US 5,194,282 AGranted

Food products having a reduced fat content

AssigneeBar-Ilan University

InventorsShlomo Grossman, Margalit Bergman, Abraham I. Bakal, Penny A. Cash

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Abstract

At least part of the fat in fat-containing manufactured food products is replaced by gelatin in an amount by weight which is generally no more than 10% of the weight of the original fat content which has been replaced. Suitable gelatin for this purpose may be made from fish waste comprising fish skins by an aqueous extraction process, such as e.g. a stepwise process including separate alkaline, mineral acid and organic acid treatment steps. The gelatin is said to mimic the sensation experienced by the consumer of the creaminess or richness of foodstuffs containing regular fat levels. Exemplary products to which the invention may be applied are baked goods, dressings, whipped toppings, frostings, cream fillings and spreads. In Examples, the fat content is thus reduced substantially, to give food products which closely resemble in quality the higher fat-containing analogs.

Claims21

Dependent claims

A normally fat-containing manufactured food product, wherein at least part of the fat content therein has been replaced by gelatin in an amount by weight which is no more than 10% of the weight of the original fat content which has been replaced, and wherein the gelatin is a fish-derived gelatin made from fish waste comprising fish skins by a stepwise process including the following steps (i), (ii), (iii) and (iv) carried out in the recited sequence, namely:

(i) treating said fish waste with dilute aqueous alkali, followed by washing with water until the washing water is substantially neutral;
(ii) treating the alkali-treated and washed fish waste from step (i) with dilute aqueous mineral acid, followed by washing with water until the washing water is substantially neutral;
(iii) treating the mineral acid-treated and washed fish waste from step (ii) with dilute aqueous organic acid, followed by washing with water until the washing water is substantially neutral;
and
(iv) extracting with water at elevated temperatures not above about 55.degree. C., the organic acid-treated and washed fish waste from step (iii).

2 more elements

Dependencies are inferred from the claim text.

Facts

Application: 07/617,555Filed 26 Nov 1990 · continuation in part
Priority: 12 Apr 1987
Granted: 16 Mar 1993
Term ends: Not estimatedThe source records don’t support an estimate.

Classification18 codes

A23D 7/015
Edible oil or fat compositions containing an aqueous phase, e.g. margarines: reducing calorie content; Reducing fat content , e.g. "halvarines"
A21D 2/261
Proteins: animal proteins
A23J 1/04
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites: from fish or other sea animals
A23J 1/10
Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites: from hair, feathers, horn, skins,…