Fat substitute
AssigneeNurture, Inc.
InventorsBryan D. Tarr, Steven H. Bixby
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Abstract
The present invention provides a novel fat substitute composition, comprised primarily of a defatted and substantially nondenatured proteinaceous particulate material, that, in a preferred embodiment is derived from seed grains, and most preferably oats. In addition, a method of making such compositions and using the same to produce food products having a reduced caloric count, creamy texture, and suitable mouth-feel, is disclosed. Further, a method to vary the viscosity of the resulting food products is disclosed, through changing the ratio of starch to protein in the fat substitute.
Claims16
A food composition, comprising:
- a microparticulate starch/protein material prepared from cereal grain seeds by a process consisting essentially of milling, physical separation, and solvent extraction of lipids therefrom, wherein said starch/protein material contains at least 60% starch by dry weight and has been gelled by heating with an aqueous material to form a product having organoleptic properties of fat;
- and
- a separate food ingredient of animal or vegetable origin mixed in combination with said gelled starch/protein material.
The composition of claim 5, wherein said ratio is about 85:15.
A method for preparing low fat or fat free food, comprising:
- providing a fat substitute comprising microparticulate starch/protein material prepared from cereal grain seeds by a process consisting essentially of milling, physical separation, and solvent extraction of lipids therefrom, wherein said starch/protein material contains at least 60% starch by dry weight;
- and
- combining said fat substitute with other food ingredient of animal or vegetable origin to form a finished food product in which said fat substitute provides the organoleptic properties of fat, wherein said fat substitute has been heated with aqueous material to gel said fat substitute.
Dependencies are inferred from the claim text.