Carbohydrate cream substitute
AssigneeThe Nutra Sweet Company
InventorsNorman S. Singer, Hsien-Hsin Chang, Pamela Tang, John M. Dunn
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Abstract
A fat substitute is disclosed which comprises water-dispersable macro-colloid particles having a substantially spheroidal shape and a particle size distribution effective to impart substantially smooth organoleptic character of an oil-and-water emulsion. The particles are composed of carbohydrate material.
Claims22
A water-dispersable macrocolloid comprising substantially non-aggregated macrocolloidal particles of carbohydrate having a substantially spheroidal shape and a mean particle-size distribution ranging from about 0.1 microns to 2.0 microns, with less than about 2% of the total number of particles exceeding 3.0 microns in diameter, the particles in a hydrated state effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion.
A method of simulating the mouthfeel of fat and/or cream which comprises providing a water-dispersable macrocolloid of substantially non-aggregated hydrated carbohydrate particles having a substantially spheroidal shape and a mean particle size distribution ranging from about 0.1 microns to 2.0 microns, with less than about 2% of the total number of particles exceeding 3.0 microns in diameter, the particles in a hydrated state effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion.
In a food product containing a fat and/or cream, the improvement which comprises:
- substituting for all or a portion of the fat and/or cream, a water-dispersable macrocolloid of substantially non-aggregated hydrated carbohydrate particles having a substantially spheroidal shape and a mean particlesize distribution ranging from about 0.1 microns to 2.0 microns, with less than about 2% of the total number of particles exceeding 3.0 microns in diameter, effective to form a macrocolloid having the substantially smooth organoleptic character of an oil-in-water emulsion.
Dependencies are inferred from the claim text.