Reduced fat foodstuff with improved flavor
OwnerChristine McBrideinventor
Life of this patent
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Abstract
The reduced fat foodstuff or no fat foodstuff uses cyclodextrin, either complexed with a flavor or uncompleted, to improve the flavor of the foodstuff. The reduced fat foodstuff can also be made with a combined cyclodextrin and conventional fat replacer to provide an improved flavor.
Claims20
A method for preparing a reduced fat or no fat foodstuff with enhanced flavor comprising:
- replacing at least a portion of the fat and/or oil in a fat and/or oil containing foodstuff with a fat replacer and cyclodextrin wherein said cyclodextrin is present in an amount effective to enhance the flavor of the reduced fat foodstuff.
A method for enhancing the flavor of a no fat or reduced fat foodstuff comprising:
- mixing a flavor used to make said foodstuff with an effective amount of cyclodextrin so as to form complexes between said flavor and said cyclodextrin;
- and
- adding said complex to said foodstuff to provide a no fat or reduced fat foodstuff with enhanced flavor.
A fat replacer composition for foodstuff comprising a combination of cyclodextrin and fat replacer.
The composition of claim, 12 wherein said fat replacer is selected from the group consisting of starch hydrolysates, polydextrose, maltodextrin, pea fiber, AVICEL®, FRUITRIM® and OATRIM®.
A reduced fat salad dressing comprising water, vinegar, seasoning, and cyclodextrin.
A reduced fat cookie comprising water, flour, egg, sugar, flavoring, a fat replacer and cyclodextrin.
A reduced fat frozen dairy product comprising water, milk, sugar, flavoring, a fat replacer and cyclodextrin.
A method for preparing a reduced fat or no fat foodstuff with enhanced flavor comprising adding an effective amount of cyclodextrin to a reduced fat or no fat foodstuff during preparation of said foodstuff to enhance the flavor of said foodstuff.
Dependencies are inferred from the claim text.