglycerides wherein at least about 75% of the long acid residues are stearic acid or longer residues and the short residues are mixtures of acetic acid and propionic acid residues, acetic acid and butyric acid residues, or a mixture of acetic acid, propionic acid, and butyric acid residues. The spray oils are low in calories and oxidation resistant.

Abstract: An unbaked low calorie food bar containing proteinaceous material, flavoring, aspartame and carbohydrate material which is formed by extrusion and exposed to a maximum temperature of about 37.degree. C., and has a uniformly homogeneous composition. The low calorie food bar also contains vitamins and minerals comprising at least 4.5% of the food bar by weight and the concentration of proteinaceous material is greater than the concentration of carbohydrate material. The method comprises the steps of providing proteinaceous material, flavoring, aspartame and carbohydrate material as ingredients in a food product; mixing the ingredients; and forming the mixture into a food product, with the flavoring being stabilized by plating the flavoring on synthetic amorphous silica. Additionally, the plated silica is added.

Abstract: The invention presents a low calorie food material in dry granular state containing a starch such as processed starch, and a dextrine, a konjak mannan or other gelling agent, and a cellulose powder or other white turbid matter.The food material becomes, when water is added, a rice-like food possessing the same appearance and properties as cooked rice.

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: Esterified propoxylated glycerin compositions containing acyl groups derived from C.sub.12 -C.sub.24 saturated linear fatty acids wherein at least 50 mole percent of the total acyl groups are derived from no more than two different such acids are useful as cocoa butter substitutes in the preparation of reduced calorie food products such as chocolate and other confectionaries. The cocoa butter substitutes closely mimic the desirable melting properties of natural cocoa butter and may be conveniently and inexpensively prepared using readily available starting materials.

Abstract: Flaky pie shells that maintain their structural integrity even when filled with high moisture fillings contain fats bearing short C.sub.2 to C.sub.4 acid residues and long, saturated C.sub.16 to C.sub.22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic and propionic acids. These fats are low in calories and low in palmitic acid and trans unsaturated acid residues. Pie shells made with the fats are tender and exhibit improved cohesiveness and mechanical strength during shipping, handling and storage.

Abstract: Blended cholesterol-reduced animal fat and vegetable oil which are combined in a proportion such that the weight ratio of linoleic acid (18:2) content divided by myristic acid (14:2) content is between 2 and 9 inclusive.In addition, cholesterol-reduced animal fat can be blended with cholesterol-reduced fish oil to stabilize the fish oil against air-oxidation at room temperature.

Abstract: The physical properties of diacetin fats such as diacetopalmitin, diacetostearin, and diacetoarachidin, diacetobehenin are modulated by mixing them with about 10% to about 16% crystal modifier fats that are triglycerides bearing one short C.sub.2 to C.sub.4 acid residue and two long, saturated C.sub.16 to C.sub.22 fatty acid residues per molecule. The modified diacetin fats, which exhibit improved snap, gloss, hardness, bloom resistance, and mold release, are suitable for use in edible coatings, especially confectionery coatings.

Abstract: Synergy is is obtained by combining sucralose and a sweet saccharide selected from fructose; glucose; maltose and other glucooligosaccharides; fructose mixed with glucose and/or gluco-oligosaccharides; lactose; isomaltulose; and sugar alcohols.

Abstract: Fat mixtures enriched with triglycerides having long, saturated, preferably C.sub.16 to C.sub.22, fatty acid residues and short, preferably C.sub.2 to C.sub.4, acid residues are employed in edible compositions as low calorie fats. The preferred embodiments comprise mixtures of at least two triglycerides bearing long residues (e.g. stearyl) and short residues (e.g. acetyl or propyl). In one preferred embodiment, each triglyceride contains short chain residues which are different from those in the other triglyceride. In another preferred embodiment, at least a portion of the triglycerides have two different short residues. Methods of using the low calorie fats and food products incorporating them, particularly in coating, shortening and margarine products, are disclosed.

Abstract: The present invention is directed to a method for the manufacture of a natural cheese. In the method, moisture, salts and lactose are removed from skim milk by ultrafiltration and diafiltration to provide a retentate having between about 60% and about 85% moisture, between about 0.7% and about 2.5% salts, and less than about 1.8% lactose. A lactic acid producing cheese culture is then added to the retentate and the retentate is fermented to a pH of between about 4.8 and about 5.6. The fermentation is effected without coagulating the retentate. An emulsion is then prepared by homogenizing a mixture of an aqueous material and a fat. The emulsion contains from about 10% to about 70% fat. The fat comprises from about 25% to 100% of a polyol fatty acid polyester with the balance being a triglyceride fat. The fermented retentate and the emulsion are then blended together. A milk clotting enzyme is added to the blend and the blend is immediately subjected to evaporation.

Abstract: Shortbread having a refreshing cooling sensation upon eating contain confectioners' sugar and fats bearing long, saturated C.sub.16 to C.sub.22 fatty acid residues and a mixture of short C.sub.2 to C.sub.4 acid residues, a portion of which are propionic acid residues. One preferred embodiment contains fats bearing acetic and propionic acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing a mixture of acetic, propionic and butyric and the same complement of long acids. These fats are low in calories, low in myristic and palmitic acid and trans unsaturated acid residues, and low in cholesterol.

Abstract: A food composition useful as a confectionary creme and having a reduced level of fat and/or oil is provided. The composition is a blend of a high solids saccharide syrup having dispersed therein 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 creme which comprises making a premix of the granular stanch hydrolysate and high solids saccharide syrup and then fragmenting the granular starch hydrolysate in the premix.

Abstract: Fatty acid-esterified polytetramethylene ether glycols are useful as reduced calorie fat substitutes in food composition. Fat mimetics of this type have good organoleptic properties as well as high resistance to thermal and oxidative degradation, making them especially suitable for the preparation of fried and baked foods. In certain embodiments, fat substitutes having a high solids content at room or body temperature may be readily obtained without the use of high proportions of long chain saturated fatty acids.

Abstract: A method for controlling spread in cookies uses in the cookie dough a shortening comprising geometry-altering triglycerides bearing long C.sub.16 to C.sub.22 saturated fatty acid residues and short C.sub.2 to C.sub.4 acid residues. In a preferred embodiment, the triglycerides have a solid fat index of about 10% to about 70% between 15.degree. and 30.degree. C., and the long residues are a mixture containing at least about 75% stearic acid residues while the short residues are derived from a mixture of acetic and propionic acid, a mixture of acetic and butyric, or a mixture of acetic, propionic, and butyric acid. The method is especially adapted to reducing spread in cookies containing an ingredient that promotes spread such as polydextrose. Cookies prepared with polydextrose and geometry-altering triglyceride compositions are low in calories.

Abstract: The present invention is directed to a low-fat processed cheese manufactured from skim milk cheese. In the method of the invention, a mixture of skim milk cheese, a low viscosity bulking agent and an emulsifying salt is provided. The mixture is heated to an elevated temperature of from about 175.degree. F. to about 240.degree. F. The mixture is held at the elevated temperature for a period of from about 0.5 minutes to about 8 minutes to provide a homogeneous molten cheese mass. The cheese mass is then packaged to provide a low fat processed cheese. The low-fat processed cheese of the invention is particularly suitable for the manufacture of processed cheese slices.

Abstract: A dietary fiber supplement in beverage and liquid concentrate liquid dosage forms wherein the dietary fiber source is cellulose ether. A method of making the dietary fiber supplement is also disclosed.

Abstract: Reduced calorie food compositions are prepared using linked esterified alkoxylated polyol fat substitutes comprised of polyether glycol linking segments, polyol segments, and fatty substituents (which may be fatty acid ester and/or fatty acid-esterified oxyalkylene segments). The fat substitutes are obtainable by alkoxylating a polyol such as glycerin with a monoepoxide such as propylene oxide and a polyepoxide-functionalized polyether glycol (either simultaneously or sequentially) and esterifying the resulting alkoxylated polyol with a fatty acid or its equivalent. Alternatively, the polyepoxide-functionalized polyether glycol could be condensed with a fatty acid partial ester of a polyol or an alkoxylated fatty acid partial ester of a polyol.

Abstract: A method of preparing reduced fat foods is provided which employs a recrystallized and fragmented amylose precipitate. A starch having both amylose and amylopectin is gelatinized to allow preparation of pure amylose as a permeate of membrane foltration. The amylose is precipitated, recrystallized and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose precipitate can be derived from a starch which contains amylose, e.g. common corn starch, by gelatinizing the starch followed by precipitation of the amylose separation.

Abstract: Provided are fat substitute compositions adapted for use in food. The compositions are stable at temperatures at which foods are normally heated in preparation, such as about 350.degree. F., are in the form of water-insoluble microparticles, and are made from orally ingestible proteins. Also provided are processes for the use and manufacture of the microparticle compositions.

Abstract: Quick-setting cream fillings especially suitable for sandwich biscuits contain fats bearing short C.sub.2 to C.sub.4 acid residues and long, saturated C.sub.16 to C.sub.22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic, propionic and butyric acids. These fats are low in calories and low in lauric, myristic, and palmitic saturated, and trans unsaturated acid residues. Biscuit sandwiches prepared with these fillings adhere well to the biscuits so that sandwich cookie and crackers containing the fillings are not as misaligned, smeared, or subject to splitting or decapping in production or after storage as conventional products.

Abstract: A method of preparing a material useful in reduced fat foods is provided. This method involves debranching an amylopectin starch in the presence of ultrasonic waves. The 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, in the presences of ultrasonic waves followed by precipitation of the debranched starch.

Abstract: A nondigestible fat which comprises a liquid nondigestible oil having a complete melting point below about 37.degree. C. and a sufficient amount of a hydrophobic silica to control passive oil loss of the liquid nondigestible oil is disclosed. This nondigestible fat is useful in the formulation of reduced calorie fat compositions useful as frying fats for obtaining reduced calorie foods, e.g. potato chips, french fries and other fat-containing foods. These fat compositions can also be used to provide reduced calorie cooking and salad oils that are clear at room temperature.

Abstract: A fat substitute is disclosed which comprises water-dispersible macrocolloid particles composed of starch materials selected from the group consisting of taro, Saponaria vaccaria, Amaranthus retroflexus, Maranta arundinacea, Wheat B and buckwheat, which particles have a substantially spheroidal shape and a particle size distribution effective to impart the substantially smooth organoleptic character of an oil-and-water emulsion.

Abstract: A processed meat article having a reduced level of fat and/or oil is provided. The article contains 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. The article is in the form of a patty or a molded sausage product, either being prepared from coarse ground meat and/or a meat emulsion.

Abstract: A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate.

Abstract: The present invention concerns the use of fructosyl oligosaccharides as low-calorie sweeteners, and the foods, dietetic products and drinks containing them.

Abstract: A liquid coffee whitener is disclosed which consists essentially of skim milk having approximately 8.5% milk solids by weight and 1-2% butterfat by weight. Additional milk solids are added to the skim milk within a range of 2-12% by weight, and an all natural fat substitute 0.3-5% by weight is added. The coffee whitener has total solids content within the range of 11-28% by weight and total fat and fat mimetic content to exhibit the organoleptic properties of half and half while being substantially lower in total fat, saturated fat, and calorie content of and not exceeding the cholesterol content of conventional creamers. The formulation includes a fat substitute made preferably from whey protein 2% by weight. The whitener, which can be packaged conventionally or aseptically, may further contain stabilizers and/or emulsifiers, such as K carrageenan polysaccharides 0.025-0.060% by weight.

Abstract: A fat substitute composition includes an edible, substantially non-digestible fat substitute material having a melting point of about 37.degree. C. or less in combination with an emulsifier as an anti-laxative agent to reduce an undesirable laxative effect associated with the fat substitute material. In a preferred embodiment, the emulsifier is present at a level of greater than 5% by weight of the fat substitute material.

Abstract: A dry composition comprising attrited MCC particles at least partially coated with a barrier dispersant which is an alginate calcium/sodium salt complex; processes for manufacturing the barrier dispersant and MCC particle composition; and methods for using the inventive composition. The alginate salt complex barrier dispersant permits attrited MCC particles to be dried without agglomeration and then to be dispersed in an aqueous medium.

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: The invention relates to a low-calorie chocolate containing:fat, preferably derived from cocoa,a sweetening mass,at least one emulsifier,and, optionally, desiccated defatted cocoa and/or a pulverulent milky product or a derivative thereof,characterized in that it has a total fat content of less than 32% by weight, preferably less than 31% by weight and still more preferably less than 29% by weight relative to all of the abovementioned ingredients, and in that the sweetening mass is based on at least one product chosen from the group consisting of crystallized maltitol of high purity, lactitol, hydrogenated isomaltulose and low-calorie saccharide polymers.

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 emulsion for use as a shortening substitute is disclosed to contain from about 10% to about 40% of a fat phase containing a triglyceride and emulsifier containing propylene glycol monoester of fats and fatty acids; from about 60% to about 90% of an aqueous phase containing 5% to about 30% of a viscosifier and 10% to 50% of a polyol humectant. The viscosifier may include a starch, a starch derivative, or a gum. This plastic emulsion is used to make a reduced fat shortening substitute in bakery products.

Abstract: The non-fat frozen dairy dessert product of the present invention comprises on a non-flavored basis, from about 8% to about 18% of milk solids not fat, from about 6% to about 15% of a natural sweetener, such as sucrose, from about 6% to about 15% of low dextrose equivalent corn syrup solids having a dextrose equivalent (DE) of from about 25 to about 36, from 0% to about 6% of high DE corn syrup solids having a DE of from about 36 to about 95, from 0% to 6% of dextrin having a DE of less than about 20, from about 0.5% to about 3% unmodified starch, and from about 0% to about 0.5% stabilizer.

Abstract: A reduced calorie bakery filling having enriched natural flavor is disclosed. The bakery filling, like a fruit bakery filling, has a substantially reduced level of sweeteners and a reduced level of starch to provide a predetermined reduction in the caloric content. The esthetic properties of the bakery filling are not adversely affected by reducing the amount of sweeteners and starches and the natural flavor of the bakery filling is maintained or enhanced.

Abstract: There is disclosed a low calorie fat substitute comprising an outer coating of a digestible fat surrounding an inner core of a low caloric or non-caloric material.

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: 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.