Low calorie low fat butter-like spread
AssigneeCumberland Packing Corp.
InventorsAbraham I. Bakal, Penny A. Cash, Marvin E. Eisenstadt
Life of this patent
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Abstract
A spread is provided which is butter-like in its consistency (and of course therefore margarine-like) but which is low in fat and is either low in or substantially free of cholesterol, so that the spread can be used for spreading on bread and the like. In addition, the spread is suitable for frying. The spread comprises a combination of low fat and natural starches in particular combination and proportions.
Claims18
A low calorie, low fat spread, having the consistency and spreadability of butter, and being suitable for frying, said spread consisting essentially of between about 5-30% by weight of a fat, between about 50-85% by weight of water, and between about 0.5-5% by weight of gelatinized natural starch.
Method of producing a low calorie, low fat spread, having the consistency and spreadability of butter, and being suitable for frying, said spread consisting essentially of between about 5-30% by weight of fat, between about 50-85% by weight of water and between about 0.5-5% by weight of natural starch, which comprises forming a fat phase containing said fat, forming a dry phase containing said starch, mixing said dry phase with said water and heating the same to gelatinize said starch, combining the thus resulting water phase with said fat phase, and pasteurizing and homogenizing the resulting mixture to form said spread wherein said natural starch is gelatinized.
Dependencies are inferred from the claim text.