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US 4,308,294 AGranted
Oil replacement composition
AssigneeGeneral Foods Corporation
InventorsJoseph M. Rispoli, Jatinder P. Sabhlok, Allen S. Ho, Bryan G. Scherer, Carmine Giuliano
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Abstract
An oil-free, oil-replacement composition having an oily mouthfeel, texture and lubricity is prepared by: forming a protein phase by hydrating and whipping a protein and a cellulose gum; forming an acid phase by hydrating an acid stable modified starch and an acid, then heating to swell the starch while minimizing bursting, followed by cooling; and mixing the protein phase and acid phase.
Claims23
Process for preparing an oil-replacement composition comprising:
- (a) blending and hydrating 0.5 to 30% of a protein by weight of the composition and 0.01 to 5% of a cellulose gum by weight of the composition;
- (b) whipping the protein blend to incorporate air and decrease the density to 0.9 gm/cm.sup.3 or lower;
- (c) blending and hydrating 3 to 25% of an acid stable modified starch by weight of the composition and an amount of an acid effective to obtain a pH of 3 to 6 in the oil-replacement composition;
- (d) heating and mixing the acid blend to disperse the acid and the starch, and to swell the starch while minimizing rupturing of the starch units;
- (e) cooling the acid blend to prevent overcooking of the starch and to prevent coagulation of the protein during subsequent mixing;
- and
- (f) mixing together the whipped protein blend and the acid blend of (b) and (e) with continuous agitation to obtain the oil-replacement composition.
4 more elements
Dependencies are inferred from the claim text.