WO1994012054A1 - Composition and method for preparing reduced fat food products - Google Patents

Composition and method for preparing reduced fat food products Download PDF

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Publication number
WO1994012054A1
WO1994012054A1 PCT/US1993/011646 US9311646W WO9412054A1 WO 1994012054 A1 WO1994012054 A1 WO 1994012054A1 US 9311646 W US9311646 W US 9311646W WO 9412054 A1 WO9412054 A1 WO 9412054A1
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WIPO (PCT)
Prior art keywords
composition
bran
starch
weight
parts
Prior art date
Application number
PCT/US1993/011646
Other languages
French (fr)
Inventor
Fred Vanderveer
Original Assignee
Orchid Island Technologies, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Orchid Island Technologies, Inc. filed Critical Orchid Island Technologies, Inc.
Priority to AU56838/94A priority Critical patent/AU5683894A/en
Publication of WO1994012054A1 publication Critical patent/WO1994012054A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/37—Sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars

Definitions

  • This invention relates generally to foods and ingredient for foods, and more particularly to compositions and methods fo preparing reduced fat food products.
  • Description of the Relevant Art Concerns over the adverse health effects of dietar unsaturated fats have created a demand for reduced fat foo products. Fats impart a number of qualities to foods, includin taste, texture, and consistency. It is desirable that reduced fat food products maintain as much and as many of these qualitie as possible. It is also desirable that fat-reducing composition have a satisfactory shelf life, and have physical characteristic which will permit use in a variety of food products with variety of different ingredients.
  • the water activity (a w ) is a measure of the free wate available in a food product.
  • the water activity is significan in the food industry because microbial spoilage is facilitate at higher water activities, and retarded at lower wate activities.
  • Bacteria generally do not survive where the a w i .85 or less. Molds do not survive well at an a w of .75 or below, except for one or two varieties which can survive to an a w o about .70.
  • Some yeasts have been found which can survive to a a w levels of around .62, but most are unable to survive below a a w of about .75. It is therefore desirable to produce foo products with as low an a w as possible.
  • a method for preparing reduced fat food products in which a edible viscous liquid is provided with a liquid humectant, starch, and a fiber.
  • the edible viscous liquid is mos preferably high fructose corn syrup.
  • the liquid humectant i most preferably glycerin.
  • the starch and fiber can be selecte from a number suitable products.
  • a preferred composition is based upon 100 parts by weigh of edible viscous liquid.
  • the liquid humectant is preferabl present in an amount between about 10-50 parts by weight.
  • Th starch is preferably present in an amount between about 5-2 parts by weight.
  • the fiber is preferably present in an amoun between about 1-15 parts by weight.
  • An emulsifier can be provided in compositions according t the invention.
  • the emulsifier if present, is preferabl provided in amounts up to about 10 parts by weight of the above described composition.
  • Lecithin can also be included, and i preferably provided in amounts up to about 10 parts by weight.
  • DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The proportions of the edible viscous liquid, liquid humectant, starch and fiber components of the invention can vary. Different foods having different ingredients and product characteristics, and made according to different processes and at different temperatures, may require adjustments to the proportions. Such would largely be determined on an empirical basis for the proportions that yield the most desirable product.
  • the following preferred component ranges are based upon 100 parts by weight of edible viscous liquid.
  • the invention preferably comprises between about 10-50 parts by weight of liquid humectant, between about 5-25 parts by weight of starch, and between about 1-15 parts by weight of fiber.
  • the invention can include additional components.
  • An emulsifier can be provided.
  • the emulsifier is preferably provided in amounts up to about 10 parts by weight of the above-described composition.
  • Lecithin can also be provided, preferably in amounts up to about 10 parts by weight.
  • Flavoring agents can be added to the above composition, if desired.
  • Edible viscous liquids suitable for the invention include, but are not limited to, high fructose corn syrup, sucrose solutions, invert syrup, sucrose syrup, honey, molasses, and mixtures thereof.
  • a currently preferred edible viscous liquid is high fructose corn syrup (HFCS) .
  • HFCS high fructose corn syrup
  • a number of varieties of high fructose corn syrup products are available, and are sometimes classified by the percentage of solids in the syrup. Corn syrups having 40%-90% solids are presently preferred.
  • humectants include, but are not limited to, glycerin, 1, 3-butylene glycol, mannitol, propylene glycol, sodium lactate, sorbitol, and mixtures thereof.
  • Corn sweeteners such as corn syrup, as well as other products, can also function as suitable humectants.
  • Glycerin is a currently preferred liquid humectant.
  • Starches suitable for use in the invention can be selected from a variety of sources. These include, but are not limited to, arrowroot, corn, high amylose, pea, potato, rice, tapioca, waxy maize, wheat, and mixtures thereof.
  • Fibers suitable for the invention include, but are not limited to, amaranth bran, apple, barley, cellulose, citrus, cocoa bran, corn bran, fruit (low moisture) , multigrain, mustard, oat bran, pea bran, peanut bran, pear, psyllium, rice bran, soy bran, sugar beet, sunflower, tomato, vegetable, wheat bran, and mixtures thereof.
  • Emulsifiers suitable for use with the invention can be selected from a number of known edible emulsifiers.
  • Suitable emulsifiers include, but are not limited to, lecithin, acetylated monoglycerides, glycerol esters, mono-glycerides and di- glycerides, polyglycerol esters, propylene glycol esters, polyoxyethylene sorbitan esters, sorbitan esters, sodium citrate, sodium lactate, sodium stearoyl-2-lactylate, stearyl-2-lactylic acid, and mixtures thereof.
  • Lecithin is a currently preferred emulsifier. Hydrates are preferable where possible.
  • composition according to the invention is prepared with the following components:
  • Fibrum 1450 is a trademark of Protein Technologies International
  • Emulsifier hydrate contains sorbitan monostearate and polysorbate 60.
  • the product has a moisture feel and texture that is characteristic of fat.
  • the product prevents unwanted hardness of the resulting food product, as does fat, and has an acceptable shelf life of approximately 4-6 months.
  • the fat replacer of Example 1 was incorporated into a soft- type sugar cookie.
  • the cookie had the following composition: Component Grams Sugar (fine granulated) 260
  • Baking powders commonly comprise sodium bicarbonate, and one or more leavening acids.
  • the product was baked in an oven at 400°F for approximately 12 minutes.
  • the resulting product had a fat content of approximately 0.14 grams per 30 gram serving.
  • the moisture content was 13.2% and the a w was .65.
  • the fat replacer of Example 1 was incorporated into soft- type oatmeal raisin cookies.
  • the cookie had the following composition:
  • the fat replacer of Example 1 was incorporated in a soft type oatmeal raisin cookie.
  • the cookie had the followin composition: Component Grams
  • This composition was baked in an over at 325°F for approximately
  • the product had a moisture content of 10.5 percent, and an a w of .49.
  • the fat content was about .225 grams of fat per 30 gram serving.
  • the fat replacer of Example 1 was incorporated into a crisp, high fiber, high protein, no fat granola bar.
  • the granola bar had the following composition: Component Grams
  • the product was baked at 315°F for approximately 30 minutes.
  • the product contained approximately 0.63 grams of fat, 3 grams of fiber, and 3 grams of protein per 30 gram serving.
  • the fat replacer of Example 1 was incorporated into an orange/apple fat free cookie.
  • the cookie had the following composition: Component Grams
  • Example 7 The product was baked at 350°F for approximately 8 minutes. The moisture content of the product was 13.5%.
  • Example 7 The product was baked at 350°F for approximately 8 minutes. The moisture content of the product was 13.5%.
  • the fat replacer of Example 1 was used to prepare a soft, fat free chocolate cookie.
  • the cookie had the following composition: Component Grams Fat Replacer 500
  • the product was baked at about 375°F for about 5 1/2 minutes
  • the moisture content of the product was 12.2%, and the produc had approximately 0.339 grams per 30 gram serving.
  • a soft fat replacer according to the invention ca have the following composition:
  • a firm fat replacer could have the following composition:
  • the particular proportions of ingredients can be varied withi or beyond these ranges, as will be determined by empirica testing on different types of products. Different types o cookies and baked products will sometimes require adjustments t the ingredients and to their proportions, in order to arrive at the desired texture.
  • the invention can be incorporated into a variety of food products, including cookies and pastries, icings, candies and candy fillings, fillers, meats, salad dressing, yogurt, and ice cream. Proportions of the various components will be altered to yield the most desirable final product.
  • the composition according to the invention is preferably substituted for a portion, but not all, of the fat that is typically included in the resulting food product. In some circumstances, the product of the invention may be used as a fat substitute for all of the fat in the food product.

Abstract

A composition and method for preparing reduced fat food products having acceptable taste, texture, and consistency characteristics. The composition includes an edible viscous liquid, a liquid humectant, a starch and a fiber. Lecithin and an emulsifier can also be included. The edible viscous liquid is most preferably corn syrup and the liquid humectant is most preferably glycerin.

Description

COMPOSITION AMD METHOD FOR PREPARING REDUCED FAT FOOD PRODUCTS
BACKGROUND OF THE INVENTION
Field of the Invention
This invention relates generally to foods and ingredient for foods, and more particularly to compositions and methods fo preparing reduced fat food products. Description of the Relevant Art Concerns over the adverse health effects of dietar unsaturated fats have created a demand for reduced fat foo products. Fats impart a number of qualities to foods, includin taste, texture, and consistency. It is desirable that reduced fat food products maintain as much and as many of these qualitie as possible. It is also desirable that fat-reducing composition have a satisfactory shelf life, and have physical characteristic which will permit use in a variety of food products with variety of different ingredients.
The water activity (aw) is a measure of the free wate available in a food product. The water activity is significan in the food industry because microbial spoilage is facilitate at higher water activities, and retarded at lower wate activities. Bacteria generally do not survive where the aw i .85 or less. Molds do not survive well at an aw of .75 or below, except for one or two varieties which can survive to an aw o about .70. Some yeasts have been found which can survive to a aw levels of around .62, but most are unable to survive below a aw of about .75. It is therefore desirable to produce foo products with as low an aw as possible. Efforts to lower the aw, however, can have a deleterious effect on the eating quality o the resulting food product. SUMMARY OF THE INVENTION It is an object of the invention to provide a method an composition for preparing reduced fat food products which wil have acceptable taste characteristics. It is another object of the invention to provide a metho and composition for preparing reduced fat food products whic will have acceptable texture characteristics.
It is still another object of the invention to provide method and composition for preparing reduced fat food product which will have an acceptable consistency.
It is yet another object of the invention to provide method and composition for preparing reduced fat food product which can be utilized to create a variety of different foo products. It is another object of the invention to provide a metho and composition for preparing reduced fat food products whic will have a relatively low aw.
These and other objects are provided by a method an composition for preparing reduced fat food products in which a edible viscous liquid is provided with a liquid humectant, starch, and a fiber. The edible viscous liquid is mos preferably high fructose corn syrup. The liquid humectant i most preferably glycerin. The starch and fiber can be selecte from a number suitable products. A preferred composition is based upon 100 parts by weigh of edible viscous liquid. The liquid humectant is preferabl present in an amount between about 10-50 parts by weight. Th starch is preferably present in an amount between about 5-2 parts by weight. The fiber is preferably present in an amoun between about 1-15 parts by weight.
An emulsifier can be provided in compositions according t the invention. The emulsifier, if present, is preferabl provided in amounts up to about 10 parts by weight of the above described composition. Lecithin can also be included, and i preferably provided in amounts up to about 10 parts by weight. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The proportions of the edible viscous liquid, liquid humectant, starch and fiber components of the invention can vary. Different foods having different ingredients and product characteristics, and made according to different processes and at different temperatures, may require adjustments to the proportions. Such would largely be determined on an empirical basis for the proportions that yield the most desirable product.
The following preferred component ranges are based upon 100 parts by weight of edible viscous liquid. The invention preferably comprises between about 10-50 parts by weight of liquid humectant, between about 5-25 parts by weight of starch, and between about 1-15 parts by weight of fiber. The invention can include additional components. An emulsifier can be provided. The emulsifier is preferably provided in amounts up to about 10 parts by weight of the above-described composition. Lecithin can also be provided, preferably in amounts up to about 10 parts by weight. Flavoring agents can be added to the above composition, if desired. Edible viscous liquids suitable for the invention include, but are not limited to, high fructose corn syrup, sucrose solutions, invert syrup, sucrose syrup, honey, molasses, and mixtures thereof. A currently preferred edible viscous liquid is high fructose corn syrup (HFCS) . A number of varieties of high fructose corn syrup products are available, and are sometimes classified by the percentage of solids in the syrup. Corn syrups having 40%-90% solids are presently preferred.
Examples of suitable humectants include, but are not limited to, glycerin, 1, 3-butylene glycol, mannitol, propylene glycol, sodium lactate, sorbitol, and mixtures thereof. Corn sweeteners such as corn syrup, as well as other products, can also function as suitable humectants. Glycerin is a currently preferred liquid humectant.
Starches suitable for use in the invention can be selected from a variety of sources. These include, but are not limited to, arrowroot, corn, high amylose, pea, potato, rice, tapioca, waxy maize, wheat, and mixtures thereof.
Fibers suitable for the invention include, but are not limited to, amaranth bran, apple, barley, cellulose, citrus, cocoa bran, corn bran, fruit (low moisture) , multigrain, mustard, oat bran, pea bran, peanut bran, pear, psyllium, rice bran, soy bran, sugar beet, sunflower, tomato, vegetable, wheat bran, and mixtures thereof.
Emulsifiers suitable for use with the invention can be selected from a number of known edible emulsifiers. Suitable emulsifiers include, but are not limited to, lecithin, acetylated monoglycerides, glycerol esters, mono-glycerides and di- glycerides, polyglycerol esters, propylene glycol esters, polyoxyethylene sorbitan esters, sorbitan esters, sodium citrate, sodium lactate, sodium stearoyl-2-lactylate, stearyl-2-lactylic acid, and mixtures thereof. Lecithin is a currently preferred emulsifier. Hydrates are preferable where possible.
Example 1
A composition according to the invention is prepared with the following components:
Component Grams
HFCS (42% fructose) 1000
Glycerine 250
Emulsifier Hydrate 45 Lecithin 20
Starch (pregelatinized) Miragel 463 157
Fiber (soy) Fibru 1450 43
Fibrum 1450 is a trademark of Protein Technologies International,
St. Louis, MO for soy fiber products. Miragel 463 starch is a trademark of A.E. Staley Mfg. Co., Decatur, IL. Emulsifier hydrate contains sorbitan monostearate and polysorbate 60.
The product has a moisture feel and texture that is characteristic of fat. The product prevents unwanted hardness of the resulting food product, as does fat, and has an acceptable shelf life of approximately 4-6 months. Example 2
The fat replacer of Example 1 was incorporated into a soft- type sugar cookie. The cookie had the following composition: Component Grams Sugar (fine granulated) 260
Skim Milk Powder (high heat) 12
Fat Replacer 125
Water 100
Salt 4 Flour (unbleached wheat flour 8 1/2% protein) 450
Baking Powder 5
Baking powders commonly comprise sodium bicarbonate, and one or more leavening acids. The product was baked in an oven at 400°F for approximately 12 minutes. The resulting product had a fat content of approximately 0.14 grams per 30 gram serving. The moisture content was 13.2% and the aw was .65. Example 3
The fat replacer of Example 1 was incorporated into soft- type oatmeal raisin cookies. The cookie had the following composition:
Component Grams
Fat Replacer
Raisin Paste
Sugar (fine granulated) Skim M.P.
Salt
Cinnamon
HFCS
Molasses Vanilla
Spice Blend 2401
Water
Flour
Rolled Oats Quick Oats
Baking Power
Raisins
Pure Corn Starch
Figure imgf000007_0001
The sample was judged to have good taste, texture an consistency. This product was baked in a 300°F oven for minutes and had a moisture content of 13.8 percent, and an aw o .625. The product had a fat content of about 0.225 grams per 3 gram serving. Example 4
The fat replacer of Example 1 was incorporated in a soft type oatmeal raisin cookie. The cookie had the followin composition: Component Grams
Fat Replacer 400
Raisin Paste 150
Sugar (fine granulated) 400
Whey 30 Salt 20
Cinnamon 25
HFCS 400
Molasses 100
Vanilla 4 Water 200
Flour 800
Pure Corn Starch 325
Baby Oats 150
Quick Cooking Rolled Oats 150 Baking Powder 55
Raisins 225
This composition was baked in an over at 325°F for approximately
6 minutes. The product had a moisture content of 10.5 percent, and an aw of .49. The fat content was about .225 grams of fat per 30 gram serving.
Example 5
The fat replacer of Example 1 was incorporated into a crisp, high fiber, high protein, no fat granola bar. The granola bar had the following composition: Component Grams
HFCS 40 Honey Vanilla Salt Water Molasses
Rolled Oats Baby Oats Soy Fiber Soy Protein Flour
Fat Replacer Brown Sugar
Figure imgf000009_0001
The product was baked at 315°F for approximately 30 minutes. The product contained approximately 0.63 grams of fat, 3 grams of fiber, and 3 grams of protein per 30 gram serving.
Example 6
The fat replacer of Example 1 was incorporated into an orange/apple fat free cookie. The cookie had the following composition: Component Grams
Fat Replacer 400
Sugar (fine granulated) 300
HFCS 300
Orange Juice Concentrate 340 Low Moisture Apple Pieces (22% moisture) 240
Orange Flavor GB#1 (Consumers Flavor Co., NY, NY) 32
Salt 24
Flour 850
Starch (Binasol 15, A.E. Staley Co.) 200 Baking Powder 32
The product was baked at 350°F for approximately 8 minutes. The moisture content of the product was 13.5%. Example 7
The fat replacer of Example 1 was used to prepare a soft, fat free chocolate cookie. The cookie had the following composition: Component Grams Fat Replacer 500
Sugar (fine granulated) 400
Whey Powder 30
Salt 20 Light Dutched Cocoa 175
HFCS 400
Corn Syrup (62 Dextrose Equivalent) 100
Vanilla 6
Water 200 Flour 800
Pure Corn Starch 200
Baking Powder 50
The product was baked at about 375°F for about 5 1/2 minutes
The moisture content of the product was 12.2%, and the produc had approximately 0.339 grams per 30 gram serving.
The invention can also be adapted for soft or firm texture products. A soft fat replacer according to the invention ca have the following composition:
Component Grams HFCS 100
Emulsifier Hydrate 4.4
Lecithin 200
Glycerin 40
Starch 10 Fiber 2.5
A firm fat replacer could have the following composition:
Component Grams
HFCS
Emulsifier Lecithin Glycerin Starch Fiber
Figure imgf000010_0001
The particular proportions of ingredients can be varied withi or beyond these ranges, as will be determined by empirica testing on different types of products. Different types o cookies and baked products will sometimes require adjustments t the ingredients and to their proportions, in order to arrive at the desired texture.
The invention can be incorporated into a variety of food products, including cookies and pastries, icings, candies and candy fillings, fillers, meats, salad dressing, yogurt, and ice cream. Proportions of the various components will be altered to yield the most desirable final product. The composition according to the invention is preferably substituted for a portion, but not all, of the fat that is typically included in the resulting food product. In some circumstances, the product of the invention may be used as a fat substitute for all of the fat in the food product.
The invention can be embodied in a host of different products having widely different food characteristics. Accordingly, it is anticipated that modifications to the proportions and ingredients set forth herein will sometimes be necessary to adapt the invention to a particular product. This invention can be embodied in other specific forms without departing from the spirit or essential attributes thereof, and accordingly, reference should be had to the following claims, rather than to the foregoing specification, as indicating the scope of the invention.

Claims

I Claim :
1. A composition for preparing reduced fat food products, comprising: an edible viscous liquid; a liquid humectant; a starch; and, a fiber.
2. The composition of Claim 1, wherein said edible viscous liquid is corn syrup.
3. The composition of Claim 1, wherein said liquid humectant is glycerin.
4. The composition of Claim 1, wherein said starch is selected from the group consisting of arrowroot, combinations, corn, high amylose, pea, potato, rice, tapioca, waxy maize, wheat, and mixtures thereof.
5. The composition of Claim 1, wherein said fiber is selected from the group consisting of amaranth bran, apple, barley, cellulose, citrus, cocoa bran, corn bran, fruit (low moisture) , multigrain, mustard, oat bran, pea bran, peanut bran, pear, psyllium, rice bran, soy bran, sugar beet, sunflower, tomato, vegetable, wheat bran, and mixtures thereof.
6. The composition of Claim 1, further comprising an emulsifier.
7. The composition of Claim 6, wherein said emulsifier is selected from the group consisting of acetylated monoglycerides, glycerol esters, mono-glycerides and di-glycerides, polyglycerol esters, propylene glycol esters, polyoxyethylene sorbitan esters, sorbitan esters, sodium citrate, sodium lactate, sodium stearoyl- 2-lactylate, stearyl-2-lactylic acid, and mixtures thereof.
8. The composition of Claim 1, further comprising lecithin.
9. The composition of Claim 1, wherein said edible viscous liquid comprises about 100 parts by weight of said composition, said liquid humectant comprises between about 10 and about 50 parts by weight, said starch comprises between about 5 and about 25 parts by weight, and said fiber comprises between about 1 and about 15 parts by weight.
10. The composition of Claim 9, wherein said edible viscous liquid is corn syrup.
11. The composition of Claim 9, wherein said liquid humectant is glycerin.
12. The composition of Claim 9, wherein said starch is selected from the group consisting of arrowroot, combinations, corn, high amylose, pea, potato, rice, tapioca, waxy maize, wheat, and mixtures thereof.
13. The composition of Claim 9, wherein said fiber is selected from the group consisting of amaranth bran, apple, barley, cellulose, citrus, cocoa bran, corn bran, fruit (low moisture) , multigrain, mustard, oat bran, pea bran, peanut bran, pear, psyllium, rice bran, soy bran, sugar beet, sunflower, tomato, vegetable, wheat bran, and mixtures thereof.
14. The composition of Claim 9, further comprising an emulsifier selected from the group consisting of acetylated monoglycerides, glycerol esters, mono-glycerides and di- glycerides, polyglycerol esters, propylene glycol esters, polyoxyethylene sorbitan esters, sorbitan esters, sodium citrate sodium lactate, sodium stearoyl-2-lactylate, stearyl-2-lactyli acid, and mixtures thereof.
15. The composition of Claim 14, wherein said emulsifie comprises up to about 10 parts by weight of said composition.
16. The composition of Claim 9, further comprisin lecithin.
17. The composition of Claim 16, wherein said lecithi comprises up to about 10 parts by weight of said composition.
18. A method for preparing reduced fat food products comprising the step of substituting for at least a portion of th fat of the food product a composition comprising an edibl viscous liquid, a liquid humectant, a starch, and fiber.
PCT/US1993/011646 1992-12-01 1993-12-01 Composition and method for preparing reduced fat food products WO1994012054A1 (en)

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US07/983,704 1992-12-01

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GB2298560A (en) * 1994-12-23 1996-09-11 Cpc International Inc Low fat doughnuts
US6187366B1 (en) 1998-06-05 2001-02-13 Penford Corporation Processed meats containing a starch product and process of adding the starch product to meat
WO2016001694A1 (en) * 2014-07-03 2016-01-07 Szántó Emil Nutritional supplementary composition with curative effect containing rice bran
US9655374B1 (en) 2015-03-02 2017-05-23 Url Ip Holdings, Llc Process for making a chocolate food product

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US4562080A (en) * 1984-07-26 1985-12-31 Nabisco Brands, Inc. Fruit filler for pastry products and process for its preparation
US4575461A (en) * 1984-03-26 1986-03-11 American Maize-Products Company Emulsifying and humectant agent, method of manufacture and baked products containing same
US4698232A (en) * 1986-06-17 1987-10-06 Warner-Lambert Company Soft-textured confectioner composition containing fiber
US5094872A (en) * 1989-07-19 1992-03-10 American Maize-Products Company Method for making a reduced fat product
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US4575461A (en) * 1984-03-26 1986-03-11 American Maize-Products Company Emulsifying and humectant agent, method of manufacture and baked products containing same
US4562080A (en) * 1984-07-26 1985-12-31 Nabisco Brands, Inc. Fruit filler for pastry products and process for its preparation
US4698232A (en) * 1986-06-17 1987-10-06 Warner-Lambert Company Soft-textured confectioner composition containing fiber
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2298560A (en) * 1994-12-23 1996-09-11 Cpc International Inc Low fat doughnuts
GB2298560B (en) * 1994-12-23 1998-07-08 Cpc International Inc Low-fat cake donuts and process therefor
US6187366B1 (en) 1998-06-05 2001-02-13 Penford Corporation Processed meats containing a starch product and process of adding the starch product to meat
WO2016001694A1 (en) * 2014-07-03 2016-01-07 Szántó Emil Nutritional supplementary composition with curative effect containing rice bran
US9655374B1 (en) 2015-03-02 2017-05-23 Url Ip Holdings, Llc Process for making a chocolate food product
US10021893B2 (en) 2015-03-02 2018-07-17 Url Ip Holdings, Llc Chocolate food product

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