Low-calorie fat substitute
AssigneePfizer Inc.
InventorFu-Ning Fung
Life of this patent
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Abstract
There is disclosed a low calorie fat substitute comprising a non-flowable aqueous phase and an oil phase, with the interaction between said aqueous and oil phases resulting in a pourable emulsion. Also disclosed are food compositions containing pourable and nonpourable emulsions.
Claims65
A two phase emulsion useful as a low calorie fat substitute comprising:
- (a) from about 1 to about 95 pecent of a single aqueous phase rendered non-flowable by the addition of an effective amount of a gel-forming composition, and
- (b) from about 5 to about 99 percent of an oil phase comprising a solid or semi-solid fat or oil and an emulsifier wherein the interaction between said non-flowable aqueous phase and said oil phase results in said two phase emulsion being pourable.
A process for preparing a pourable emulsion comprising:
- (a) mixing an aqueous medium, an effective amount of a gel-forming composition to render said aqueous phase non-flowable, a fat or oil and an appropriate emulsifier;
- (b) stirring at a temprature and shear rate sufficient to produce an emulsion of the fat or oil with the aqueous medium;
- and
- (c) stirring as said emulsion is cooled to a temperature of from about 5.degree. C. to about 30.degree. C.
A triglyceride-containing foodstuff having at least a portion of the normally present triglyceride replaced by a two-phase emulsion, said two-phase emulsion comprising:
- (a) from about 1 to about 95 percent of an aqueous phase rendered non-flowable by the addition of an effective amount of a gel-forming composition;
- and
- (b) from about 5 to about 99 percent of an oil phase comprising a fat or oil and an emulsifier;
- said emulsion processed to render said emulsion non-pourable.
A method of reducing the fat content of a food containing triglycerides comprising replacing at least a portion of the normally present triglyceride with a two-phase emulsion comprising:
- (a) from about 1 to about 95% of an aqueous phase rendered non-flowable by the addition of a suitable amount of a gel-forming composition;
- and
- (b) from about 5 to about 99 percent of an oil phase comprising a fat or oil and an emulsifier;
- said emulsion processed to render said emulsion nonpourable.
Dependencies are inferred from the claim text.