Native-whole-starch-based fat replacer
AssigneeFable Holdings Pty Ltd
InventorJames Fuller
Life of this patent
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Abstract
A food product includes a plant-based substrate and a native-whole-starch-based fat replacer that is combined with the plant-based substrate. The native-whole-starch-based fat replacer includes a powder form of a cereal grain selected from the group consisting of wheat, millet, rice, barley, oats, rye, sorghum and maize; a plant-based fat, and water.
Claims21
1-18. (canceled)
A method of producing a vegetarian native-whole-starch based fat replacer comprising a native whole starch, a plant-based fat, and water, wherein the native-whole-starch-based fat replacer further comprises no more than about 1% (w/v) of one or more gelling agents, thickening agents, emulsifying agents and/or edible gums, the method comprising the steps of:
- combining the native-whole-starch, plant-based fat and water, wherein the native whole starch, the plant-based fat, and water are combined at ratio of about 0.75-1.5:0.25-1:
- 1-1.5, or about 0.75-1.25:0.25-0.75:1-1.5 or about 1:0.5:1.3, to form the mixture of ingredients;
- cooking said mixture of ingredients with optional simultaneous agitation of the mixture to form a cooked mixture;
- cooling the cooked mixture to room temperature to form a cooled mixture;
- chilling the cooled mixture to a temperature in the range of about 1 to 4 degrees Celsius until the starch in the chilled mixture has substantially retrograded;
- and
- processing the retrograded mixture into particles of a vegetarian native-whole-starch based fat replacer as required,
- wherein the native-whole-starch based fat replacer produced by the method is solid at room temperature and has a low heat melting temperature, such that the native-whole-starch based fat replacer melts between 35-60 degrees Celsius.
Dependencies are inferred from the claim text.