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US 5,413,804 AGranted
Process for making whey-derived fat substitute product and products thereof
AssigneeCacique, Inc.
InventorKenneth H. Rhodes
Life of this patent
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AssigneeCacique, Inc.
InventorKenneth H. Rhodes
Estimating the term…
Described are protein and/or carbohydrate based fat-replicating systems and methods of making same in which fat globule mimicking particles of protein or carbohydrate origin are modified by encapsulating same in a membrane which more closely replicates the characteristics of natural fat globules. The membrane is of liposome architecture formed by lipids, in particular, liposomal phospholipids. Liposome encapsulated food additives and the method of making and using same in both fatty products of natural and synthetic origin are described. Also described is a method for making a fat substitute from whey curd, suitably of diary whey origin. The whey may include a protein additive such as a caseinate. Also described are the fat substitute products produced in accordance with such methods. Such products are dispersions formed from whey curd or a curd comprised of whey and protein additive. A fat substitute derived from a comminuted curd comprised of whey protein-caseinate coprecipitate is described. The preferred method of curd formation described involves denaturing and curd formation using steam. In accordance with the invention, agglomerated protein in the curd is deagglomerated, suitably a chopper is used to comminute the curd and form a dispersion having substantially smooth emulsion like organoleptic character. Additives are incorporated into the dispersion to enhance the properties thereof.
A method of forming a fat-replicating dispersion of protein particles in a continuous aqueous phase which comprises:
A method of forming liposome-membrane encased hydrocolloid dispersoids which comprises:
In a method of forming a dispersion of solid denatured protein particles from heat denatured whey proteins, said dispersion having a substantially smooth, emulsion like organoleptic character, the improvement which comprises:
In a fat-containing food product, the improvement which comprises partial or total replacement of fat in said product by a substantially fat-free comminuted whey curd having a substantially smooth emulsion-like organoleptic character, said whey curd being comprised of liposome encapsulated whey curd particles.
In a fat-containing food base, the improvement which comprises partial or total replacement of fat in said base by a substantially fat-free comminuted whey curd having a substantially smooth, emulsion-like organoleptic character, said whey curd being comprised of liposome encapsulated whey curd particles.
A substantially fat-free light cream comprised of deagglomerated washed whey curd having a substantially smooth, emulsion-like organoleptic character, said whey curd being comprised of liposome encapsulated whey curd particles.
In a fat-replicating or fat-based food product, the improvement which comprises dispersing therein microcrystalline cellulose enrobed in a liposome.
In a presliced cheese block, the improvement which comprises phospholipid encapsulated microcrystalline cellulose dispersed therein.
A method of making a meat-fat replicating composition which comprises:
A method of making a fat substitute from corn microparticulates which comprises encapsulating said particles in a lipoprotein membrane and then homogenizing the encapsulated particles.
A method of forming a stabilized fat substitute which comprises:
A method of improving the resistance to deformity of a proteinaceous particle in a fat-replicating dispersion having a substantially smooth emulsion like organoleptic character wherein said particle is dispersed in a continuous aqueous phase which comprises introducing microcrystals of an edible microcrystalline food additive into said particle.
A method of adjusting the body, texture and moisture content of a fat substitute comprised of a dispersion of liposome encased proteinaceous particles, which method comprises forming a whey curd which is deagglomerated to form said proteinaceous particles from a whey or whey protein concentrate, optionally containing caseinate, which comprises adjusting one or more of the following variables:
A fat-replicating dispersion having a substantially smooth emulsion like organoleptic character comprised of:
A fat-replicating dispersion having a substantially smooth emulsion like organoleptic character comprised of:
A fat-replicating dispersion having a substantially smooth emulsion like organoleptic character comprised of:
A fat-replicating dispersion having a substantially smooth emulsion like organoleptic character comprised of:
A fat-replicating dispersion having a substantially smooth emulsion like organoleptic character comprised of:
A fat-replicating dispersion having a substantially smooth emulsion like organoleptic character comprised of:
A method of forming a fat-replicating dispersion of protein particles in a continuous aqueous phase which comprises:
A method of forming a fat-replicating dispersion of protein in a continuous aqueous phase which comprises:
A method of forming a fat-replicating dispersion of protein particles in a continuous aqueous phase which comprises:
A method of forming a fat-replicating dispersion of protein particles in a continuous aqueous phase which comprises:
In a fat-replicating dispersion comprised of proteinaceous or carbohydrate particles, the improvement which comprises using, as said particles, liposome encapsulated particles comprised of:
A method of increasing the stability of a fat-replicating dispersion having a substantially smooth emulsion like organoleptic character containing particles comprised of a proteinaceous core, a liposome membrane encapsulating said core and an aqueous dispersant which comprises preparing the dispersion by one or more of the following steps:
In the method of dispersing microcrystalline cellulose in a food precursor, base or product comprised of fat, protein or carbohydrate dispersed in an aqueous phase, the improvement which comprises (a) forming liposomes in an aqueous medium;
Dependencies are inferred from the claim text.