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US 5,308,639 AGranted
Low calorie fat substitute
AssigneePfizer Inc.
InventorFu-Ning Fung
Life of this patent
Estimating the term…
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.
Claims13
A 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 a suitable amount of a gel-forming composition, and
- (b) from about 5 to about 99 percent of an oil phase comprising an emulsifier and an edible oil selected from the group consisting of animal oils, vegetable oils and partially hydrogenated vegetable oils wherein the interaction between said non-flowable aqueous phase and said oil phase results in said two-phase emulsion being 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, said two-phase emulsion comprising
- (a) from about 1 to about 95 percent 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 an emulsifier and an edible oil selected from the group consisting of animal oils, vegetable oils and partially hydrogenated vegetable oils wherein the interaction between said non-flowable aqueous phase and said oil phase results in said two-phase emulsion being pourable.
Dependencies are inferred from the claim text.