WO1992002147A1

WO1992002147A1 - Fat substitute for food products

Info

Publication number: WO1992002147A1
Application number: PCT/US1991/005444
Authority: WO
Inventors: Michael Shemer; Shoshana Shemer
Original assignee: Tivall U.S.A., Inc.
Priority date: 1990-08-01
Filing date: 1991-08-01
Publication date: 1992-02-20
Also published as: AU8503091A; IL95260A0

Abstract

A novel food fat substitute is provided which comprises alginate and complex carbo-hydrate having a texture resembling that of fat when dissolved in water. Also provided are food products containing this fat substitute.

Description

FAT SUBSTITUTE FOR FOOD PRODUCTS

FIELD OF INVENTION

The present invention is generally in the field of food technology and concerns compositions useful as fat substitutes.

BACKGROUND OF THE INVENTION

Among the major health problems in todays developed world are obesity and heart disease, both resulting to a large extent from a high fat intake. It is thus widely recognised that fat intake should be reduced. However, the mere reduction or elimination of fat in food products is unsatisfactory since without a certain amount of fat many food products generally become dry, lack juiciness and certain flavours and generally give rise to an unsatisfac^tory mouth-feel. Therefore a considerable effort has been i -sted in the food industry to find low calorie fat substitutes which will compensate at least partially for some or all of these drawbacks. Various kinds of fat substitutes have been developed to date (see Susan M. Lee, 1989. Food Focus, Fat Substitutes A Literature Survey published by the Laboratories of the British Food Manufacturing Industries Research Association, Leatherhead, Surrey, England) . One kind of such substitutes which have recently been developed are products which consist of tiny spheroidal, protein particles of a diameter of about 0.1-0.2 microns which are prepared from natural proteins such as milk proteins and egg white by a "microparticulation" process (Anon, 1988. Dairy Field 171: 40; McCormick, 1988. Prep. Fds. 157; 120) . A representative example of such a product is SIMPLESSE (trade name, NutraSweet Co., Deerfield, Illinois, U.S.A). Owing to their tiny size and their round shape, the particles can roll easily over one another creating a creamy texture resembling that of fat. Furthermore, since the tongue can only detect individual particles which are larger than about 3 microns such products are perceived in the mouth as fluids rather than as discrete particles. The main drawback of such products are their sensitivity to heat which causes protein denaturation and hence loss of creaminess, and therefore they are suitable only for cold food products such as ice creams and dairy products and cannot be used in food products which have to be heated, such as meat and meat-like products.

Other kinds of fat substitutes are various synthetic substances such as sucrose polyesters (SPE) described in European patent No. 235,836 and U.S. patent No. 3,600,186. A representative of SPE is OLESTRA (trade name, Procter & Gamble Co., Cincinnati, Ohio, U.S.A) . An SPE containing four or more ester substituents is not digestible and has thus virtually no caloric value. However, a major disadvantage of such fat substitutes is the fact that they are unnatural products and may have various undesired side effects. For example, SPE was reported to cause anal leakage at high doses. Additionally a further disadvantage is thei. relatively high price resulting from their costly preparation procedure.

.Another group of fat substitutes are Maltodextrines which are products obtained by a partial hydrolysis of starch. An example of such a product is an enzymatically treated potato starch, which treatment causes a partial hydrolysis of the amylopectin and amylose fractions (Labarge, 1988. Fd. Teclmol. , 42: 84; Kaper & Gruppen, 1987. Fd. Teclmol. 41: 112 ) . Such a product is commercially available under the trade name PASELLI S^ (Avebe, Veendam, The Netherlands). Other examples of such products are a starch hydrolysis product (SHP) obtained by alpha-amylase treatment of potato starch (Hannigan, 1981. Fd. Engng. , 53: 105; Anon, 1981. Fd. Engng, 56: 48) , corn starch derived products such as that commercially available under the trade name MALTRIN M040 (Grain Processing Corp., Muscatine, Iowa, U.S.A), a tapioca dextrin such as that commercially available under the trade name N-OIL (National Starch and Chemical Corp., Bridgewater, New Jersey, U.S.A) which is described in U.S. patent No.4,510,166. The biggest drawback of such products is the fact that they -are somewhat watery and lack the particularly smoother mouth-feel of fat and thus do not give a satisfactory fat-like sensation in the mouth during food ingestion. Furthermore this product can absorb large amounts of oil which considerably limits their applicability in food products which require frying during their preparation.

It is the object of the present invention to provide a fat-substitute composition for food products, made entirely of natural products and having improved fat-like properties giving an improved mouth-feel to food products containing it. DESCRIPTION OF THE INVENTION

The above object is achieved in accordance with the present invention in a fat-substitute composition for food products which comprises a mixture of alginate and of complex carbohydrate having a texture resembling that of fat when dissolved in water.

Complex carbohydrates which may be used in accordance with the present invention are various water soluble plant derived fibre products and starch products, both natural and partially hydrolyzed starch. Starch and partially hydrolyzed starch are the preferred complex carbohydrates in accordance with the invention. However, a person versed in the art will have no difficulties in choosing other suitable complex carbohydrates. Examples of complex carbohydrates useful in the compositions of the present invention are P-FIBRE (tradename, Grindsted Products, Brabrand, Denmark) which is a functional pea fibre product with high water-binding capability, natural starch products such as REMYLINE (trade name, Reny, Leuven, Belgium) which is a rice starch product, various partially hydrolyzed starch products such as SHP, PASELLI SA2, MALTRIN M040, N-OIL which are mentioned above as well as others known per se as having fat-like properties. Alginate is a natural product extracted from algae. Alginate is a gel forming substance which is widely used in the food industry as a gel or film former or for increasing the viscosity of food products. It was surprisingly found in accordance with the present invention that alginate and said complex carbohydrates, and in particular starch or partially hydrolyzed starch act synergistically as a fat substitute and an aqueous composition comprising these two ingredients displays improved fat-like characteristic as compared to compositions comprising only said carbohydrates. These improved properties are evident in that the compositions of the invention are less watery and firmer than compositions comprising complex carbohydrates without alginate but do not give a dry sensation, their texture is s.imilar to that of fat and they give an improved fat-like mouth-feel which closely resembles that of fat. Additionally the compositions in accordance with the invention absorb much less fat during subsequent cooking than the prior art complex carbohydrate- based fat substitutes. Various alginate products may be used in accordance with the invention such as for example PROTANAL SF-120 (trade name, Protan, Drammen, Norway).

The fat substitute composition may be provided as a dry granulated or powdered composition or as an aqueous composition ready for use.

In the following description all indications of percent (%) denote a concentration by weight (weight of the respective ingredient / to the entire weight of the composition). In a dry composition in accordance with the invention the relative concentration of alginate (out of a total of 100% of alginate and said complex carbohydrates combined) may be in the range of 1 to about 20% and preferably about 5 to about 15%. An aqueous composition of the present invention may comprise about 4 to about 25%, preferably about 8 to about 20% and most preferably about 10 to about 15% of said complex carbohydrates and about 0.3 to alaout 5%, preferably about 0.8 to about 2.0% most preferably about 1.0 to about 1.5% of alginate.

The composition in accordance with the present invention may also be supplemented with various additives such as spices and flavouring agents. The prior art starch derived fat substitute compositions consisted generally of about 25% partially hydrolyzed starch in water. It was found in accordance with the present invention that in the inventive composition the concentration of the partially hydrolyzed starch may be reduced considerably, e.g. two fold, without a reduction and even with an improvement in the fat-like properties. The reduced content of the starch product also brings about a further reduction in the caloric value of the composition. A further advantage of the lower content of the starch product in the composition of the invention is the smaller space required for the bulk starch storage in the production facility.

In order to prepare the composition in accord-ance with the present invention its ingredients, namely partially hydrolyzed starch, alginate and water and optionally also spices and flavouring agents and the like are mixed in a high speed blender/dispenser apparatus. Some partially hydrolyzed starch products, e.g. PASELLI SA2, require heating before they obtain their fat-like properties in which case the composition is heated, e.g. to about 60^βC, either during or after the mixing. Some other partially hydrolyzed starch products do not require heating in order to obtain their fat-like properties, e.g. Instant N-OIL which is provided after a pre-heating treatment, and thus no heating is required.

Also provided in accordance with the present invention are food products comprising alginate and said carbohydrates as fat substitutes.

The composition of the present invention may be used as a fat substitute in a variety of food products including baked products such as cakes and cookies, cheeses and other dairy products, meat substitutes, soups, gravies and sauces, salad dressings and the like. The composition in accordance with the present invention may substitute all or part of the fat in such food products. The inventive < composition may be used for replacing all or part of the fat in meat substitutes such as the gluten product disclosed in Israeli patent No. 54096, which is assigned to applicants and the contents of which are incorporated herein by reference. Briefly, this patent discloses a gluten product particularly useful for preparing meat substitutes which comprises an inert food material which has a net-like fibrous structure, the fibres possessing self b-inding properties and hav.ing a dic.:neter less than 2 mm. This product, as disclosed there, is prepared by agitating wheat gluten with a reducing agent at a temperature below 70^βC and then incorporating the inert food material. When preparing such a gluten-based food product in accordance with the invention the said inert food material includes inter alia a fat-substitute composition in accordance with the invention whereby a low-calorie food product is obtained. It was found that this low-calorie meat substitute product has a very satisfying taste and mouth feel which at times is even better than the corresponding fat containing product. The composition of the present invention is also very usefukl as a fat substitute in soups, gravies, sauces, dressings and the like. Soups, for example in order to have a rich and satisfying mouthfeel require some fat and starch. Substituting fat and starch in soups with the composition of the present invention yield low-calorie soups having a very satisfying and rich mouthfeel comparable to that of fat and starch containing soups.

The present invention will now be illustrated with reference to some non-limiting examples describing the preparation of a composition in accordance with the invention and its use in the preparation of some low calorie food products. It will be clear to a person versed in the art that on the basis of the teaching of the present invention various other compositions and food products within the scope of the invention described herein may be prepared.

Example 1:Preparation of a composition in accordance with the present invention comprising enzymatically partially hydrolyzed potato starch and alginate

The following ingredients were used:

PASELLI SA2 - 12% PROTANAL SF-120 - 1% Water - to 100%

The above ingredients were mixed for 10 min. in a high speed blender dispenser apparatus and heated to 85°C and thus a composition of the present invention useful as a food substitute was obtained.

Example 2:Preparation of a composition in accordance with the present invention comprising partially acid hydrolyzed tapioca starch and alginate

The following ingredients were used:

Instant N-OIL - 10% PROTANAL SF-120 - 1% Water - to 100%

The ingredients were mixed siLmilarly as in Example 1, the difference being that no heating of the composition was required. Exaiηple 3Preparation of a composition in accordance with the present invention comprising tapioca starch and alginate

The following ingredients were used:

TAPIOCA T-521 - 10%

(Tipiak, France)

PROT.ANAL SF-120 - 0.5%

Water - to 100%

The composition was prepared in a similar manner as in Example 1.

Exaaxple 4:Preparation of a composition in accordance with the present invention comprising rice starch and alginate

The following ingredients were used:

REMYLINE AC - 9.5% PR0T.ANAL SF-120 - 0.5% Water - to 100%

A composition of the invention was prepared from these ingredients s.imilarly as in Example 1.

Example 5:Preparation of a composition in accordance with the present invention comprising a pea fibre product and alginate

The following ingredients were used:

P-FIBRE 150 - 4.5%

PROTANAL SF-120 - 1% Water - to 100%

A composition of the invention was prepared from these ingredients in a simil-ar manner to that described in Example 1.

Example 6:Preparation of a low calorie meat-like burger

100 g of rehydrated wheat gluten was mixed with 6 ml of an aqueous solution containing 5% ascorbic acid and 2.5% acetic acid. The mixture was agitated vigorously for 10 min. and then 600g of rehydrated textured soya, having a particle size between 1 to 2 cm was added while the agitation continued. After the soya particles have been thoroughly mixed, 80 g of the composition of Example 1, 45 g of egg albumen, caramel, spices and flavours were added.

The final mix was formed into round shaped burgers, which were then fried for 30 sec. and then baked in the oven for another 2-3 min., resulting in a low calorie meat-like product resembling a hamburger. This product had about half of the caloric value of the prior art meat-like steaks prepared in accordance with IL-54096 with almost no difference in the taste and texture. Example 7Preparation of a low calorie meat-like burger

In a Saimilar manner to that described in Example

5, meat-like burgers were prepared with compositio.ns in accordance with Examples 2, 3, 4 and 5, instead of the com- position of Example 1. These low calorie meat-like burgers had a similar taste and texture as the burgers of Example 6.

Example 8:Comparison of the compositions of the invention with prior art compositions

The compositions of Examples 1, 2, 3, 4 and 5 were compared with the following prior art compositions:

1. 2% PROTANAL SF-120 in water;

2. 25% PASELLI SA-2 in water, heated to 77^βC;

3. 25% Instant N-OIL in water;

4. 25% P-FI.BRE 150 in water.

The four compositions of the present invention and the four prior art compositions were used as fat substitutes in a meat-like burger prepared in accordance with Examples 5 and 6. The meat-like burgers prepared with the prior rt compositions were dry, too soft, had undesired flavours and were not sufficiently oily and smooth and had an overall unsatisfactory mouth-feel. Furthermore, the meat-like burgers prepared with prior art compositions absorbed a considerable amount of oil during frying. Against this, the products prepared in accordance with the invention had much .improved properties and closely resembled meat-like burgers prepared with oil, such as those described in IL-54096, both in their texture and mouth-feel. Example 9:Low calorie tomato sauce

Soybean oil in tomato sauce was replaced with a composition of Example 1. The original tomato sauce (namely that containing the soybean oil) consisted of the following ingredients (in gm/100 gm of finished food product):

The total energetic value of this tomato sauce was 102 calories/100 gm, 63 of which were contributed by the soybean oil.

Replacing the soybean oil with the same amount of the fat substitute of Example 1 had a.lmost no effect on the taste of the sauce which retained the same rich taste and mouth-feel of the soybean oil-containing sauce. However, 7 gm of fat substitute in accordance with the invention have an energetic value of about 7 calories instead of the 63 of the soybean oil and thus the total caloric content of the tomato sauce in accordance with the invention is 46 instead of 102.

Example 10: Preparation of low calorie cream of celery soup

Soybean oil in a cream of celery soup has been replaced with a composition of Example 1. The original cream of celery soup (namely that containing soybean oil) consisted of the following ingredients (in gm/100 gm of finished food product): water - 74 celery - 11 non-fat milk powder - 5 soybean oil - 4 starch - 2 flour - 2 sugar - 1 spices - 1

The total energy value of the soup was 77 calories per 100 gm out of which 36 calories were contributed by the soybean oil.

Replacing the soybean oil with the same amount of the fat substitute of Example 1 had very little effect on the taste and mouth-feel of the cream of celery soup. However, whereas 4 gm of the soybean oil had an energy value of 36 calories, 4 gm of the fat substitute in accordance with the invention have an energy value of 4 calories. The total caloric content of the cream of celery soup was thus reduced from 76 calories per 100 gm to 44.

Claims

CLAIMS:

1. A food fat substitute composition which comprises an aqueous solution of alginate and complex carbohydrate having a texture resembling that of fat when dissolved in water.

2. A composition according to Claim 1, wherein said complex carbohydrate is a plant derived water soluble fibre or a starch product.

3. A composition according to Cla.im 2, wherein said starch product consists essentially of partially hydrolyzed starch.

4. A composition according to Claim 3, wherein said starch product is selected from the group consisting of SHP,

P.ASELLI SA2 (trade name), MALTRIN M040 (trade name) and N- OIL (trade name).

5. A composition according to Claim 1 in the form of a granulated or powdered solid.

6. A composition according to Cla.im 5 comprising out of the total of alginate and said carbohydrates about 1 to about 20% by weight of alginate.

7. A composition according to Claim 6 comprising about 5 to about 15% by weight of alginate.

8. A composition according to Claim 1 in the form of an aqueous solution.

9. A composition according to Claim 8, comprising about 4 to about 25% by weight of said complex carbohydrate.

10. A composition according to Claim 9, comprising about 8 to about 20% by weight of said complex carbohydrate.

11. A composition according to Claim 10, comprising about 10 to about 15% by weight of said complex carbo- hydrate.

12. A composition according to Cla.im 8, comprising about 0.3 to about 5.0% by weight of alginate.

13. A composition according to Claim 12, comprising alginate at a concentration of about 0.8 to about 2.0% by weight.

14. A composition according to Claim 9, comprising alginate at a concentration of about 1.0 to alaout 1.5% by weight.

15. A food product comprising as a fat substitute alginate and complex carbohydrate having a texture resembling that of fat when dissolved in water.

16. A food product according to Claim 15, being a meat substitute.

17. A food product according to Claim 16 and being a gluten product which comprises an inert food material and has a net-like fibrous structure, the fibres possessing self binding properties and having each a diameter of less than 2 mm, said inert food material comprising said fat- substitute composition.

18. A process for preparing a food product according to Claim 17, comprising agitating wheat gluten with a reducing agent at a temperature below about 70°C and incorporating the inert food material, said food material comprising a fat-substitute composition which comprises an aqueous solution of alginate and complex carbohydrate having a texture resembling that of fat when dissolved in water.

19. A food product according to Claim 15 being a member selected from the group consisting of soup, gravy, sauce and dressing.