Dietary fiber compositions for use in foods

A food composition containing a fat mimic comprising

• A. a cereal hydrolysate prepared by hydrolyzing an aqueous dispersion or a cereal substrate with an enzyme selected from the group consisting of amylases, amyloglucosidases, cellulases, pullulanases, cyclodextrine glycosyltransferase, proteases and mixtures thereof under conditions which will hydrolyze substrate starch without appreciable solubilization of substrate protein to yield water soluble and insoluble fractions, the cereal hydrolysate being selected from the group consisting of a) the water soluble fraction,
• b) the water insoluble fraction, c) water soluble dietary fiber solids isolated from the water soluble fraction and d) a combination of a) and b),
• B. a hydrocolloid gum effective and in an amount sufficient to provide texture and mouth feel comparable to a full fat product, and
• C. a meat component.

A food composition comprising a dietary fiber product produced by the method of:

• a. treating an aqueous dispersion of a cereal substrate with an enzyme selected from the group consisting of amylases, amyloglucosidases, cellulases, pullulanases, cyclodextrine glycosyltransferase, proteases and mixtures thereof under conditions which will hydrolyze substrate starch without appreciable solubilization of substrate protein and thereby yield a soluble fraction and an insoluble fraction;
• b. separating the soluble fraction from the insoluble fraction under conditions which minimize the level of protein in the soluble fraction;
• c. recovering from the soluble fraction, water soluble dietary fiber substantially free of water insoluble fiber;
• and
• d. combining the water soluble dietary fiber with a hydrocolloid and meat component.

A food composition comprising a dietary fiber product produced by the method of:

• a. treating an aqueous dispersion of a cereal substrate with an enzyme under conditions which will hydrolyze substrate starch without appreciable solubilization of substrate protein and thereby yield a soluble fraction and an insoluble fraction;
• b. separating the soluble fraction from the insoluble fraction under conditions which minimize the level of protein in the soluble fraction;
• c. recovering from the soluble fraction the water soluble dietary fiber substantially free of water insoluble fiber;
• and
• d. combining the water soluble dietary fiber with a hydrocolloid and one or more digestible food components.