Cream substitute ingredient and food products

In a good product which contains fat or cream, the improvement which comprises the partial or total replacement of fat or cream by a macrocolloid comprising substantially non-aggregated spheroidally shaped particles wherein the particles:

• (a) have a core of one or more casein micelles surrounded by an outer shell of denatured egg white protein, and
• (b) have in a dry state a mean particle size distribution ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameter, and wherein the majority of said particles are generally spheroidal as viewed at about 800 power magnification under a standard light microscope, the particles in a hydrated state forming said macrocolloid having substantially smooth, emulsion-like organoleptic character.

A method of preparing substantially non-aggregated spheroidally shaped macrocolloidal protein particles having cores comprising casein micelles and outer shells of denatured egg white protein, which method comprises:

• heating egg white protein and a source of substantially non-aggregated casein micelles, at a pH between about 6.0 and about 7.0 under shear conditions sufficient to form macrocolloidal particles of casein surrounded by denatured egg white protein.

In a frozen whipped dessert containing fat and/or oil, the improvement comprising the partial or total replacement of fat and/or oil therein by substantially non-aggregated, spheroidally shaped macrocolloid particles having a core and a shell surrounding the core wherein the core is comprised of casein and the shell is comprised of denatured egg white protein, wherein the particles have in a dry state a mean particle size distribution ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameter, and wherein the majority of said particles are generally spheroidal as viewed at about 800 power magnification under a standard light microscope, the particles in a hydrated state forming a macrocolloid having substantially smooth, a standard light microscope, the particles in a hydrated state forming a macrocolloid having substantially smooth, emulsion-like organoleptic character.

In a method for preparing a frozen whipped dessert by freezing and whipping a mix of frozen dessert ingredients including fat and/or oil, the improvement comprising partially or totally replacing fat and/or oil in said mix with an effective amount of substantially non-aggregated, spheroidally shaped macrocolloid particles having a core and a shell surrounding the core wherein the core is comprised of casein and the shell is comprised of denatured egg white protein wherein the particles have in a dry state a mean particle size distribution ranging from about 0.1 microns to about 2.0 microns, with less than about 2 percent of the total number of particles exceeding 3.0 microns in diameter, and wherein the majority of said particles are generally spheroidal as viewed at about 800 power magnification under a standard light microscope, the particles in a hydrated state forming a macrocolloid having substantially smooth, emulsion-like organoleptic character.

A low or non-fat frozen whipped dessert comprising water, sweetener, flavoring, stabilizer and protein and wherein, at least 1.times.10.sup.8 denatured protein particles are present per cubic centimeter, said particles characterized by having a core and a shell surrounding the core wherein the core is comprised of casein and the shell is comprised of denatured egg white protein wherein the particles have diameters in the range of from 0.5 to 2.5 microns.