Structured fat system
AssigneeCargill, Incorporated
InventorsJeroen De Paepe, Serpil Metin, Paul Raymond Smith, Sarah Veelaert
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Abstract
A filling, coating or spread for use in food applications comprising a structured fat system, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system. The use of a structured fat system for reducing the trans- and saturated fat content of a filling, coating or spread, wherein the structured fat system comprises from 10 w/w % to 90 w/w % of a lipid and from 10 w/w % to 90 w/w % of an edible porous particle, wherein the lipid is present as a continuous phase in said structured fat system.
Claims14
A filling, coating, or spread for use in food applications comprising:
- a structured fat system, wherein the structured fat system comprises from 60 w/w % to 85 w/w % of a lipid and from 15 w/w % to 40 w/w % of an edible porous starch comprising particles comprising a plurality of pores with an average pore size of 1 μm to 20 μm;
- wherein
- the edible porous starch is a pregelatinized starch that has been modified or treated to increase pore volume and/or surface area and has an oil absorption capacity of from 5 to 50%,
- the lipid is present as a continuous phase in said structured fat system,
- the lipid is a mixture of oil and fat, and
- the structured fat system is present in the filing, coating, or spread in an amount from about 20 to about 50 w/w %.
Dependencies are inferred from the claim text.