Flax substitution methods and food products
AssigneeGlanbia Nutritionals (Ireland) Ltd.
InventorsTammy Crowe, Troy Crowe, Mary Ekman, Glenn Roy Pizzey, Linda Pizzey
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Abstract
Methods of preparing a stable, flax-substituted food product that include the use of a pre-hydrated flaxseed composition to replace, or be used in place of, a fat, hydrocolloid, gluten component, or all three are described. Stable food products including flax components are also described.
Claims28
A method of preparing a stable, flax-substituted food product which comprises:
- providing a plurality of flaxseeds;
- combining a sufficient amount of an aqueous component and the plurality of flaxseeds to form a pre-hydrated flaxseed composition;
- and
- then preparing the stable, flax-substituted food product so as to contain a reduced amount of a fat component, a hydrocolloid component, or both by combining an amount of the pre-hydrated flaxseed composition with a plurality of different food ingredients to substitute for the amount of the respective fat component, hydrocolloid component, or both;
- provided that the fat component, hydrocolloid component, or both do not comprise egg.
A bread dough comprising:
- about 40 to 65 weight percent flour;
- about 0.5 to 3 weight percent fat component;
- about 0.5 to 4 weight percent pre-hydrated flaxseed composition;
- and
- less than 5 weight percent added gluten.
A stable, flax-substituted food product comprising:
- an extraneous gluten component;
- a plurality of different food ingredients;
- and
- a plurality of flaxseeds that substitutes at least a portion of the extraneous gluten component,
- wherein the ratio of the flaxseeds to the extraneous gluten component is about 1:1 to 1:8.
A method of preparing a stable, flax-substituted food product which comprises:
- providing a plurality of flaxseeds;
- and
- combining a sufficient amount of an aqueous component and the plurality of flaxseeds to form a pre-hydrated flaxseed composition having a substantially uniform viscosity;
- and
- then preparing the stable, flax-substituted food product so as to contain a reduced amount of an extraneous gluten component by combining a plurality of different food ingredients with an amount of the pre-hydrated flaxseed composition sufficient to substitute for the amount of the extraneous gluten component.
A stable food product comprising a pre-hydrated flaxseed composition at least dispersed throughout a food product in an amount sufficient to provide the texture or mouthfeel of a food product that is at least substantially the same as a food product formulated with a fat component, a hydrocolloid component, or both.
A flax product comprising:
- a plurality of flaxseeds;
- and
- instructions to:
- combine flaxseeds and an aqueous component to form a pre-hydrated flaxseed composition before addition to different food ingredients;
- and
- then use less of, or replace a portion of, a fat component or a hydrocolloid content, or both, to prepare a food product by combining the pre-hydrated flaxseed composition with the different food ingredients;
- provided that the fat component and hydrocolloid component do not comprise egg.
Dependencies are inferred from the claim text.